Culinary Terms F 1. #FARCE : Stuffing. 2. Fare: Any kind of stuffing. 3. Fennel: A fragrant herb used for flavouring sauces (saunf). 4. #Fillet : To bone fish, etc.. and cut into fillets. 5. FILLET: To remove the bones …
Culinary Terms B 1. #Baba : A light yeast cake, usually soaked in rum or spirit. 2. BABA: A yeast raised cake, soaked in rum before serving. 3. #BAIN-MARIE : A hot water bath, used to keep the preparations warm …
TEA , Types, Countries & Service The most universally consumed beverage made by infusing the dried leaves of an Asiatic evergreen herb called CAMELLIA SINENSIS. There are two main varieties of tea plant, that of china an that of India …
Culinary Terms A 1. A la carte: Each dish is ordered and priced individually. 2. A la diable: The French way of saying “devilled”, or very hot or highly seasoned dish. 3. #ALaFrancais : Dishes that are prepared in the …
Catering Sales Contract Format To ensure consistent programming of catered events Catering Sales Contract is important for any banquet or catering establishment. (HOTEL NAME) CATERING DEPARTMENT GENERAL INFORMATION BILLING AND DEPOSITS Billing arrangements for all events must be made in …
Culinary Terms L 1. Langoustine: A small variety of spiny lobster. 2. Larding:To place strips of fatty substance such as fat bacon on top of lean meat or on the breast of a dry bird. To run strips of fat …
Types of Food and Beverage Outlets Here in this article we will discuss most commonly found food and beverage outlets like Coffee Shop, Specialty Restaurant, Grill Room, Rotisserie, Bars, and Discotheque. Coffee Shop The Coffee Shop is a concept borrowed …
Food and Beverage Service Areas Food and Beverage Service areas includes several ancillary departments or sections with-in Food and Beverage Service department of a hotel or restaurant. Ancillary Departments Introduction:- These are service areas usually acting as the link between …
Food and Beverage Terminology Here in this article we will discuss various food and beverage terminology. We also have several articles on Culinary Terms . TERM DEFINITION Aspic Savoury jelly Assiette de Plate of Au bleu Method of cooking trout; …
Culinary Terms C 1. CANAPE: Small pieces of fried or toasted bread topped with a variety of appetizers. 2. Canapes : Small pieces of toast, fried bread or pastry on which light savouries are served. 3. Canneloni : Small pasta …
