Although working with caterers seems as easy as finding out what their menu is, tasting some samples, and making some changes or additions to the food to be served, there are certain catering terms you should know about or be aware of to work better with your service provider and to have a more successful event. Here are some of these terms usually used in catering and by caterers:
Fork buffet – This refers to food that you can eat with a fork in buffet form, hot or cold. The usual menu options include fishcakes, Thai green curry, cold meat, and quiche.
Finger food –A menu option that doesn’t require the use of any type of cutlery. Hence, guests will have to use their fingers to eat the fare.”
A la carte – This basically means “from the menu in French and describes ordering a main with no sides. As such, if you’re paying A la carte, you will be paying for each part of the meal separately.
Bowl foods – These are small bowls of food, sufficient to keep guests light to make them active or attentive throughout the event but are heartier alternatives to canapés. They are also referred to as mini meals and can be passed out to guests without them having to be seated.
A la mode - This is a well-used phrase in catering and even in various dining establishments. It means a desert “served with ice cream.
Napery - Also known as the linen or table decorations, this pertains to the decoration of the tables to be used in the event.
Info source: appetite.ae
Fork buffet – This refers to food that you can eat with a fork in buffet form, hot or cold. The usual menu options include fishcakes, Thai green curry, cold meat, and quiche.
Finger food –A menu option that doesn’t require the use of any type of cutlery. Hence, guests will have to use their fingers to eat the fare.”
A la carte – This basically means “from the menu in French and describes ordering a main with no sides. As such, if you’re paying A la carte, you will be paying for each part of the meal separately.
Bowl foods – These are small bowls of food, sufficient to keep guests light to make them active or attentive throughout the event but are heartier alternatives to canapés. They are also referred to as mini meals and can be passed out to guests without them having to be seated.
A la mode - This is a well-used phrase in catering and even in various dining establishments. It means a desert “served with ice cream.
Napery - Also known as the linen or table decorations, this pertains to the decoration of the tables to be used in the event.
Info source: appetite.ae
