For 10 people, I will then buy the 1.5-2kg beef, or 5-6kg mutton stew meat since there is more bone

The first part of the planning is done, the menu is written and invited guests. But how do you get through the day unscathed? Much of this is useful both for "small" dinner for 10 at home in their own kitchen, and big dinners with many guests.
In advance it is wise to actually have tried to make the dishes, at least they are not variations on dishes you know well. There is no absolute rule, but the bigger the company corkcicle the more important it is, for it is difficult to save themselves if something goes wrong or takes longer than expected.
There is often some eye-opening experiences first time you make a right and it is unpleasant to them while 50 people sitting and waiting for food. Or 10 for the part. A menu of dishes corkcicle you've made before is safe and gives you the energy to take you in if something goes wrong. But sometimes it safe boring and uninspiring, so here you must simply know little corkcicle about how challenging menu and number corkcicle of guests is for you and how big chances you take.
When you first tests food so check gladly corkcicle how much time you need to add up the food. It often takes much longer than you think and can sometimes corkcicle produce some surprises as forcing adjustments in either the use of space or calculation corkcicle of time. Maybe you also see little things, that the court completely lacks color and maybe should get something colorful garnish recipe you found was ikek quite what you had set for yourself, or you may need a little more of something to make it look good on the plate .
How much eats really 100 people? Or 4 for that matter? Although I have had much benefit from a book called "kitchen tips" by Ingrid Espelid and Scott Givot, where it is listed right amount in grams per person. Matprat.no also has much useful on the subject. An example: A person needs 150-200g of protein in a meal, this one follows the mostly quite slavishly.
For 10 people, I will then buy the 1.5-2kg beef, or 5-6kg mutton stew meat since there is more bone and connective tissue than meat. Are there many dishes I adjust it slightly, sometimes I expect a little rough and draws from some of the crowd in the main by what is used in starter. Eg protein from the previous calculation is then the 75-100g per person in starter and 100-150g corkcicle per person in main course.
Add up the food, otherwise people take too much of something corkcicle and little of another, it becomes the gnashing of teeth and not everybody gets quite what they want. In small companies, it is sad for someone just getting the last bit less fine remains of the flesh, in larger companies, it becomes difficult to keep a budget. Would you nevertheless prefer that people provide themselves so be prepared corkcicle that people take more meat and less green.
10 it is easy to put up even to 100 need good employees who do not think as much yourself but follow orders to the letter. The barrels should be equal so that no sitting and watching the neighbor man who got twice as much this or that.
There are always some things that can be done the day before, or maybe even MUST be made at least one day in advance. On very large dinners it is almost necessary to start so early, while in the smaller home festive meals are comfortable to have some profit clearing house, decorating and themselves.
The dishes that take the longest corkcicle time must be prepared first. A large casserole takes many hours not only in cooking, but the meat can be browned and vegetables peeled and cut, and it all will boil. So get started on time! Mashed potatoes 100 takes time, and there are several potatoes to be peeled, many liters to be cooked and much potato to be mashed. Start with this, then you are sure you are ready on time. It is better to work until ready and then pause, than to think that "it does not take that long, I take a break now and finish this when I start the sauce." Suddenly you were not finished half of skrelingen until it was too late. It gets the stress off.
Most of the vegetables is a good idea to peel, chop and prepare early. Hot on the road and put in airtight containers. When frying the onions so simply heel cap and having the forehead, easy and very comfortable. Please use care before hoes all, some vegetables can withstand corkcicle bad to be so because they either wither or brown. Much tuber should preferably corkcicle be in the water.
Then comes the most exciting cooking cabal. Which pot should be at the plate when, what do I do first and last? Here is the experience, a lot of planning and a little more experience will apply. Often it is okay to create a small form for how long the various parts of a straight take if you feel there are just too many things to keep in your head. Start with the first dish and set it up point by point. The sauce needs so long to get warm, the fish will be in the oven for 12 minutes or bake in the pan for 4 minutes, roast requires 1.5 hours and should rest for 30 minutes, etc. Do not forget that it takes some time to identify the ingredients and bring them to the pan. Are you afraid you're short on space so check like you have enough plates available, if not