Badge

Adhesive, pin or clip-on tag with identifying information that is given to each registrant. 

Baguette 

French bread that has been formed into a long, narrow cylindrical loaf. Usually has a crisp brown crust and light, chewy interior.

Baily

Large very chewy yeast roll that is round and flat with a depression in the center. It is sprinkled with sauteed chopped onion before baking

Baked Alaska

A dessert consisting of a layer of sponge cake topped by a thick slab of ice cream, all of which is blanketed with meringue. It is baked in a very hot oven for about 5 minutes or until the surface is golden brown. The meringue layer insulates the ice cream and prevents it from melting.

Baking Potatoes

Baking potatoes, also known as russet or Idaho potatoes, are oval tuberous vegetables with thick brown skins and white flesh that has a dry, mealy texture when cooked. They are ideal for baking, mashing, or frying.

Baklava

From Greece. A sweet dessert that consists of many layers of butter-drenched phyllo pastry, spices and chopped nuts. A spiced honey-lemon syrup is poured over the warm pastry after it is baked and allowed to soak into the layers

Balsamic Vinegar

Balsamic vinegar is a centuries-old specialty of Modena, Italy, is made from reduced grape juice and is aged and blended for many years in a succession of casks made of different woods and gradually diminishing in size. The result is a thick, tart-sweet, intensely aromatic vinegar.

Banquet

An elaborate and often ceremonious meal for numerous people, often including speakers or presentations. 

BBQ Sauce

 A sauce used to baste barbecued meat; also used as an accompaniement to the meat after it's cooked. It is traditionally made with tomatoes, onion, mustard, garlic, brown sugar and vinegar; beer and wine are also popular ingredients.

Bearnaise

A relative of hollandaise, béarnaise is a reduction of vinegar, tarragon and shallots that is finished with egg yolks and butter.

Bearnaise Sauce

 A sauce made with a reduction of vinegar, wine, tarragon and shallots and finished with egg yolks and butter.

Bechamel

Add milk or cream to a white roux and viola! It becomes a béchamel.

Book

To reserve a particular room, space or service for a particular time with payment agreed upon. 

Booking Policy

Guidelines by which a convention center prioritizes reservations; may correspond to hotel rooms the event will use in the area. 

Booth:

A stall or stand partitioned off for the sale or exhibition of goods or services. 

Buffet

A meal set out on a table for ready access and informal service. 

Butlered Service

Hors d'oerves are passed on trays by servers.