ORGANIC

Food products that bear the word “Organic” on the label have been evaluated and then certified by a certifying agent to have been produced or manufactured by methods that adhere to organic standards.

Foods labelled “Organic” are produced by farmers who avoid using chemical pesticides and fertilizers. Meats, dairy products, poultry and eggs that are labelled “Organic” are provided from animals that are not given growth hormones or antibiotics. Fruits and vegetables that are labelled “Organic” must be grown without having fertilizers or pesticides that contain synthetic ingredients placed on them.

 

NATURAL

The word “natural” on a food package may mean next to nothing because–unlike “organic”–”natural” has no meaning in law or regulation.

“Natural” may even be misleading if it implies that a product is free of chemical additives (often not the case).

Some additives, such as vitamins and minerals, are beneficial, making it easier to get certain nutrients–think of fortifying OJ with calcium. And preservatives keep foods from spoiling, which is good, as long as the preservatives themselves are not harmful or exist in too great quantity. Salt, for example, is a preservative.

People have come to think that ‘natural’ is synonymous with healthful, which isn’t necessarily true. Salt is natural, but too much of it is bad for you.

On the other hand, some forms of “unnatural” processing, such as pasteurizing milk to kill bacteria, yield huge health benefits.

 

GLUTEN FREE

Gluten is the protein in wheat, rye, barley, spelt and a few other closely related grains. Gluten-free food products are completely free of any of these ingredients.

Almost all processed food contains gluten for one reason or other: thickening, flavor (as malt), as a binder, or as a major ingredient in eg. pizza, pasta, cakes, cookies, bread. It’s also used to stop stuff sticking together, like pre-packed grated cheese, and to extend ingredients so as to make the product easier to measure in the home (baking powder).

Celiac and non-celiac gluten intolerants can’t eat even a speck of gluten (anything over 20 parts per million) without causing themselves serious short term and long term health problems.

 

DAIRY FREE
In the past, the term “dairy” often encompassed both milk and eggs, but today they are recognized as separate foods. This is important since the nutritional make-up of eggs is very different from milk (including those allergenic proteins). Lumping the two together can cause confusion to both allergic and non-allergic individuals.

To clarify, both eggs and milk are animal by-products. Generally dairy is defined more specifically as the by-product of the mammary glands of mammals like cows or goats; or in other words, milk. Thus dairy would include any milk or milk-based product (cheese, cream, butter, etc.).

 

VEGETARIAN
The term “vegetarian” is really a misnomer, since vegetarians eat more than just vegetables. Vegetarian simply means a plant-based diet. There are several kinds of vegetarian diets, defined by what types of foods are consumed.

  • A strict vegetarian, a vegan, avoids all foods of animal origin, including meat, poultry, fish, dairy products, and eggs.
  • Lacto-vegetarians include dairy products in their diet. Lacto-ovo- vegetarians also eat dairy products and eggs.
  • Pesco-vegetarians eat fish, dairy products, and eggs along with plant foods.
  • Finally, there are semi-vegetarians, who cheat a little and eat a little poultry along with fish, as well as dairy products and eggs. Most veggie lovers are not strict vegans.

 

VEGAN
Vegan is the strictest sub-category of vegetarians. Vegans differ from all the other types of vegetarians as they eat only plant based foods and consume no animal products of any kind. Vegans eat no animal products, no meat, fish or poultry, no eggs or dairy. Vegans eat grains, beans, and soy products in order to get their protein. They can get calcium from foods such as tofu, kale, broccoli, sunflower seeds, dried figs, and tortillas.

 

A LA CARTE
Each item on the menu has its own price, as opposed to an entire meal for one fixed price.

 

GRATUITY/SERVICE CHARGE VS. TIP
A gratuity is a mandatory, automatic fee added to a bill for the service personnel. A tip is a cash award given voluntarily for superior service.

 

GUARANTEE
Final number of guests expected which is provided to caterer, and must pay for this number of guests whether or not they show up.

 

TYPES OF FOOD SERVICE

Butler Style: Refers to passed Hors d’oeuvres.

White Glove Service: Where any served food- hors d’oeuvres or the main meal- is served with white-gloved servers.

Family Style: Platters and bowls of food are placed on the dining tables for guests to serve themselves.

Plated/Sit Down: The food is pre-plated in the kitchen and served to already-seated guests.

Buffet: Displayed food where guests either help themselves or there are attendants at the buffet to dish for the guests.

Food Stations: A buffet that is spread out in different locations throughout the banquet room. Sometimes food stations can feature different themes at each station such as Italian, Mexican, Middle Eastern, Seafood, Vegetarian, etc.

Cash bar: An arrangement where guests are charged for each drink they order. As opposed to an open or hosted bar, where patrons get their drinks for free, with the host picking up the tab.

 

CRUDITE
A pre-meal snack, often a raw seasonal vegetable with a dipping sauce.

 

PETIT FOURS
Bite sized, iced and elaborately decorated cakes, often served in addition to the wedding cake.