Food and Beverage TerminologyWin Stone Hotel School of Culinary Arts

Module 1 -Introduction to the Food and BeverageService new

Terminology

• An alcohol-free or non-alcoholic drink, also known as a temperance drink, is a version of an alcoholic drink made without alcohol, or with the alcohol removed or reduced to almost zero. These may take the form of a non-alcoholic mixed drink (a "virgin drink"), non-alcoholic beer ("near beer"), and "mocktails", and are widely available where alcoholic drinks are sold.

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Terminology

• Cuisine -A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region.

• Coffee Shop -a shop where different types of coffee are sold.

• Fast food outlets - A Fast Food Restaurant, also known as a ”Quick Service Restaurant”.

• Pub- an establishment for the sale of beer and other drinks, and sometimes also food, to be consumed on the premises.

Terminology

• Night Club- A nightclub is an entertainment venue and at bar that usually operates late into the night.

• Sommelier - A sommelier, or wine steward, is a trained and knowledgeable wine professional, normally working in fine restaurants, who specializes in all aspects of wine service as well as wine and food pairing.

• Barista - A barista is a person, usually a coffeehouse employee, who prepares and serves espresso-based coffee drinks

Terminology

• Still Room - Stillroom provides items of Food & Beverages required for the service of a meal that are not catered for other major departments in a Food Service operation, such as; Kitchen and Pastry.

• Hot Plates - The Hot Plate or the Passe is the meeting point of the Food Service and Food Preparation Staff.

Module 3-Food and Beverage Service areas and Equipment

▪ The Aboyer/ Baker -The aboyeur, or barker, is in charge, and controls the hotplate (or pass) during the service period.

▪ Bar-a place where drinks, especially alcoholic drinks, are sold and drunk, or the area in such a place where the person serving the drinks stands.

▪ A cocktail shaker is a device used to mix beverages (usually alcoholic) by shaking.

▪ Boston Shaker is a two-piece cocktail shaker, consisting of a glass and a metal tin. A useful and common combination is a 16 oz. mixing glass, and a 28 oz. ... Note here, that while they look visually similar, a mixing glass is not the same thing as a pint glass.

Terminology

• Crock Extractor - An implement used for removing the cork from wine bottles.The prongs are inserted along the cork and into the bottle.

• The Side Stataion-The side station is also called the dummy waiter or service console. This is a very important piece of furniture in a restaurant. It is used by the service staff for keeping all the service equipment at one place.

• Cutlery includes any hand implement used in preparing, serving, and especially eating food in Western culture.

Terminology

• Crcokery- plates, dishes, cups, and other similar items, especially ones made of earthenware or china.

• Holloware- is metal tableware such as sugar bowls, creamers, coffee pots, teapots, soup tureens, hot food covers, water jugs, platters, butter pat plates, and other items that accompany dishware on a table.

• Asparagus - a tall plant of the lily family with fine feathery foliage, cultivated for its edible shoots

Module 4- The Menu, Menu Knowledge and Accompaniments

Terminology

• The Menu- The food available or to be served in a restaurant or at a meal. In the restaurant, a menu is a list of food and beverages offered to customers and the prices.

• Set Menu- a table d'hôte menu is a menu where multi-course meals with only a few choices are charged at a fixed total price.

• Ala Carte Menu- A la carte menu refers to when a diner orders one type of dish that is separate from a plate of an original menu.

Module 5- Non-Alcoholic Beverages

Terminology

• Carbonated drinks or fizzy drinks are beverages that contain dissolved carbon dioxide. The dissolution of CO2 in a liquid, gives rise to fizz or effervescence.

• Espresso (/ɛˈsprɛsoʊ/, Italian: [esˈprɛsso]) -is Coffee of Italian origin, Brewed by expressing or forcing a small amount of nearly Boiling Water under pressure through finely Ground Coffee Beans.

• Caffè Americano or Americano is a type of Coffee Drink prepared by diluting an Espresso with Hot Water, giving it a similar strength to, but different flavor from, traditionally Brewed Coffee. The strength of an Americano varies with the number of shots of Espresso and the amount of Water added

Terminology

• Espresso Coffee topped with Steamed Frothed Milk, often finished with a sprinkle of Chocolate (Powder or Grated). A Cappuccino is an Espresso-based Coffee Drink that originated in Italy and is traditionally prepared with Steamed Milk Foam. Variations of the drink involve the use of Cream instead of Milk, and flavoring with Cinnamon or Chocolate Powder.

• A latte is a Coffee Drink made with Espresso and Steamed Milk. The term as used in English is a shortened form of the Italian caffè latte, caffe Latte which means “Milk Coffee".

Terminolgy

Mocha is based on Espresso and Hot Milk but with added Chocolate flavoring and Sweetener, typically in

the form of Cocoa Powder and Sugar. Many varieties use Chocolate

Syrup instead, and some may contain Dark or Milk Chocolate.

Areated Water-These beverages are charged (or aerated) with carbonic

gas. Artificial aerated waters are by far the most common. The

flavorings found in different aerated waters are obtained

from various essences.

Terminolgy

• Sparkling Water-water containing dissolved carbon dioxide

gas, either artificially injected under pressure or occurring due to natural geological processes

• Still Water – Water is without having carbonation

•Mineral Water –Water from a Mineral Spring that

contains various Minerals, such as; Calcium, Mg, Sodium. Potassium, Phosphorus, Salts and Sulfur compounds.

•Spring Water - From a Spring flows downhill, the land from those considered Hygienic.

Terminology

• Squashes are generally made by citrus fruits of blend of different fruits. In generally measured by juice content which is about 30 percent in average. Squashes with added sugar are not recommended. They have very low amount of fiber or no fiber at all.

• Mockatil- A beverage prepared by mixing fruit juices and sugar that does not have alcohol.

Terminolgy

• Fermented Beverages - A process in which some sugars (as glucose) are converted into alcohol and carbon dioxide by the action of various yeasts, molds, or bacteria on carbohydrate materials (as dough or sugar solutions) some of which do not themselves undergo fermentation but can be hydrolyzed into fermentable substances (as in the production of alcohol and alcoholic beverages)

• Distiilled Beverages- Separation of alcohol from fermented alcohol liquid by the application of heat is called distillation.

Terminology• Fortified wine is a wine to which a distilled

spirit, usually brandy, has been added. Insome centuries, winemakers have developed many different styles of fortified wine, including port, sherry, madeira, Marsala, Command aria wine, and the aromatizedwine vermouth.

• An aromatized wine (also spelled aromatized) is a fortified wine or mistelle that has been flavored with herbs, spices, fruit or other natural flavorings.

Module 7-The Service Sequence

Terminology

• Mise en place is a French culinary phrase which means "putting in place" or "everything in its place". It refers to the setup required before cooking, and is often used in professional kitchens to refer to organizing and arranging the ingredients (e.g., cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and other components) that a cook will require for the menu items that are expected to be prepared during a shift.

Terminology

• A cruet-stand (or cruet in British English) is a small stand of metal, ceramic, or glass which holds containers for condiments. Typically these include salt and pepper shakers, and often cruets or bottles of vinegar and olive oil.

• Cover - It is one of the technical terms often used in the Food Service industry is a “Cover”. In the Food Service operations it has mainly two definitions. When discussing how many Customers a Restaurant or Dining Room will seat, or how many Customers will be attending a Cocktail Party, we refer to the total number of Customers concerned as so many “Covers”. When laying a table in readiness for “Service” there are a variety of “Place Setting” that may be used according to the type of Meal Service being offered. This Place Setting is also referred to as a “Cover”.

Terminology

• Accompaniments can be defined as any additional food items that are served with the main dish. Accompaniments are generally flavored food and sauces offered with specific main dishes. Appropriate accompaniment enhances the flavor of the dish by providing a balance and contrast to taste.

Moudle 8-Types of Service and Service Procedures

Terminology

• Table service is food ordered by the customer at the table and served to the customer's table by waiters and waitresses, also known as "servers". Table service is common in most restaurants. With table service, the customer generally pays at the end of meal.

• Silver service (in British English) is a method of food service at the table, with waiter transferring food from a serving dish to the guest's plate, always from the left. It is performed by a waiter by using service forks and spoons from the diner's left. A modification of silver service is known as butler service.

Terminology

Gueridon Service is a term used in the restaurant business to refer to “trolley service.” Food is cooked, finished or presented to the guest at a table, from a moveable trolley.

Filleting - remove the bones from (a fish).

Carving is the act of using tools to shape something from a material by scraping away portions of that material. ( Fruits,Vegetables,Ice, Chocolate)

Module 9-Responsible Sales of Alcohol

Terminology

• Excitement - a feeling of great enthusiasm and eagerness

• Confucsion - uncertainty about what is happening, intended, or required.

• Intoxication -to affect temporarily with diminished physical and mental control by means of alcoholic liquor, a drug, or another substance, especially to excite or stupefy with liquor