Food and Beverage Training Manual 2021

EGGS BENEDICT: Poached eggs served with ham and Hollandaise sauce on a toasted muffin. EIGHTY-SIX (86): 1. A term applied to a guest who has consumed enough alcoholic beverages to be considered intoxicated, and to whom further service of alcoholic beverages is discontinued. 2. A person is 86’d when they have been asked to leave 3. An out-of-stock item is “86’d” ENCHILADA: Mexican dish consisting of meat or cheese rolled in a tortilla covered with a tomato sauce. ENTRÉE: The principal course at a meal ESCARGOT: Snail ESPRESSO: A very strong black coffee made of coffee beans roasted black and brewed under steam pressure in an espresso machine. FAMILY STYLE: A service concept in which platters of food are placed on the table and the guests help themselves to their own portions. FETTUCCINE: Egg noodles cut into flat, narrow strips. FILET: A boneless cut of beef from the tenderloin. FILLET: A boneless piece of fish cut from the side of the fish (lengthwise as opposed to cross-wise, which produces a “steak” cut of fish). FINGER BOWL: A bowl of warm water, with lemon slices or rose petals, served after finger dirtying foods at the end of the meal. FIRE: to fire an order means to give it to the cooks to have it prepared. FLAMBÉ: Served with flaming liquor. FLATWARE: All table utensils (teaspoon, entrée knife, salad fork, entrée fork, butter knife, etc.) FLOAT: a layer of cream, mix or liquor on top of a drink without mixing the rest of the ingredients. Different liquors or liqueurs will float on top of each other depending on their density and thickness. FLORENTINE: dishes that are presented on a bed of spinach. FOIE GRAS: fat liver; most often a liver of a goose. FONDUE: melted or blended FRENCH SERVICE: serving food from gueridons, or wagons to guest’s plates in the dining