The organization of a banquet – business very responsible. It is necessary to consider tastes invited, possibilities of owners, an occasion in which the celebration will be organized. To lay the plentiful table, but not to get excess products, it is necessary to make the menu of future banquet in advance.
Instruction
1. Estimate structure of invited. The concept of future table can depend on it. Guests of advanced age for certain will prefer classical dishes, and will be wary of exotic. The youth, on the contrary, will like fashionable novelties. If among invited there are children, consider that they just don't eat many dishes. Perhaps, for them it is worth organizing a separate table.
2. Making the menu, you remember that one guest, on average, has enough 150 g of cold appetizers, no more than 100 g hot, on 50 g of meat and fish cutting, 250 g hot (including a garnish), 150 g of a dessert. Calculate also amount of bread – no more than 3 pieces on each person.
3. Don't forget about drinks. The banquet will require fruit juices or fruit drinks, mineral water (it is better than two types – with gas and without). On each person no more than 500 ml of soft drinks are necessary. As for alcohol, put in the estimate 300-500 ml of hard liquors on each man and the same amount of wine – on the woman. The celebration will require also champagne at the rate of 1 bottle on 4 persons.
4. Start selection of dishes for the festive menu. Keep in mind that most of people, choosing between fish and meat, stop on the last. Therefore at least one of main courses has to be meat. More expensive option – a shish kebab and steaks, more budgetary – products from a chopped meat in sauce.
5. Choosing a meat grade, stop on pork or beef. Consider that mutton is pleasant not to all. If you want to save, prefer a bird. Interestingly made chicken fillet or turkeys looks on a banquet table quite adequately.
6. Having decided on a main course, select snack. A usual component of a banquet table – cold cuttings, meat and fish. It is better to serve salads not in vases, and in tartlets - with them the table looks more elegant. An obligatory detail of a banquet - a canape with caviar, vol-au-vents and pies with various stuffings.
7. A great impression is made also by hot appetizers, for example, juliennes. They are given between cold appetizers and a main course.
8. Don't forget also about special banquet positions – aspic in forms, the fish (sturgeon, a pike perch, a pike) baked entirely and also bonnives. Such dishes in traditional giving – with a rich podgarnirovka, decorated with paper sockets – very much decorate a holiday table.
9. Will add decorative effects and fruit. On a banquet table they are given entirely, having previously carefully washed up, having rubbed to gloss and having laid in vases. Cut serve only lemons.
10. As a dessert cakes and cakes will approach portion (cut before giving on a table). It is possible to serve ice cream in special ice-cream bowls to warm season. Don't forget about tea and coffee. For banquets they can be served on a separate tea table.