How to Make Food for a Party

The success of a party often hinges on the food served. If the food is interesting and delicious and the guests are well-fed, then most party-goers will return home with favorable memories. One option is to hire a caterer, while another is to make the food yourself. If done correctly, the second option can be the most rewarding, providing the reviews are favorable.

Things You'll Need

• Paper
• Pencil

Instructions

1. Define the food theme for your party. Before planning your menu, you will need to decide if the party will be a sit-down menu, buffet, barbecue or appetizers only. The season, time of day and location will help make this determination.

2. Recognize your limitations. When planning a menu, don't attempt to serve more courses or more elaborate dishes than you can realistically handle. If you intend to serve a sit-down, full-course meal, you may not want to attempt to make elaborate appetizers and dessert trays.

3. Write your menu. If you plan to serve a meal, as opposed to appetizers only, consider the standard courses: appetizer, bread, salad and/or vegetable, fruit, entrée, starch and dessert. When serving appetizers; consider serving a variety of colors, textures and flavors. Consider the time, preparation, space and storage required for each dish.

4. Mentally visualize what it will take to prepare each dish, how you will store it until the party, what will be required to serve it to the guests and what cleanup will be necessary. You may decide to streamline some dishes, such as serving bread purchased from a bakery as opposed to making your own bread.

5. Don't try new recipes on your guests. Use recipes you are familiar with, or try ahead of time to work out any potential problems.

6. Plan to serve at least 4 to 6 ounces of meat per guest, if serving meat. Calculate approximately 3 ounces per guest for each side dish. This can vary, depending on the number of dishes served, and the guests (such as small children vs. a football team). Plan for more rather than less, as you will not want to run out of food.

Tips & Warnings

• Make a list of the dishes that will be served, along with the utensils needed. When serving, refer to the list so you don't forget anything.

References

• The New Professional Chef; Bocuse and Metz; 1996