Food and Beverage Training Manual 2021

SCALLION: A young (no bulb developed) green-topped onion. SIDE DISH: An accompaniment to main dish, for example; vegetables, potatoes, etc. SIDEWORK: All duties assigned to service personnel in addition to table service. SIMMERED: Slowly cooked at a temperature low enough that tiny bubbles just beginning to break the surface. SKEWERED: Poultry, meat or vegetables fastened on a long pin during cooking. SNIFTER: A bowled glass with a tapered mouth commonly used for serving cognacs and brandies. SOMMELIER: A person specializing in wines. SOUFFLE: A light, airy, baked dish made from beaten egg whites combined with egg yolks and various other ingredients, such as cheese spinach, chicken or chocolate. SPLASH: A (cocktail) measurement equal to ¼ oz. Usually referring to the mix, as in “Scotch with a splash of water”. SPECIALS: Items introduced to a permanent a la carte menu on a daily or cyclical basis. SPLITS: Small bottles, usually six to eight ounces, of wine, champagne or similar. STATIONS: The tables assigned to a specific waiter, busser or captain. STEWARD: The individual in charge of the operations inventory or foodstuffs and service ware. STIR-FRY: To stir very fast while frying in a little oil or fat. STRAIGHT: Referring to a method of beverage preparation, undiluted. STRAIGHT UP: Method of beverage preparation, meaning served without ice, although usually made on ice and then strained into the proper glass. STRIP A TABLE: Remove everything from a table, including tablecloth. TALL: Any cocktail served in a glass other than the standard that has more volume. The cocktail will have the same amount of liquor but with more ice and mix. TARTAR SAUCE: A sauce for seafood made from mayonnaise and pickled relish. TORTILLA: Mexican corn pancakes. TRIPE: Inner lining of beef stomachs. TRUFFLES: Fungus which grows underground the roots of trees. TURN: A table has turned when one party finishes their meal and departs, the table is cleared and