Food and Beverage Training Manual 2021

room using a service spoon and serving fork. Often using rechauds to finish the food in the presence of a guest. FRESHEN: to heart baked goods, to remove staleness or to add ice and/or mixer to guests’ beverage. FRY: To cook in shortening; called sauté or panfry when cooking with a small amount of shortening; called deep frying when cooking is a deep layer of shortening, with the product being totally submerged. GARBANZO: Chickpea GARNISH: to add something in way of decoration enhancement. With cocktail service, the garnish is often part of the recipe, used to enhance the flavor as well as the appearance. GEFILTE FISH: popular Jewish dish consisting of ground fish, mixed with eggs, matzo meal and seasonings. GHERKINS: pickled, small young cucumbers GIBLETS: poultry liver heart and trimmings. GLACE: glossy coating or glaze GNOCCHI: a pasta made from potatoes or known as an Italian dumpling. GOBLET: a footed water glass GRATIN: Dusted or sprinkled with cheese or buttered crumbs and baked brown. GRENADINE: bright red syrup, made from pomegranates, strawberries, and raspberries. Used as a sweetening and coloring agent. GRILL: to cook over radiant heat on parallel metal bars. A type of broiling. GUERIDON: a serving cart or wagon, or an extension of a small side station. GUMBO: Soup often made with food or chicken, okra, green peppers and tomatoes. HIGHBALL: a stirred drink which is mixed and served in the same glass. Combination of liquor (usually whiskey) and mix, always with ice. HOLLANDAISE: sauce made with egg yolk, butter and lemon juice and salt and pepper to flavor. HOUSE: 1. The establishment. 2. house liquor/wine- served if the guest does not call for a specific brand HORS D’OEURVES: see appetizers.