Technical Terms and Definitions

Below we have compiled gastronomy technical terms and definitions for you, arranged alphabetically:

Atlas Stripe, Satin band

The satin band is the shiny, usually continuous stripe woven into the overhang of a tablecloth, the so-called gastronomy tablecloth with satin band. The width of this stripe varies, but it is usually between 10 cm and 20 cm. Sometimes the atlas edge is also referred to as a satin stripe. The atlas weave is one of the basic weaves in fabrics, along with plain and twill weaves. In the satin band, the binding points are evenly distributed and do not touch each other, resulting in a more or less shiny, structureless surface depending on the type of fiber. This looks particularly beautiful on gastronomy tablecloths and napkins. Restaurant tablecloths with satin band are indispensable in upscale gastronomy. You can find our gastronomy tablecloths with satin band here.

 

Amuse-gueule or Amuse-bouche

A "greeting from the kitchen" or the appetizer served beforehand is referred to as an amuse-gueule or amuse-bouche. The "small starter" is served free of charge.

 

Antipasti

Antipasti are Italian appetizers.

 

Aperitif

An aperitif is an appetite-stimulating drink that is served in many restaurants and hotel establishments before meals.

 

Banquet

A banquet is a feast or a large celebration. The tables are usually set very festively with white gastronomy tablecloths.

 

Cotton

Most gastronomy tablecloths are made of cotton, a natural fiber obtained from the seed hairs of cotton plants. The fibers used for gastronomy table linen are spun into thin threads and usually twisted. They have high absorbency. Cotton fabrics as a whole are skin-friendly and therefore extremely popular with allergy sufferers. Cotton fabrics and thus cotton tablecloths have numerous other positive properties, including high resistance of the tablecloths to mechanical and chemical influences, high tensile strength of the tablecloths, high wet strength and high abrasion resistance of the tablecloths. In addition, cotton is easy to clean, can be washed very hot (heat-resistant) even during numerous washing cycles and also has excellent dyeing properties. A yellowing occurs with dry cotton at approximately 160 degrees. Only at approximately 250 degrees, it becomes brown. Cotton tablecloths are appreciated mainly for their naturalness and pleasant fabric properties - unlike polyester tablecloths.

 

Beer Table Tablecloths

Beer table tablecloths are particularly narrow tablecloths that fit small beer tables, festival sets, or beer table sets. At a width of 110 cm, tablecloths for marquee sets have a suitable overhang for tables 50-80 cm wide.

 

Brunch

In some gastronomy establishments, brunch is offered: this is a mix of breakfast and lunch.

 

Buffet, Büfett

The buffet is firmly anchored in the catering supplies. This refers to a sideboard table or even a sideboard counter, which no hotel, restaurant or catering establishment should be without.

 

Canapés

Canapés (French) refer to bite-sized appetizers usually served with a cocktail napkin.

 

Catering

Many catering establishments also offer catering: This refers to out-of-home events. The catering company supplies the equipment: from the catering tablecloth and napkins to food and drink, everything is delivered as required and is dismantled again at the end of the event.

 

Chef de cuisine

In a restaurant or hotel, the chef de cuisine is the head chef responsible for kitchen management.

 

Cocktail

A cocktail is a mixed drink served in upscale gastronomy establishments usually accompanied by a cocktail napkin.

 

Damask

In tablecloth vocabulary, damask refers to a woven fabric with a woven pattern. Damask tablecloths usually impress with a beautiful light reflection of the pattern. Damask tablecloths exhibit a beautiful light reflection of the pattern. Damask patterns in gastronomy tablecloths are not restricted to specific fibers or fabrics but are typically made from mercerized cotton. The pattern in gastronomy tablecloths is created by alternating different atlas bindings. Most damask patterns are found on solid fabrics and appear very subtle, especially under slanting light. Table linens with intricate damask patterns appear very elegant and stylish. In the tablecloth-shop.libusch.de, you will exclusively find damask tablecloths made of pure 100 percent cotton or cotton-linen blends. The damask pattern in the fabric of damask tablecloths is created by alternating different atlas bindings. Most damask patterns can be found on plain fabrics and look very discreet. They are particularly visible with oblique incidence of light. Especially table linen with an elaborate damask pattern looks very noble and stylish. Among the most important patterns that have always adorned damask tablecloths count floral elements and motifs, especially flowers, blossoms and leaves, which give tablecloths a fresh and delicate elegance. For this you also see the matching article Damast at Wikipedia.

 

Deep fryer

In gastronomy operations, a deep fryer is a device used for cooking in hot fat (oil).

 

Degustation

Degustation refers to the tasting of wine.

 

Decanting

Decanting refers to the careful pouring of a liquid from its sediment, such as decanting red wine from its deposit.

 

Depot

Depot refers to the sediment in older red wines.

 

Digestif

A digestif is a spirit served after a meal to aid digestion.

 

Dinner

Dinner (also called evening meal, tea or supper) is a meal of any kind taken in the late hours of the day. In the restaurant, large restaurant napkins (dinner napkins) measuring 50x50cm are used for dinner, which are laid at the same time as the catering tablecloth.

 

Entertainment tax

The entertainment tax (also culture tax, nightlife tax, amusement tax) is a local tax in the US, usually collected by the local government. The tax is levied on income from entertainment, nightlife, and amusement businesses such as bars, clubs, and theaters. The entertainment tax revenue is often used to fund cultural programs and local amenities.

 

Entremetier

The entremetier is a cook who is responsible for the preparation of side dishes.

 

Fillet

Fillet refers to the dissection of food (e.g., fish).

 

Finger food

 

Finger food refers to small bite-sized snacks that are served from the platter along with a cocktail napkin held in the hand.

 

Flambéing

Flambéing is the pouring of alcohol over food and the subsequent burning of the alcohol to refine the taste of food.

 

Flying Buffet

In gastronomy, a flying buffet refers to serving appetizers, main courses, and desserts in the form of small bites on platters. This service is typically provided by waitstaff. Small gastronomy napkins are usually served with the bites.

 

Full twist

With Full twist refers to twisted yarns. Meant are two or multiple yarns twisted together (twisted) and then woven. As a result, full twist fabrics, such as those used in gastronomy tablecloths and gastronomy napkins, have particularly high durability, optimal washing behavior and consequently a long service life. Especially gastronomy tablecloths are usually made of cotton full twist, because they must be particularly hard-wearing. Our tablecloths are made of full twist.

 

Gardemanger

In gastronomy and hotel management, a gardemanger is a cook responsible for the cold kitchen.

 

Garnishing

Garnishing means the decoration of food and drinks, for example cocktails.

 

Flavors (wine, sparkling wine, champagne)

The following five flavors are distinguished in gastronomy for wine, sparkling wine, and champagne: 1. naturally dry (French = brut; English = naturally); 2. extra dry (French = extra sec; English = extra dry); 3. dry (French = sec; English = dry); 4. semi-dry (French = demi sec; English = medium); 5. sweet (French = doux; English = sweet)

 

Fabric

In tablecloth vocabulary, fabric is the term used to describe manually or machine-made products that come from a weaving mill, e. g. cloth, velvet, linen, damask and other textile products with at least two right-angled crossed thread systems. The threads that run lengthwise in tablecloths and fabric napkins are generally called warp or warp threads, the cross threads are called weft or weft threads. The threads are connected to each other in a cross hair in different rhythms. In order to achieve the greatest possible strength of a fabric and thus of a tablecloth, the warp and weft threads are woven as densely as possible. This gives, for example, a high-quality tablecloth a pleasantly firm and non-slip materiality, which then leads to a longer service life of the tablecloth.

 

Food pyramid

The food pyramid is a graphical representation of the eating habits of the population in a country or region, based on the daily amount and proportion of foods such as bread, milk, and milk products, meat, fish, eggs, and fat and fat. It is a guideline for healthful nutrition for all population groups. The concept of the food pyramid is that the various food groups are depicted as ascending or descending steps on the pyramid.

 

Half-linen

In the context of gastronomy table linen or gastronomy napkins, half-linen refers to smooth or patterned fabrics made from linen and cotton yarns, each in warp or weft. The linen content in half-linen must be at least 40 percent when talking about half-linen tablecloths. In our range, you will find half-linen napkins in 50x50.

 

Hand napkin

A hand napkin (as opposed to a mouth napkin) is used by waiters in the catering industry for hot plates; otherwise it is worn on the left forearm.

 

Hotel etiquette

Hotel etiquette refers to the customary code of polite behavior and manners observed by guests and staff in hotels. Hotel etiquette covers a wide range of practices, including how to interact with hotel staff, how to behave in public areas, and how to respect the privacy and comfort of other guests.

 

Menu cover

In the restaurant industry, a menu cover is a case or folder for keeping the menu. Menu covers are made from various materials such as leather, plastic, or even wood. The covers protect the menu from stains and dirt and contribute to the overall impression of the restaurant.

 

Molecular gastronomy

Molecular gastronomy is a culinary discipline that studies the physical and chemical transformations that occur while cooking. Molecular gastronomy uses scientific principles and techniques to innovate in the kitchen and create new dishes.

 

Napkins

Gastronomy napkins are made of fabric and are typically 50x50 cm in size. Gastronomy napkins with atlas edge or plain are particularly popular. They are placed on the guest's plate, sometimes folded into beautiful shapes. Gastronomy napkins are made of white, pure cotton, as they are subjected to many washes. Gastronomy napkins must be boil and chlorine resistant as stubborn stains often need treatment.

 

Napkin folding

Folding gastronomy napkins into specific shapes is also called napkin folding. Well-known shapes include bishop's mitre, table point, rose, or fan. Gastronomy napkins can also be folded as palm leaves or sails.

 

Non-stop catering

Non-stop catering refers to continuous catering service, available around the clock, without interruptions.

 

Outside catering

Outside catering refers to catering services provided by external catering companies for events held outside of their premises. Outside catering companies are hired to provide food, beverages, and service staff for weddings, parties, corporate events, and other special occasions.

 

Parfait

Parfait refers to semi-frozen ice cream and is an essential part of upscale gastronomy today.

 

Pâtissier

In gastronomy, a pâtissier is a pastry chef responsible for preparing doughs, batters, desserts, and ice creams.

 

Pesto

In gastronomy, pesto refers to a flavorful Italian sauce made from olive oil, basil, Parmesan cheese, garlic, and chopped pine nuts.

 

Poissionier

A poissionier in gastronomy is a chef responsible for fish dishes.

 

Restaurant positions

In gastronomy, restaurant and hotel operations involve the following positions: restaurant manager, head waiter, chef de rang, demi chef de rang, and commis de rang.

 

Saucier

In gastronomy, a saucier is a chef responsible for the preparation of sauces.

 

Service fees

Service fees in the gastronomy business refer to additional charges levied by restaurants or catering services for providing specific services, such as table service, special event planning, or catering equipment rental. Service fees are usually disclosed upfront and may vary depending on the nature and scope of the service provided.

 

Shrinkage

In the tablecloth vocabulary, the shrinking process of brand-new tablecloths during washing is referred to as shrinkage. Depending on the quality of the table linen, the gap is 5-8 percent. This should be taken into account when choosing the size of a tablecloth.

 

Tablecloth / Tablecloth in gastronomy

Under a tablecloth or a tablecloth is understood to be a tablecloth for a usually large table, a table as one said earlier. A tablecloth is made of high-quality fabrics, such as linen, linen damask, or silk, which look particularly magnificent. A real tablecloth is also of particularly heavy quality, so not a light material. Many tablecloths and tablecloths are additionally underlined from below, so that they lie smooth and heavy on the long table top and thus also look noble and precious optically. The tablecloths that have a particularly high quality are not uncommon even unique pieces. Tablecloth at Wikipedia here.

 

 

Textile

A textile according to Wikipedia, is a flexible material consisting of a composite of fibers, such as, among others, gastronomy tablecloths, gastronomy middle tablecloths, table runners or gastronomy napkins. Cloth or fabric, on the other hand, refers to material that forms a so-called textile surface by weaving, working, knitting or other connecting fibers.

 

Tablecloths sizes / which tablecloth size do I need?

You can determine the optimum size of a tablecloth by taking the size of the tabletop and adding an overhang of approx. 20cm to max. 30cm on each side. This rule of thumb guarantees you a suitable tablecloth that is not too short and also not too long. If you choose a larger overhang, please consider the legroom of your guests! However, when calculating the size of a tablecloth, you should also take into account the shrinkage of the tablecloth during the first wash. This is about 5-8 percent. Our topics page, which explains in detail how to determine the right tablecloth size, can be found here.

 

Terry cloth

Terry cloth refers to a cotton fabric that consists of loops or piles on its surface and is known for its absorbent properties. Terry cloth is often used for towels, bathrobes, and washcloths. These loops increase the surface area of the fabric, making it highly absorbent. Terry cloth fabrics are available in various qualities and weights. Particularly hotel towels are made from high-quality and heavy terry cloth.

 

Two-ply

Two-ply is used to describe twisted yarns. This refers to two- or multi-threaded yarns that are twisted together and only then woven. As a result, full-twist fabrics, such as those used in restaurant tablecloths and napkins, have a particularly high durability, optimum washing behaviour and, as a result, a long service life. Gastronomy tablecloths, in particular, are usually made of cotton two-ply, as they have to be particularly hardwearing. Our tablecloths are made of two-ply as well.

 

Yarn

Twisted yarns are produced by twisting two individual yarns together in the weaving mill. This considerably increases the strength of the woven fabric of a gastronomy tablecloth and improves the evenness of the woven fabric.

 

Warp

In connection with gastro tablecloths, warp or warp threads are the threads running in the longitudinal direction of the fabric, for example of a tablecloth.

 

Weft

Weft or weft threads are threads in tablecloths or fabric napkins running in the transverse direction of the fabric.