Terms and Definitions

Is is the activity of providing food and beverage for events.

• Cafeteria

• Catering

• Banquet

• Food stations

A ceremonious public dinner, especially one honoring a person, benefiting a charity.

• catering

• banquet

• host dinner

• cafeteria

In addition to responsibilities for food and beverage, many caterers also handle event decor, A/V and other aspects of the program.

Is this statement true or false?

• false

• true

__________ means to moisten foods while cooking to enhance its flavor, prevent the drying up of its surface, and improve its appearance. The liquid used is usually melted fat, drippings, fruit juice or sauce, or a mixture of highly seasoned sauce.

Drip or plunge food materials into boiling water; to cook 10-20% doneness to inactive enzymes and aid in the removal of skins from nuts, fruits, and some vegetables.

• simmer

• boil

• blanch

• blend

A well-seasoned stock

• roux

• stock

• Bouillon

• broth

To remove moisture from a food product, generally to improve its keeping quality, done by sun or air drying, heating or salting.

• sun dry

• bake

• Dehydrate

• air dry

to cut into small uniform cubes about ¼ to ½ inch in size.

• dice

• mince

• cube

• jullienne

To coat or sprinkle a food material lightly with a fine, dry or powdery substance such as flour, cornmeal, and ground nuts.

• coat

• dredge

• floured

• breaded

To add a colorful and decorative edible accent to a finished dish entirely for eye appeal, not necessarily eaten.

• Plating

• Toppings

• Carving

• Garnishing