A la mode: A French phrase which denotes that ice cream or an ice cream substitute such as frozen yogurt or sorbet will be served on top of a dessert. Usual desserts served a la mode are brownies, pies, cobblers and cake. A la mode can also refer to any dish that is served with an accompanying topping, such as meat with potatoes on top.
Appetizers: Small scale dishes served individually before a meal or a large dish meant to be shared by a certain number of people. Appetizers can be served on a table or during an event servers might walk around with plates from which guests would sample. Appetizers can include anything from nachos to egg rolls to chicken skewers.
Brunch: A late breakfast combined with lunch, serving menu items from both meal periods, plus dessert.
Buffets: A selection of foods prepared for consumption, not portioned onto plates but displayed so that diners can serve themselves according to individual taste.
Canapes: Class of hors d'oeuvre that are always served on small pieces of bread.
Crudite: A pre-dinner snack, often a raw seasonal vegetable with a dipping sauce.
Crepe: A French pastry that looks like an omelet filled with either sweet or savory fillings. Crepes can be eaten for breakfast with cinnamon and sugar filled with fruit or for dinner filled with spinach and mushrooms. Crepes are
very diverse.
En croute: Encrusted in puff pastry.
Entrée: The main course of a meal which can include a meat, vegetable and a starch. The entrée can also be the biggest food option for instance at a picnic, the entrée could be hamburgers and hot dogs with a choice of French fries or potato chips.
Hors d’oeuvres: A French word meaning appetizers.
Plated service: Style of service where the food is artfully arranged and presented by the chef before the dishes are delivered to the table.
Sit down: A meal in which guests receive all of their courses at their table. Sit-down meals usually take longer because servers have to wait until the majority of persons is finished eating before they can bring another course.
Tasting: The meeting before an event when the chef prepares a few portions of the menu for final approval by the bride and groom or hosts.
Venue: A place, site, room or building where an event is going to be held.
Waitstaff: Caterers who serve, replenish, answer questions about the menu, attend to special guests requests and make sure that the food service runs smoothly.
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