C
o
n
t
a
c
t
Our glossary

Everything to do with Food & Beverage

Welcome to our catering glossary! Here you will find a comprehensive collection of terms and definitions relating to catering and event services. Whether you want to learn more about specific foods, drinks, catering styles or event planning, our glossary provides you with easy-to-understand explanations and helpful information. We want to help you better understand the world of event catering and make your next event even more successful. Have fun browsing and discovering!

A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

A

Amuse-Gueule The little greeting from the kitchen

An amuse-gueule, also known as an amuse-bouche, is often served in upscale restaurants as an appetizing, small, bite-sized snack before the starter.

Aperetif The appetizer

The term aperitif (from the Latin for open) is a French gastronomic term and is usually an alcoholic drink that is served before a meal to stimulate the appetite. An aperitif is also used to bridge the waiting time for the starter.

Antipasti Italian starter

The term antipasti is the plural of antipasto and comes from the Italian language and means something like 'before the meal' = starter. Antipasti are often served cold before a meal. Italian antipasti platter with zucchini, eggplant, pepperoni and olives, for example.

Aioli Mediterranean garlic mayonnaise

B

Barbecue (BBQ) Southern States favorite

Barbecue (often abbreviated to BBQ) is a cooking method in which large pieces of meat are slowly cooked in a pit or special smoker at a moderate temperature in the hot exhaust air of a wood fire. The word can be used to describe both the cooking method itself and the food prepared with it or an event at which this food is prepared. Barbecue is particularly widespread in the southern states of the USA.

Banquet Special celebration

A banquet as part of a celebration or event is a feast for special occasions.

Buffet Event all-rounder

A buffet is the presentation of food on a table or sideboard. Instead of the food being served at the guest's seat, they serve themselves at a buffet. The guest can put together their own menu as they wish. Nowadays, it is becoming increasingly common to incorporate live cooking stations into a buffet.

Blanching Ice water method

Blanching is a process in which food is briefly immersed in boiling water and then quenched in ice water. This serves to cook the food, preserve its color and stop the cooking process. Blanching is often used to prepare vegetables before freezing or for salads.

Bouillabaisse fish stew

Bouillabaisse is a traditional Provençal fish stew that originated in the port city of Marseille in France. Known for its rich flavors and diverse ingredients, bouillabaisse typically includes various fish and shellfish, aromatic vegetables and a characteristic broth.

Brioche French yeast pastry

Brioche is a French yeast pastry that impresses with its soft, airy texture and rich, buttery taste. It can be served both sweet and savory and is versatile, whether as a breakfast pastry, for sandwiches or as a base for various desserts.

C

Canapé Sophisticated canapés

Canapés are bite-sized hors d'oeuvres or appetizers in fine German cuisine that originate from classic French cuisine and are so small that they are easy to eat in one or two bites.

Chimichurri The Argentinian sauce

Chimichurri is an Argentinian sauce that is usually served with grilled beef, such as in a typical Argentinian asado. It is also occasionally used as a marinade for fish or poultry.

Chutney The Indian dip

A chutney is a spicy, often sweet and sour, usually fruity or vegetable, sometimes just hot and spicy sauce used in Indian cuisine. The texture of a chutney is creamy or puree-like.

Ceviche Latin American national dish

Ceviche is a Latin American dish consisting of raw fish or seafood marinated in lemon or lime juice. The acidity of the juice "cooks" the fish and gives it a firm consistency. Ceviche is typically served with onions, chili, coriander and other spices. It is a refreshing and delicious dish that is very popular in many Latin American countries.

Créme Brülée French dessert

Créme Brülée is a delicious dessert from France, consisting of a creamy egg and vanilla mixture covered in a crunchy caramel crust. It is a popular treat for gourmets and is often caramelized with a small burner.

D

Dessert wine A sweet, noble drop

Dessert wine or sweet wine is a collective term used to describe full-bodied wines with a strong sweetness. Traditionally, such wines are often served with dessert or cheese at the end of a meal in some countries and wine regions.

Digestif The Argentinian sauce

A digestif is an alcoholic drink that is served after a meal. Its aim is to soothe the stomach and aid digestion.

Demi-glace French dark base sauce

Demi-glace is a rich brown sauce from classic French cuisine that serves as a base for many other sauces. It is known for its intense flavor and velvety consistency.

E

Espuma Spanish foam

Espuma (Spanish for "foam") is a culinary preparation method in which a liquid dish is foamed in a cream siphon using a capsule filled with nitrous oxide.

Etagere

An etagere is a stand for small dishes or fruit. It usually consists of three plates of different sizes arranged on top of each other, which are connected by a rod running through the middle. Etagere are often served on tables in family style.

Entrecote piece of beef

Entrecôte is a French term for a juicy piece of beef that is cut between the ribs (hence the name "entre côte"). In many countries it is also known as ribeye. It is very popular because of its marbled fat and rich flavor.

F

Finger food Small snacks

Finger food, also known as "canapés", refers to dishes that are eaten with the fingers instead of cutlery.

Flying buffet Flying dishes

The flying buffet is a type of catering in which small portions of food are served on bar tables or trays by service staff.

Food truck food on wheels

A food truck is a mobile form of snack stand and, like a snack stand, is used for the public preparation and serving of hot and cold food and drinks, albeit at different locations.

Frittata Italian omelette

Frittata is an Italian omelette that is characterized by its versatility and ease of preparation. It can be served at any time of day and is perfect for using up leftovers.

Fondue Sweet or savory?

Fondue is a convivial dish from Switzerland that usually consists of melted cheese. However, there are also variations with chocolate or broth.

Full service Everything from a single source

With a full service, the catering company takes care of everything related to the event, such as the program, the location, the gastronomic offer, participant management and invitations, etc.. The main aim is therefore to combine the complete portfolio of services that a customer requires.

G

Gourmet Trays by DEKHALU Unique dining experience

Our gourmet trays offer practical convenience when enjoying food and ensure an unforgettable culinary experience. They are the perfect gadget for events with mixed seating in a relaxed, stylish atmosphere. The handmade wooden boards offer countless combination possibilities, turning the menu into a real moment of pleasure - from presentation to taste. Ideal for a creative and flexible dining experience that enhances any occasion.

Gazpacho Cold Spanish soup

Gazpacho is a cold Spanish soup that is particularly refreshing on hot summer days. Originally from Andalusia, the soup consists mainly of raw vegetables and is known for its fresh taste and ease of preparation.

Gratin Casserole with a crust

A gratin is a crusted dish. The top is usually coated with grated cheese, breadcrumbs before being browned in the oven or under the grill, which improves the flavor of the food and prevents it from drying out.

Gremolata Seasoning for Lombard cuisine

Gremolata or gremolada is a mixture of herbs and spices used in Lombard cuisine. The classic form consists of flat-leaf parsley, lemon peel (zest) and usually also garlic, which are chopped and added to hot dishes towards the end of the cooking time to preserve the fresh flavors.

H

Hollondaise French butter sauce

Hollandaise sauce is a classic French butter sauce that goes particularly well with vegetables, fish and eggs, especially the famous Eggs Benedict.

Haute cuisine Sophisticated cuisine

Haute cuisine, also known as "high cuisine", refers to an upscale and refined form of cooking that originated in France and is characterized by elaborate preparation methods, exquisite ingredients and artful presentations. This type of cuisine is often practised in gourmet restaurants and upscale gastronomic establishments.

Hummus chickpea puree

Hummus is a traditional Middle Eastern dip made from pureed chickpeas (also known as chickpea puree) and refined with various ingredients such as tahini (sesame paste), olive oil, lemon juice, garlic and spices such as cumin or paprika. Hummus is particularly popular in Arabic, Levantine and Mediterranean cuisine and is often served as a side dish, snack or dip.

I

Induction cooking with electromagnetic energy

Induction refers to a special method of cooking that uses electromagnetic energy to control the cooking process. Induction stoves and hobs are very energy efficient as they generate heat directly in the cookware instead of heating the surrounding air or the hob itself.

Involtini Small Italian rolls

Involtini is an Italian dish consisting of small, thinly sliced pieces of meat that are stuffed, rolled up and then boiled or fried. The term "involtini" comes from the Italian and means "small rolls". The filling can consist of various ingredients, including cheese, ham, herbs, vegetables or other types of meat.

J

Jus Flavorful gravy

Jus is the kitchen term for concentrated, defatted meat stock or gravy. This is often used as a sauce or processed further.

K

Kimchi Korean side dish

Kimchi is a traditional Korean dish consisting of fermented vegetables, typically Chinese cabbage or radish. It is marinated with a mixture of spices and other ingredients such as garlic, ginger, spring onions, chili and fish sauce or shrimp paste before being fermented. Kimchi is an important part of Korean cuisine and is served as a side dish with almost every meal.

Combi steamer | Convection oven Multifunctional kitchen appliance

A combi-steamer is a versatile kitchen appliance that enables steaming, cooking with dry heat (hot air) and a combination of both. The combi-steamer is particularly popular in restaurants and commercial kitchens as it combines a variety of preparation techniques, allowing for high efficiency and flexibility when cooking.

L

Live cooking Entertainment kitchen

For many events, a live cooking event is an exciting alternative to a buffet. Guests have the opportunity to look over the chef's shoulder, ask questions and be inspired.

Long drinks The bar classic

Long drinks are usually served in a tall, usually narrow glass - in principle, it is an extended shot that is topped up with soft drinks or juices.

M

Menu The specified menu

In gastronomy, a menu is a sequence of dishes consisting of at least three courses, namely starter, main course and dessert. Of course, additional courses can also be added.

Mise en place Preparation is everything

The mise en place is the preparation of the workplace in the catering industry, for example in the kitchen of a restaurant or at the bar, and in the hotel industry.

Merguez Spicy sausage from North Africa

Merguez is a spicy sausage, usually made from lamb or beef, which has its origins in North African cuisine, particularly in Tunisia, Algeria and Morocco. The sausage is characterized by its strong spiciness, which is often achieved with a mixture of spices such as paprika, cumin, coriander and chilli, giving it a characteristic, spicy and aromatic taste

O

Ossobuco Italian stew

Ossobuco is a traditional Italian dish consisting of slow-braised veal shanks (or sometimes other meats such as pork or beef). The name "ossobuco" means "holey bone" in Italian (from "osso" for bone and "buco" for hole) and refers to the characteristic hole in the bone of the shank from which the marrow emerges during braising. The dish originally comes from Lombardy, a region in northern Italy, particularly Milan.

P

Parfait Semi-frozen, sweet or savory

Parfait is the name given to savory pâtés, terrines and aspic as well as semi-frozen dishes.

Petit Four Small, French pastry

Petit four is a classic pastry in French cuisine. A distinction is made between fresh petits fours (petits fours frais) and dry petits fours (petits fours secs).

Piccata Italian schnitzel

Piccata is a main dish in Italian cuisine made from a finely chopped slice of meat that is dusted with white flour and fried in butter or olive oil until golden brown.

Pâtisserie The French patisserie

Pâtisserie refers to the fine French art of confectionery, which focuses on the production of sweet pastries, tarts, cakes and other elaborate desserts. French pâtisserie is renowned worldwide for its precision, sophistication and creative presentation. It includes traditional treats such as eclairs, macarons, croissants and mille-feuille as well as elaborate cakes and modern dessert creations.

Q

Quiche French shortcrust pastry specialty

A quiche is a specialty of French cuisine that originated in Lorraine. It is an unsweetened shortcrust pastry baked in a round, flat dish with a savory filling based on a mixture of eggs and milk.

Quinoa South American superfood

Quinoa is a gluten-free, nutrient-rich pseudocereal from the Andes in South America. The small, round seeds come from the quinoa plant (Chenopodium quinoa) and are considered a "superfood" due to their high content of protein, fiber, vitamins and minerals. Quinoa is particularly popular with people on a gluten-free diet as it contains no gluten and is a valuable plant-based source of protein.

R

Ratatouille braised vegetable dish

Ratatouille is a traditional French vegetable dish from Provence that typically consists of tomatoes, zucchinis, eggplants, peppers, onions and garlic. The vegetables are often braised in olive oil and seasoned with fresh herbs such as thyme, basil and rosemary. Ratatouille can be served as a main course or side dish and tastes delicious both hot and cold.

Risotto Italian rice dish

Risotto is a classic northern Italian rice dish that is known for its creamy consistency. It is traditionally prepared with round grain rice such as Arborio, Carnaroli or Vialone Nano, as these rice varieties contain a lot of starch, which gives the dish its typical, slightly creamy texture.

S

Slow Food The ecological footprint

Slow food means a reorientation in gastronomy towards conscious eating with economically and ecologically justifiable food content. Healthy nutrition is once again coming to the fore, offering a sensual experience of enjoyment and ensuring the sustainable management of resources. This contrasts with so-called fast food.

Sous-vide vacuum technology

The term sous vide comes from the French language and literally means 'under vacuum', i.e. a vacuum, an almost gas-free space. In gastronomy, this technique is used in particular for the gentle sous vide cooking of meat, fish or vegetables in a vacuum bag. Sous vide technology is an important part of commercial kitchen technology and high-end gastronomy.

Sugo Italian sauce

Sugo is the Italian word for juice or sauce. Contrary to what the term suggests, tomato sugo is creamier than an ordinary tomato sauce, but firmer than pesto.

Soufflé French classic

A soufflé is a light, airy French dish that consists of a base (usually a cream or béchamel) and whipped egg whites. When baked, the soufflé rises in the oven and takes on a delicate, fluffy consistency. It can be prepared both sweet and savory and is often served fresh from the oven to preserve its typical, risen appearance.

T

Tapenade French olive paste

Tapenade is an olive paste originating from southern French cuisine. The main ingredients are pitted olives, anchovies and capers (tapenos).

Tartelette Small shortcrust pastry tartlets

Tartelettes (small tarts) are small shortcrust pastry tart bases that are often used for small fruit tarts. They can also be filled with savory fillings.

Tortilla Spanish national dish

A tortilla is a Spanish national dish made from potatoes, onions and eggs. Spanish tortilla therefore has nothing to do with the Mexican dough flatbread, which is often filled and formed into a wrap.

U

Umami The 5th sense of taste

Umami is one of the five basic tastes, along with sweet, sour, salty and bitter. The word "umami" comes from the Japanese and means something like "delicious" or "savory". It describes a savory, meaty taste that is created by the presence of glutamates and certain nucleotides in food.

V

Velouté White sauce based on stock

A veloute is a white sauce based on a roux. It is infused with a vegetable, fish or meat stock and can be served as a side sauce.

Vinaigrette

Vinaigrette is a cold sauce made from vinegar, oil, salt and, depending on the recipe, other ingredients such as herbs and mustard. It is served with salad, cooked vegetables, meat and steamed fish.

X

Xantan vegetable thickening, & gelling agent

Xanthan gum is a natural polysaccharide that is used as a thickening and gelling agent in foods and other products. It is produced by fermenting sugar (usually from corn) with the bacterium Xanthomonas campestris. In the food industry and in the kitchen, it is particularly known for its excellent stabilizing properties, as it improves the consistency and texture of food without affecting the taste.

Y

Yuzu The Chinese lemon

Yuzu is an Asian citrus fruit that originally comes from China, but is now widely grown in Japan and Korea in particular. It looks similar to a small, rough lemon and has a unique, intense blend of flavors reminiscent of a cross between lemon, lime and grapefruit. The fruit is very popular in high-end cuisine due to its distinctive taste and aroma.

Z

Zabaglione Italian wine foam cream

Zabaglione is a traditional Italian dessert made from egg yolks, sugar and Marsala wine. These ingredients are whipped over a bain-marie until they have an airy, creamy consistency. The cream is light, fluffy and has a sweet, slightly alcoholic taste that goes perfectly with fruit or as a stand-alone dessert.

We look forward to hearing from you

Contact us now and let us create your tailor-made catering! The team at DEKHALU Catering & Events looks forward to making your event an unforgettable taste experience.