Quantities, how to calculate


- tips and tricks
First published: April 12, 2003, Netherlands

Quantities per person (averages, depending on construction worker or child):

Soup as starter

1/4 liter

Sauce

0,5-1 deciliter

Soup as a main course

1/2 liter

Fish fillet

150-200 gram

Meat without leg, breaded

110-125 gram

Fish whole

250-300 gram

Meat without leg, roasted/grilled

125-150 gram

Vegetable

200 gram

Meat with leg

150-175 gram

Potatoes

200 gram

Dessert

1/8 liter

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