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Entertaining with Food!

Entertaining with Food!. Miss Godbey. Why do we entertain?. Informal or Formal?. Themes and Decorations. Can be more fun with a theme Theme: Specific idea on which the occasion is based! Holidays Birthdays Graduations. Provide ready-made themes!. Themed Parties/Events. Apple Dippin’

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Entertaining with Food!

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  1. Entertaining with Food! Miss Godbey

  2. Why do we entertain?

  3. Informal or Formal?

  4. Themes and Decorations • Can be more fun with a theme • Theme: Specific idea on which the occasion is based! • Holidays • Birthdays • Graduations Provide ready-made themes!

  5. Themed Parties/Events • Apple Dippin’ • Tacky Christmas Sweaters • Sports-themed • Luau (Hawaiian) • Western

  6. Invitations • You want to invite people who will enjoy each other’s company and be interested in one another. Informal: in person, by phone, email Formal: invitations

  7. What kind of party is it?

  8. Graduation

  9. Birthday

  10. Baby Shower

  11. What is the theme?

  12. Luau

  13. Decorations

  14. Decorations

  15. Menus for Entertaining • Find out about special food needs or preferences • Keep food choices simple • Appetizers

  16. Plating Food

  17. Tips for Trays • When making up a tray, be sure to separate the colors. Try not to put different foods of the same color next to each other. • Trays also look best when arranged symmetrically. Keep in mind that balance is important, particularly when making a round tray.

  18. Centerpieces • Hollowed-out foods can make wonderful bowls for your dips. Try hollowing out peppers, tomatoes, round bread loaves, cabbage, or eggplant. Serve fruit salad in a pineapple, cantaloupe, or watermelon. • Or, for winter, try serving soup in a pumpkin, or rice or stuffing in a baked squash half. Edible bowls are both beautiful and functional; they create interest and reduce waste

  19. How food is plated, or arranged on the plate and garnished, figures deeply in one's reaction to it.

  20. Don't get carried away! • A plate that's too elaborate can be as bad as one that's too careless. • You want that hot dinner to still be hot when it reaches the table, so you don't really have time to get too fancy.

  21. Another food presentation tip is to plan for variety of shapes and forms as well as of colors.

  22. Temperature • Serve hot foods hot, on hot plates. • Serve cold foods cold, on cold plates.

  23. How could we make this more appealing?

  24. What is the garnish?

  25. Watermelon Basket with Fruit

  26. Sauce Swirls

  27. Turnip Rose Lime Rose

  28. Is this a garnish?

  29. Appetizers

  30. Appetizers can be: • Passed • Plated • Buffet Line

  31. How do I choose? • When selecting appetizers, it is important to include a variety of foods and flavors the menu. Make sure they compliment, not duplicate the taste of the menu.

  32. Appetizers Tips • Presentation is key in serving appetizers. • They must be visually appealing • Neatly organized • Use garnishes

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