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

8. What kind of party is it?

12. What is the theme?

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

18. Plating Food

19. 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.

20. 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

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

23. 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.

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

25. Temperature Serve hot foods hot, on hot plates. Serve cold foods cold, on cold plates.

26. How could we make this more appealing?

32. Watermelon Basket with Fruit

33. Sauce Swirls

37. Appetizers

38. Appetizers can be: 1.Passed 2.Plated 3.Buffet Line

39. 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.

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