Entertaining
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Transcript of Entertaining
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Entertaining
FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, 8.5.7Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today. McGraw Hill – Glencoe. 2004.
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Reasons for Entertaining Way of making people feel welcome and
special Does not have to be elaborate With planning and organization, party can be
as much fun for hosts as for the guests
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Planning for Entertaining 1st step – what type of event – casual of formal –
affects menu and way to serve party For a first party start simple and informal Theme – specific idea on which the occasion is
based – holidays, birthday, graduation OR be creative – choose from the host or guests interests
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Invitations – invite listeners and talkers; avoid inviting those who do not get along
For informal parties, could simply call or invite in person about one week in advance; spur of the moment parties are fun, too
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Invitation specifics – for formal or larger parties, written invitations are required; helps eliminate mix-ups on time and date; send invitations at least 10 days in advance
Invitation should include: date; location; time; occasion, if there is one; and host’s name
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Customary for RSVP (Reservations, please!) to be followed by host’s phone number; may include a date you want guests to RSVP by as well
Reservations make it easier for host to know how much food to have on hand
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Menu for Entertaining Choose a variety of nutritious foods that
appeal to the eye and palate Choose foods to go along with theme, but also
foods guests will like Find out about food allergies, needs, or likes Keep food choices simple
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Appetizers allows guest to nibble while host finishes prep work on meal
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Making a Schedule Identify tasks needed to complete before the
event – food shopping, preparation, decorations, set-up, clean-up
Make a list from things needed to do first until last item on list – day before, day of, etc.
Mark items off list as you complete them
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Serving Food
Depends on type of event, number of people eating, time available for serving and eating, menu, and personal preference
INFORMAL TABLE SERVICE – family-style – food to table and people serve themselves
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If space limited, choose plate service – portioning out food then serving to each person; eliminates need for serving dishes
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Set table properly – dinner plate, flatware, glassware, bread-and-butter plate, salad bowl
FORMAL SERVICE – if 8 or fewer people, host can serve meal; if more than 8, will need help serving so food is served quickly and efficiently
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Modified English service – dinner plates & food for main course brought to table in serving dishes and placed in front of host
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Host places meat and vegetables on plate and passes plate to the right; plate passed to end of table; when all on right have been served, plates passed along left
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Salad served in individual plate from kitchen and on table before guests arrive
Rolls and butter passed at table Large formal groups rarely done at home
because of extra help needed for serving
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This service often used in restaurants, hotel banquets, or other formal occasions
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Most formal occasions table is set with flatware, glassware, and service plate (large and beautifully decorated plate use for first course only and removed from table when main course is served) for appetizer course
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Never put food directly on the service plate; put food in a separate dish and place dish on service plate
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As a rule, formal service requires new plate for each course; flatware needed for each course, so not uncommon to see 3 pieces of flatware on each side of plate
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Buffet service – easy, practical way to entertain; prepared food placed on large table, kitchen counter, or on several card tables
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Stack plates where you want guests to begin; then main dish, vegetables, salad, roll, butter; flatware rolled in napkin, last item guests pick up
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When planning buffet, choose foods that are easy to serve and don’t have to be cut – makes food easier to eat
Casseroles, stir-fries, sandwiches, salads – good choices
Serve beverages after guests seated
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Receptions Social gatherings held in honor of a person or
an event – wedding, graduation Usually formal Buffet service often used, with food on a large
table
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Table covered with floor-length tablecloth and eye-catching centerpiece
Starting point designated by plate placement For large groups, divide table in half
lengthwise and offer same foods on both sides of table; 2 lines of service instead of just 1
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Types of foods to serve – hot beverages at one end of table and cold beverages at other end
Food choice include finger sandwiches, cheese, crackers, fruit kebobs, etc.