Banquet organization is a very responsible business. It is necessary to take into account the tastes of the guests, the possibilities of the hosts, the reason for organizing the celebration. In order to serve a plentiful table, but not to purchase unnecessary products, it is necessary to draw up the menu for the future banquet in advance.
Instructions
Step 1
Assess the composition of the invitees. The concept of the future table may depend on this. Older guests will surely prefer classic dishes, and will be wary of exotic dishes. Young people, on the other hand, will like fashionable novelties. If there are children among the guests, keep in mind that they simply do not eat many dishes. It might be worth setting up a separate table for them.
Step 2
When composing the menu, remember that, on average, 150 g of cold snacks, no more than 100 g of hot snacks, 50 g of meat and fish cuts, 250 g of hot (including garnish), 150 g of dessert are enough for one guest. Calculate the amount of bread - no more than 3 slices for each person.
Step 3
Don't forget about drinks. For a banquet, you will need fruit juices or fruit drinks, mineral water (preferably two types - with and without gas). Each person needs no more than 500 ml of soft drinks. As for alcohol, budget for 300-500 ml of spirits for each man and the same amount of wine for each woman. For the celebration, you will also need champagne at the rate of 1 bottle for 4 people.
Step 4
Start selecting dishes for your holiday menu. Keep in mind that most people choose the latter when choosing between fish and meat. Therefore, at least one of the main dishes should be meat. The more expensive option is shashlik and steaks, the more budgetary option is minced meat products in sauce.
Step 5
When choosing a meat variety, opt for pork or beef. Note that not everyone likes lamb. If you want to save money, go for a bird. An interestingly cooked chicken or turkey fillet looks quite dignified on a banquet table.
Step 6
Having decided on the main course, pick up the appetizers. A common part of the banquet table is cold cuts, meat and fish. It is better to serve salads not in vases, but in tartlets - with them the table looks more elegant. An obligatory part of the banquet is canapés with caviar, volovani and pies with various fillings.
Step 7
Hot appetizers such as julienne are also impressive. They are served between cold starters and the main course.
Step 8
Do not forget about special banquet positions - aspic in molds, whole baked fish (sturgeon, pike perch, pike), as well as suckling pigs. Such dishes served in a traditional way - with rich garnishes, decorated with paper rosettes - greatly decorate the festive table.
Step 9
Add decorativeness and fruit. They are served whole on the banquet table, after having thoroughly washed, rubbed to a shine and placed in vases. Only lemons are served sliced.
Step 10
As a dessert, you can use portioned (cut before serving) cakes and pastries. During the warmer months, you can serve ice cream in special bowls. Don't forget tea and coffee. For banquets, they can be served on a separate tea table.
