When arranged a banquet, then a young hostess can arise many questions.How to create a menu for the holiday table?Will I be able to serve the holiday table so that it was according to the rules?These are the questions we will try to give simple answers to your holiday a success.
Where to start?
As a rule, any important work should begin with planning.No exception, and banquet facilities.We need to think in advance many of the circumstances, to take them into account in the preparation.Things to ponder:
- How many people will be at the banquet?It is important to accurately calculate the number of servings of food.
- Who are my visitors?If present will be people with special needs (vegetarians, diabetics and children), it is necessary to consider the appropriate menu.To everyone was comfortable at the table, you should at least take into account the features of some of the national culture guests and their preferences.
- What to include in the menu at the holiday table?In addition to your desire and you are sure to weigh your options.Please consider carefully whether there are all the necessary products and ingredients for this dish, whether you get them and you know how you or your assistants to prepare them?This primarily concerns the exotic dishes.
- Do all the necessary for the meals that you include in the menu at the holiday table, kitchen utensils?This is an important issue that concerns servings.When an unfortunate choice of dishes may come to nothing the whole effect of the deliberate menu.In addition, consider the possibility of your kitchen, do you have all the necessary kitchen utensils, in which you will be able to prepare meals for a large number of people?
- Will the combination of dishes on the table harmonious?
- What alcoholic and non-alcoholic beverages must be submitted to the dishes that you have chosen for the feast?
How to choose a menu on the holiday table?
main rule - the menu should be varied.If you follow this recommendation, you can not go wrong.
The organizers of banquets and weddings have a little secret.It consists in that the reducing portion size, one can increase the number of dishes.This holiday budget does not suffer, and guests will be very pleased, as were able to try a lot of different delicacies.
How does it look in practice?Should be prepared at the rate of 0.5 servings per guest.At times, reducing portion size to 0.25 parts, can ensure that the table is full, "abundance" dishes.
Plan meals for the festive table in a ratio:
- Appetizers - from 4 to 6 species (including meats).
- salads - 2-3 species.
- Hot appetizers - 1-2 dishes.
- second hot dish - from 1 to 3 species.
- Desert - a few species.
- Fruits rate of 250 g per person.
- water and soft drinks - 500 ml per person.
- Juice - 200 ml for each guest.
total per person shall be at about 800 - 1000 g food.If you think this side of the pre-banquet, you will not encounter a waste of resources and problems remain on holiday products.
basic rules serving festive table
main thing - the beauty and convenience!
- necessarily covered table cloth.
- In the center of the table or uniformly throughout the length of a table condiment.
- Spirits and wine pre uncork.Champagne is opened just before use.
- All meals are served, and the empty plates removed, approach to guests only on the right side.
- Snacks and meals spaced evenly in a few places, if the presence of so many, that all it was convenient to take them.
- knives put the right of the plates, forks on the left.
- Glasses and glasses pose plate.
- the left of the main dishes is desirable to put the small plates for bread and cakes.
- table decorated with flowers.
- napkins folded and figuratively put on each plate.It also has a card with the name of the guest.
Art Serving has many more nuances and subtleties.But these basic rules.
If you follow all of our recommendations, you can feel the real satisfaction from the organization of the holiday table.
