Finger Buffets
This is a service format where dishes are served so that they can be eaten with your hands, without using cutlery. This format is often in demand at short receptions, corporate parties and outdoor events.
A la carte
A service format that provides a menu from which guests can choose dishes.
Aperitif, welcome drink
A drink that is served to guests before a meal, usually at the beginning of a meal or event. Its purpose is to whet the appetite and prepare the taste buds for the upcoming meal. An aperitif can be either alcoholic (for example, light wine, vermouth, cocktail) or non-alcoholic (for example, juice, mineral water with lemon, tonic). Usually, aperitifs are light, not too saturated, so as not to kill the appetite. It is served in small quantities so as not to saturate before meals. Sometimes light snacks such as olives, nuts, and chips are served with the aperitif to increase appetite.
Appetizer, starter, hors d'oeuvre, amuse-bouche
A small dish or appetizer served before the main meal, usually before the first course. It also serves to whet the appetite and entertain the guests while the main course is being prepared. Appetizers should be small, for one or two bites, so as not to saturate before the main course. They can be hot or cold, simple or complex, made from different ingredients. Examples: canapes, tartlets, bruschettas, mini salads, olives, sliced cheese. The aesthetics of serving are important, as the appetizer should not only be delicious, but also look beautiful.
The Banquet
Organization of a full-fledged lunch with seating at the tables. It includes a variety of dishes and service.
Barbecue
Catering in the open air with cooking on the grill. It is popular for summer events and corporate parties.
Wine list
Assortment list, price list of wines in the restaurant. It is available as a separate catalog on thick paper in a leather cover or as a separate section of the restaurant's general menu.
Mobile bar, portable bar, pop-up bar, catering bar
A mobile structure designed to organize a bar anywhere, outside of a stationary establishment. Provides the opportunity to prepare and serve drinks at field events. It includes a counter, a work surface for the bartender, beverage preparation equipment (shakers, jiggers, etc.), ice, dishes, ingredients for cocktails and other beverages. An off-site bar is often provided with a bartender who prepares and serves drinks.
Canapés
Miniature sandwiches on skewers or small slices of bread.
Catering
Organization of catering services at various events (from simple business breakfasts to large-scale weddings).
Cloche, food cover, dome cover
A domed lid used for covering and serving dishes, especially in restaurants and at special events. It is used to preserve the heat of the dish, protect it from external factors and serve it effectively. Shape: Domed or hemispherical. It can be made of metal (stainless steel, silver), glass, ceramics, or less often plastic.
Kokilnitsa
Special dishes, shaped like a seashell, designed for cooking and serving seafood dishes, most often baked.
Kokotnitsa
A small heat-resistant container for cooking and serving dishes in portions, per person. It is usually used for baking in the oven or in a water bath. Designed for one serving. It is usually made of ceramics, porcelain, metal (stainless steel, cast iron). It is used for cooking and serving juliennes, souffles, casseroles, cocotte eggs and other dishes that are served hot in portions.
Cocktail
Catering at social events with snacks, drinks and desserts. It is used at fashion shows and private parties.
Continental breakfast, CBF
A meal based on Mediterranean traditions. The continental breakfast does not include hot dishes.
Coffee break
A short break between parts of the business event, including light snacks and drinks. It is often used at conferences and seminars.
Candy bar
A sweet table, which is a decorated and set table with a variety of sweets, often used on holidays and events. It includes a wide range of desserts such as candies, cakes, cupcakes, pasta and other sweet treats.
Marmite
These are special dishes or equipment used to maintain the temperature of ready meals. It is a heated container, which can be round, oval or rectangular in shape, made of materials such as aluminum, stainless steel or silver.
Divided serving dish, relish tray
Dishes divided into several sections or compartments designed for simultaneous serving of different types of snacks, sauces, side dishes or other products in one dish. It is used to serve olives, olives, sauces, nuts, dried fruits, vegetables, cheeses, cold cuts and other snacks, allowing you to present several types of products on one plate and prevent them from mixing.
Mise en place
Loosely translated, it means "everything is in its place." This is how chefs describe being fully prepared for work — when everything you might need for a buffet or banquet is in perfect order.
Picnic
Outdoor catering with on-site cooking often includes kebabs and grilled dishes.
Traffic congestion charge
This is the fee that a cafe or restaurant charges visitors for the opportunity to consume alcoholic beverages brought with them. Usually the amount is fixed and calculated for each bottle, regardless of its contents or volume.
Rider
A document with technical requirements for the catering site.
Ramekin dish
A small heat-resistant container, similar to a cocotte, but usually of a simpler shape and is often used for cooking and serving baked dishes in portions, especially desserts and snacks. It is used for cooking and serving creme brulee, souffle, clafouti, pate, baked vegetables, mini pies and other dishes that are served hot in portions. It is often used interchangeably with a cocktail stand.
Set menu
A pre-prepared menu with a fixed set of dishes for all guests.
Table d’hôte
A type of menu with a single comprehensive price that includes everything from appetizers to desserts (in various variations). A business lunch can be attributed to this type of menu.
Buffet
An event where guests eat and drink standing up often includes canapés and other easy-to-eat dishes. Suitable for presentations and corporate parties.
Buffet table, cocktail table (high table, high boy, "carnation")
A high table (from 90 cm), usually on one leg, designed to serve a group of 2-4 people. They eat standing up at such a table. You can decorate such a table with a tablecloth cover.
Cold buffet
A cold buffet is a type of table setting where the main focus is on cold appetizers and dishes. It includes salads, cold meat and fish dishes, sandwiches, sandwiches and other snacks that can be consumed without the need for warming up.
This allows guests to enjoy a variety of snacks without having to wait for hot dishes to be served.
Chafing dish
A type of table marmites, auxiliary equipment for organizing self-service lines in cafes, canteens and restaurants, buffet tables in hotels, banquets, receptions and catering. The appliance is in the form of a kitchen container with a lid, allowing you to keep freshly prepared first and second courses hot for several hours. They are used for laying out and distributing first and second courses, side dishes and snacks.
The buffet
A format in which dishes are placed on tables, and guests can choose the food at will. It is often used at large-scale events. It differs from a buffet in that meals can be arranged both standing and sitting at tables.
Shot glass
A shot glass (or shot glass) is a small glass used to serve strong alcoholic beverages and cocktails, which are usually drunk in one gulp.
Save it for yourself and stay informed with the EDRID Event!
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