Food and Beverage Training Manual 2021

JULIENNE: thin matchstick strips of food. JUS: juices from meat.

KABOB: cubes of meat and other foods cooked on a skewer. KIPPER: Method of preserving herring, salmon and other fish.

KITCHEN STUB: The part of the check used to transmit an order to the kitchen. KOSHER FOODS: Biblical term used to describe foods that are permitted to be eaten by people of the Jewish faith. Representing quality, cleanliness and purity. LEEKS: Small, onion-like vegetable. LINGUINE: Long, flat noodles. LINEN: Refers to al table accessories made from cloth, whether they are actually linen or any other material. LINEN BIN: A standing container, for receiving dirty linen from the dining room. LIQUEURS: Preparation of alcohol, sugar and some flavoring, used in drink preparation and as after dinner drinks. LIQUORS: Alcoholic beverages containing at least two-fifth pure alcohol. LOX: Smoked Salmon LYONNAISE: Sliced or chopped food fried in butter with onions. MADRILINE: Clear consommé with tomato seasoning, served hot or jellied. MANHATTAN CLAM CHOWDER: Made with tomatoes, vegetables and clams. MANICOTTI: Tube shaped pasta, usually 4 inches long and one inch in diameter. Boiled and stuffed with cheese or meat mixture, covered with sauce and baked. MARINADE: A seasonal liquid used to tenderize meats and vegetables. MARSALA: Pale golden, semi-dry wine from Sicily, Italy. MEDALLION: Small, round shaped or oval serving of food, often meat filets. MELBA TOAST: Thin slices of oven-dried toast. MERINGUE: Stiffly beaten egg whites and granulated sugar. MILANESE: Referring to food dipped in beaten egg.