Plan,Get Organized and Make Lists  Cooking
food for a large crowd requires planning the
entire process. The process starts with setting a budget
and enlisting helpers and ends with a gigantic
sigh of relief after a job well done! Every detail
surrounding the menu,
the kitchen, the equipment, the shopping, the cooking
and the service should be carefully thought out
and written down in a step by step format.If friends and family are helping, decide each person's duties and make schedules that include deadlines (they will love you for that). The goal is to ensure a (mostly)smooth
Making to-do lists is mostly about breaking down each major task into smaller tasks or goals. These small tasks must be completed before moving on to the next bigger or overall goal. These tasks and goals may span over many days or weeks and should be written down in a calendar or spreadsheet. Once tasks are drawn out you will then know what can be done in advance, which is a major time-saving advantage. The most important to-do lists involve the menu and the recipes. Study your menu and recipes very carefully. Make note of duplicate equipment needs and common recipe ingredients that can be purchased and prepared in bulk,such as onions and garlic. Take my advice and avoid my aggravating experience of forgetting to purchase basil for the basil and pistachio pasta. Somehow, it never made it to the list. As in life, take it one step at a time and the final goal will become that much less irritating and intimidating. I promise. More Planning Help Kitchen...Ready! Cooking for a large group in the home kitchen requires organization and lots of space. You will need space for food, supplies, extra equipment and of course for cooking and serving. This is is a good time to clear the clutter which should be done as soon as possible.
If necessary, contact party stores for information on renting speciality kitchen equipment for the home cook. You also may be able to borrow or rent select pieces of equipment from a church, school or organization, especially if you have an association with that group. In using your home equipment, do not plan a complete oven meal if you have a really small oven; and don't forget about last minute reheating. Plan your menu to make use of all of your appliances such as the stovetop, microwave, portable grill, crock pot, toaster oven, etc. Cooking for a Crowd Cookware Buying Cookware Choosing Tableware Service Styles Without a doubt, buffet-style service is the best way to serve a crowd. Arrange buffet tables according to your space and what you are serving. Have friends or volunteers serve the main dishes. This helps to control portions and keeps the buffet line moving smoothly. More information on service styles Using chafing dishes for a buffet Serving Tips Remember to take into consideration the difference between a "serving size" and a "helping" of food. Many people will eat servings that are either smaller or larger than the recipe or products suggested serving size. In my experience,guests will not go for seconds until they have a sense that everyone else has eaten. Planning for extras will depend on your budget and the appetite of your guests. It is probably best to prepare additional servings of the main courses or the "good stuff" such as meats, seafoods, pasta and desserts. Important Food Safety Tips Unfortunate cases of food poisoning are often traced to failure to follow simple food safety wisdom:
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