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A meal where people serve themselves to food that has been set up on serving tables. The meal generally includes a variety of hors d'oeuvres, soups, salads, entrees, side dishes, breads, desserts and beverages.

A countertop storage utensil that holds and keeps ice from melting rapidly. Most often used in bar areas, buffets or kitchens when serving beverages, Ice Buckets are typically made from stainless steel, plastic, glass or copper and may be constructed of materials that contain insulation.

A small portion of food served before the main part of a meal in order to stimulate the appetite. In the United States, an appetizer plate or buffet may be served before the main meal.

A Swedish term describing a meal where people serve themselves to a large selection of food that has been set up on serving tables.

A cooking utensil used to keep foods warm. The Dish consists of a pan that rests within or on a platform above a small heating device such as a candle or gel stove (also known as spirit stove) that is used to heat the underside of the pan when warming food.

Native to Denmark, a traditional Kringle is a rich pastry made from dough that is repeatedly worked and then layered to create a thin flaky result.

A large tea or coffee pot most often used for making greater quantities of beverages than the standard sized coffe pots.

A type of hot sandwich consisting of thin slices of tender roast beef layered on a French baguette and served with the flavorful beef sauce known as au jus (pronounced oh zhoo'), which is French for “with juice” (au jus typically accompanies prime rib).

A kitchen utensil used to grasp food so it can be moved from one location to another to be flipped, rotated, adjusted, or retrieved from areas that may be hot or simply best handled with a Tong.

A dairy product made from the curds of milk that have been separated from the whey. The curds form a firm substance that is aged to create added flavor.