Food and Beverage Training Manual 2021

BUS STAND: a small table or folding rack (tray jack), designed for holding trays BUTLER STYLE: where foods, usually small hors d’oeuvres, are placed on an ornate service tray and presented to individual guests. CACCIATORE: Sauce containing tomatoes, onion, garlic, and herb spices, wine may be added. CAESAR SALAD: Romaine lettuce, with anchovies, croutons, Parmesan cheese, coddled eggs and garlic. CANADIAN BACON: Smoked loin of trimmed, lean pork. CANAPE: Small, decorative pieces of bread, crackers or pastry that are topped with savory garnish such as spread or cheese. CANNELLONI: Pasta or crepe stuffed with cheese or meat and served with tomato or meat sauce. CAVIAR: Grey and black eggs or roe of fish, red eggs are from salmon. CARAFE: a glass container without a handle for serving wine, juice or water. CASSEROLE: a heavy ovenproof dish of metal or earth ware, and by extension, a dish cooked in it. CHAFING DISH: a two-part container and serving vessel for food, with a heat source beneath it; the upper compartment contains food, the lower boiling water. CHATEAUBRIAND: Succulent thick tenderloin steak usually grilled or broiled CHEFS SALAD: salad greens topped with julienned strips of cheeses and meats. CHIVE: a slender green herb with an onion flavor commonly used as a baked potato topping. CHIFFONADE: 1. A method of cutting (shredding), usually vegetables. 2. Designates any dish served with shredded vegetables. 3. A salad dressing incorporating herb or vegetables, and hard-boiled egg cut “chiffonade” style. CLEAR: Remove service ware from tables when guests have finished. CLUB SANDWICH: sandwich made with three layers of bread or toast. Usually consisting of Chicken, Lettuce and Bacon. CAPON: Castrated poultry noted for tenderness and flavor CAPPUCCINO: Equal parts of brewed coffee and steamed milk