Catering Vocabulary7:53 PM
Before you meet with a potential caterer, learn our language. Below I've listed a few terms that caterers/chefs use on a daily basis.
1. service- the process of delivering the selected foods to diners in the proper fashion
2. presentation- the process of offering the selected foods to diners in a fashion that is visually pleasing.
3. garnish- food items prepared to decorate plates or foods with color and/or texture
4. chafing dish- metal dishes, usually rectangular or circular with a heat source below to keep food warm
5. risers- boxes covered with linens, paper, or other decorative items used on a buffet table as a base for platters, trays, or displays
6. centerpieces- decorations placed on tables or buffets to increase the visual appeal
7. butler service- waitstaff passing food or drinks on trays for guests to eat
8. family style- food placed on large platters/trays and taken to tables for guests to help themselves
9. proposal- a document sent to potential customers after initial meetings; it includes prices and the types of food requested
10. a la carte- each menu item has its own price
11. dusting- an attractive method for decorating dessert plates with either powdered sugar or cocoa powder
12. aperitif- a before dinner, light alcoholic beverage used to stimulate the appetite
13. buffet tents- small cards that indicate what food is in the chafer on the buffet
14. cash bar- an arrangement where guests are charged for each drink they order
15. CEO/BEO- catering event order/banquet event order; a document used by caterers to detail the requirements of each funcion; includes menu, table set up, staffing, etc
16. petit fours- small bite sized decorative cakes
17. sommelier- a trained professional who specializes in all aspects of wine
18. plated meal- a meal that is prepared on the plate by the chef and then presented to guests
19. tasting- a meeting before the event to tasted small portions of the food to be served
20. open bar- an arrangement where guests can get drinks for no charge because the hosts have already paid for them
21. crudites- raw vegetables cut into bite size portions and served with dip
22. skirting- fabric placed around a table to conceal the area underneath
23. corkage fee- a fee placed on alcohol brought into a facility; the fee usually includes the cost of labor, ice, glassware etc.
24. charger- an empty dinner plate used as a base plate
25. intermezzo- an intermission in dinner service before the main course is served
Happy Planning & God Bless!