Changing the way you learn

Question	Answer
Image: Amuse Bouche At A French Restaurant (binary/octet-stream)	Amuse-bouche: The literal translation is "mouth amuser": it is a bite-sized appetizer that is prepared according to the chef's selection.
Image: Cuencos Con La Diversa Comida En Restaurante Del Servicio Del Uno Mismo 82347552 (binary/octet-stream)	Bowl Food: Small bowls of food passed among your guests during a casual standing reception
Image: D218a663bd89ac7f6470ac71880433cb Bahia Tropical (binary/octet-stream)	Charger: Also known as bottom plate, they are larger decorative plates that are used to dress the table and no food is served.
Image: Img 20200624 Wa0122 (binary/octet-stream)	Intermezzo: an intermediate in the food service just before the main course. Sorbet is generally used to cleanse the palate
Image: Img 20200624 Wa0125 (binary/octet-stream)	Shuck: the delicate process of opening an oyster shell
Image: Img 20200624 Wa0121 (binary/octet-stream)	Props: The term for everything that exists purely for aesthetics, with no other purpose than to make things look beautiful or convey a theme. For example, balloons and flowers
Image: Img 20200624 Wa0120 (binary/octet-stream)	Silver service - a method of presentation where food is arranged by the chef before being presented to guests
Image: Img 20200624 Wa0147 (binary/octet-stream)	Petit Fours: Small, bite-size decorative cakes
Image: Img 20200624 Wa0145 (binary/octet-stream)	Sommelier: a trained professional who specializes in combining wine and food
Image: Img 20200624 Wa0149 (binary/octet-stream)	Mise en place: Literally means "kick off" and refers to organizing and configuring all aspects of the event
Image: Img 20200624 Wa0151 (binary/octet-stream)	Placement - The Right Way to Display Cutlery, Glassware, and Stationery on the Table
Image: Catering1 (binary/octet-stream)	Out mess: small meals provided to your event team and vendors that are consumed behind the scenes or in the back of the house
Image: Img 20200624 Wa0154 (binary/octet-stream)	Preconcept meeting (also known as Ops meeting): a meeting that takes place with event providers and providers where the event is scheduled to take place. Usually a day or two before the event
Image: Img 20200624 Wa0126 (binary/octet-stream)	Silencer: padding used under the tablecloth to prevent noise from plates, cups and cutlery. It is importante especially important when the speakers are on stage during a meal
Image: Img 20200624 Wa0152 (binary/octet-stream)	Food Stations: A fun way to serve a variety of foods at a reception. For example, you might have a mashed potato station, a beef carving station, an oyster shelling station, or an ice cream station
Image: Amareto (binary/octet-stream)	Digestive: After dinner, a stronger alcoholic beverage that is enjoyed as an aid to digestion
Image: Menu Degustacion En Madrid Bangalore+(2) (binary/octet-stream)	Tasting: A pre-event meeting where the event organizer and customer test menu options before finalizing the meal plan with the catering manager or chef.
Image: Img 20200624 Wa0141 (binary/octet-stream)	Family Style: A style of serving food in which diners help themselves with plates of food that have been placed in the middle of the table
Image: Manteles Y Servilletas Para Hoteles Y Restaurantes Servilletas Tela 120x120cm 39043499z0 17305367 (binary/octet-stream)	Bedding (also known as Napery): tablecloths and napkins
Image: Post 1188813 (binary/octet-stream)	Crudité: appetizers of raw vegetables, cut or whole, which are dipped Configuration: (also known as “the entrance”) the time it takes to put all the equipment in one place and configure it for the event
Image: Img 20200624 Wa0146 (binary/octet-stream)	Paté: Pâté is a mixture of minced meat cooked in spreadable pasta
Image: Capitan+De+Meseros (binary/octet-stream)	Waiters captan : SupervisesThe quality of the service proviced by waiters
Image: Show Cooking1 1200x900 (binary/octet-stream)	Showcooking: cooking live and direct
Image: 880x450 3 (binary/octet-stream)	catering: is called the institutional food service or collective food that provides a certain amount of food
Image: Istockphoto 521385688 1024x1024 (binary/octet-stream)	coffee break or break: is a term used to define breaks for talks, work meetings, courses or events in general
Image: Img 20200624 Wa0153 (binary/octet-stream)	Platters - used to display and serve canapes to your guests. It can be flamboyant or elegant, and should always allow for a beautiful presentation
Image: 87994919 Selección De Cristalería Con Vino Champán Copas De Licor Y Jarra Sobre Fondo Creativo Concepto De Cristaler (binary/octet-stream)	Glassware: term used to refer to special cups and glasses for serving drinks
Image: Buffet Comida Prohibida 810x514 (binary/octet-stream)	buffet food: it is a self-service meal, where the diner himself serves the food
Image: Corcho Botellas Vino (binary/octet-stream)	Cork: a fee per bottle to open and serve wine brought by the customer
Image: Img 20200624 Wa0142 (binary/octet-stream)	Deposit: the amount required to pay in advance of your reservation
Image: Img 20200624 Wa0213 (binary/octet-stream)	MEMBERS Guadalupe Elizabeth Velasco valladares Carmen Guadalupe Sánchez Menjivar Juan José Valencia Jiménez Carmen Elisa Sánchez Mejía

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Catering Vocabulary

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	Created by Guadalupe Velasco almost 4 years ago