Food and Beverage Training Manual 2021

BEARNAISE: a sauce made with butter, egg yolk, shallots, red wine vinegar, cracked black pepper and tarragon. BECHAMEL: Basic French white sauce made by stirring milk into butter-flour roux BEEF STROGANOFF: Sautéed tenderloins of beef with a sour cream sauce. BEHIND YOU: Term used when approaching a person from behind to inform him/her of your presence. BISQUE: Rich cream soup often made with seafood. BITTERS: Spirits of varying alcoholic content infused with roots, barks, herbs, and other botanicals. “Angostura” bitters are commonly used for the “Old Fashioned”. Campari is an Italian bitter, 48 proof. BLANQUETTE: a rich creamy stew made with veal, chicken or lamb, button mushrooms and small white onions. BLUE CHEESE: Similar to Roquefort in appearance but made of cow’s milk instead of sheep’s milk. BOMBE: Frozen dessert that is a combination of two or more frozen mixtures pack in a round mold. BORDELAISE: Brown sauce made with butter, meat, stock, bay leaf, onions, carrots, red or white wine and seasoning. BORSCH: Russian or Polish soup made with beets BOUILLON: Any broth made by cooking vegetables, poultry, meat, fish in water BRAISE: meats or vegetables browned in small amounts of fat and then cooked, tightly covered, at low heat for a lengthy period of time. BREADED: Rolled in bread crumbs BROCHETTE: Meat broiled on a skewer BROIL: To cook by radiant heat, usually means the heat source is above the product being cooked. BUFFET: A display of food from which guests serve themselves BUS: To remove service ware from the table after guests have finished BOOSTER CHAIR: Childs chair made to fit a standard chair BOUILLABAISSE: several varieties of fish mixed as a stew.

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