CH02_FOOD+AND+BEVERAGE+TERMINOLOGIES.pdf

FOOD AND BEVERAGE TERMINOLOGIES Aboyer (a bwa ye) Aboyer aids the communication between the kitchen and restaurant. He receives the food order from the service staff and announces the order to the kitchen. Aboyer is responsible for hot plate section of the pant...

FOOD AND BEVERAGE TERMINOLOGIES Aboyer (a bwa ye) Aboyer aids the communication between the kitchen and restaurant. He receives the food order from the service staff and announces the order to the kitchen. Aboyer is responsible for hot plate section of the pantry. A La Carte Menu A la carte menu is a type of menu, where the food items are priced individually. Literary meaning of a la carte is “from the card” American Service It is a type of table service. In American menu the food is pre-plated and portioned at the kitchen. This type of service is relatively less formal and seen in coffee shops. ABC ABC stands for Ashtray, Budvase and Cruet. ABC is kept at the centre of the table while laying the cover. Back of the House Back of the house is the ancillary area of the restaurant, where all the supporting service is carried out. Some of the back of the house sections are pantry, dishwashing, hot plate, still room etc. Bain Marie Bain Marie is equipment that holds the Food hot. The equipment contains cylindrical drum, which is heated with water. Bain Marie is usually used in Hot Plate section of the pantry. Briefing Briefing is done prior to the opening of the restaurant. In the briefing the senior most staff gives instructions to the junior staff with regard to availability of dishes, special items of the day, and also some training. Bus boy Bus boy is a person who helps the waiter. The main responsibility of a bus boy is to bring the food from the kitchen and also do the clearance of plates from the table. Carousel Carousel is a circular counter that revolves to display the food items. The carousel is fitted in such a way that the one side is always inside the kitchen and other side is in the service area. As the carousel revolves the counter is filled up from the kitchen and guests selects Carte du jour Carte du jour means “card of the day”. It is used to highlight the special dishes of the day. carte du jour is actually an supporting menu to the main menu. Chafing Dish It is a hollowware used to keep the food warm usually in buffet service. Chafing dish has a water container, which is the base, food container and place for fuel. Using the fuel the water is heated up and in turn the food is heated up with the hot water. Cutlery Cutlery is the term denotes all the cutting implements such as knives. Cutlery can be made of EPNS or stainless steel. Demi-tasse Demi-tasse means half cup. It is used to serve coffee except breakfast. Size of demi-tasse is 75 ml. Elevenses Elevenses is a meal served at 11 o’ clock. It includes the food items as biscuits, cake etc. and usually offered to children. Gueridon Trolley It is a mobile trolley from which the gueridon service is done. Lounge Service It is a type of specialized service. Lounge service is done at the lounge of a hotel. Items such as morning tea, afternoon tea, and alcoholic beverages are served in the lounge. Maitre d’hotel Maitre d’hotel is the Captain Waiter/Head Waiter of an F&B outlet. He looks after the day-to- day operations of a food service outlet. Menu Menu is a list of food and/or beverage than can be served to a guest at a price. It helps guests to select what they would like to eat and/ or drink. It is a document that controls and directs an outlet’s operation and is considered the prime selling instrument Mise-en-scene Mise-en-scene is the preparation of the environment of the restaurant before starting the service session. Creating a pleasing, safe and hygienic environment is the main task in the Mise-en-scene. For the waiter the restaurant is the service area. Before each service session, the restaurant should be made presentable enough or accept guests Mise-en-place Mise-en-place means “putting in place” and the term denotes to the preparation of a workplace for ultimate smooth service. To ensure that the restaurant is ready for service the waiter makes sure that this station has been efficiently prepared for service. Table Napkin Napkin is restaurant linen. Napkin is used to decorate the table using various folds and also used to keep on the lap of the guest to protect their clothes during service. Sommelier Sommelier is the French term for wine waiter. He is responsible for the service of all alcoholic drinks during the service of meals, and is also a salesperson. He requires to have a thorough knowledge of beverages and wines as food accompaniments. Trancheur Trancheur is the French term for carver. His responsibility is to carve the meat joints in front of the guest and serve to them. Disposables Disposables are use and throw products used in the service of food and beverage products. This is largely due to the increasing demand for fast food items.  Table d’hote Table d’hôte refers to a menu of limited choice. It usually includes three or five courses available at a fixed price. It is also referred to as a fixed menu. This term is known to caterers by its abbreviation TDH menu. A table d’hôte menu is a complete meal at a predetermined price. Hors d’oeuvre Hors d’oeuvre course aimed to stimulating the palate, and consists of small tasty dishes, using a large array of different items such as anchovies, olives, cheese and smoked fish. They are often referred to a starters or appetizers. This course could also include salads. Entree Entree is the first meat in a French Classical menu. It usually comprises a dish made up of steak, cutlets, casseroles or stews. Some example are Steak au poirre, Veal cutlets, and Irish stew. Table Service It is a type of service. Table service is the service done at the table, where the guests are seated. In the table service either service personnel or waiter serves the food to the guests, or the guests help themselves. Food Courts Food courts include series of individual counters where customer may either order and eat or buy from a number of counters and eat in separate eating area. SALESMANSHIP The F&B service personnel are technical salespersons; hence they should have a thorough knowledge of the proper presentation and service of all the F&B served in the establishment. BURNISHING MACHINE Revolving drum like container using for cleaning silverwares. Kiosks Kiosks are outdoor arrangements that provide food and beverages to people in a specific location. Guest Service Cycle Guest service cycle refers to the activities provided to the guests while in the restaurant. Guest service cycle is the process, which repeats to every guest. Learning guest service cycle is very important, because a good waiter should know what are the activities done in the restaurant during the service.