Glossary of Catering Terms - E
86 | A very old restaurant term refereeing to an item that has run out. There is much lore about the original derivation of this term |
Easel | A frame for supporting something, such as chart paper. |
Edamame | Japanese: A steamed whole soybean served warm topped with sea salt |
Egg Roll Skin | A very thin square or round of dough made with flour, water and salt. These are excellent for canapes and garnishes when deep fried |
Egg Wash | A mixture of either egg whites, egg yolks or both mixed with a small amount of water and used to give breads and pastries a beautiful gloss |
Emulsion | A sauce or dressing made from an oil base and a water based liquid. This is achieved by using a binding agent with lecithin such as mustard or egg yolks |
Enoki Mushrooms | A delicate Japanese mushroom with bright white caps. These are an excellent garnish for fish or crudités |
Estimate | General idea of your costs before start of the event. |
A complete document discussing all the aspects and pricing for a specific event | |
Event Planner | A person with knowledge of ALL the aspects of party design and catering. Choose carefully |
Event Resume | An in-house document distributed to each department addressing issues, needs, and important information pertinent to a show. Includes time of events, set-up information, public access, etc. |
Exhibit | An organization's booth at a public show for competition, demonstration or sale. |
Exhibit Service Kit | A packet of information regarding exhibit service providers and other information that exhibitors will need to participate fully in an exposition. |
Exposition | Public trade show. |