23895977
Beschreibung
Karteikarten von Guadalupe Velasco, aktualisiert more than 1 year ago
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Erstellt von Guadalupe Velasco
vor mehr als 4 Jahre
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| Frage | Antworten |
| Amuse-bouche: The literal translation is "mouth amuser": it is a bite-sized appetizer that is prepared according to the chef's selection. | |
| Bowl Food: Small bowls of food passed among your guests during a casual standing reception | |
| Charger: Also known as bottom plate, they are larger decorative plates that are used to dress the table and no food is served. | |
| Intermezzo: an intermediate in the food service just before the main course. Sorbet is generally used to cleanse the palate | |
| Shuck: the delicate process of opening an oyster shell | |
| 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 | |
| Silver service - a method of presentation where food is arranged by the chef before being presented to guests | |
| Petit Fours: Small, bite-size decorative cakes | |
| Sommelier: a trained professional who specializes in combining wine and food | |
| Mise en place: Literally means "kick off" and refers to organizing and configuring all aspects of the event | |
| Placement - The Right Way to Display Cutlery, Glassware, and Stationery on the Table | |
| Out mess: small meals provided to your event team and vendors that are consumed behind the scenes or in the back of the house | |
| 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 | |
| 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 | |
| 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 | |
| Digestive: After dinner, a stronger alcoholic beverage that is enjoyed as an aid to digestion | |
| 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. | |
| 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 | |
| Bedding (also known as Napery): tablecloths and napkins | |
| 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 | |
| Paté: Pâté is a mixture of minced meat cooked in spreadable pasta | |
| Waiters captan : SupervisesThe quality of the service proviced by waiters | |
| Showcooking: cooking live and direct | |
| catering: is called the institutional food service or collective food that provides a certain amount of food | |
| coffee break or break: is a term used to define breaks for talks, work meetings, courses or events in general | |
| Platters - used to display and serve canapes to your guests. It can be flamboyant or elegant, and should always allow for a beautiful presentation | |
| Glassware: term used to refer to special cups and glasses for serving drinks | |
| buffet food: it is a self-service meal, where the diner himself serves the food | |
| Cork: a fee per bottle to open and serve wine brought by the customer | |
| Deposit: the amount required to pay in advance of your reservation | |
| MEMBERS Guadalupe Elizabeth Velasco valladares Carmen Guadalupe Sánchez Menjivar Juan José Valencia Jiménez Carmen Elisa Sánchez Mejía |
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