Macaroon

A small French cookie made from either almond paste or coconut mixed with sugar and eggs

Macerate

To soak or steep food in a liquid or broth to infuse it with flavors

Madeleine

A soft French cookie with a buttery flavor. It is known for it's 12 indentations resembling a scallop shell

Mahi Mahi

A fish in the "dolphin" family. Also called dorado or dolphinfish.

Maison

French term meaning "house". It often refers to a specialty of a caterer or restaurant

Mandarin Orange

A sweet or tart citrus fruit that is often put in syrup and canned. Also known as Satsuma Oranges, Clementine Tangerines or Dancy Oranges

Mandolin

A small slicing tool with a variety of blades and an essential for all caterers

Mange Tout

A French term meaning "eat everything" referring to Chinese Snow Peas

Maraschino Cherry

A Queen Ann cherry that has been treated and macerated in a sugary syrup

Marbling

A term referring to the amount of fat interspersed in a cut of meat. It is understood that the more marbling, the more tender the meat will be

Marc

The French counterpart to Grappa. This brandy is used in the manufacture of Champagne but is a lovely beverage unto itself

Marinate

A process of "soaking" foods in a seasoned mixture to infuse flavor and break down proteins

Marmite

As far as catering is concerned, this is a metal pot related to the chafing dish but with a bain marie insert used to keep sauces hot on a buffet

Martini

A delicious cocktail make from GIN and vermouth garnished with an olive or a lemon twist. It can also be made with vodka and flavored with a multitude of other flavors

Medallion

A small piece of meat usually cuts from the loin into a large coin shape

Media Release or Press Release

Description of a newsworthy occurrence written in journalistic style and mailed to news media. A press release is usually intended to promote and event or further the reputation of a facility. 

Meritage

A term describing wines that have been made from an amalgamation of grapes

Mesclun

A mixture of baby lettuces. Also known as field greens

Mezzaluna

A bowed cooks blade used for a very fine mince

Milanese

Term literally meaning "in the style of Milan, Italy". It refers to a dish made from pounding a piece of meat or poultry flat , breading it with a flour egg mixture and fried in butter

Mille Feuille

A classic French dessert. The term literally translated means "a thousand leaves"

Mince

To chop foods into very small pieces

Mirpoix

A mixture of 50% onions, 25% carrots and 25% celery used in making soups, stocks and sauces

Miso

A Japanese soy bean paste available in many forms. It is used in many aspects of Japanese and fusion cooking

Moderator

One who presides over an assembly, meeting or discussion. 

Mojito

A popular cocktail made from lime juice, sugar and mint leaves

Molcajete

A stone mortar and pestle from Mexico used for making salsa

Montrachet

A term referring either to a soft goat cheese or a wine from the Burgundy region of France

Morel

An extremely expensive fungus that is widely considered a delicacy. It is available from gourmet stores and fine food suppliers

MSG

Short for monosodium glutamate a food preservative

Muddle

A bar term used to describe the process of "mashing" fruits, herbs or sugar before adding liquids to make a cocktail

Mullet

A blanket term to describe many different fish or a really bad haircut that is longer in the back and top than it is on the sides. Many caterers have mullet contests at events which involves finding the best "worst" mullet hairstyle amongst the guests

Mulligatawny

A curried chicken soup

Mutton

A term referring to a lamb that has some age. It is usually slow roasted or preferable stewed.