Do you have problems understanding the menu when you are looking at it? Do you understand what the word is supposed to say but have no idea what it means in this context? Do you wish you spoke 12 different languages in order to comprehend what those words are that accompany the chicken on the menu? Me too, and I have been a chef for 22 years! That being said, I might know the meaning of a few more terms and words than the average food consumer out there, so I have decided to share with you some of the most common. Mostly in wedding finger food canapes are served for the guest, I experience it with myself and I love the food that Chilternscatering.com.au served.

So, firstly we have the different people that might be at your catering event:

Chef – The chef is the main cook in the kitchen, known in the kitchen just as ‘Chef’. The Chef is also known as the Head Chef or Executive (Exec) Chef. Another meaning for the word chef is a person who has cooking qualifications from a recognised cookery school, as opposed to a person who does not have the qualification, known as a cook. This last meaning is quite arbitrary, a cook could be a seasoned twenty year kitchen veteran working with a ‘chef’ just out of cookery school.

Maître D’ – The maître d’hôtel (maître d’) manages the front of the house in restaurant. The maître d’hôtel is responsible for supervising the wait staff, welcoming guests and taking them to their tables, taking reservations, customer satisfaction, overall dining experience, room service and buffet services.

Front Of House – The front of house is a term given to the public area of the catering premises, or the actual dining room itself. People who work in this area are called ‘Front of House Staff’, including, wait staff, bar staff, maître d’ amongst others.

Sommelier: A Sommelier is a wine expert. Sommelier is a professional name earned by people who have taken the right wine courses and earned the right to be called Sommelier.

Secondly, we have some of the names of the catering food on the catering menu:

Dukkah – Dukkah is an Egyptian seasoning made with hazelnuts, sesame seeds, coriander seeds, cumin seeds, freshly ground black pepper and flaked sea salt. Dukkah spiced lamb or vegetables are especially great with this seasoning.

Canapes – Canapes are a traditional ‘stand-up’ style of catering also known as cocktail canape, finger food or hor d’oeuvres. Canapes are used to bridge the gap between the time when the guests arrive and the time when the guests sit down. Canapes used to be a type of hors d’oeuvre, however in common modern-day parlance all the variations on the phrase ‘hor d’oeuvres’ have come to mean the same thing.

Mignon – The word mignon directly translated from the native French means, pretty, dainty, sweet, cute, small or bite-size. This relates to catering because usually a mignon is a cut of meat from the smaller sections of the animal. A mignon of beef traditionally comes from the thin end of a fillet rather than the Chateaubriand end or from tenderloin. A chicken mignon is a section of chicken, usually wrapped in something, bacon for example, about the circumference of an Australian 20c or 50c piece. Fillet mignon has come to mean a eye fillet steak in general, this could have derived from the fact that traditionally the mignon was cut from the small, cute or bite-size end of the whole fillet.

Arancini – Arancini is the name given to small balls of risotto, coated in breadcrumbs and fried. Traditionally used as a way to use leftovers, arancini balls have become a great canapé. Arancini balls are a fantastic vegetarian option to any catering event; wild mushroom arancini is especially good.

Bhajia – Pronounced ‘baa-gee’ the bhajia is a deep fried fritter usually found on the Indian sub-continent. The most famous bhajia is the onion bhajia which can be served as an entrée, an accompaniment to any main mean or as a fantastic canapé.

Tempura – A tempura batter is a thin, crispy batter made with corn or rice starch. It is a Japanese traditional batter and is used to cost vegetables and seafood. A tip with batter is to keep it as cold as possible before dipping and frying, this ensures a crispy batter. Ice cubes in a tempura mix helps to keep it very cool for frying – this is not advisable to most people however as an ice cube in the hot oil by mistake can have devastating results.

Gravadlax – Gravadlax pronounced ‘grav-a-lax’ is a traditional Scandinavian way of curing salmon. The salmon is covered in sugar, rock salt and dill and left to cure for two days. Some people add alcohol to the mix to help with the cure, vodka and pernod give the salmon a very distinct flavour. Salmon gravadlax is best sliced thinly and served as a gourmet canapé.

Terrine – a terrine is the name given to a chunky, meatier pate rather than the smooth style of pate, which is given the generic name of pate. A terrine actually derives its name from the name of the dish in which it is cooked and shaped; the long rectangular shape in which traditionally the formed is moulded from a dish called a terrine. Served as a fantastic canapé, a terrine is a pork, chicken and bacon with caramelised onion jam is especially tasty.

Petit Fours – Petit fours are a delicate sweet treat usually served at the end of the meal with good coffee. Petit fours are a great sweet canapé because they are bite-size and perfectly round off a gourmet canapé function. The name ‘petit fours’ derives from the French for ‘small oven’ and could include; mini mud cake, chocolate tart, macadamia tart, lemon tart, coconut delight and white marble cake. Petit fours are also a perfect choice for a high tea stand.

Frittata – A frittata is essentially a baked egg dish similar to an omelette or a pastry-less quiche. Frittata is fantastic for an entrée or as a gourmet canapé. A favourite is a sweet potato, leek and red pepper frittata with chilli jam. With dietary requirements getting more and more prevalent in today’s modern dining, a frittata is a perfect vegetarian and/or gluten free option. Tip – add cream cheese to the egg mix to enrich your frittata and help it set better without adding gluten.

Pure Catering was the first significant eco-caterer in South East Queensland to adopt these practices. Check out our website for more information of eco-friendly Brisbane catering for your function. Catering Brisbane

Pure Catering is an Australian company based on the Sunshine Coast of Queensland, Australia. With combined 35 years in the hospitality industry, in most environments, we are market leader in performance and professionalism. Catering Brisbane [http://www.brisbanecatering.net]

Article Source: http://EzineArticles.com/expert/Noah_P_Davis/1266948

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Managing Director of Redhill, Surrey-based Stocksigns Group explains how by business having the right signage can help protect workers and prevent accidents.

According to the Health and Safety Executive (HSE) there were 144 UK workers killed at work between 1 April 2015 to 31 March 2016. Managing Director of Stocksigns Group Danny Adamson responds to the shocking statistics and explains how having the correct signage in place can lead to greater prevention of accidents in the workplace. Absolutesignsolutions.com.au stickers Sydney a reliable company in making your business signage more appealing to your customers.

Stocksigns is one of Britain’s leading sign makers and digital printers with over 60 years of expertise.

In November 2016, the HSE released its annual statistics report* with information about workplace-related injuries and illnesses. The HSE UK statistics also showed that there were 1.3 million people suffering from a work-related illness, over 621,000 work-related injuries and 2,515 people died from mesothelioma due to past asbestos exposure.

Danny Adamson explains, “Accidents are unpredictable, however there is a lot that can be done to prevent accidents happening in the first place. One of the key ways of keeping people safe in any environment is using the correct signage.

“In the past 20 years, there has been a downward trend in the rate of fatal work-related injuries. In 1992 the safety signs directive was adopted by all European Union member states. In 1996 the changes were implemented through the Health and Safety (Safety Signs and Signals Regulations) act. This required employers to provide specific safety signs whenever there is a risk that has not been avoided or controlled by other means.

“The introduction of Safety Signs and Signals Regulations protects workers and members of the public. Since then the rate of fatal injury has reduced by over 50%. In 1996 there were 0.9 fatal injuries per every 100,000 workers, today the figure is 0.4.

“There is a correlation between the introduction of safety signage and a reduction in the number of accidents. The first step of ensuring safety to everyone is being able to alert them to danger and having compliant signage in place. Today there is a huge range of signs available for all types of hazards. Signage is a small investment, but it will encourage safer working environments.”

RoSPA’s campaign manager Rebecca Hickman said, “Our work over the past 100 years has taught us that accidents do not have to happen, and that’s why we’re stepping up our activities to help keep people safe. Our mission is to save lives and reduce injuries and our vision is to lead the way on accident prevention. RoSPA plays a unique role in UK health and safety. As a member organisation that campaigns for safety change we also provide services and support to help organisations on their own journey to become safer and healthier places in which to work.”

Stocksigns has a range of signs available for all situations and provide an expert service to give customers the best advice and guidance. All of their signs are HSSA (Health and Safety Sign Association) assured and are fully compliant with ISO 7010, the UK standard for safety signs.

It is essential for businesses to have up-to-date signage. Enforced by the HSE, if non-compliant signage is being used it could lead to extensive fines or serious consequences including prison sentences, personal injuries or even loss of life.

The signmakers are currently celebrating eight years of partnership with the Royal Society for the Prevention of Accidents (RoSPA) and are donating 20p from every sign sold to the Brighter Beginnings appeal. The Brighter Beginnings campaign is part of RoSPA’s centenary celebrations. The funds raised will help provide new parents with information packs to give their little ones a safer start in life.