Glossary of Catering Terms - J
Jagermeister | A liqueur from Germany, known for it's dark brown bile like color. It is made from 56 different herbs, fruit, spices, barks, resins and seeds |
Junction Box | An electrical tool with several outlets. It is a must have for caterers |
Jambalaya | Possibly the most famous Creole dish. It is a combination of rice, onions, tomatoes, peppers, meat, poultry, shellfish and spices |
Jambon | French word meaning "ham" |
Jewfish | See Chilean Sea bass |
Jerk Seasoning | A dry rub used for grilled meat or poultry. Typically contains a mixture of cinnamon, ginger, allspice, cloves, sugar, garlic and onions |
Jigger | A small metal or glass tool once used by bartenders to measure shots. It is typically considered obsolete |
Julep | A sweet cocktail made from mint and bourbon |
Julienne |