Tips: Feeding a Crowd-Things to Think About
Source of Recipe
Dayle
Feeding a large number of people presents some logistics problems you may not have thought about.
1. Check the kitchen that you will be using if it's not your own, see what supplies come with it, how much oven space (check for racks), fridge space, counter space, serving dishes, salt & pepper, serving spoons etc. and knives for slicing, chopping and carving even check for soap and dish towels, oven mitts. You may have to supply yourself with some of these items.
The oven racks are really important if you plan to heat several items at once. If you don't have more than one rack available, you might be able to utilize cake racks, placing directly on top of a foil covered casserole to stack another casserole dish.Likewise check the burners on top of the stove and pots that are available. Does the kitchen have steam tables etc., will you need to rent special equipment?
2. Plan your menu so that it works around the space that you have available. In other words, don't have too many items that require oven space, make sure they require the same temperature too. Figure out your required fridge and
freezer space too. Counter top space is important if you need to 'plate' things. For example if you have to ladle dinner onto plates, or plan to serve a variety of bars and small tarts for dessert, do you have enough space to put all these items out and then transfer them to serving plates. Would dessert be made much easier if it was in 3 or 4 , 9 x 13 pans just requiring lifting out onto plates,
or put out cut into portions 'serve yourself' style.
3. The amount of food you will need will depend upon the age, time of day and activities of the people you will be serving. Obviously a seniors lunch will not require nearly as much food as a dinner for your son's football team. The presentation would also be different, one a lot fancier than the other. Beware of serving 'light snacks' over a regular meal time, people will be hungry and eat lots.
4. Let the menu match the function. What ever you are doing, you have taken on a challenge not only to do your best, but to channel your ideas and energy into creating the 'best' type of menu for the function. If you are limited in space or resources, choose a type of function that will fit the best. Maybe a brunch, lunch, tea, cocktail party, dessert party, buffet, or sit down meal, potluck, soup & make your own sandwich buffet, picnic or BBQ. Remember gourmet food might not fit all types of people, "kiss" (keep it simple stupid) is often the safest way to go.
5. Don't be afraid to get help. Things take time on a large scale and what you are able to do for a small group at home, becomes impossible to handle in a fast
time frame, when multiplied by a much bigger volume of food and time required just to handle it. If for example you are doing a wedding, either your own or your daughters, GET HELP (hire some if necessary), give them instructions and you enjoy the wedding and take the bows for the great food. If it's a club, ask for help from others.
6. Food Safety is a necessity, hot food must be hot, 140 deg. and above. Cold food must be kept cold 40 deg. and below. Have you ever wondered why a caterer won't leave the food out longer and let people nibble all night....
FOOD POISONING ..that's why! Use a mild bleach solution to wipe down counter, do dishes etc. to prevent cross contamination from raw meats and germs in general.
7. Insurance....if you are doing this for a club, are they covered in the event of food poisoning ..or could you be sued? Some health regulations in some states/provinces, require that food must be prepared in the kitchen on the
premises or provided by a caterer, rather than pot luck, check it out.
8. Check out party rental places, they have LOTS of really neat items, big chaffing dishes like the caterers use, big bowls and lots of exciting things to make your party really special, even a portable salad bar. If you don't have the equipment you can rent things very reasonably, even tables and chairs, tablecloths etc.
9. Volume logistics. For example it's easy to cook a pot of spaghetti or boil a dozen cobs of corn at home for your family. Multiply that by ten and you are in for a big surprise. The water for the corn will take 'forever' to boil, and will not come back up to the boil quickly. The same with the pasta and the water will get all starchy and have to be changed frequently. If you are doing something
like this check with others that may have organized a similar event and ask for their advice (see spaghetti dinner for pasta help) Will you have enough
refrigeration and oven space?
10. Plan ahead, have a time and sequence list made out for anyone helping in the kitchen. That way things will get done efficiently and nothing will be forgotten. Even something like cutting up the dessert takes lots of time if there is a large amount of it. Allow extra time to do everything and designate tasks.
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