Food and Beverage Training Manual 2021

MINCED: Chopped fine. MINESTRONE: A thick vegetable soup containing pasta and sometimes peas or beans. MISC EN PLACE: Literally, “to put in place”, or to get one’s station ready. It is the French term for preparation or side work. MIXED DRINKS: An alcoholic beverage, prepared by combining a liquor with wine, juice or similar. MIXER: A ginger ale, lemon soda, fruit juice, soft drink, tonic, club soda used with alcoholic beverages. MOCHA: Coffee and chocolate mixed together. MONKEY DISH: A small all-purpose dish. A small dish used for side orders. MORNAY: White sauce with cheese. MOUSSE: Light, airy dish. Usually contains beaten egg whites or whipped cream, for dessert or main dish. MOZZARELLA: Soft Italian cheese. MUDDLE: The process of mashing the orange and cherry with a wooden stick “the muddler”, along with bitters, and sugar in bottom of glass for preparation of an “Old Fashioned”. NAPOLEONS: Layered oblong pastry with custard, cream or jam filling. NEAT: A straight drink of the product ordered, served without ice (room temperature), mix, or garnish. Used to refer to straight shots of liquor, such as Bourbon, Scotch or for Cordials. NEWBURG: Creamed dish made with seafood and egg yolk, cream and flavored with sherry and seasonings. PAPAYA: A tropical fruit. PARBOILED: Boiled until partially cooked. PARFAIT: Ice cream, fruit whipped cream in a tall, slender, stem glass. PARMESAN: Grated, hard, sharp cheese, used for topping. PASTRAMI: Beef cured with spices. PETIT: Small PETITS FOURS: Small cakes usually served as desserts. PILAF: Sautéed rice, onions and stock.