Food and Beverage Training Manual 2021

PROSCUITTO: Ham that has been seasoned, salt-cured and air dried. ON THE ROCKS/ OVER/ ROUGH: Terms referring to any drink served on or with ice.

PANTRY: An area between kitchen and dining room in which servers can keep supplies, make coffee, open wine, or the area devoted to the preparation of cold food, also known as Garde Manger. PAR STOCK: The number of items thought to be suitable inventory for normal business. PASSING: See butler style service. POACH: To cook in a hot liquid using precautions to retain shape. The temperature used varies with the type of food. PRESBYTERIAN: A term referring to a highball with half ginger ale and half soda water as the mix. PROOF: A listing of the alcoholic content of a liquor. Proof is twice the percentage of alcohol. Example; QUICHE: Combination of eggs, cream, cheese and other ingredients prebaked in a pie shell. RAMEKIN: Individual earthenware baking dishes, often used to hold sauces or drawn butter, etc. Roast: To cook by dry heat, usually in an oven. ROCKS: Ice cubes ROMAINE: Narrow, long, crisp leaved lettuce with dark colored outer leaves that lighten in the center. ROUX: A mixture of butter and flour used for thickening. ROQUEFORT CHEESE: Semi-hard, white cheese speckled with mold and made only in Roquefort, France. ROULADE: Rolled thin piece of meat with or without stuffing, that is braised or sautéed. RUNNER: A member of the dining room staff who shuttles between kitchen and dining room floor carrying food items. SALES MEETING/ LINE UP: Daily pre-meal meeting of all service personnel. Provides communication time for special promotions, anticipated problems, questions and answers. Aids in guaranteeing our guest the finest food and service. SAUTÉ: To sauté means to cook quickly in a shallow, open pan with small amount of very hot oil or butter. It is quick because of the high temperatures involved and because of the very high heat conductivity of oil and butter. Since cooking times are short, only tender, raw product is suitable for sauté cooking, as not enough time is involved to affect any additional tenderization. Consequently, sautéed product is usually lightly cooked so natural flavor and juiciness of the product is maintained. 86 proof Bourbon would be 43% alcohol. PUREE: Paste or pulp of a fruit or vegetable.