Glossary of Catering Terms - O
O'Brien Potatoes | An fried Irish potato dish with onions and pimentos |
Oilstone | See Whetstone |
Okra | A rigid, oblong shaped vegetable from the southern part of North America. |
Olive Oil | Possibly the most important oil used in cooking today, it is made from pressing fresh green olives. The best and most flavorful of this oils is from the "first cold press". |
on the half shell | A term often used when talking about raw oysters, it can also be used for cooked oysters, mussels or clams. |
On-Site Office | Organization's temporary headquarters office that is set up on site to handle business during the event. |
On-site registration | Registration that occurs directly before the meeting at the meeting location. |
Open Seating | Extra tables are placed, but not fully set; these can be prepared quickly if more guests show up than expected. |
Organic foods | Based on the Federal Organic Foods act of 1990. The term "organic" typically refer to foods that have been packaged, prepared and grown without the use of chemicals of any kind. |
Osso Bucco | An Italian dish made by braising veal shanks in wine and stock. |
Outside Vendor | Suppliers who are not directly associated with the facility. |
Overhead Transparency Projector | A/V equipment designed to project and magnify and image on a transparent sheet of acetate. |
Oyster | This bivalve is considered a delicacy and aphrodisiac, while the first is true, oysters are eaten around the world either cooked or raw. They are nearly always farm raised by one of several common methods. |
