Exam Flashcards
Cover the entire table to protect it and enhance its appearance. Available in various sizes, shapes, and materials (cotton, polyester, linen).
Tablecloths
Smaller cloths placed over the tablecloth to add contrast or decoration.
Overlays/top cloth
Narrow strips of fabric that run along the center of the table, often used for decorative purposes.
Table Runners
Larger napkins used during formal dining to protect clothing and clean hands.
Dinner Napkins
Smaller napkins used for beverages or light snacks.
Cocktail Napkins
Medium-sized napkins for casual or midday meals.
Luncheon Napkins
Fabric draped around the edges of buffet, banquet, or serving tables to conceal the legs and create a polished look.
Table Skirting
Used to cover chairs for formal events, often paired with sashes or ribbons for added decoration.
Chair Covers
Used by servers for handling hot dishes, cleaning spills, or presenting food.
Waiter’s Cloths
Placed on serving trays to prevent slipping and enhance presentation.
Tray Cloths
Used for polishing glassware, silverware, and other table appointments.
Polishing Cloths
Larger, often decorative cloths used to cover buffet tables.
Buffet Cloths
Smaller cloths used for tea service or light refreshments.
Tea Cloths
Decorative mats made of lace or paper, used under plates or cups for aesthetic purposes.
Doilies
Placed under the tablecloth to protect the table surface from heat, scratches, or spills.
Table Pads
Food is prepared and served in the same location as the event. Example: Weddings in a banquet hall.
On-Premise Catering
Food is prepared at a separate location and transported to the event venue. Example: Corporate events at a client’s office.
Off-Premise Catering
Food is prepared and served from a mobile unit like a food truck or cart.
Mobile Catering
Pre-prepared food is packaged for customers to pick up and serve at their events.
Take-Home Catering
Food is delivered directly to customers’ homes or offices.
Door-to-Door Catering
Tailored services for unique occasions such as weddings, birthdays, or anniversaries.
Special Events Catering
Services designed for corporate events, meetings, and conferences.
Business Catering
Catering services for large-scale organizations like factories, schools, or hospitals.
Industrial Catering
a sharp-edged scoop or a cup-shaped, half sphere implement used to cut out balls of fruits and vegetables.
Ball cutter/melon ball scoop/parisienne knife cutter
a cone-shaped strainer to strain soups, stocks, sauces, and other liquids. Through its relatively small, and pointed opening.
China cap
fine meshed china cap used when great clarity or smoothness is needed in a liquid.
Fine china cap or Chinoise strainer
a device with a hand-turned blade that forces food through perforated disks that are interchangeable,
Food mill
long narrow tool with a thin, flat, blunt metal blade or paddle at one end.
Offset spatula
a funnel like or cone-shaped cloth or plastic bag with an open end that can be fitted with metal or plastic tubes or tips of varying sizes and designs.
Pastry bag and tubes/tips
a round rotating blade, plain or fluted with a handle, used to cut or roll out dough, pastries, and baked pizza.
Pastry wheel/wheel knife
a small implement used to brush the surface of unbaked pastries or cookies with egg white, egg yolk, or glaze.
Pastry brush
a broad, flexible plastic or rubber scrapper that is rectangular in shape with a curve on one side.
Rubber spatula/scraper
a 2 to 3 cm wide, flexible-handled blade with a rounded, unsharpened end used to manipulate food for spreading and smoothing icing on cakes, and for mixing and scraping bowls.
Straight spatula/palette knife
is very versatile of all the knives because it does of the chopping, cutting and dicing of fruits and vegetables.
French, chef or cook’s knife
are tools that aid in the cutting, chopping, shredding, and peeling of ingredients.
Cutting Tools
used to cut meat, fish, poultry, bread, and soft vegetables like as tomatoes.
Slicing knife
the smallest of all the knives used to peel, trim and cut out vegetables.
Paring knife
a good all-round knife used to cut tender vegetables, cheese, and trim fat from meat.
Utility knife
used only in food preparation and trimming vegetables and herbs.
Kitchen shears/scissors
used to cut or remove the outer skin of fruits and vegetables. They are also used to make decorations for garnishing like decorative carrots, cheese curls, chocolate curls, and decorative cucumber.
Peelers
usually a four-sided metal tool used to grate and shred food items such as cheese, carrots, chocolate, cabbage, etc.
Shredder/grater
made from wood or hard plastics (acrylic) usually in a rectangular shape. They are used to cut and chop foods to protect the surface of working tables and countertops.
Cutting boards
normally used to cook food in water or other liquids over direct heat.
Saucepans and pots
food cooks more quickly in these cooking utensils than conventional saucepans because increased, pressure builds temperature increase.
Pressure cookers
made of metal and used to turn meat and fish during grilling, fried foods, and handle and serve baked potatoes, corn on cobs, grilled fish, and meat.
Tongs
made of heavy-duty metal to transfer heavy or large chunks of meat and poultry from fire and roasting pan onto the platter.
Kitchen forks
These are round cups with long handles and are used for dipping and pounding. They are often used to serve soups, punches, and gravies.
Ladles
a perforated bowl in varying sizes, made of stainless steel, aluminium, or plastic and used to drain washed or cooked ingredients from liquids.
Colander
type mesh supported by a round metal frame to sift dry ingredients like starch and flour.
Sieve a screen
a perforated disk, slightly cupped with a long handle, used to skim or remove surface layers of fat, froth, and scum from simmering stock, sauce or soup, stew, or jam.
Skimmer
Much like a restaurant-style atmosphere where assigned waiters or servers tend to the tables of seated guests and each course is delivered to each individual
Plated
The most common and most popular style of catering
Buffet
This type have guests seated at a table while waiters bring out the food on large serving platters to be passed around
Family
word of mouth recommendations are the best way to determine the best menu.
Good Food
are as important as the food. No meal is perfect until it has the right beverage accompanying it.
Good drinks
choose and hire a caterer, who will most likely transport your food from their kitchen to your venue who is up to date on certifications and free of violations.
Food Safety
a good caterer has to be ready to adjust to unforeseen crisis and be able to provide solutions to whatever the situation requires.
Adaptability
a good caterer is able to come up with new ideas and suggestions to make your event stand out.
Creativity
make sure your caterer has enough staff/servers and professional service.
Professional Servers
look for caterers who provide you with many options to the feel of your event.
Table Service
it is important to find a caterer who is willing to work with you to give you the service you want at a price range you can afford.
Flexibility
find a caterer with a tried and tested track record to ensure a smoother event.
Experience
check to see if your caterer can handle any additional details you may need for your event like entertainment or decorations, or have a list of recommendations for you of other caterers who can.
Extra Services
