Food and Beverage Training Manual 2021

COBBLER: Deep dish fruit pie COMPOTE: Stewed fruit combination that has been slowly cooked in a sugar syrup. CONSOMME: a clarified meat or fish broth CONTINENTAL BREAKFAST: Coffee, juice, pastries and butter preserves and sometimes fruit. COURSE: Part of a meal served at one time CORDIALS/LIQUEURS: Synonymous terms referring to sweet syrupy products, often served as after-dinner drinks. COVER: The table place and table appointments of an individual guest and, by extension, the guest him/herself. To cover the table means to seat a guest at it. CREOLE: Made with tomatoes, onions, peppers and seasoning. CREPES SUZETTE: thin, fried pancakes covered with orange-butter sauce and doused with Grand Marnier. CROISSANT: crescent-shaped roll/pastry. CROUTONS: Small cubes of bread fried or baked until brown (corn bread). CRUDITE: Raw vegetables, usually served with some kind of sauce or dip (Hummus/Ranch) as appetizers or hors d’œuvres. CURRY: any number of hot, spicy, gravy-based dished of East Indian origin.

DEMITASSE: Small cup of strong coffee DEUCE: a table that seats only two people DRAWN BUTTER: slowly melted unsalted butter DRY: 1. A wine term meaning the absence of sweetness

2. a term applied to a martini meaning use of little vermouth 3. a term applied to a Manhattan or Rob Roy meaning use of dry instead of sweet vermouth. DUCHESS POTATOES: mashed with eggs and forced through a pastry tube.

DUPE: short for “duplicate check”, or an ordering pad. ÉCLAIR: Oblong cream puff filled with custard and iced. EGGPLANT: Large, purple-skinned, pear shaped vegetable.