Food and Beverage Training Manual 2021

GLOSSARY OF TERMS

A la CARTE: Literally, “from the menu”, but meaning a menu on which individual items are individually priced. A la KING: Food served in a white sauce with mushrooms, green peppers and pimentos. A la MODE: Usually dessert with ice-cream AMANDINE: with almonds added AMBROSIA: fruit dessert consisting of oranges, bananas and shredded coconut ANGLAISE: Poached or boiled in water or stock ANTIPASTO: Italian appetizer that includes raw vegetables, fish and meat APPETIZER: Drinks or assorted small, dainty snacks served before a meal to stimulate Au Jus: with unthicken natural juices APERITIF: An alcoholic drink taken before a meal to stimulate the appetite AMERICAN SERVICE: the most widely used service form. Food plates served from the right with the right hand, beverages the same AU GRATIN: sprinkled with bread crumbs or grated cheese (or both) and baked until brown BAGEL: a ring-shaped roll with a tough, chewy texture, made from plain yeast dough that is dropped briefly into nearly boiling water and then baked BAKED ALASKA: ice-cream on cake, covered with meringue and baked in an oven until the meringue browns BASTED: to spoon or to brush food as it cooks with melted butter or other fat, meat drippings or liquid such as stock BATTERED: Covered with a mixture of flour and liquid consistency that can be stirred. BASE PLATE: lay plate, charger plate, show plate. BACK (or Side): a non-alcoholic beverage served in separate glass, (with no additional charge to the member) to accompany an alcoholic beverage. E.g. “Scotch on the rocks with a soda back”. BAKE: to cook in an oven. Usually called roasting when applied to meat.