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Old 12-02-2006, 09:44 AM   #11
Sous Chef
Join Date: May 2006
Posts: 665
What I think you'd need to know before you put together a preparation schedule is how long the various ingredients and/or components can hold. So, taking that back a step, first you need to break your menu down into ingredients/components, then analyze them.

I only do one complex, formal meal each year and that's our New Year's Eve party buffet. I still find it challenging to get everything right, and I've done it for a number of years running.

I won't do your homework for you either, but I'll offer some general tips:

-- cleaning and peeling and cutting can take a suprising amount of time and yet in many (not all) cases, they can be done well ahead of time.

-- food that does not spoil or split or discolor or in any other way deteriorate can be handled in advance

-- you cannot cook something in advance if it will need re-heating and re-heating will dramatically reduce its quality

-- if you're up against a deadline, try to do fussy things (like decorative garnishes) while you still have plenty of lead time

Even for a fairly simple meal (certainly so if it's being graded!) it's tremendously helpful to get it all written down and scheduled. Again, start by analyzing the individual dishes separately, then combine them on a sort of timeline. For my buffet I have a three-day schedule plus prior to that a shopping day. The last day is split into morning, afternoon, and last-minute sections. For your sanity, try to minimize what goes into the last-minute section!

Good luck, much of this will come to you the hard way as it did me, i.e. through dealing with your mistakes and mis-calculations!

XeniA is offline   Reply With Quote
Old 12-03-2006, 02:53 AM   #12
Senior Cook
Join Date: Apr 2006
Location: japan
Posts: 462
and by the way, let us know how it comes out

let me make sure that wine's ok before i use it.
philso is offline   Reply With Quote

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