Static or Cyclic menu
Buffet or Dinning Style
Bevus or Butler Style
Buffet or Butler Style
Hot and cold sandwiches.
Spring rolls made with a vegetable filling.
Bite-size open-faced sandwiches.
Butter or softened cream cheese spreads.
Korsh Mustard and Horse Radish.
Stimulating the appetite.
Stimulating the senses.
Complimenting the taste and flavor of fish and seafood.
Eliminating strong flavors of fish and seafood.
The spread will make the canapes more attractive.
The spread will not make the bread soggy.
There will be a better mouth feel to the canapes .
The garnish sticks to it without falling off.
A heavy spread.
A creamy sauce.
Any food item or combination of items placed on top of the spread.
Any flavored oil to give an attractive appeal to the dish.
Hors d Oeuvres
Cured meats and Eggs.
Cream or Sugar.
Tomatoes and Lettuce.
Raw vegetables and Pickled items.
Raw vegetables served with an appropriate dip.
Taco shells served with salsa.
Bread with melted cheese.
Small pastry puffs filled with bound salads.
Base, Spread, Garnish
Bread, Spread, Filling
Raw Vegetable, Spread, Toppings
Clarified Butter, Rendered Pork, Salad Spreads
Butter compound, Cheese Sauce, Garlic Paste
Flavored Butters, Flavored Cream Cheese, Meat or Fish Salad Spreads
Vegetables, Pickles, and Relishes
Fish and Shellfish
A small food item intended to be eaten with wine or other drinks, usually in taverns and bars.
The Spanish term literally means “Tin Foil.”
A famous Filipino dish eaten with egg and garlic rice.
Clarified stock that contains enough gelatin to solidify when cold.
Consumme' mixed with gelatin powder.
Brown stock that is concentrated.
Collagen in liquid form.
A clear stock that is mixed with heavy cream.
A white sauce made of a collie and anise.
A white sauce containing enough gelatin to set like an aspic.
A filling of lean slabs of meat baked in a terrine mold.
A mixture of seasoned, ground meats used as a stuffing or filling.
The French word farce, which means “stuffing.”
A form of sausage meat, except the grind is generally, but not always, finer.
A portion of the meat is seared, and thus partially cooked, and cooled before it is ground.
Consists of white meat (usually poultry or veal) or seafood processed to a purée and combined with heavy cream and egg.
50 to 65 percent lean meat 35 to 50 percent fat Seasonings
80 to 20 percent lean meat Bread flour Eggs
90 to 10 percent lean meat Eggs Liver
A terrine is baked in an earthenware dish and pâté’ indicates products baked with a crust.
A terrine is a forcemeat baked with a crust and a pâté is baked in an earthenware dish.
Terrines and pâtés are baked forcemeats cooked with liver.