Portions per person: Difference between revisions

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|[[Bulgar wheat]] || 75 grams || 2.6 oz  
|[[Bulgar wheat]] || 75 grams || 2.6 oz  
|-
|-
|[[Buckwheat]] || 60 grams || 2.1 oz
|[[Buckwheat]] || 60 grams || 2 oz
|-
|-
|[[Couscous]] || 60 grams || 2.1 oz  
|[[Couscous]] || 60 grams || 2 oz  
|-
|-
|[[Polenta]] || 75 grams || 2.6 oz
|[[Polenta]] || 75 grams || 2.5 oz
|-
|-
|[[Quinoa]] || 60g || 2.1 oz
|[[Quinoa]] || 60g || 2 oz
|- colspan="2" align="center"  
|- colspan="2" align="center"  
! scope="row" colspan="3" |'''PULSES'''
! scope="row" colspan="3" |'''PULSES'''
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! scope="row" colspan="3" |'''VEGETABLES'''
! scope="row" colspan="3" |'''VEGETABLES'''
|-
|-
|[[Potatoes]] || 175 grams || 6 oz  
|Baby [[Asparagus]] tips || 75 grams || 2.6 oz
|-
|Large [[Asparagus]] spears|| 100 grams || 3.5 oz
|-
|[[Beans|Green beans]] (all types) || 100 grams || 3.5 oz
|-
|-
|[[Broad beans]] || 150 grams || 5 oz
|[[Broad beans]] || 150 grams || 5 oz
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|[[Broccoli]] (½ a small head, untrimmed) || 112 grams || 4 oz  
|[[Broccoli]] (½ a small head, untrimmed) || 112 grams || 4 oz  
|-
|-
|[[Beans|Green beans]] (all types) || 100 grams || 3.5 oz
|Tenderstem [[Broccoli]] || 60 grams || 2 oz
|-
|[[Brussels sprouts]] (6 per person)|| 60 grams || 2 oz
|-
|-
|[[Cabbage]] (and other green, leafy vegetables) || 100grams || 3.5 oz  
|[[Cabbage]] (and other green, leafy vegetables) || 100grams || 3.5 oz  
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|-
|-
|[[Cassava]] || 175 grams || 6 oz
|[[Cassava]] || 175 grams || 6 oz
|-
|[[Cauliflower]] (½ a small head, untrimmed) || 112 grams || 4 oz
|-
|-
|[[Celery]] || 40 grams || 1.5 oz
|[[Celery]] || 40 grams || 1.5 oz
|-
|-
|[[Jerusalem artichokes]] || 150 grams ||5 oz
|[[Jerusalem artichokes]] || 150 grams ||5 oz
|-
|Fresh [[Mushrooms]] || 100 grams ||3.5 oz
|-
|-
|[[Peas]] (frozen or fresh)|| 85 grams || 3½ oz
|[[Peas]] (frozen or fresh)|| 85 grams || 3½ oz
|-
|[[Potatoes]] || 175 grams || 6 oz
|-
|[[Sweet potatoes]] || 175 grams || 6 oz
|-
|-
|[[Salad|Salad leaves]] || 30 grams || 1 oz
|[[Salad|Salad leaves]] || 30 grams || 1 oz
|- colspan="2"
|[[Brussels sprouts]] (6 per person)|| 60 grams || 2 oz
|- colspan="2" align="center"  
|- colspan="2" align="center"  
! scope="row" colspan="3" |'''[[Cheese|CHEESE]]'''
! scope="row" colspan="3" |'''[[Cheese|CHEESE]]'''

Revision as of 17:30, 15 January 2015

How much should I use?

A how much should I cook per person' guide for most common food-types.

Where applicable, all servings shown are estimated amounts for uncooked or raw produce.

See here for general advice on changing portion sizes.

UNCOOKED INGREDIENT SERVING PER PERSON
RICE
Basmati rice 75 grams 2.6 oz
Brown rice 75 grams 2.6 oz
Wild rice 75 grams 2.6 oz
Camargue red rice 75 grams 2.6 oz
Long grain rice 75 grams 2.6 oz
Rice 75 grams 2.6 oz
Long grain rice 75 grams 2.6 oz
GRAINS
Bulgar wheat 75 grams 2.6 oz
Buckwheat 60 grams 2 oz
Couscous 60 grams 2 oz
Polenta 75 grams 2.5 oz
Quinoa 60g 2 oz
PULSES
Heinz Baked beans 130 grams 4 oz (1/3 can)
Dried beans 75 grams 2.5 oz
Dried Chick peas (dry weight) 60 grams 2 oz
Canned Chick peas Half a 400g can Half a 14 oz can
Lentils all types 70 grams 2.5 oz
PASTA
Click here for pasta cooking times for almost all types of pasta
Any dried pasta or spaghetti 75 to 100 grams 2.6 oz to 3.5 oz
Any fresh pasta 130 grams 4.6 oz
NOODLES
Any dried egg noodles 75 grams 2.6 oz
VEGETABLES
Baby Asparagus tips 75 grams 2.6 oz
Large Asparagus spears 100 grams 3.5 oz
Green beans (all types) 100 grams 3.5 oz
Broad beans 150 grams 5 oz
Broccoli (½ a small head, untrimmed) 112 grams 4 oz
Tenderstem Broccoli 60 grams 2 oz
Brussels sprouts (6 per person) 60 grams 2 oz
Cabbage (and other green, leafy vegetables) 100grams 3.5 oz
Carrots 90 grams 3 oz
Cassava 175 grams 6 oz
Cauliflower (½ a small head, untrimmed) 112 grams 4 oz
Celery 40 grams 1.5 oz
Jerusalem artichokes 150 grams 5 oz
Fresh Mushrooms 100 grams 3.5 oz
Peas (frozen or fresh) 85 grams 3½ oz
Potatoes 175 grams 6 oz
Sweet potatoes 175 grams 6 oz
Salad leaves 30 grams 1 oz
CHEESE
Hard cheese (Cheddar etc) 30 grams 1 oz
Cottage cheese 90 grams 1 oz
EGGS
Chickens' eggs; as a meal 2 medium eggs per person  
Quails eggs; as an Appetiser 2 eggs per person  
Quails eggs; as a light snack 3 to 4 eggs per person  
Quails eggs; for a hearty breakfast 6 eggs per person  
MEAT
Beef: Fillet steak 225 grams 8 oz
Beef: Rump steak 225 grams 8 oz
Beef: Sirloin steak 225 grams 8 oz
Beef: T-bone steak 450 grams 16 oz
Chicken (bone in) 225 grams 8oz
Chicken (boneless) 125 grams to 142g 4.4 oz to 5 oz
Lamb (leg, on the bone) 285 grams 10 oz
Lamb (leg, off the bone) 225 grams 8 oz
Boneless meat (sliced ham etc) 125 grams 4.4 oz
Buying a whole festive turkey 450 grams (1 lb) for each person The smallest you can get unless you're feeding 20
Sausages 200 grams 7 oz
FRESH FISH
Dover sole 225 grams 8 oz
Huss (Rock salmon) 175 grams 6 oz
Oysters 6 to 12 per person
Skate wings 175 grams 6 oz
Salmon steaks 175 grams 6 oz
Tuna / Swordfish steaks 120 grams 4.3 oz
Whole fish (Bass / Snapper...) 350 grams 12 oz
Shell fish (with shells) 500 grams 1lb 2 oz
Prawns and shrimps (with shells) 300 grams 11 oz
King prawns served in a curry etc. 5 large or 8 small 200 grams frozen
BEVERAGES
Fruit juice 150 ml 5 fl oz
Smoothies 150 ml 5 fl oz
SOUP AND BREAD
Any home-made or commercial soup 250 ml 0.43 pint
SWEETS AND DESSERTS
Ice-cream 112g 4 oz
Yogurt 150 ml 5 fl oz


See also

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