Year 10 Entertaining

Theme Party

TASK : In your group, plan a buffet meal for a theme party catering for 10 guests. Three of the dishes on your menu must be cooked in the practical with at least one savoury and one sweet dish.

The assignment consists of an investigation, planning, production and evaluation. All work must be done collaboratively as a group.

Investigation

1. What is a buffet? Find the definition for ‘buffet’ and give an example of when you attended such an event.

2. Make a list of 5 possible themes for your buffet party.

3. List and describe (in your own words) 5 factors that need to be considered when planning a party. Click on this link to find more information https://www.bbcgoodfood.com/howto/guide/how-plan-organise-your-event

4. List 10 interesting table decorating ideas for a buffet dinner. Click on this link for ideas https://www.pinterest.com/explore/buffet-table-settings/?lp=true

5. List and describe 8 tips for hosting the perfect dinner party using your own words. Click on this link https://www.thenest.com/content/secrets-to-a-successful-dinner-party

6. Seasonal food refers to the time of year when fresh produce is at it peak, and is ripe and plentiful. Produce is most economical (using money and resources carefully) when it is in season. The flavour and texture are most appealing when produce is in season. Write a 200-300 word paragraph about fruit and vegetables currently in season in Adelaide. Recommend ideas of how you will incorporate these produce in your party menu. Add word count to your paragraph. Click on this link for information about seasonal produce http://www.adelaidefarmersmarket.com.au/www/content/default.aspx?cid=972

Planning

Explain and plan the factors listed below. Find more information here http://www.wikihow.com/Plan-a-Party

1. The theme plus factors that need to be considered when planning the party.2. A formal invitation sent out to 3 external guests. 3. A menu with at least 6 dishes and 2 drinks. 4. All the recipes plus a shopping list.5. Details of the table setting, china, cutlery, glassware, table decorations, room

decorations and entertainment.6. A time plan of how you are going to buy/make/hire things for the party.7. Recipes for 3 dishes you are going to make for the party. 8. A survey with 5 questions to complete during the trial.

Production

Together with your group, produce 3 dishes for the party. Consider time constraints. Present your dishes to your guests with appropriate party decorations. Take a photo for the evaluation.

Evaluation

1. How well was your party planning done? Describe how you think it could improve to make the party a success.

2. How well did you and your partners work together for the planning as well as the practical? Did you make a good team? What could improve?

3. Describe the sensory qualities of your dishes – appearance, aroma, flavour and texture.

4. What would you change if you were to make these recipes again?5. Briefly describe the comments from the guests. 6. Can you add any seasonal produce in your recipe?7. Describe 4 safe work practices you followed during the practical?8. What measures are necessary to avoid food poisoning during the practical?

Consider storing of ingredients for cooking and the finished product.