Glossary of Catering Terms - H
|
Haggis |
Tradition Scottish specialty consisting of a roasted sheep\'s stomach filled with tasty organs. |
|
Half and Half |
A mixture of milk and cream traditionally used for coffee |
|
Half Pan |
Hotel Pan that is half the size of a "normal" hotel pan |
|
Half Round |
A semi-circular table. |
|
Hamburger Press |
A plastic or cast metal form for making uniform patties |
|
Haricot Vert |
French term meaning "green bean" |
|
Hashi |
Japanese word meaning "Chopsticks" |
|
Head Count |
Number of people attending at an event. |
|
Head Table |
Table reserved for speakers and VIPs at front of the room, usually facing the audience, also referred to as "table 1" |
|
Heirloom |
A term referring to products grown from old seeds "before the mega-agriculture age. These products are thought to have more flavor than massed produced products |
|
Highball |
A cocktail served in a tall glass. Usually Scotch or other whiskey and soda |
|
Hollow Circle |
Seating arrangement of tables and/or chairs all facing each other in a single circle. |
|
Hollow Square |
Seating arrangement with tables arranged in a square with an open middle. Chairs are only on the outside. |
|
Hors D\'oerves |
Hot and/or cold finger foods served at a reception. |
|
Hospitality |
The industry of making people comfortable including catering, hotels, restaurants etc. |
|
Hospitality Room |
Suite or room arranged for the convenience, comfort and socialization of guests, often with drinks and snacks available. |
|
Hot Box |
Slang term referring to just about anything that keeps food hot |
|
Hotel Pan |
An insert pan for steam tables or chafing dishes available in many depths and sizes |
