The following terms are frequently used in F&B services −
S. No. | Term & Meaning |
---|---|
1 |
Back bar A range of shelves displaying glassware and bottles. |
2 |
Banquet A sit-down meal served on the occasion of a formal or informal event such as a wedding party or a conference. |
3 |
Binge Drinking Drinking too much in a single session. |
4 |
Buffet A dining system where the guests serve themselves. Popular with a large number of guests and a small number of workforce. |
5 |
Cocktail Any mixed drink prepared using alcohol. |
6 |
Condiments Spices, sauce or other food preparations used to enhance the flavor or to complement the dish. |
7 |
Crockery Plates, dishes, cups, and other similar items, especially ones made of glass, earthenware, or china clay. |
8 |
Cross-Contamination It is a process of unintentional transfer microorganisms from one substance or object to another, with harmful effect. |
9 |
Croutons Crispy cubes of bread |
10 |
Cutlery Knives, forks, and spoons used for eating or serving food. |
11 |
Deli A store that sells pre-cooked fine food. |
12 |
Dram Shop American term for ‘Alcohol Bar’. |
13 |
Gueridon Trolley A trolley used in F&B Services business on which the food can be cooked, finished, or presented to the guest at the table. |
14 |
High Ball (Long Drink) Alcoholic beverage mixed with a large volume of soft drink and served in a tall glass with straw. |
15 |
Mocktail A non-alcoholic drink prepared using fruit juices or other soft drinks. |
16 |
Pathogen It is a biological agent that causes disease to its host. |
17 |
Platter A large flat dish or plate for serving food. |
18 |
Pub British name for ‘Public House’, an establishment licensed to serve alcoholic drinks. |
19 |
Shot Ball (Short Drink) Alcoholic drink consumed in a gulp. It is served in shot glass. |
20 |
Situ On site, locally. |
21 |
Spot Checking Regular surprise checking conducted to review standardized recipes and food products to maintain quality. |
22 |
Station A set of tables allocated to waiters in the F&B Services establishment. |
23 |
Table Cover It is the area on the table for plates, glasses, and cutlery for single person. |
24 |
Tines Parallel or branching spikes of a fork. |
25 |
Toque Cooks cap with multiple folds represents the many different ways a chef knows to prepare a dish. |