When you are reading catering menus you will see terms that may be unfamiliar to you. Here are a few definitions to help you when planning the food for your next event.
Hors d’oeuvres: An appetizer served before a meal.
Displays: These are foods that are placed on a table and people serve themselves. Fruit and cheese are often presented in this manner at receptions.
Crudités: Raw vegetables cut into bite size portions and served with a dip. Usually presented as a display.
Canapés: Bite sized hors d’oeuvres served on bread or toast.
Butler served: Hors d’oeuvres passed by a server.
Stations: Think buffet, but broken up and placed around the room. Sometimes stations may have a theme such as Italian or Mexican. Others may be carving stations such as a turkey or beef carving stations. Or a station may serve mini burgers with all the fixin’s.
Heavy hors d’oeuvres: I am not sure how this term originated, but it has come to mean by some as a combination of different types of passed hors d’oeuvres, displays and stations. It is sometimes being used in lieu of a sit down meal. People sometimes think that having heavy hors d’oeuvres will be cheaper than doing the regular dinner, this isn’t true.
Reception: A reception is a stand up social event. In other words, you may not see a lot of tables with chairs. It may be held prior to a meal or banquet.
In conclusion, menu terminology are sometimes confusing, I hope the above definitions helped.
Mary Pam Kilgore, of Kilgore Business Services, LLC You may reach me through my website www.kilgorebusiness.com
Photo from Muy Yum