Chapter 4.Glossary and General View on Restaurant & Kitchen Terms

Here is the fourth chapter ….photos soon to follow

Tabasco Sauce

Trademarked brand of Tabasco pepper sauce, barrel aged for three years, from the McIlhenny family, Louisiana. ‘Tabasco’ comes from the Mexican state of the same name, from where the chilies originate

Taboulé

North African and Middle Eastern salad of couscous, millet, lemon juice, raisins, chopped mint and parsley. Other additional ingredients include dried fruit, chopped vegetables

Tamari

Thicker than Soy Sauce, but made the same way. Suitable as a condiment or for basting roast meats

Tapenade

Dip of finely diced black olives, garlic and olive oil

Tarragon

Long, pointed green leaves prized for the anise-like scent, widely used in French cuisine

Tartar Sauce

Mayonnaise, onions, parsley, finely diced pickles and capers, lemon juice, seasoning. Cold sauce served with seafood

Tataki

Japanese term for meat or fish seared and marinated with vinegar, then sliced thinly and coated crushed ginger. Meaning ‘broken apart’ in Japanese, from the pounding of the ginger

Tea

The most common drink on earth. Leaves of the Camellia Sinensis plant, dried, fired and steeped in hot water, served with milk, sugar or lemon. White, green and black tea all comes from the same plant, but is harvested at different growth stages and processed differently.

Tenderloin

(American) cut of steak from between the rib and the short loin, producing the famous cuts for Chateaubriand, Filet Mignon and Tournedos

Tentsuyu

Japanese dipping sauce made from Soy Sauce, Mirin and Dashi

Terrine

See Pâté

Thermidor

Sauce made from Béchamel with white wine, tarragon, shallots and mustard which is used to top lobster meat

Thousand Island dressing

Mayonnaise, Ketchup, Tabasco, Cream, Salt, Pepper, Paprika

Thyme

Woody herd that stands up well in the oven or on the grill and goes very well with Pork, Chicken and Tomatoes

Tia Maria

Jamaican coffee liqueur based on Rum

Tian

French word describing a shallow earthenware casserole as well as the food it contains. Originally refers to a French eastern dish, gratinate mixed vegetables.

Tiramisu

Italian Mascarpone cream cheese cake. Layers of sponge cake or lady fingers soaked in Tia Maria or Kahlua, espresso coffee, topped with cocoa powder. ‘Tiramisu’ means ‘Pick me up ‘ in Italian and used to be eaten in the morning

Tisane

Hot drink made from the steeping of dried herbs, fruits, flowers, roots and leaves or a blend of such in hot water. Does not include tea.

Toast

To brown (especially bread) under a grill

Toffee Sauce

Caramel sauce with butter.

Tofu

Soya bean curd.

Tonnato

Italian sauce made from puréed tuna, anchovies, capers, lemon juice and olive oil

Toploin

(American) cut of steak from the top of the loin section of the cow. Widely known as the ‘New York Strip’ steak

Torchon

Usage of cheese cloth to mold foie gras terrine for example as sausage shape

Tortellini

Small pasta stuffed with various fillings, shaped into a ring or hat shape.

Tortilla

Mexican pancake made by corn flour.

Tournedos

Thick slice of the head of the beef fillet.

Trifle

From England, sponge cake doused with spirits covered with jam and custard, topped with whipped cream and garnished with candied or fresh fruits, nuts or grated chocolate.

Trout

Fish, mainly found in freshwater, but there are ocean varieties. They are a meaty fish, related to the salmon. Smoked trout is very popular. Common varieties include Rainbow, Spotted and Brown

Truffle

Rich confection made with a mix of melted butter, cream, sugar and various flavorings such as liqueurs, spices, vanilla, coffee or nuts. After cooled down, rolled into balls and covered with cocoa powder.

Tuile

 

Very light pastry dough made with flour, icing sugar and egg white

Turmeric

The ground root of a leafy plant in the ginger family. The musky taste and bright yellow colour gives distinct flavour to many sauces

Tuna

Found in temperate marine waters throughout the world, tuna is a member of the Mackerel family. There are numerous varieties of tuna, the best known being albacore, blue fin, black fin (or big eye), yellow fin and skipjack (or bonito). All tunas have a distinctively rich-flavoured flesh that is moderate to high in fat, firmly textured, flaky and tender. The high-fat albacore has the lightest flesh and is the only tuna that can be called “white”. The Yellow fin tuna is usually larger; the flesh is pale pink with a flavour slightly stronger than that of the albacore. The small bonitos rarely exceed 25 pounds. They range from moderate to high-fat and are the most strongly flavoured of the tunas

Turkey

Game bird native to North America

Turnover

A puff pastry half-moon or triangular shaped filled with stewed fruit (apple turnover)

Tuscan bean soup

Spicy bean soup with cream, served with garlic croutons

Tzatziki

Greek condiment, yoghurt with cucumber, garlic, seasonings and chopped mint leaves

Vacherin

Cold dessert made of a ring of meringue or almond paste filled with ice cream and/or whipped cream

Vanilla

Seed pods used to flavour dessert, known for the intense aroma

Velouté

One of the four classic Mother sauces. White stock, stirred into roux. The base for other sauces, such as Allemande.

Venezia

Pasta sauce made from white wine, baby shrimp, green peppercorns, bell pepper, cream, garlic and parsley

Venison

Deer or reindeer meat

Verte Sauce

Mayonnaise coloured green with watercress or spinach. See also ‘Green Goddess Sauce’

Vichyssoise

Potato and leek broth, blended with cream

Vol-au-vent

A pastry basket used for canapés. ‘Vol-au-vent’ means ‘Fly in the air’ in French, referring to the incredible lightness of the structure

Waffles

Similar to pancake batter, baked in special grid-type iron machines. Delicate, crisp texture with choice of toppings.

Waldorf salad

Mayonnaise with chopped apples, celery and nuts. Waldorf Astoria with additional pineapple.

Walnuts

The fruit of the tree of the same name. A wrinkled, brain-shaped nut with an intense, savoury flavour

Wasabi

Japanese horseradish. The colour is green and it’s an extremely hot condiment. It’s normally sold as a powder, water has to be added.

Water Chestnut

Crisp and crunchy white root of an aquatic plant native to S. E. Asia. The flavour is bland, but it is included in stir fries, etc for its texture

Watercress

Thought to be native from Europe. Usually eaten raw as salad or garnish. Light green, looks like a cabbage, refreshing taste, very crispy also when cooked

Weetabix

Cereal biscuit from England made entirely of compressed wheat flakes and nothing else

Wellington

Beef fillet covered with foie gras, mushroom Duxelles, and meat farce, wrapped in puff pastry and baked.

Western Potato

Wedge of potatoes, par baked then deep fried and coated with Cajun spices

White bread

Bread made in a standard rectangular loaf using bleached flour

Whole Wheat

Bread made in a standard rectangular loaf using unbleached flour

Wonton

Small round shaped Chinese dumplings. Wonton dough will be filled with pork, shrimp, beef or poultry, than poached or deep-fried.

Worcestershire Sauce

English condiment made up of anchovies, lime, garlic, soy sauce, tamarind, molasses, vinegar and various sauces

Yellow Squash

Relative of the pumpkin and watermelon, with a bright yellow flesh

Yellowtail

A member of the Jack family of fish, which includes Tuna. White flesh with a meaty texture

Yoghurt Dressing

Plain yoghurt, chopped fresh herbs, sugar, seasoning

Yorkshire Pudding

Flour, milk, salt, pepper and eggs roasted in meat fat until crispy.

Yuzu

Small, sour Japanese limes

Zucchini

Summer-season squash and a key ingredient in Ratatouille. Also known as ‘Courgette’

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Chapter 3.Glossary and General View on Restaurant & Kitchen Terms

Macaroni

Long, tube shape pasta

Macaroon

Kind of cookie made with egg white, sugar, coconut or ground almonds and then baked

Macchiato

Shot of espresso, ‘marked’ with a spoonful of hot, foamed milk

Mace

Less pungent than Nutmeg. See also Nutmeg

Madeira

Portuguese fortified wine from the island of Madeira, similar to sherry

Mahi-Mahi

Meaty sea creature from the Dolphin family

Malossol

Means ‘slightly salted’ in Russian. Commonly applied to caviar. It is also wrongly used to mean a higher grade of caviar, when any grade can be ‘Malossol’

Maltaise Sauce

Hollandaise sauce with blood oranges juice and zest

Mango

Kidney-shaped tropical fruit, originally from India. Has stringy, sweet flesh and a large central stone

Mangosteen

Asian fruit, no relation to the mango. Segmented cream-coloured flesh like a tangerine with a refreshingly tart flavour

Marchands De Vin

French sauce made from a reduction of red wine, cracked black pepper, chopped shallots, and glace de viande. At the last minute, the sauce is finished with parsley, butter, lemon juice and whisked hard.

Margarine

Butter substitute made of vegetable oil (sunflower, palm, soy, coconut, etc.) and/or animal fat, hydrogenated to solidify the product with the addition of water and/or milk, salt, and often vitamins

Marguery Sauce

Reduction of fish stock and white wine, blended with egg whites and butter. Served with fish, such as Sole

Marinade

Ingredients may vary, usually a mixture of vinegar, oil, wine, spices, salt used for meats and salads

Marinara

Pasta sauce used for seafood. Tomatoes, onion, garlic, anchovies, olives and parsley. In America, Marinara is considered plain tomato sauce

Marinate

To allow food to soak or steep in a marinade, therefore the flavouring may be absorbed

Marjoram

An herb used to flavour meat. Although it looks like Oregano, it is actually closely related to mint. The flavour is bitter-sweet, but very aromatic. Stands up well to strong meat flavours

Marzipan

Sugar syrup with almonds and flavours rolled and worked together for a fine paste. Used for decorating dessert, or making petit fours

Mascarpone

Swiss/Italian double or triple cream cheese, often used for desserts

Mashed Potatoes

Boiled potatoes with additional butter and milk and churned until creamy, smooth and consistent

Matjes

A reddish herring that has been skinned and filleted before being cured in a spiced sugar-vinegar brine

Matzo

Thin, brittle, unleavened bread traditionally eaten during Jewish Passover holiday.

Mayonnaise

Cold sauce based on egg-yolk, mustard, seasoning, and oil.

Meat Loaf

Ground meat (such as beef, turkey, lamb or pork) mixed with various seasonings (like onions, bell peppers, herbs, ketchup, and so on) and bound (see bind ) with eggs or bread-crumbs

Melba (Peach)

The name of a popular dessert invented by Auguste Escoffier. Poached peach halves are served with vanilla ice cream and topped with fresh raspberry sauce.

Melba toast

Very thin slices of white baguette loaf toasted in the oven until it is brown and crispy, traditional served with Caviar

Meringue

A very light biscuit made from stiffly whisked egg-white and sugar. Also can be used as topping for cakes and also used with Baked Alaska

Mesclun

Mix young salad .Typical from Nice area.

Meuniere

Usual preparation for fish (often Sole). The fish dipped in flour, sautéed in butter and served with butter sauce and parsley

Milanese

Italian style from Milan refers to tomato sauce with ham and truffles. In terms with risotto means additional saffron. Also found with veal piccata, and here means additional parmesan cheese mixed in the egg wash

Minestrone

Thick Italian vegetable soup. Most of the time, the soup is served with an addition of pasta, pesto and parmesan cheese

Mint

Fresh tasting herb whose leaves bring an up-lifting taste to any dish. The two major varieties are Spearmint and Peppermint

Mint Jelly

American condiment to go with lamb consisting of artificially flavoured mint jelly

Mint Sauce

Sauce prepared from finely diced mint leaves, clear vinegar and sugar to accompany lamb

Minute Steak

Sirloin steak, sliced very thinly in order to be cooked quickly

Mirepoix

Diced root vegetables and potatoes added to sauce bases and roasted together to enhance color and flavor.

Mirin

Japanese cooking wine, golden in colour, made from glutinous rice

Miso

Paste made from partially fermented Soya Beans, makes the Japanese soup of the same name when combined with Dashi and Mirin

Mizuna

Feathery Japanese salad leaf and a component of Mesclun

Mole

Pronounced ‘Mo-LAY,’ this red-brown Mexican sauce is an intriguing mix of ground pumpkin seeds, onions, garlic and different chilies blended smooth and sweetened with chocolate. Used as sauce for roast chicken

Monk fish

(Angler fish) A large, extremely ugly fish. Its flesh is low in fat and firm textured, and has a mild, sweet flavor. The only edible portion of this impressive fish is the tail, which is suitable for almost any method of cooking.

Monte Cristo

Ham and cheese sandwich, dipped in beaten eggs and pan-fried.

Morels

French wild mushroom that look like a sponge, related to the truffle, smoky, earthy flavour

Mornay

Béchamel sauce with an addition of Swiss cheese

Mousse

Very light preparation made from fruit puree or chocolate whipped cream, sometimes eggs or gelatine.

Mousseline

In terms of sauces, it is a derivative of Hollandaise with the addition of whipped cream. In general, mousseline is a mixture of egg white, heavy cream and meat, fish, poultry or vegetables, blended, seasoned and used as stuffing, filling for galantines or can be poached as quenelles.

Mousseline Potato

Mashed potato made with cream instead of milk

Mozzarella

Soft, elastic cow’s milk cheese, brilliant white, used in Italian cooking. In America, this cheese is made from buffalo milk. Mozzarella can also be found dry.

Muffins

Quick sweet breakfast or teatime breads, made with eggs and baked in small cup shaped molds. Made with white, corn or whole wheat flour, additional fruits are also possible (mostly used blueberry and raisins). English Muffin is yeast raised dough, for toasting.

Mughalay

Dish from Mongol, made from cauliflower and potatoes with spicy mustard sauce (cumin, curcuma, coriander, ginger) like a stew.

Mulligatawny

English-Indian chickens curry soup including blanched almonds and coconut milk.

Mulligatawny, which literally means pepper water, is an English interpretation of an Indian dish. It has seemingly limitless versions, but most have curry and a bit of chicken. We’ve added tart Granny Smith apples, plenty of spice and a touch of coconut milk.

RECIPE INGREDIENTS:

1 tablespoon canola oil

2 stalks celery diced

3 cloves garlic minced

1/2 teaspoon ground cumin

2 Granny Smith apples peeled and diced

1 1/2 teaspoons hot Madras curry powder.

1/2 teaspoon ground coriander.

1/2 teaspoon ground ginger .

6 cups reduced-sodium chicken broth.

1/2 cup white basmati rice.

12 ounces chicken breast tenders cut into bite-size pieces

1 cup lite coconut milk

1 tablespoon lemon juice

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

3 tablespoons toasted sliced almonds

Tip: Hot Madras curry powder, located in the spice aisle of most supermarkets, adds a pleasant level of heat. Substitute regular curry powder for a milder soup.
To toast sliced almonds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

DIRECTIONS:

Heat oil in a Dutch oven over medium-high heat. Add onion, celery and garlic; cook, stirring often, until softened, about 5 minutes. Add apples, curry powder, cumin, coriander and ginger and cook, stirring often, until the apples begin to soften, about 2 minutes. Add broth and rice; bring to a boil. Reduce heat to a simmer and cook, uncovered, for 12 minutes.

Add chicken, return to a simmer and cook until the chicken is cooked through and the rice is tender, 8 to 10 minutes more. Stir in coconut milk and return to a simmer. Remove from the heat; stir in lemon juice, salt and pepper. Garnish with almonds (if using).

Multigrain/All Grain

Bread made from multiple different grains milled to different consistencies

Mustard

Ground or powdered seeds of the mustard plant. Mixed with vinegar, sometimes with white wine and water for a paste. Can be spicy or mild, used as condiment.

Nantua Sauce

A Béchamel-based sauce with cream and crayfish butter added, served with seafood

Napoleon

Individual pastry made up of many layers of puff pastry and cream of chocolate mousseline, dusted with icing sugar

Nasi-Goreng

Indonesian fried rice. Nasi = rice, Goreng = fried, same condiments as Bami-Goreng.

Navy Beans

Small white legume commonly found in tinned baked beans

Nectarine

Peach with smooth skin and firmer flesh

New potatoes

Potatoes young cooked with the skin.

Newburg

Rich dish of shellfish in seafood stock, butter, cream, egg yolks and sherry or brandy. Also the sauce of the same ingredients used on other foods.

Nicoise

Salad made with tuna flakes, green beans, olives, tomato, anchovies and eggs.

Noisette Potato

Small balls of raw potatoes deep-fried or baked in butter. ‘Noisette’ because they are the size and shape of a hazel nut.

Nom Pla

Spicy, salty fermented fish sauce from

Normande Sauce

A fish stock based Velouté with cream, butter and egg yolks

Nougatine

Mixture of chopped nuts and caramel.

Nuoc Nam

Vietnamese fish sauce. See also Nam Pla

Nutmeg

One of two important spices produced by the tree Myristica Fragrans, the other being Mace, nutmeg has a ‘Christmas’ scent connotation

NY cheese cake

Heavy cream, cream cheese, eggs and egg yolks to add richness and a smooth consistency. Also called Jewish-style, it is baked in a special 13-15 cm (5- to 6-inch) tall spring form pan in many restaurants. Some recipes use cottage cheese and lemon for distinct texture and flavour or add chocolate or strawberry to the basic recipe. Typically without crust.

Oak leave

Small, light green with red tip, slightly crispy, light flavour

Oatmeal

Crushed, rolled and flattened oat boiled with milk or water, used as a breakfast hot cereal. Usually served with hot milk and brown sugar.

Okra

Lady fingers, edible vegetable used for soups (like Gumbo) and stews.

Olives

Stone fruit of the Olive tree found all around the Mediterranean, eaten raw, preserved or in salads and cooked dishes. Major varieties are either green or black and can be flavoured in oil or stuffed

Omelette

Whole beaten eggs fried in pan with additional ingredients and folded in half

Orange

Juicy citrus fruit of the same colour

Orange Blossom

The flower of the Orange tree, made into a water or syrup and used to flavour icing or pastries

Orange Pekoe

Tea made from large, fragrant leaves of the Pekinese region of China, producing a light tasting tea of golden colour

Orange Roughy

This New Zealand fish (also known as slime head) is fast becoming popular in the United States. Its low in fat has firm white flesh and a mild flavour. It can be poached, boiled, baked or fried

Oregano

Herb used fresh or dried in Mediterranean and Mexican cuisine. The Mexican variety has the more pungent scent of the two. Oregano gives pizza sauce it’s distinct flavour

Organic

Products raised or grown without coming into contact with artificial chemicals

Osetra

Osetra is a sub-species of the Sturgeon fish. It produces caviar of a golden/brownish colour. It is intensely nutty and a melt-in-the-mouth silky texture. Connoisseurs often prefer Osetra over the more expensive Beluga. Osetra comes in yellow tins

Osso-Bucco

Braised veal shank in red wine and vegetable sauce. Served with gremolata.

Over Easy/Medium/Well

Cooking temperature for fried eggs, implying that the egg should be turned half way through and finished to varying degrees

Oxtail

Marrow and meat from the bones in the tail of the Ox, nowadays more commonly the cow, used to thicken sauces and make Oxtail soup

Oyster Mushroom

Wild mushroom variety, the cap varies from purple-grey to tan brown, growing on rotting trees in a fan shape. They have a robust, smoky flavour

Oyster Sauce

Traditional Chinese sauce made from Oysters, brine and soy sauce cooked to a dark brown colour. Used in stir fries

Oysters

Hard shell mussels, growth in the depth of the oceans, mostly found in coastal waters of the Atlantic Ocean. Only freshly served on ice in its own shell with lemon juice and other marinades. Delicacy and very valuable mineral source.

Paloise

Hollandaise sauce with fresh mint leaves.

Pampano

A member of the Jack family, this saltwater fish is found in waters off South Atlantic and Gulf states. Its succulent, fine-textured, moderately fat flesh has a mild, delicate flavor. Pompano may be prepared by almost any cooking method.

Pancakes

Batter of eggs, flour and milk pan-fried in little oil to make a fluffy sponge-like flat-cake. If served very thin, these are known as Crepes in France

Pancetta

Italian bacon cured with salt and spices but not smoked.

Panna Cotta

Italian dessert made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set. An Italian phrase which literally means “cooked cream”,

Papaya

Tropical fruit with tiny, round, black seeds, yellow-orange flesh and yellow-green skin. Sweet-exotic taste

Paprika

Seasoning powder made by grinding sweet red pepper pods. The main spice in goulash.

Parfait

Semi-frozen ice cream with different flavours

Paris-Brest

Large ring-shaped cake of choux-pastry filled with praline flavoured cream and sprinkled with shredded almonds

Parisienne Potato

Larger than Noisette, circular, but prepared the same way

Parisienne Sauce

Cream cheese, oil, lemon juice, chervil and paprika blended together and used to top cold asparagus

Parmigiano Reggiano

(Parmesan) is a hard, crumbly cheese from Parma, Italy, with a tangy flavour used grated to flavour pasta sauces etc

Parsley

Common herb used in cooking and garnishing. The slightly peppery leaves come in Curly leaved and flat (or Italian) varieties

Parsnip

Creamy, white root vegetable, related to the radish, renowned for its sweet flesh

Passion fruit

Native to Brazil, these eggs sized fruit have wrinkled purple skins and bright yellow flesh. The black seeds can be quite gritty and are often discarded

Pate

Paste made of meat or liver, used for canapés and appetizers. Also known as ‘terrine’ if made more on the chunky side

Pate de Foie Gras

Duck or Goose Liver paste, prized as an appetizer

Peach

Or ‘Persian Apple,’ has a velvety skin and flesh that starts orange and ends red around the centre stone. The flavour is more robust than plums, but similar

Peach Melba

Vanilla ice cream with a half peach topped with raspberry coulis and whipped cream

Pear

Over 5000 varieties of pear are grown. The most common are raindrop shape, with green/red skin and cream coloured flesh

Pecorino Romano

Roman equivalent of Parmesan, but made with sheep’s milk

Penne

Medium sized, straight tubes cut in diagonal

Périgueux Sauce

A rich, brown sauce flavoured with Madeira and truffles, used widely in Perigordine cuisine

Pesto Sauce

Cold Italian sauce made of fresh basil, pine nuts, garlic, parmesan and olive oil, used to dress tomato and mozzarella salads and pasta

Petit Fours

Small cakes, tartlets, etc… With various colors and topping used for dessert time for coffee. Very decorative and stylish

Pheasant

Game bird with deep, musky flavour

Physalis

Small, orange gooseberry relative with a papery leaf attached at one end. Bitter-sweet taste with a piquant aftertaste. Also known as a ‘Cape Gooseberry’

Piccata

Slice of veal escalope, very thinly flattened. Mostly prepared a la Milanese style (egg wash with cheese)

Pilaf (Pilau)

Made by first browning the rice in fat with chopped onions, scented with cardamom pods then by baking it in oven with an addition of 1.5 of its own volume of stock. Traditionally used to express the wealth of nobles, therefore expensive ingredients can also be used like: raisins, gold powder

Pineapple

Bumpy, diamond-skinned fruit with sweet juice. Originally from S. America, now widely imported from Hawaii

Pinenut

Seed of the pine tree, found in the pine cone, with a light waxy texture, often used toasted to add texture to salads and baked items

Piquante Sauce

Brown sauce made with gherkins, shallots, white wine, parsley and various other herbs. Accompanies pork and beef dishes

Pistachio

Small green nuts housed in a two-part shell with a buttery texture

Pistou

French version of pesto, with basil, garlic and olive oil

Pita

Also called pocket bread, middle eastern flat bread made either with white or whole wheat flour

Pittsburgh style

Rare or very rare meat on the inside and charred on the outside. In Pittsburgh, this style is referred to as “black and blue”

Plantain

Edible tropical fruit, similar to bananas.

Plum

Stone fruit of many sub-species and colors

Plum Sauce

Also called ‘Duck Sauce,’ this rich sauce is made from stewed plums and apricots, sugar and salt and is used with oriental meats, such as Peking duck and spare ribs

Plum Tomato

Tomatoes in the shape of plums, favored in Italian cuisine

Polenta

Cooked cracked corn meal.

Pommes Frites

French fries

Pommes Parmentier

Potato cubes.

Pommes Rissolees

Cubed potatoes Sautéed with herbs.

Pont L’Eveque

Semi-soft cheese from Normandy with an assertively strong flavour and a creamy texture

Ponzu Sauce

Yuzu juice, soy sauce, sesame oil and chili used as a dipping sauce in Japanese cuisine for Sashimi dishes

Poppy Seed

Tiny black seeds of the poppy plant, used in bakery and salad dressings

Pork

Meat from a pig

Porridge

Scottish Breakfast cereal of Oatmeal cooked in hot milk and topped with brown sugar

Port

Full-bodied fortified wine from Oporto, Portugal, that comes in either ‘Ruby’ (deep red and velvety) or ‘Tawny’ (light red-brown with more tang)

Port Salut

Brittany, semi-soft cheese, mild, full-bodied flavour

Porterhouse

(American) exclusive cut of steak from both the short loin and the tenderloin together

Portobello Mushrooms

Very large mushrooms, dark brown, fully exposed gills and a dense, meaty texture. The stems are woody, making them inedible

Potato

Tuber vegetable grown under the ground, with over 500 varieties, originally from Central and South Americas

Potato Skins

Half a baked potato, cut length ways with a scoop removed to create a bowl, stuffed with e.g. bacon, grated cheese, sour cream

Poussin

Young chicken.

Praline

Delicate filling consisting of lightly roasted almonds or hazelnuts mixed with sugar then crushed with cocoa or cocoa butter

Praline

Finely chopped almonds mixed with chocolate.

Prawns

Large shrimps. If really large, we call it tiger or king prawns.

Primavera

Tomato-based sauce with zucchini, peas, asparagus, broccoli, garlic, mushroom, pine nuts, olives, parsley and olive oil

Profiteroles

A small sweet or savoury bun made from choux paste, filled with crème Patissiere and coated with hot chocolate sauce. Also served a la mode

Provolone

Hard cheese from Calabrese, Italy, slightly waxy with a mellow flavour

Pudding

Can have a lot of basis : rice, bread, semolina, tapioca, sponge cake, finger biscuits always with cream, egg, sugar and the flavor required

Puff Pastry

Delicate pastry made up of layers with a long preparation process. Used for cakes, tarts, pastries like croissant.

Pumpernickel

Multi grain sour dough dark bread with a slightly sour taste, from Germany

Pumpkin

Large squash-type fruit with fleshy orange meat

Puttanesca

Tomato-based pasta sauce with capers, anchovies, garlic, olives, red chili and olive oil

Quail

Smallest of the game birds from the Middle East

Quattro fromaggi

4 cheeses cream sauce

Quenelles

Small dumplings made out mousseline of meat or vegetable and flour and poached in stock. Seasoned according to the flavour required

Quesadillas

Flour tortillas filled with a savoury mixture (shredded cheese, meat, refried beans or a combination)

Quiche Lorraine

French short crust tart or egg cake filled with onions, bacon, beaten eggs and cream, baked in the oven.

Rabiola

Italian soft cream cheese.

Radicchio

Red leaf lettuce, quite crispy, bitter to the taste

Radish

Red top, white underside root vegetable with a crunchy fresh texture and a peppery taste

Ragu

Thick meat source made from minced beef, pancetta, tomatoes, carrots, celery, garlic, wine, onions, thicker and richer than a Bolognese

Raisin

Semi-dried grapes

Raisin Bread

White bread with raisins added at the dough stage

Raitha

Indian yoghurt dip, with shredded cucumber and scented with cardamom

Rambutan

Asian fruit from the lychees family with hairy skin

Ramontchi

Indian fruit with yellow juicy flesh under a red skin. Very sour taste

Ranch dressing

Sour cream, minced green onion, chives, garlic, lemon juice, salt and pepper

Ranchero salsa

Striking combination of jalapenos, serrano and habanera peppers that are blended together with onions and tomatoes to create a thick Mexican sauce

Raspberry

Intensely flavoured berries, deep crimson, grown on tall canes

Ratatouille

Provencal vegetable stew. Tomatoes, eggplants, zucchinis, bell peppers, onions, garlic and herbs.

Ravioli

Small pillows of pasta with various stuffing

Red Cabbage

Crimson coloured cabbage variety with a dark head, great for pickling

Red Onion

Or ‘Spanish Onion,’ is an onion with a sweeter taste than the regular white.

Red Snapper

The best known species of the Snapper family. So named because of its reddish-pink skin and the red eyes. The flesh is firm textured and contains very little fat. It grows to 35 pounds, but is most commonly marketed in the 2 to 8 pound range. Suitable for any cooking method.

Relish

Chopped and well seasoned vegetables with starch, vinegar and sugar. Similar to chutney, served mostly for burgers and hot dogs.

Remoulade

Cold sauce served with cold meat or fishes. Mayonnaise, mustard, gherkins, parsley, chives, anchovies and onions.

Rib Roast

(American) roasting joint, the much sort after top end is referred to as ‘Prime’

Rib-eye

(American) cut of steak from the centre of the rib

Rigatoni

Large tube pasta, similar to penne

Risotto

Traditionally made with Arborio or Viallone rice. Italian specialty made by stirring hot stock into a mixture of rice and onions.

Robusta

The less-flavorsome, more bitter of the two major coffee varieties, the other being Arabica

Rocky road ice cream

Composed of chocolate ice cream, nuts and marshmallows

Romaine

Lettuce species with long, green leaves, soft and refreshing taste. Used in Caesar salad.

Romana

Pasta sauce made from cream, spinach, pancetta, onion, garlic and sage

Romano

Shot of espresso with a twist of lemon peel

Romeso

Traditional Catalonia sauce of finely diced tomatoes, onions, garlic, red bell peppers, olive oil and almonds, served with grilled fish or chicken

Roquefort

French, blue cheese, slightly salty with a strong aftertaste

Rose Marie

Mayonnaise, ketchup, paprika, Tabasco, brandy, Worchester sauce, lemon juice. Traditional British dressing for seafood salads. Also called ‘European Cocktail sauce’

Rosehip

Berry-like fruit of the Rose plant dried and used to make a tisane. Very high vitamin C content, therefore it is good for fighting colds and flu

Rosemary

A native herb of the Mediterranean formed of a woody stalk and green-grey needles, giving a citrus-pine scent. Great flavour to add to poultry, game and lamb

Rouille

French for ‘Rust,’ a fiery sauce of chilies, garlic, fresh breadcrumbs and olive oil, ground to a paste and mixed into fish stock. Used as the base for Bouillabaisse

Roux

A mixture of flour and butter that after being slowly cooked over low heat is used to thicken soups and sauces.

Royal

Egg custard, cream mixed with egg-white, poached and cut into different shapes. Served with consommé

Ruben Sandwich

American classic with corned beef, sauerkraut and Swiss cheese covered with 1000 island dressing on rye bread

Rump

Steak cut from the hip and buttock of the cow

Russian Dressing

Thousand Island dressing with Caviar

Rustica

Tomato-based pasta sauce with roughly chopped onions, olives, garlic and bell peppers

Rutabaga

Or ‘Swede,’ is a root vegetable from the cabbage family, ranging from white to orange in colour

Rye

Grain that produces a heavier, darker flour, and the bread that is made from this

Sabayon

Light foaming dessert made from whisked egg-yolks with Marsala wine and sugar together on a gentle heat.

Sacher tart

Chocolate cake filled or spread with apricot jam, then covered with chocolate frosting.

Saffron

The stigma of the crocus flower, this spice is literally worth its weight in platinum. The dark red threads add a spicy, pungent yellow zest to French, Moroccan and Indian stews

Sage

Silver-green leaves of this soft Mediterranean herb give a bitter, musty flavour to pork and chicken dishes

Saint Germain

Always refers to green peas (soup, garnish etc…) and sometimes ham.

Salmon

Pink coloured fish that migrates annually between oceans and lakes, giving it firm, meaty flesh. Although farmed salmon is always readily available, wild caught salmon is always of a higher quality

Salsa

Mexican condiment for any kind of dishes. Chopped tomatoes, onions, lime juice, cilantro and seasonings.

Saltimbocca

Italian thin sliced veal escalope wrapped in Prosciutto and sage and gently braised in white wine.

Sambal-Oelek

Chili paste from Indonesia with sugar and salt. Ranging from very hot to volcanic

Sashimi

Japanese style of preparing fish, sliced raw into chunks with traditional accompaniments of Daikon and Ponzu

Savory

A soft-leaved herb with a pepper-pine scent used in cabbage, stews and bean dishes

Savoy Cabbage

Loose-leaved crinkled cabbage, dark green in colour and mild in flavour

Scallion

A tall thin onion, also known as ‘Spring Onion,’ with a pleasant, bitter onion served raw. Used in many different cuisines

Scallop

Shellfish related to the clam. Prized for is round, cream-coloured meat and delicate texture, has a mild taste

Schwartzbrot/Dark Bread

German bread, very heavy, made from roasted grains milled into flour giving the loaf a black coloration

Scrambled Egg

Eggs cooked over a low heat in a pan and whisked as they set to produce fluffy folds

Sea Bream

White flaky sea fish with a mild taste

Seabass

Generic term for white, flaky ocean fish, not necessarily in the Bass family, but may cover Grouper, Drum and Ocean trout species

Seared

Method of cooking just the outside surface of meat and fish through very brief contact with a very hot grill or skillet

Sesame Oil

Extract from the Sesame seed producing a very thick oil

Sesame Seed

Small, tan-coloured seeds with a sweet, nutty flavour used in Japanese cooking and bakery

Sevruga

Sevruga is a sub-species of the Sturgeon fish. It produces caviar of tiny eggs, meaning more eggs per kilo. The flavour is creamy and quite salty. Sevruga caviar comes in red tins

Shallots

A member of the onion family, widely preferred in French cooking for its subtler flavour

Sherry

Fortified wine, the best coming from the Jerez region of Spain

Shiitake Mushrooms

Japanese and Korean mushrooms with a musky smell and taste

Silverside

(British) cut of beef from the rump of the cow

Silverskin

Small onions in vinegar, also called ‘Pearl onions’

Singapore Noodles

Glass noodles with chicken and shrimp in spicy soy sauce, with mushrooms, garlic, ginger, scallions, chili, sesame oil and bok choi

Skordalia

Greek sauce or dip made from pureed baked potatoes, lemon juice, olive oil, vinegar, parsley, breadcrumbs and ground almonds, traditionally served with fish and chicken

Snow Peas/Sugar Snaps

Also called ‘Mange Tout’ in French, because you eat the peas and the pod. Bright green peas with a sweet flavour. Should be top and tailed before cooking

Sofrito

Spanish sauce made from sautéing annatto seeds in rendered pork fat. The seeds are removed and chopped onions, peppers, garlic and various herbs are added and reduced

Sorbet

Water, sugar and fruit churned whilst freezing to produce a soft, refreshing dessert

Soubise

A sauce made by adding puréed cooked onions to a Béchamel base. Sometimes cream is added for added richness

Soufflé

Light, savoury or sweet, mix of egg yolk, with fluffy whites folded in, than set and baked. Hot soufflés need to be served immediately and the trapped hot air that cause them to rise, escapes quickly, causing them to deflate

Sourdough

Bread made from dough that uses yeast in the earliest stage producing sour tasting bread. San Francisco is famous for this style of bread

Soy Sauce

A dark, salty liquid vital to most Asian cuisines, derived from fermented Soya beans and roasted barley that get boiled together and filtered

Spring Roll

Thin, phylo pastry-wrapped bundle filled with (usually Asian) ingredients such as Bean sprouts, Shredded pork

Steak Fries

Potato sticks cut extra large first blanched then deep-fried.

Stilton

A crumbly semi-hard cheese from England, with a harsh, pungent taste. Often mixed with port wine

Strawberry

Member of the rose family. Grown on small plants at ground level. Brilliant red fruits with seeds on the outside.

String Beans

Long, slender green beans with a buttery flavour

Sturgeon

Prehistoric fish native to the Caspian sea whose eggs (roe) are the foundation of caviar. Varieties include Beluga, Sevruga and Osetra

Sunny Side Up

Fried eggs cooked on from the bottom only

Supreme Sauce

Velouté base from chicken or veal stock and reduced with mushroom cooking liquid and heavy cream. This mix is reduced by half, then finished with butter and cream

Sushi

Japanese technique for the preparation of fish, arranged aesthetically to please the eye and simplify the palate. Only the highest-grade fish is used for sushi. Other ingredients include specially prepared rice, Seaweed sheets, egg, wasabi, soy sauce, ponzu

Swede

See ‘Rutabaga’

Swedish Pancakes

Crepe style pancake served with Lingonberries sauce. See also ‘Pancake’

Sweet Potato

Unrelated to the Yam as is commonly thought, the sweet potato has an inedible skin and soft, orange flesh with a sweet flavour

Sweetbread

Thymus and Pancreatic glands of young animals, particularly calf or lamb

Chapter 2.Glossary and General View on Restaurant & Kitchen Terms

Fajitas

Mexican flour tortilla filled with meat, bell peppers, and onions, served with guacamole, sour cream, salad leaves and sometimes shredded cheese.

Farfalle

Bow tie shaped pasta.

Fava Bean

Also called ‘Broad Bean’ A large cousin of the Lima bean, with a thick skin and buttery taste

Fennel

A relative of celery. The bulbous base is treated as a vegetable, while the short stalks have a more mild anise flavour than celery

Fennel Seeds

Small, delicately anise-scented seed often ground and combined with pork dishes

Feta

Greek cheese made from sheep’s milk. Denmark is the world largest producer, feta keeps well in oil

Fettuccini

Flat, narrow strip of pasta.

Fig

Teardrop shaped fruit with purple/green skin and bright pink, seedy flesh. Great accompaniment for many types of cheese

Figaro Sauce

Hollandaise sauce with minced parsley and tomatoes

Filo or Phyllo

Tissue thin layers of pastry dough. Very similar to Strudel dough. Popular in Greek and Turkish cuisine

Fingerling potatoes

Potatoes finger shape with the skin on

Finnan Haddie

Smoked haddock fish, very intensive smell and taste. Usually served as a breakfast dish

Ingredients
One Whole Shallot
2 ounces Butter
3 tablespoons whole Flour
One Pound Finnan Haddie
1/2 cup Scotch Whiskey
2 cups fish stock (or fish boullion)
1 cup heavy cream
4 large potatoes, peeled and boiled

Preparation
Skin and chop the Finnan Haddie fillet. Saute the fillet and chopped shallot in the butter until the onions are transparent. Add flour and cook for two minutes over medium heat. Add scotch and cook an additional minute to release alcohol. Add heated fish stock and whisk until smooth. Bring to a boil and add heated cream. Boil again, lower heat, and cook slowly to desired consistency.
Serve over warmed, cooked potatoes.

Flan

Same base than caramel custard without caramel

Flank Steak

(American) cut of steak from along the outside of the rib cage

Fleur de Sel

‘Flower of Salt’ in French, flakes of sea-salt prized for their mellow, pure flavour

Florentine

Usually referring to egg or fish dishes that are presented on a bed of spinach and topped with Mornay sauce

Focaccia

Italian style soft, flat bread with olive oil and herbs

Foie Gras

French name of goose or duck liver meat, often served glazed with brandy or port, or as a terrine or made into a pâté-like spread and served with brioche

Fondantes Potato

Larger turned potatoes glazed in the oven with butter until golden brown

Fore-shank

Fore leg of (esp.) sheep, used for braising and stews

Frangipane

Pastry cream made from milk, sugar, flour, egg, butter and almond paste

French Coffee

Strong coffee, Cognac and whipped cream

French dressing

White wine vinegar, Vegetable Oil, Garlic, Mustard, Salt, Lemon Juice, Sugar

French Onion Soup

Very thick soup (consommé) based on beef stock, red or white wine and served with melted cheese crouton

French Toast

Raisin bread soaked in egg and milk mixture, fried and served with syrup and jellies.

Fried Eggs

Over: Whole eggs fried in a pan and turned once during cooking. Called ‘over easy’ if the yolk is still very runny, ‘over medium’ if already more cooked and ‘over well’ if the whole eggs are cooked thoroughly

Sunny Side Up: Whole eggs fried in pan. The eggs are not turned; therefore the yolk remains untouched by heat on the top, very yellow

Frisee salad

Small, curly & green leaves, crispy when cold. Light lettuce taste

Fritto-Misto

An Italian mixed fried platter, similar to the Japanese tempura platter. A mixture of vegetables, meat, and fish are dipped in a light batter and quickly deep fried to prevent a saturation of grease into the food

Frog legs

A delicacy made by the skinned leg of frogs

Frosting (Icing)

Mix some icing sugar with water and flavour; it’s used to coat small or large cake and biscuit

Fruit Salad

Mix of fruits peeled and cut and ready to eat, usually for breakfast. Fruit yoghurt may be used as a ‘dressing’

Fruits of the Forrest

Mix of berries, including Blackberries, Redcurrants, Raspberries and Strawberries. Forrest refers to Germany’s Black Forrest

Frutti di Mare

Tomato-based pasta sauce with white wine, clams, mussels, scallops, shrimp garlic and onion

Fudge sauce

Chocolate sauce with starch and additional butter, heavier than choc sauce

Fusilli

Spiral shaped pasta

Gado-Gado

Indonesian favorite consists of a mixture of raw and slightly cooked vegetables served with a spicy peanut sauce.

Galantine

Mousseline with gelatine added, slowly cooked in Bain Marie.

Galettes Potato

Duchess potatoes rolled into 3-5cm thick sausage shapes, then sliced into discs and sautéed. Similar to Rosti

Game

Wild, as opposed to reared, meat, e.g. fowl, rabbit, deer, salmon

Ganache

½ chocolate, ½ heavy cream heated and stirred together until the chocolate has melted. Used to coat the cakes

Garbanzo Bean

See Chick Pea

Garlic

One of the most widely used food stuffs, a pungent member of the onion family that grows a segmented bulb, grown and used all around the world

Gateau

Traditional French tart or cake. An also being used to designated a dish made of Layers

Gaufrette Potato

Waffle shaped potatoes and deep-fried

Gazpacho

Spanish cold soup made with cucumber, tomato, garlic, onion, red pepper, bread crumbs and olive oil, thickened with breadcrumbs. Served with garlic croutons

Gelatin

A colorless and tasteless substance extracted from the bones and cartilages of animals and also from certain algae (Agar-agar) Sold as a powder or as transparent leaves, dissolves in hot water then sets to a jelly consistency

Genevoise Sauce

An intense sauce of mirepoix and Espagnole with red wine and fish stock, reduced down then strained, after which, anchovy paste, butter and minced mushrooms are stirred in

Ghee

Indian clarified butter

Ginger

A major spice in Asian, Indian and Caribbean cuisine. The root of a tropical plant that grows in a knobby fashion. The skin, tan in colour, is not used, but the flesh, pale yellow gives a pungent, spicy aroma and taste

Gismondi

Creamy-tomato pasta sauce with vodka, smoked salmon, onion and garlic

Gjetost

Norwegian cheese from goat’s milk, semi-hard, with a sweet, caramel flavour and a mild after taste

Glace de Viande

Reduction of meat juices to a thick and syrupy consistency, used to add colour and flavour to sauces

Glass Noodles

Oriental style noodles made of rice flour, very thin and clear colour

Glazed

thin shiny coating, or the act of applying the coating

Gnocchi

A la Romaine made with semolina, egg yolk and cheese

A la Parisienne made with choux pastry and cheese

A la Piemontaise made with potato puree, egg and flour

Goose

Large game bird with yellow skin and lighter flavoured flesh than duck

Gorgonzola

Italian cow’s milkcheese, creamy and pungent that grows stronger in taste with ageing

Gouda

Dutch, semi-soft cheese with a nutty, mild flavour

Goulash

Hungarian soup based on potatoes, onion, bell peppers and beef cubes, flavoured with a lot of paprika

Granite

Frozen fluid scraped off for a granular texture

Grapefruit

Large citrus fruit, associated with Florida and California, popular as a breakfast starter

Grapes

Clustered berries, the source of wine, come in white (green) and red, only certain varieties of grape are sweet enough to eat raw

Gratin

A mix of milk, cream and cheese (usually Gruyere or similar) for baking vegetables in

Gratin Dauphinois

Potato dish of thick sliced potatoes covered in milk and cream and seasoned, then baked. When cooked half way, Gruyere cheese is added

Gravlax

Cured salmon in two parts of sugar and one part of rock salt with dill, juniper berries, lemon juice, orange zest and aquavit for 48 hours. Usually served with a mustard dill sauce

Gravy

Sauce made from the fat of roasted meats, sometimes with added tomato paste, thickened with flour. Served with meat, potatoes, rice, etc…

Green Goddess Dressing

Blended mix of egg yolks, Vegetable oil, spinach, watercress and salt and pepper

Green Tea

Tea made from un-fermented leaves, producing a green-tinted drink. Very popular in Asia. Varieties include Gunpowder, Jasmine and Tencha

Green Tomato

An species of tomato, unripened for a less sweet taste

Gremolata

Finely chopped lemon peel, garlic and parsley (used to top the Osso Bucco).

Grits

Cereal cooked in water. Served mostly with egg dishes or standalone as breakfast hot cereal

Grissini

Italian breadstick

Gruyere

Swiss hard cheese, used in Gratins, as it grates to fine quite easily

Guacamole

Mexican thick dip made out avocado with tomato, garlic, onion, lime juice, cilantro and seasonings. Served with tortilla chips

Guinea Fowl

Game bird popular in France

Guinness

Stout styled Ale from Dublin used to flavour stews, especially beef

Gumbo

Very thick and spicy soup of vegetables with okra (lady fingers). In general Creole style cooking, spicy, always related to Okra

Gunpowder Tea

A green tea from the Zhejiang province of China. It has a slight smoky flavour, but the name comes from the technique of rolling the leaves into tiny balls to preserve freshness, making them look like gunpowder

Halibut

Abundant in northern Pacific and Atlantic waters, this large member of the Flatfish family can weigh up to half a ton. The norm ranges between 50 and 100 pounds. Halibut meat is low fat, white, firm and mild flavored.

Hamachi

Japanese name for sushi grade Yellowtail

Hamburger

Plain ground beef meat seasoned with salt and pepper. Served grilled on a bun, often topped with lettuce, tomato and onion. With addition of a slice of cheese, we call it cheeseburger

Hard Sauce

A traditional accompaniment to plum pudding. Butter, sugar and brandy or whisky are whisked to a cream, and then set in the fridge in moulds to harden. These are then place on the hot dessert. Otherwise known as Brandy Butter

Haricot vert

French name for string beans

Harissa

Fiery-hot North African sauce is usually made with hot chilies, garlic, cumin, coriander, caraway and olive oil. Used to flavour soups and stews

Hash brown potatoes

Boiled and shredded potatoes seasoned with salt and pepper, packed together with oil and slowly grilled until it is brown

Hazelnut

A round tree-grown nut, about 1 ½ cm in diameter, used chopped, ground or whole in baking and cooking

Heart of Palm

Usually canned hearts of young growth palm trees. Used mostly for salads

Hibiscus

Rich, sweet-tasting flowers dried and used to make a tisane

Hock

Foreleg of pig, used for braising

Hoisin

A rich, dark, sweet barbecue sauce used in Chinese cooking for marinades and basting. Hoisin sauce is easily recognizable in Mu Shu pork and Peking duck. The sauce is made from soybean flour, chilies, red beans, and Chinese five spice

Hollandaise

Clarified butter, whisked egg yolks with lemon juice

Hom Ha

Variation of Nom Pla, using shrimp as the based. Distinct, aromatic sauce for condiment and cooking in Vietnamese cuisine. Known as ‘Bagoong’ in the Philippines

Honey Mustard Dressing

French dressing with honey and mustard added

Honeydew

Species of melon with pastel green flesh

Horseradish

White pungently spicy root, grated, used as a condiment for beef dishes

Hummus

Middle Eastern sauce made with mashed chick-peas, lemon juice, sesame oil and garlic

Ice Cream

Cream, milk, sugar and flavouring churned whilst freezing to produce a dessert

Iceberg lettuce

Green leaves, very crispy, very refreshing (contains a high amount of water). Usually cut into small pieces

Irish Coffee

Strong coffee with Irish whiskey (like Jameson’s’) brown sugar and whipped cream

Italian Dressing

Red wine vinegar, Balsamic vinegar, Vegetable oil, Olive oil, Fresh herbs, crushed garlic

Italian Parsley

Flat leaved variety of Parsley

Jaegermeister

German liqueur consisting in 56 botanicals macerated in spirit up to 6 weeks than maturated in oak casks.

Jamaican Coffee

Strong coffee with Jamaican rum (like Myers) and whipped cream

Jarlsberg

Norwegian, semi-hard cheese with a nutty flavour

Jasmine Tea

Chinese blended tea leaves flavoured by the inclusion of young Jasmine flower buds

John Dory

Found in European waters, this fish has an oval, flat body and a large, spiny head. The flesh is delicate and mild and can be cooked in a variety of ways including grilling, sautéing and poaching.

Julienne

Cutting size for vegetables. A thin Alumettes shape

Juniper Berries

Too sour to eat raw, these tart, blue-black berries are used to liven up stuffing and meat sauce. Goes well with pheasant

Jus

Natural juices of fried, roasted or broiled meats

Kahlua

Mexican coffee liqueur based on Tequila

Kebab

Small chunks of meat, fish or shellfish usually marinated before being threaded on a skewer and grilled over coals

Kecap Manis

Indonesian sauce made from soya beans, garlic, star anise and palm sugar. Can be used as a sauce, marinade or condiment

Kippered Herrings

Salty, bony fish smoke cured and served with lemon for breakfast

Kiwi

Furry, brown skin covers bright green flesh and a flavour similar to pineapple or strawberry

Kohlrabi

A mild, sweet turnip

Krupuk

Indonesian shrimp bread or crackers

Kumquat

Tiny, oval oranges with bitter-sweet flesh

Lamb

Young sheep meat

Lapsang Souchong

Tea from China’s Fukian province with a distinct smoky flavour, due to leaves being blended with charred oak chippings

Lardon

Bacon, finely diced and used to add salt and meaty flavour to salads and sauces

Latke

Jewish pancake of potato, egg and onion, pan fried and served hot

Leek

Member of the onion and garlic family and with a similar, but milder, taste, growing tall like a thick scallion

Lemon

Yellow citrus fruit

Lemon Curd

Sweet jelly made from the oil in lemon skin, used in cakes and pies

Lime

Green citrus fruit

Linzer torte

Austrian pastry. Sweet short bread dough flavoured with lemon and cinnamon, topped with raspberry jam and decorated with strips of pastry

Lobster

Highly-prized shellfish from the crustacean family. The State of Maine, USA produces very high-quality specimens. The claw meat is the most delicate and favorable of the lobster’s meats, whereas the tail provides creamy, luscious flesh

Lollo Rosso salad

Green leaves with a red curly tip, soft to the bite, not a bitter or sour lettuce, light taste

Lollo Verde salad

Same as rosso, but the leaves are green

Longan

Tropical plum-like fruit with pink or yellow skin and silvery flesh, similar in taste to a leeches

Louis Sauce

Seafood dressing made with mayonnaise, chili sauce, cream, scallions, green peppers lemon juice and seasonings

Lychees

Chinese fruit with a rough, red skin and juicy white flesh that has a unique, tropical taste, wrapped around a smooth stone

Lyonnaise Potato

Sautéed with sliced onions

Lyonnaise Sauce

Sauce made of sautéed onions, white wine and demi-glace

Chapter 1. Glossary and General View on Restaurant & Kitchen Terms

This is one Chapter that anyone working in Restaurants or Kitchens could use .There are various terms usually used internationally , short descriptions , sauce names , dressings , dish styles and so on !

A-1 Sauce

Bottled condiment used for meat and poultry products, dark brown in colour, sour-spicy in taste, based on tomato

Agar-agar

Natural, vegetarian alternative to gelatine

Aioli

Forked potato, garlic and olive oil, similar to mayonnaise in consistency, served for fish, seafood and vegetables (fritti).

Ajowan

Similar to caraway seeds, but gives a brighter, less musky flavour

Al Aglio Olio e Pepperoncino

Traditional, simple pasta preparation of hot pasta tossed in olive oil, garlic and chili

A la Mode

Any dessert served with vanilla ice cream

Albert Sauce

Béchamel sauce with grated horseradish added. Traditionally served with roast beef

Alfredo

Pasta sauce of cream, Italian cheeses, butter, garlic and nutmeg

All Spice

The dried berry of the Myrtle tree gives the aroma of several other spices, hence the name. It is used in Caribbean ‘Jerk’ cuisine

Allemande

One of the four classic Mother sauces. Made from a base Velouté, thickened with egg yolk.

Alpha-Alpha

Salad with tiny leaves on long feet from the watercress family

Alumettes potato

Julienne shape sticks, deep fried. ‘Matchsticks’

Amaretto

Italian almond liqueur (Amaretto di Saronno)

Amatriciana

Spicy pasta sauce of plum tomatoes, onion, garlic, pancetta and chili

American Cheddar

Hard cheese, yellow/orange in colour, aged to different maturities e.g. Mild, sharp, extra sharp

Americano

Shot of espresso made long and thin with hot water

Amontillado

Spanish Sherry made from Palomino grape. Also a variety of consommé served with julienne leek and said sherry

Anchovy

Small, silver fish from the Mediterranean that are filleted, salt-cured and packed in tins with oil

Anise

Or Star Anise, because of its shape, gives the ‘aniseed’ scent and taste and is used from Europe to India.

Anna Potatoes

Thin round slices, seasoned and layered with clarified butter in a mould, the oven baked.

Annatto Seeds

From the tree of the same name, found in Spain, India and Latin America giving the musky scent and red-rust coloration to sauces, such as Sofrito.

Antipasto

Italian term for cold hors d’oeuvres. Usually small bits or cocktail snacks like Parma ham, grissini, pesto, marinated vegetables (bell peppers, artichoke, tomato, zucchini, and eggplant), seafood or fish.

Apple

Fruit of the apple tree of which there are over 3000 varieties

Apricot

Stone fruit with a pale orange flavour, used fresh or dried, particularly in North African cuisine. Relative of the plum.

Arabica

The more flavorsome and widely-grown of the two major coffee species, the other being Robusta. Rich, smooth flavour

Arborio Rice

Italian rice used especially for risotto

Arrabiata

Vegetarian version of the Amatriciana

Arrowroot

Thickening agent from the root of a Caribbean plant, ground to a tasteless white powder and used in much the same way as cornstarch

Artichoke

Bud of a plant closely related to the thistle, the tender heart and meaty bottom and edible, but requires much prep work (known as turning)

Asparagus

A member of the lily family, this vegetable is prized for its tender stalks. At its best, the stalks should be smooth, with a tightly-packed head that is just turning purple.

Aubergine

Also known as ‘Eggplant,’ this fruit is a member of the nightshade family, they have a mild, savoury flavour and a waxy texture. They range in colour from deep purple to white.

Aurore Sauce

Béchamel sauce with just enough tomato puree added to tint it pink.

Avocado

Also called ‘Alligator Pear,’ this fruit has a buttery texture and mild, nutty flavour, giving Guacamole it’s distinct green colour and mild, creamy taste.

Bacon

Meat from the loin of the pig, sliced thin into rashers. American style is to use narrow slices without the eye and cook until crisp. British style includes the eye and cooks until the fat starts to crisp.

Bagel

Doughnut shaped bread roll made from yeasty dough. If requested ‘Scoop out,’ the rings are emptied of the soft bread and only the crusts are served. Native to N. E. USA.

Baguette

French loaf or stick made from white bread

Bagna Cauda

Italian sauce from Piedmont made from olive oil, butter, anchovies and garlic, served warm as an appetizer for dipping raw vegetables in.

Baguta

Sauce served with Duck confit, made from poultry stock and pureed duck meat with crispy skin chopped in to it.

Bain-Marie

Cooking in the oven with a little amount of water to create humidity during the cooking process.

Baked Alaska

Very cold ice cream block on sponge pastry coated with soft meringue (beaten egg white with sugar) and quickly browned in the oven.

Baked Beans

Navy Beans canned in Tomato Sauce

Baked Fruit Tarts

Based on the tart tatin, ‘upside down’ baked.

Baklava

Several layers of a pastry (made with semolina flour, oil and eggs) stuffed with chopped grilled almonds, pistachios and walnuts mixed with sugar and then cut into triangles before baking. When they come out of the oven, syrup flavoured with rose water is poured over.

If anyone would like to order some Turkish sweets You could send a message to Mr. Razvan Nitulescu at razvan.nitulescu@gmail.com ( Pastry Chef and owner of “Dolce Family”- offer available for Bucharest only ,  for the moment.

Sarailie——————–16 RON kg

Baklava cu nuca————-16 RON kg

Baklava cu ciocolata——–16 RON kg

Cuschiozi——————-16 RON kg

Halep———————–16 RON kg

Sobiet———————-16 RON kg

Ghiuzel———————16 RON kg

Dolce Family Special——–16 RON kg

Hauci———————–16 RON kg

Balsamic

Vinegar made from the Trebbiano grape. Aging in wooden barrels, becoming dark in colour, in graduating sizes, over a period of years. Clear Balsamic is vinegar that has not been aged.

Balsamic Vinaigrette

Balsamic, vinegar, oil, mustard and seasonings

Bami-Goreng

Indonesian noodle dish. Bami = noodle, Goreng = fried. Egg noodles stir-fried with vegetables. Seasoned usually with Sambal Oelek, soy sauce and Kecap Manip (thick sweet soy-sauce).

Banana Fosters

Flambéed banana in caramel sauce flavoured with Crème de Banana and flamed with Rum.

Banana Split

Whole banana, halved, with vanilla, chocolate and strawberry ice cream topped with whipped cream

Barbecue (BBQ)

BBQ sauce is tomato sauce, sugar, olive oil, Tabasco, curry, salt,pepper and vinegar. Used it for grilled meats.

Barigoule

A classic Provencal dish of artichokes braised with celery, carrot, wine and vegetable stock.

Basic Cold Soup

Soup made from poached fruits or vegetables, blended with cream, yoghurt and other flavouring ingredients.

Basic cream soup

Any basic soup comprising of stock, flavouring ingredients thickened with cream or roux.

Basil

Mediterranean herb used fresh in salads and sauces. Also features in Thai cuisine. It has a unique and savoury flavour.

Basted Egg

A fried egg that is cooked covered in oil

Bavarian Cream

Dessert sauce from Germany made from custard, whipped cream and an additional flavouring, e.g. fruit, caramel, chocolate.

Bay

The tough, dark green leaves of the Bay tree are not edible, but are placed in stews, stock pots and casseroles to give a pungent, bitter flavour, then removed later.

Bean Sprouts

A relative of cress, bean sprouts are widely used in Asian cuisine. They can be eaten raw in salads, or cooked, like in Chow Mein. They have a fresh, clean taste.

Béarnaise Sauce

Reduction of vinegar, wine, tarragon, chervil, parsley and shallots finished with egg yolks and clarified butter usually served for the Chateaubriand together with Bordelaise Sauce.

Béchamel Sauce

One of the four Mother sauces. Basic French white sauce made by stirring milk into a roux. This can then be used to make other sauces, such as Cheese and Parsley

Beef

Meat from the cow…

Beefsteak Tomato

Largest variety of tomato, full of juice.

Beetroot

Round root vegetable with brilliant purple juice that stains everything it touches. Great roasted or pickled

Bel Paese

Italian semi-soft cheese with a mild, creamy taste, slightly fruity

Belle Helene

A dessert with poached pears, ice cream, and chocolate sauce. It is also a term used in French cookery as a name for a garnish to grilled meat dishes…also known as “Poires Belle Helene”.

Beluga

Beluga is a sub-species of the Sturgeon fish found in the Caspian Sea between Russia and Iran. It is famous for its roe, the highest quality, and most expensive type of caviar. The eggs are heavy and ripe and range from silver to black, with a buttery, sweet flavour. Beluga caviar comes in blue tins.

Bercy Sauce

Velouté made with fish stock and shallots, traditionally served with fish

Berny Potatoes

Duchesse potatoes with chopped truffles, shaped into balls, dipped in beaten egg and coated in chopped almonds then deep-fried.

Beurre Blanc

Reduction of white wine, vinegar and shallots whisked with cold chunks of butter.

Beurre Rouge

Same as above, but with red wine.

Bigarade Sauce

Orange sauce with an Espagnole base. Duck or chicken jus with orange juice, a little sugar and Cointreau. Should taste like bitter orange.

Bircher Muesli

Swiss cereal mixture of wheat flakes, nuts, raisins and sugar, served hot or cold with milk or yoghurt

Bisque

Thick and creamy soup, flavoured with white wine, brandy and cream

Black Lava Salt

Salt resembling flakes of charcoal, with a sharp flavour

Blackberry

Grown on the Bramble vine, deeper flavour than raspberries

Blackcurrants

Bitter-sweet currants with a deep purple colour

Blackened Meat

Similar to Cajun spiced meat products, with additional cracked black pepper and herbs

Blini

Small, thick pancakes made with a batter that contains buck wheat and wheat flour. Usually served with caviar or smoked fish.

Blintzes

Thin pancakes filled with cream cheese, chopped meat or fruit

Blue Cheese Dressing

Similar to French dressing with addition of blue cheese and cream

Blue Mountain

Coffee from Jamaica, grown on the mountain of the same name. Very famous and expensive.

Blueberries

Smooth-skinned berries from the Northeast United States. More purple than blue

Boar

Wild pig, particularly popular in the Black Forrest area of Germany

Bok Choy

Or ‘Chinese cabbage’ is of crunchy, white stalks and luscious green leaves. Can be eaten raw in salads, or cooked in Asian dishes.

Bolognese

Italian pasta sauce of ground meats, tomatoes, root vegetables, onions, garlic and mixed Italian herbs.

Bordelaise Sauce

Sauce Espagnole with red wine, tarragon, herbs, shallots, stock and bone marrow

Boston lettuce

Medium size leaves, tender, very delicate on taste

Bouillabaisse

Generic term for boiled fish and seafood broth or stew from the south-eastern part of France. In general, saffron and potatoes are always used for the preparation. Thickened by the potato starch. Served with garlic croutons, grated cheese and rouille

Boulangere Potato

Sliced potatoes sautéed with onions and baked in the oven with consommé.

Bouillon

Based stock made from poultry carcasses or meat bones or vegetables cooked in water, that is then used to make soups and stews.

Bouquet Garni

Mixture of herbs and vegetables tied together with string and used to flavour soups and sauces. The flavour and the colour is extracted, the Bouquet can be removed.

Bourguignonne

Cooking for instance a certain type of meat in burgundy red wine.

Boursin

Triple-cream, spreadable cheese from Normandy, often flavoured with pepper, garlic or herbs

Bran

High-fiber cereal used to make Bran Muffins

Brandade

Dish typical from the south of France and Portugal, composed of salted cod, potatoes garlic, olive oil, cream, breaded and cook in the oven

Brandy Butter

See ‘Hard Sauce’

Bread Sauce

Béchamel based sauce of breadcrumbs and finely diced onions and flavoured with cloves, traditionally served with game birds and turkey

Bresaola

Italian air-dried beef

Brie

Soft cheese from Normandy with a mild, creamy taste

Brioche

Soft loaf or roll made from yeast dough enriched with butter and eggs. Served toasted to accompany pâté and parfait.

Brisket

Meat cut from the breast of a cow, good for slow, wet roasting

Brittle

Hard caramel flakes usually with candied nuts inside

Broccoli

Comes from the Italian for ‘cabbage sprout,’ is a relative of the Brussels sprout and the cauliflower. Tight florets of emerald green buds, best served steamed with melted butter

Broccoli Rabe

Young broccoli shoots, before the head has developed fully. Also known as ‘Purple sprouting,’ because of the tinge of purple colour on its dark green leaves.

Brochette

Meat grilled and served on a skewer, sometimes mixed with vegetables like tomato, mushroom, bell peppers, etc…

Broiler

13 week old chicken

Broiling

Cooking by direct heat on oven, charcoal, range or broiler

Broth

Refined stock, made by skimming the fat and straining

Brown rice

Unpolished rice containing more vitamins

Brunoise

Style of cutting the vegetables, very thin cubes

Bruschetta

Grilled slices of baguette brushed with olive oil and fresh garlic, topped with tomatoes, peppers etc

Brussels Sprouts

Baby cabbages that grow many heads to one stalk. Intense cabbage flavour.

Buccatini

Hollow, spaghetti-like pasta

Buffalo

Large, wild North American relative of the cow prized for its lean meat and milk, which is used to make American Mozzarella.

It is actually this one that eventually supplies the steaks …the other one , as far as I know is among the protected species .

Butter Scotch Sauce

Caramel sauce flavoured with scotch whisky

Button Mushrooms

Small, round mushrooms with the classic white cap and suede-brown underside.

Cacciatora

Italian for hunter. Food prepared with mushrooms, onions, tomatoes, various herbs and wine

Caesar Salad

Salad made from Romaine lettuce, Parmesan and Caesar dressing

Caesar Salad dressing

Olive oil, egg yolks, garlic, mustard, anchovies, lemon juice, red wine vinegar and grated Parmesan cheese

Café Amaretto

Strong coffee with Amaretto almond liqueur and Kahlua with whipped cream

Café Bueno

Strong coffee with brandy and Kahlua and whipped cream

Café Frangelico

Strong coffee with Frangelico hazelnut liqueur and whipped cream

Café Latte

Shot of espresso served in a tall glass, filled with steamed milk and topped with milk foam

Café Mocha

Shot of espresso with one shot of hot chocolate and topped with foamed milk

Calamari

The meat of a squid, usually only the tube or body is eaten. Commonly served cut into hoops and cooked in a sauce, or breaded and deep-fried

Californian Roll

Sushi style made of vegetables

Cambozola

German, double-cream cheese with a mild, aromatic taste. Also known as ‘Blue Brie’

Camembert

Delicate, full-flavoured soft cheese from the town of the same name, France, similar to Brie but with a milder flavour

Canadian bacon

Trimmed, pressed, smoked loin of pork

Canapé

Toasted bread or crackers spread with pastes, pates, meat or seafood pieces, caviar etc. and garnished for eye appeal. Served with cocktails

Cantaloupe

Species of melon with a salmon coloured flesh and tropical, juicy flesh

Capon

Rooster castrated before 8 weeks old

Cappuccino

Coffee drink comprising of espresso coffee, steamed milk and milk froth, topped with cocoa dust. Foam should be thick enough to cut with a spoon. Named for the Cappuccino monks, who wore white hoods with their brown robes

Capricciosa

Pasta sauce of tomatoes, ham, mushroom, artichokes, garlic, black olives and mozzarella

Capsicum

Latin name for the family of the bell pepper

Carambola

Or ‘Star fruit’ because of its cross-shape profile. Very little flavour, but great for garnishes

Caramel

Melted sugar that has been browned by heating

Caraway

The seed from a member of the Parsley family, it has a smoky, aniseed taste and goes well in stews and casseroles

Carbonara

Pasta sauce made with cream, bacon, egg yolk, parsley and parmesan

Cardamom

Oval shaped seeds of a tropical plant related to ginger. A quite unique, pungent scent that gives Pilau rice it’s distinct flavour

Carpaccio

Thin slices of raw beef or tuna seared and served paper-thin. Named from an Italian painter who used to use a lot of red in its paintings. By extension, all preparations based on the same process or aspect

Carrot

Orange root vegetable

Cassata

Italian ice-bomb cake made with different ice-cream flavors and candied fruits

Casserole

French name of a dish for food preparation, in which the dish is prepared and served

Cassoulet

Traditional French dish made with white beans and various meats in a thick stew (pork, duck, sausage)

Cauliflower

Tight florets on this head-growing vegetable formed in green, purple but most commonly white. Often baked in a cheese sauce to form ‘Cauliflower cheese’

Cavetappi

Twisted tube pasta

Caviar

The eggs (roe) of the Sturgeon fish from the Caspian sea. Largest producers are Russia and Iran. Classical garnish for caviar is lemon wedge, Melba toast, chopped onion, egg yolk, egg white and sour cream. An alternative tradition is to consume with Blinis and a shot of Vodka

Cayenne Pepper

Dry, rust coloured powder from chilies originally grown in Cayenne, Indonesia

Celeriac

Root of relative of the celery, the flavour is somewhere between celery and parsley. Used raw in salads and chopped into stews and soups

Celery

Tightly ribbed stalks with a bitter, anise flavour eaten raw as a crudités or diced into stews and sauces, such as Bolognese

Celestine

Shredded herb pancake, used for garnish in consommé

Cepes

Wild mushroom. Porcini in Italian.

Ceviche

From Peru. Raw fish or seafood marinated in lemon and lime juice and served raw with chopped onion and tomatoes.

Chang Mai

Thai dish of spicy egg noodle with minced pork and chicken, onion, garlic, chili paste, fish sauce and deep-fried shallots

Chamomile

Dried, daisy-like flowers used to make a tisane, renowned for its soothing properties

Chantilly

Whipped cream flavoured with vanilla essence.

Chanterelles

Trumpet-shaped wild mushroom found in tan to yellow colors with a nutty flavour and a chewy texture

Charcoal

Carbonized wood chipping made by cold smoking and used as a fuel for BBQs

Chard (Swiss)

It’s a root whose leaves are eaten as a vegetable; the taste is similar to spinach.

Chasseur Sauce

From the French, ‘Hunter’ An Espagnole sauce with shallots and mushrooms added, served with game birds

Chateau Potato

Turned potatoes (long oval shape) blanched and sautéed in butter.

Chateaubriand

Thick piece of the head of the beef fillet (double slice)

Checca

Pasta sauce made from tomatoes, basil, oregano and mozzarella

Cheddar

Hard cheese from Somerset, England, the best being crumbly in texture and tangy in taste

Cheese

Coagulated milk, cream, skimmed milk or a mixture of these, drained in a mould. Has a wide range of flavours and textures, when served as a course, should always be at room temperature

Cheese Sauce

Béchamel sauce with grated cheese stirred in. Cheeses such as Gruyere, Cheddar, Roquefort work well

Cherries Jubilee

Flambéed cherries in cherry sauce flavoured with Herring Cherry Liqueur and flamed with Kirshwasser.

Cherry

Stone fruit with a sugary flesh, about the size of a grape.

Cherry Tomato

Tomatoes the size of a cherry, often harvested and prepared still on the vine

Chervil

Relative herb of Parsley, with tight curled leaves and a mild anise flavour

Chevre

‘Goat’ in French, but generically applied to French cheeses made from goat’s milk. They can range from soft and creamy to hard, most having a tart flavour

Chicken

Most common of the poultry birds

Chickpeas

Hazelnut sized irregular shaped legume with a paste-like texture and mild nutty flavour, used widely in Indian, Middle Eastern and North African cuisine

Chilled Bisque

Same as bisque, but in general flavoured with fruits and served cold

Chips

Very thinly sliced and deep-fried. Can be served hot or cold. Also known as Crisps

Chives

Fragrant herb, relative of the onion with a mild onion flavour. The long, green tubular stems are used as garnishes

Chocolate

Confectionary made from the fat extract from the Cacao bean, ranging from sickly sweet, to bitter, depending on the quantity of cream/sugar blended with the Cacao

Chocolate sauce

Melted chocolate with butter

Chop

Small cut from the rib, on the bone, particularly pork, lamb and veal

Chop Suey

Chinese ‘mixed pieces’) is an American-Chinese dish consisting of meats (often chicken, beef, shrimp or pork), cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce

Chorizo

Highly seasoned, coarsely ground pork sausage with garlic, chili and other spices from Spain.

Choron Sauce

Sauce Béarnaise tinted pink with tomatoes. Named for the Chef who created it

Choux Paste

Paste made from milk, butter, flour, salt and egg

Chowder

Thick, chunky soup, mostly clam based.

Manhattan clam chowder is based on tomatoes.

New-England or Boston is based on potatoes and cream.

By extension, any thick, rich, chunky soup, like corn chowder, etc.

Chuck

(American) cut of beef from the neck, cut down into steaks and roasts. Good for stewing

Churro

Spanish and Mexican specialty consisting in a sweet dough spiral deep-fried and sprinkled with sugar. ‘Chi-chi’ in French

Chutney

Relish, made with chopped fruits or vegetables, mostly with sugar and vinegar. The taste is sweet and spicy-sour

Cilantro

Fresh leaves of the coriander

Cinnamon

Dried bark of the Laurel tree curled into sticks and either used whole to impart flavour to sauces or ground to a powder and included as an ingredient

Cioppino broth

Broth based with chicken stock white wine, bacon, clam juice, garlic, tomatoes, chili flakes, and saffron

Cloves

The dried, unopened buds of the Syzygium Aromaticum, from the laurel tree, lending a pungent scent to stocks and sauces, such as bread sauce

Cobbler

Dessert consisting of a fruit filling poured into a large baking dish over a batter that rises through when baking. The batter forms as a dumpling within the cobbler as well as a crust for the top

Cocktail sauce

American: Ketchup, Tabasco and grated horseradish

European: Mayonnaise, ketchup, Cognac, Tabasco, Worcestershire sauce, lemon juice a little bit of paprika (see also Rose Marie) Should have the color of a baby shrimp

Coconut

Fruit of a palm tree, comprising of a rock hard, brown shell, brilliant white flesh and refreshing ‘milk’

Coconut Milk

Coconut Cream

White liquid blended from the juice of a coconut and the flesh, to different consistencies. Used a lot in Thai and Vietnamese cooking

Cod fish

A popular saltwater fish comes from the Pacific and North Atlantic Oceans. Cod’s mild flavoured meat is white, lean and firm. Can be baked, poached, braised, broiled and fried. Salt-cured cod is important to Portuguese cuisine

Coffee

Originally from the hills of Ethiopia. Beans of the coffee Arabica and coffee Robusta bushes, shelled and roasted then ground to make a hot, stimulating beverage

Cointreau

French orange flavoured liqueur

Colbert Sauce

Named after one of King Louis XIV’s ministers, combines meat glaze, tarragon, lemon juice, butter, wine and shallots. Usually served with game and grilled meats

Cold Cuts

Selection of hams, salamis and cheeses eaten for breakfast

Compote

Stewed fruits, like prunes, pears, peaches, figs, apricots, etc…

Con Panna

Shot of espresso topped with a spoonful of cold whipped cream

Confit

Salted meat cooked in his fat. Slowly cooked and caramelized ingredients in wine, like onion confit

Consommé

It’s a broth clarified with minced meat, vegetables, egg white and sometimes tomato sauce for colour

Coppa

A cured ham taken from the neck of the pig

Coq au vin

A rooster stew flavoured with red wine, bacon, mushrooms, and pearl onions, garnished with mashed potato

Cordon Bleu

Traditional French cooking school, generally meat (veal) stuffed with ham and cheese, breaded and deep-fried

Coriander

Also known as Cilantro in Italy, or Chinese Parsley, is a widely used herb in Asian and Mexican cuisine. The leaves provide a pungent, citric flavour whilst the seeds are ground to make a powder, used in stir fries and curry powder. Also, the root can be boiled to make an aromatic stock for Asian soups and sauces

Corn Beef Hash

Breakfast side dish or corned beef sautéed into boiled potatoes

Cornish Game Hen

4-6 week old, wild chicken from Cornwall, England

Cornstarch

White, finely ground flower from corn kernels, used as a thickening agent

Cottage cheese

Soft, white fresh un-ripened cheese curd

Coulis

Puree of fruits with syrup, or vegetable liquid puree

Couscous

North African starch dish made out of cooked millet or hard wheat semolina. Served with most North African cuisine, and often flavoured with lemon juice, mint leaves and raisins, like in the dish Taboulé

Crab

Crustacean with over 4000 species worldwide. The white meat from the legs has a mild sea flavour, whilst the brown meat has a musty flavour. Crab meat is used to make potato cakes, used in sauces and also seafood salads

Cranberry Sauce

Cold sauce, served as condiment for poultry and game dishes

Cream cheese

Made from whole milk and cream, a bit sour taste, white, very creamy and smooth, ‘Philadelphia’ being the most famous brand

Cream of Tartar

The residue left behind after the fermentation of grape juice into wine, it is used as a major component of Baking Powder

Cream of wheat

Dry, finely ground wheat cooked in milk. Breakfast hot cereal, served mostly with brown sugar and cinnamon

Crème Anglaise

Vanilla and egg yolk custard served hot or cold over pastries and desserts

Crème Brulée

‘Bruleé’ means ‘burned’ in French. Double (heavy) cream egg custard with caramelized brown sugar on top. Flavoured with fresh vanilla sticks

Crème Fraîche

A matured, thickened cream with a tart, savoury taste. Used to add texture to soups and sauces without adding sweetness, or served on the side of desserts that would be too sickly with regular cream

Crème Patisserie

Pastry cream used for fillings and as a base of other dessert, like soufflé

Crepes

Thin pancake. Crepe batter is made out milk, flour, sugar, salt , eggs (sometimes alcohol)

Crepes Suzette

French dessert made with thin pancakes cooked in orange flavoured caramel sauce (Grand Marnier) and flamed with Cognac

Cress

Cress, native European plant. Found in combination with mustard & eaten at the seeding stage. Used raw in salads

Croissant

Moon or crescent shaped French roll, made with puff pastry and seasonings

Croquette Potato

Duchess potato balled, breaded and deep-fried

Crostini

(little toast in Italian), small, thin slice of toasted bread usually brushed with olive oil

Crouton

Diced or sliced bread fried and toasted in the oven. Served mostly with soups and salads

Crudités

Raw vegetables served as a hors -d’oeuvres with a dip

Crumble

Dish of British origin containing stewed fruit topped with a crumbly mixture of fat (usually butter), flour, and sugar. The crumble is baked in an oven until the topping is crisp

Cumberland Sauce

Cold sauce from England. Based on red and black currants, orange and lemon juice/zest and fortified wine (Port, Madeira) Served with cooked ham, poultry, pate and deep fried Camembert cheese.

Cumin

The seed of a member of the parsley family, used whole or ground, a very important spice to the Indian cuisine, giving a bitter edge to curry powder

Cure

Preserving meat and fish by drying, salting or smoking

Curry

Sautéed or baked dish featuring meat, fish or vegetables, centered on the flavour of curry powder, the central spice mix in Indian cuisine

Curry Paste

Curry powder worked to a thick paste by stirring in Ghee in small quantities at a time

Curry powder

Indian spice mix containing Fenugreek, Cumin, Coriander, Cardamom, Chili powder, Fennel Seed, Cloves, Mace, Nutmeg, red and black Peppercorns, Saffron, Tamarind and Turmeric, the last giving it the distinct yellow-dye colour

Custard cream

Egg-yolks, sugar, milk and vanilla essence

Daikon

Japanese radish with a mild flavour, served grated into strings with Sushi and Sashimi

Danablue (Danish Blue)

A strong, semi-hard cheese from Denmark, with a blue vein running through and a strong, piquant flavour

Danish

Pastry made from puff pastry, topped with Jam, dried fruit and icing

Darjeeling

Black tea from the foothills of the Himalayas with a grape-resin flavour, considered India’s finest

Dashi

Japanese soup stock made with dried bonito tuna flakes

Dauphine Potato

2/3 Duchess potato, 1/3 choux paste folded together and spooned and deep fried

Demi tasse

Small cup, used for espresso

Demi-Glace

Bonded jus made with roasted bones, mirepoix, tomato puree, red wine, brown stock, brown roux and spices. Cooked for several hours, then skimmed, stirred and strained through a cheese cloth

Diavolo

Meaning ‘Devil’ in Italian, Espagnole sauce fired up with hot chilies

Dill

Feathery herb with a mild anise flavour, used especially for fish and cream dishes

Diplomat Sauce

Velouté sauce enriched with cream, brandy, lobster butter and truffles. Traditionally served with shellfish

Doppio

‘Double’, especially for Espresso

Double Consommé

Same as a Consommé, only difference is that after clarifying the broth we use it again to make a more flavorful and rich soup. We could say, we use for the same soup a double amount of meat & vegetable

Doughnut

Pastry made by frying batter in a ring shape, then rolling in sugar. Whole doughnuts are filled with Jam, usually raspberry

Dragonfruit

Striking looking fruit, with bright pink skin, scaled like a dragon and white flesh, speckled with tiny black seeds. The flavour is like a mild kiwi

Duchess Potatoes

Mashed potatoes with egg yolks piped into a form, then re-baked

Dulche de leche ice cream.

combination of caramel and sweet cream, swirled with ribbons of golden caramel

Durian

Fruit from southeast Asia, banned by some airlines because of the pungent smell of the ripe skin. The flesh is the texture of avocado and the flavour is somewhere between peach and papaya

Duxelles

Mixture of finely chopped mushrooms, shallots and herbs slowly cooked in butter until it forms a thick paste

Earl Grey

Chinese tea leaves, medium fried and blended with bergamot oil, giving a strong perfume

Éclairs

Same as profiterolles but with a long shape.

Edam

Dutch, waxy cheese with a mild and salty flavour

Eggs Benedict

Poached eggs in Hollandaise on grilled Canadian bacon and a toasted muffin

Elbow

Short, curved tube shape pasta

Emmental

Swiss cheese with holes, and a nutty sweet flavour

Empanadas

A small savoury pie from Spain and South America. Fillings may be made of meat, seafood, or vegetables, seasoned in many ways. Those from around Spain are flavoured with peppers, onions, and tomatoes. In South America, they have a sweet/sour undertone from the addition of raisins and green olives. Crusts may be made from bread dough or flaky dough like pate brisee and puff pastry

Emulsion

Mixture of two liquids that would normally separate, oil and water, being the obvious example. Droplets at a time of one liquid are added to the other, whilst being whisked intensely. Also, egg yolks contain lecithin, a natural emulsifier that aids this process. Emulsion sauces include Mayonnaise and Hollandaise

En croute

Topped with pastry

Enchiladas

Dough pockets filled with minced meat, onions, spices and vegetables. South America.

Endive (Chicory) salad

Colour may vary like white, yellow or red & white. Small straight leaves, crispy, a bit bitter, good also when cooked

English Beef Cut

Beef sliced very thin, as opposed to American cut (thick sliced)

English Breakfast

Blend of Sri Lanka and Indian tea leaves, producing a black, balanced tea

English Muffin

Soft round muffin made from yeast dough that is baked on a grill

Enoki Mushrooms

Asian mushrooms that grow in clumps with spaghetti-like stems, with a mild flavour

Escalope

Thin slice of meat without bone, skin or fat

Escargots

Edible snails traditionally prepared in strong garlic butter, with garlic baguette on the side

Escarole salad

Green, long leaves, soft and refreshing taste

Escoffier

Name of the most famous French Chef, first name Augustus

Escoffier sauce

Creamy mushroom and bacon sauce with the addition of tarragon, vinegar and wine.

Espagnole

One of the four classic Mother sauces. Basic brown sauce, made from the reduction of vegetable stock and tomatoes. From this base other sauces such as Diavolo and Bolognese

Espresso

Coffee drink. 1 fl oz of very strong coffee made under pressure to produce its own caramel-coloured foam

Espresso Ristretto

Espresso shot cut short early so that the coffee is denser and more aromatic. From the Italian, meaning, ‘restrained’

Photos to be added soon !

more to come …once I get them together…

NEW!General View on Hotel Industry

INTRODUCTION

Tourism , Hotel Industry and Technology travel very well together .With the advancements in technology the outcome is giving one’s impression , the feeling that “the world as we know it today becomes smaller and smaller “and without shadow of doubt it has affected the way people ( guests / clients for that matter )make their choices.

Tourism proves how people are deciding to spend their spare time , thus adding new dimensions to an already growing industry.

The lust / desire for traveling , for adventure , new places increased in the last few years .Experts forecast that the number of tourists worldwide will rise from 668 million ( in year 2000 ) to the amazing 1.561 billion by 2020!

reasons for traveling are very different .Tourism caters to many needs and groups .People travel often for business usually in a hectic pace. But to get away from their stressful side of life , they travel for pleasure: to invoke on a new adventure or experience other cultures provides , or a quite relaxing trip to be pampered and stress free for a period of time .

The traveler of today has unlimited options to choose from and ways to research that perfect trip that satisfies their whim……dreams!

The tourism industry can offer trips ranging from an excursion to Antarctica , an Amazon Jungle Ancient Mayan Ruins ……to an all inclusive tropical beach holiday .Every traveller has a specific desire for the trip they plan.

The tourism industry is sending a postcard to the world!

On the basis of all these facts it is no surprise that the tourism industry is one of the fastest and largest growing industries. Over 100 million people are working in this field making it the biggest employer in the world ….and it’s about to get even bigger!

This industry represents a permanent connection with people worldwide and draws the attention for an international awareness: take for example civil unrests or wars in different parts of the globe…..Union of Myanmar for instance…is a perfect spot for a unforgetable vacation …then again few details might force one to change decision!

There are no boundaries , frontiers for the rapid growth in this sector . Experts forecast that within the next two years the area of e-Tourism will reach the borders of billions .

The tourism industry is a very diverse field and is exempt of boredom and routine

Anyone who enjoys working with people and is interested in discovering the world can find a suitable place in this area

The tourism industry assures an exciting and enjoyable working environment – after all the industry fulfills the dreams and expectations of many people.

They organize complete journeys as well as last minute offers . The fulfillment of individual needs and having a customer oriented mentality are very important ( the corner stone of the industry ) in this sector.

The chances and possibilities of getting involved in the tourism sector are endless .

There are diverse training and course programs of study offers to choose from improving the chances of advancement in one’s career. The tourism industry offers a huge array of employment opportunities all over the world.

With applied training and course of studies in the tourism industry many possibilities open in this sector ( opening a business for example ).

These varieties of options are also offered to the adjacent areas like the hotels / restaurants ( gastronomy ) , services sectors .

Certain personality characteristics like the ability to work as / in a team , customer orientation last but not least an understanding of foreign languages ( I do consider myself most fortunate being able to speak about 10 foreign languages ) is a absolute must .

Anybody who is spontaneous , has a grasp of foreign languages and ready to get to know new cultures and customs from day to day is perfect for the tourism industry,,,,,,let us not forget that one has to like it …ONE HAS TO HAVE THE CALL FOR IT!

The hospitality industry is probably the world’s largest employer , counting one in ten people worldwide .However , the industry is growing faster than it can supply qualified people at managerial level ( therefore the book !).There are at present too few students taking college and university courses in hospitality to maintain the needed requirement and many of the students end up quitting after the first year ( at least in one University establishment I know ) , thinking it’s to hard , to difficult .

From this high demand there is an almost unlimited choice of opportunities for those that wish to study in the hospitality industry , plus a variety of careers in the wide range of sub sectors and activities connected .

If you would like to manage a hotel , run a restaurant , start your own business or utilize your interest in more administrative positions the hospitality industry provides occupation whatever your talents …or demand.

One of the biggest issues in this field today is the shortage of skilled workers / employees .

Qualified Chefs and Managers are in high demand whilst staff turnover remains high. Today managers in hospitality need many competences ( a whole array ) and to have an understanding of industry and have the fore sought of the industry to secure and keep the returning customer.

But even the best managers need to have qualified staff to help run a successful operation…cause a manager does not exist without his people !

With each rewarding sector potential for advancement is certain for qualified individuals.

Structures that makeup the hospitality industry such as hotels , restaurants , clubs and bars , catering and hospitality services, all have a need for people that work hard and apply their knowledge and skills.

This is where the importance of proper training really makes a difference .

Graduate training schemes are especially common in the hospitality sector, mainly where large companies are prominent . Hospitality degrees develop experience through industrial placements and many students can gain relevant experience through part time and vacation work . Whilst not necessary , knowledge of a language can be a bonus when applying .

Mostly , hotel programs are designed to develop operations managers of the future . To accomplish this , graduate trainees spend their training period moving around various departments and hotels within the group . Such divisions may include : restaurant , front house , accounts , seminars and events , sales and marketing , human resources , culinary department , food and beverage . Hotels insist that this varied training method prior to a specialisation gives important insight of the business and this is pertinent in competitive market where service and quality are paramount .

However not every graduate trainee becomes an operations manager . A number of them specialize in an area of their training , either within the hotel or develop in a head office occupation , such as accounting or finance, information technology, human resources , sales and marketing , etc .

This is not to mention the various positions within the sub sectors that can give as many varied training programs .

The hospitality sector , hotel industry for that matter , is not a Monday to Friday , nine to five job!It takes a certain personality that is not always for everyone . However , it can be suitable for thode that would like to work in a customer focused environment with a variety of specialist opportunities , and for the person that has a flexible attitude ; there is the chance for rapid career progression due to the already mentioned skills shortage .

We put special emphasis on the word TEAM because it takes team effort to make a god hotel / establishment a successful place to work.

Hospitality is our key word , which means to receive and entertain kindly any .graciously .You are a key member of the PR Staff of this establishment.

Courtesy and hospitality make more sales than any other factor , and it is YOU the people who will make from that particular establishment a success.

With the proper attitude towards your job , your guests and fellow employees , we , the TEAM , will make this restaurant / establishment / hotel a pleasant place to be in and work at.

Management has invested large amounts of money to get the best , outstanding décor , furniture and equipment to make this establishment a success , but it is up to us to make it happen .

This service manual is intended to help employees in their work of providing pleasant and efficient service to our customers.

PROFESSIONAL LOOK !

Does it have to be that way??

It really does !!

THE VALUE OF A SMILE

A smile costs nothing , but gives much .It reaches those who receive without making poorer those who give .It takes but a moment , but the memory lasts sometimes a lifetime .None is so rich and mighty that he can get along without it , and no one is so poor but that he can be made richer by it. A Smile creates happiness in the home , fosters good will I business .It brings rest to the weary , cheer to the discouraged .A Smile is sunshine to the sad, and is nature’s best antidote for trouble .Yet it cannot be bought , begged , borrowed , nor stolen , for it is of no value to anyone until it is given away. Some people are too tired to give you a Smile . Give them one of Yours , as none needs a Smile so much as he who has no more to give.

JOB DESCRIPTION

HOSTESS /CASHIER RESPONSABILITIES

Pick up Log Book and reservation Sheet from Management.

Check with manager on duty how to divide room according to business and labor force ( team ) .

Check daily folder and daily information .

Print matches with guest name ( s ) on them , …..or any other form of recognition towards our House Guests .

Should know daily menu . Change display items and roll case outside before lunch , to be brought back in ,after dinner time .

Should be at podium at all times except when called away for other duties .

Should keep podium neat and clean at all times .

Be pleasant over the phone and answer this type of sentence when answering calls :

“Good afternoon ( evening..) , this is “ADRIAN” Hotel , Adrian speaking , how can I be of assistance ?…

DO NOT let the phone ring more than twice ( 2 ) !!!

The hostess is responsible for receiving incoming calls and giving information regarding the restaurant ( Hotel , the establishment in general ) and availability of tables ( rooms )..etc, etc .She records reservations and special guests .

The hostess greets al arriving guests in a pleasant manner, making them feel welcome and at ease. She leads them to assigned tables if they have already been assigned , or assigns tables taking care not to overload individual stations while still respecting the wishes of the guests.

She indicates to the waiter , that newly arrived guests have been seated ,with proper information to waiters ( Host position ) , by giving them check with table #.

She must be aware at all times which tables are open or will become available so she may seat guests without hesitation. If all tables are filled , she takes the guest name , suggests the Lounge / Bar as a waiting place , telling them approximately how long it will be before their table becomes available When the table is ready she notifies the guests and escorts them to the table .

Whenever a guest asks the hostess for service , she must be helpful and answer in the affirmative . She must see that the request is filled , by relaying to the Maitre d’ Hotel or the Waiter on that section .

Keep log with computated information on guest counts.

Must be able to handle cash ( bills , notes , banknotes – various denominations ) , checks , credit cards , vouchers etc.

Change daily dates on credit card machine….if applicable.

Typing of VIP cards for local guests.

Acknowledgment of guest leaving !

COCKTAIL WAITER / WAITRESS

Opening duties 9 wipe tables , ashtrays , etc )

Knowledge of Tapa’s Menu , wine list and cocktails.

Service of the above duties .

Use of cash register with key or #.

Must use receipt to order and pick up any drinks .

Should be able to help hostess or waiter duty.

No guest should be forced to pay their bill if going to dining room , but transfer should be made to waiter with new information .

BARTENDERS

Because of your location in room remember that you are seen by all guests coming or leaving !

Check procedures of pouring with Bar/Beverage Manager .

All service rendered to employees must be delivered through receipts of registers ONLY ! Captain orders or verbal orders are just for better communication.

Underline check after service .

Wine receipts and beverage receipts must be kept and given at the end of the day to the Maitre d ’Hotel for control.

Pouring drinks to bar counter guests should be done in front of them , checks are to be rung through with you key or # and put face down next to hem.

No guest should be forced to pay their bill if going to dining room , but transfer should be made to the waiter with new information.

Knowledge of liquor laws if doubt or problems , please check manager on duty!

WAITHELP

Greeting the guest by name ..This information will be given to you by the hostess , just to help you personalize the service !

Offering of cocktails or wine by the glass / bottle .

Water served upon request ONLY , with napkin on the side for service .

Use your key or # for registering the guest and table .

Punch your order on register and use receipt for ordering / control to bartender .

Pick up & service of glasses by STEMS ONLY !

Use right garnishes for special drinks .

All beverages to be served on the right hand side as much as possible …When unable to do so , make sure to serve from the other side but FACING ALWAYS THE GUEST !

Serve ladies first ( upon age ) , gentlemen after and HOST last !

Check Blackboard for specials of the day .

Present menu and wine list , get attention of guest and go over specials ( soups and salads ) .

Orders to be taken by memory or captain orders

If meat is choice of main course ! ask how would they like to have this done ( saignant , rose , rare , medium rare , medium , medium well , well , well done ,roasted , black ) .

Try and get the wine order ASAP.

Process order to register , which will go straight to the kitchen / galley , using your key or # .

Service order should be ; appetizer ( hors d’oeuvre ) , soup , salad , entrée ( main course ) & desserts , hot beverages ( tea or coffee ) and after dinner drinks ( cognacs , brandy ) .

You should be able to serve 4 guests at once , carrying 3 plates on your left hand and the last which will be the first to be served , in your right hand .

Present bread , grissini and butter once you have taken the order !

Any addition of silverware should be done using a service silver tray covered with a clean napkin .FORKS , teeth up on the left , KNIVES , cutting edge inward to the right and SPOONS to the right of the knife. Also on top of B/B plate ( bread and butter side plate ) , knife parallel .

Wine should be open right after being presented to host which will check and agree to go ahead.

White wine in Ice buckets , reds in baskets and champagne in ice buckets as well

The glasses change has to be done before bringing the wine to the table.

The way a Restaurant should look like …

I‘ve just had the proof , after 8 years!….Long story short : worked as a Maitre d’Hotel in a French Restaurant – Cuisine Devant “La Maison du Lac”, in a 5* hotel in the Union of Myanmar , Yangon , Kandawgyi Palace Hotel .Coming to that hotel was a true exotic and unique experience alone!

Table No. 7

Before opening the restaurant , while working on the menu to be with the French Chef-Mr. Gerard Sauvade , our Resident Manager-Mr. Robert Lassince , our General Manager-Mr. Richard Cheung and myself ( Maitre d’Hotel-Adrian Laurentiu Fulga ) a task fell into my hands ……setting up the restaurant , changing the table set up and location…well everything ….not an easy task.

I did the job the best I could , we’ve started the operation , the years past , I’ve left the hotel 2 years later ….and for 8 years no other feed back came to my attention regarding that particular restaurant and any other details about it for that matter.

Well , since internet communication is at its peak nowadays , I got in touch with my beloved French Chef ….so after 8 years guess what?!

He tells me that not only the menu that we put in place did not change a small bit ( including prices ) but the layout of the restaurant remained the same as if that place was frozen in time !

Inside info says that the General Manager ( the one on the job at present ) did try to change or something like that….unsuccessful……

Why was that?

No , not because one is the best ( no one is ….) the set up and layout of that restaurant remained the same just because of the solid and constant think over !

Basically I’ve spent countless hours before opening the restaurant thinking how best I can fit , how best I can arrange the interior of the restaurant in such a way that my guests / clients feel well and at ease

Was it difficult ??

In did it was , but IF , after 8 years , you come across some news like the above , well you know that what you did was solid work and very well done !

Main area of the restaurant Table No. 1,2,3 & 4

Is it important , does it matter?

Of course it does !!!

Ambient / settings and layout could influence from the way a GUEST feels to the NUMBER of guests the establishment has !

None of the less , location within the city is very important as well , in such a way that many of the restaurants ( in every city ! ) are located mostly down town .

A secondary location should be resorts area If you don’t know fashion , trends , ways to set up a restaurant / location , well….check some magazines , ask for professional help …ask your colegues !….they might have a great idea !

Wildest ideas come to life when it comes to interior design

Most of the times “LESS IS MORE”…remember to much of a complicated , overcrowded design / set up might damage the result …the outcome?….less and less people will show up to the restaurant / establishment due to the feeling they will have inside = UNCONFORTABLE !

Issues like the one above are pretty common and one will be able to find examples all over the world. Without blaming any one ( management or so….) , the cause might be the drive and will to have a establishment like no other , which is fine , except that there is a thin line in between extraordinary and c..p!

OPENING ASSIGNMENTS – BOTH SHIFTS

1.Sign in as you arrive , fully dressed , ready for work / duty .

2.Inspect / check your station , reset as needed and survey the dining room for any additional cleaning or set ups .

3.Crumb seats before opening and each time a guest departs .

4.Polish silverware , including bud vases .

5.Polish all glassware.

6.Align seats in your station

7.Check under the table for debris.

8.clean ashtrays , place matches to the side on the table ( with the esception of NON SMOKING establishments ! )

9.Place Salt & Pepper mill on each table

10.Set flowers on tables , clip ends and change water daily

11.Check with Front Desk / or Reservations Agent for any special seating , i.e. , large parties , special requests….

12.Check Kitchen Board for specials !

13.Prepare : Service Stands in the dining room :

-Creamers

-Butter Service

-Coffee Station

-Water Station

-Pepper Mills

14.Add rosewater or almond extract ( 1 cup full per quart ) to hand towels .

15.Prepare extra silverware and insert in proper napkin fold.

16.Arrange condiments on each service stand

17.Prepare Gueridon and stove ( for table side cooking / gueridon service ).

18.Run carpet sweeper thru station at end of shift.

FRONT DESK / RECEPTION / GUEST RELATIONS

Now , let’s start with another department …the one above :

One , working in such a spot in any establishment , should be aware !

One has to be able to level with the man on the street or with the Queen of England !

ATTENTION! Just because you’re on the other side of the desk does not mean that you’ll have to know only this and that ….and that’s it!

One will be surprised by the type of questions and issues a client / guest has and approaches with…..from :”I need a extra blanket”…to “maybe you can help me …” and being there you’ll have to be able to answer to ALL of them .

First time I’ve ever spent a night shift in a hotel …well , it was like another world ;I fell asleep once reached my bed time , it was close to pass out!

It is most of the time quiet ’till the moment you hear the elevator and then your mind starts to function : is there a problem? , is anyone leaving? , Why? , Early check out ?….and so on .

Working in this department means that you’ll have to be early at work in order to take over from the finishing shift : the team about to leave has to put you up to speed on the events occurred , no shows , special requests , issues , bad credits, non payments and others …including guests of other guests still existing in the establishment .

Coming early would be valid for all departments as well for the affilliates Front Office , Cashier , Concierge , Doorman , Bellboy .

One’s establishment might use different software programs : Landmark , Sitel , Fidelio , Opera , Micros…..despite the fact that they do well the job : managing at all times the establishment situation , in / on a front desk for employees eyes only there has to be a take over book which will provide the base for all hand written messages / issues / postings that have to be left from one shift to the other .

Reservations have to be checked including the no shows …and have a decision taken upon according tho the establishment policy.

The difference might be made by offering a coffee to a client / guest before leaving the hotel even if the Room Service or Breakfast is not available ….not every establishment has Room Service…Breakfast would exist in most of the establishments , still …

The difference is being able to offer a coffee or tea before departure …make it yourself it only takes 3 minutes …it will not only change the mood of the guest / client from sleepy to smiley but this will definitely make the guest / client remember !It has been proven so many times one can bet money on it !

Does this cost anything?Probably a few extra $$$ a month…Will that change your financial situation?..Probably not.

Will this show to the guest / client that you’re a employee that knows what the “EXTRA MILE” means ??? YES !

These , among other small things and gestures can , will make Your client / guest return !

-A smile !

-A coffee or a tea in the morning .

-A flower .

-A candy / chocolates bowl on the Guest Relations Desk .

-A bottle of champagne on birthday or a special event .

Some of the above will cost the establishment something but nothing compares to having a client / guest BACK !

HOW SHOULD ONE BEHAVE ?

I should have started with ways of approaching the guest / client …the way one should talk to a guest / client .

One has to be polite , does not have to share personal problems , issues with the guest / client , it is not professional at all.

The “etiquette” as the French say is of the out most importance !

You have to greet the guest / client !

In case you know He’s been in your establishment before go straight to them ( clients / guests ) and say hello! Recognize them ! If you know the name is even better !

If you know that the particular guest / client is one of the best tippers DO NOT JUMP! Let your colleague that served Him before take care of Him , just because of the courtesy you have to show towards your colleagues as well and most important because if one served once a guest …the second time one might know exactly what the guest / client needs !

Patience , Your time will come and you will be having a very good ( when it comes to tips ) guest / client as well! It happens to everybody!

It happened to me , to my friends ( working in the same field ) it will happened to you to….

Should a guest / client not know the value of your currency….well…this is not the time either to let them know what and how ….ONLY if they ask….only then one employee should point to the right currency exchange rate according to the National Bank Official Statements !

…Then , if the guest / client is willing to leave you a tip , they will and you should say thank you and put it in your pocket …..your work has been rewarded a bit extra and that’s it!

During my carrier I have faced different situations nce , at the beginning in 1993 while being bellboy I have carried about 80 or so pieces of luggage I have said “thank you” and “have a pleasant stay in our hotel” only to receive 4 , 25 cents coins …..1 $ US

Did any of my guests noticed I was mad , or unhappy , or I don’t know how ???

By all means NO!

Was I mad??I might have been at that moment…more tired than mad , then again five minutes later I was laughing at the strange situation knowing that this will not be the last of that sort ….and it was not , will be not!

On the other hand , at another particular moment while in the very same hotel , We’ve had the pleasure to host a Swiss Gentleman guest at that moment of a very wealthy business man in Bucharest ( just happened to be our Hotel Owner brother ….).He stayed for a week , did not say much …leaving at 8:30 in the morning , returning at 7:00 or so in the evening , always smiling and pleasant in presence ….check out time …I carried His briefcase to the car , He turned to me and said thank you so much and shaked my hand ….and what do you know ?! 100 $ US bill in my hand ONLY for saying “Good Morning Sir” , “Have a Nice Evening Sir” and for carrying a briefcase for 30 seconds……..

Mr. F. T. , Turkey Football National Team Coach use to come to our hotel and every time , as He was leaving , tipped everyone! There …every single time giving each and every one about 250.000 Turkish Pounds ( 1.25 $ US ) .No one dared to comment on that , then again tho one inviting Him in Romania every time , saw the moment at one time and said :”F. , your a wealthy man …this is no tip for these very nice people , hold it , I’m gonna take care of them NOW and next time you should do the same …next you know Mr. G. B.( cause is Him we talk about now ) collected from each and every one of us the Turkish Pounds and give us each instead 50$ US !

Of course , next time Mr. F.T. came to our hotel , he followed Mr. B. “instructions” if I may call it so .

Disregard whatever these characters are doing ..scandals , games…..important is the way you treat them in your establishment as guests / clients and the way sometimes they are rewarding your services !

Please forgive me for not using the entire names , it is only understandable due to the fact that we’re all professionals and PRIVACY & CONFIDENTIALITY should be at highest peak !

Another story that I can tell you about , would be the one of serving H.E. Mr. R. H. , Former Prime Minister of Japan , sometime in 1999 , while being in Union of Myanmar ( Burma ) , in Yangon , in that amazing 5* hotel – Kandawgyi Palace.

H.E. Was invited by Maj. Gen. A. from the Myanmar Government Ministry of National Planning and Development …well ,being Maitre d’Hotel / Restaurant Manager at that particular time the responsibility fall on to me to organise , prepare and execute service at the highest standards for the above mentioned.

Not only the V.I.P. Table was watched at all times by two Japanese Secret Service , but being aware of the people seated at that table one has to make sure mistakes do not appear .

I was not allowed to move but half a step for and from the table ; while NOT serving I was supposed to stay open hands behind so the Secret Service Agents could have a look ( doe at several times I looked behind my back they were eyes closed – just like sleeping!!! Just imagine!!! ).

Such a service extended to about 3 hours and 45 minutes , a very long time considering the circumstances.

To my huge surprise towards the end of that dinner the two – the honorable host and the distinctive guest have started singing “Sakura” , a traditional japanese song which the Burmese Official knew by heart in Japanese – mentioning this one should know that the dinner consisted in some very pleasant French wine to – Chateau Grand Cru “Maison Blanche” – Montagne Saint-Emilion 1997.

This is not the exact etiquette of that particular wine , but none of the less….

Quite a few of these bottles have been emptied at that time.

The very same wine was among the two favorite ones when it comes to G. A. I. – Ambassador Extraordinary and Plenipotentiary of the Russian Federation in Yangon , Union of Myanmar at that time .

The other one was a Chateauneuf du Pape ( one of the famous labels bellow ):

Even more interesting , while working in a establishment such as a hotel or restaurant , one should expect odd situations that would extend in gravity to serious , dangerous and even critical !

What do you do?

First of all , ANY employee should follow the establishment policy with regards to such situations , BUT one should not disregard the LAW of the territory ( country’s code of laws ) !

It is of the out most importance that ANY employee considers the “event” in a very serious and professional manner so the guest/client does not suffer , or -should the situation present itself as such – the guest/ client will not know / find out / come to His attention , UNLESS the so called “event” does present a immediate danger to Our guest/client.

A event such a fire will pose virtually an immediate danger to any guest/client or employee for that matter so there would be some steps to follow based on how critical the event is:

-Should such a event be “NORMAL” -for example fire in a ashtray – well , just put the fire out , make shore it’s out , clear the area of the debris , aerate the location so the smell goes away , clean the area well and move on !

-DO NOT FORGET TO MENTION IN A REPORT THE SITUATION TO THE SHIFT MANAGER !

-Should the event be “CRITICAL” – Restaurant / Kitchen on fire , guest room on fire , staircase on fire ….or any other as such….. – call right away the Emergency number ( 911 , 112 – or any other ! ) -report the location in DETAIL , report the address and then follow the establishment plan of action / emergency plan.

Should the employee be able He/She should / will do the following:

-Try and contain the fire with the fire extinguisher ( there are supposed to be at least 3 types in any establishment based on the type of fire:electrical , fuel based , accidental… ).

-Limit the access to the area to any guest/client or employee

-Announce any guest/client and employee in the area residing / sleeping…that they should immediate vacate the area concerned due to immediate danger

-The employee should assist to the evacuation based on the emergency evacuation plan existing in the establishment!

During such events posing close danger to the life of guests/clients or employees ,ANY employee taking part in the EVAC procedure has to be very ferm , very clear in commands , show cold blood and control over the situation to such an extend that for that moment in time He/She becomes the leader and shows everybody to SAFETY , towards a safe area !

Such events have taken place already and will take place in the future as well so make sure you’re ready !

Another situation/event would be when the employee faces a client with strange demands or clients in odd postures ( drunk , on drugs , violent , vulgar…etc )

How do you deal with it ?

-Make sure you’re polite and explain at first that the establishment does not allow such behaviour and the subject should control itself -should He already be a guest – until He reaches His room / until settling the account – using low voice , making sure the employee does not even touch the guest/client.

Should the guest/client does not comply with the favour asked , management should be announced and further action should be taken over the event presented i.e. Escorting the guest to the room , calling the paramedics -should that be the obvious case , call security / law enforcement if the event escalates !

All has to be done BY THE LAW !

Such behaviour either coming from a guest/client or employee should not be tolerated first of all because such events don’t have to be tolerated in the first place and second because the establishment has an image that has to be kept spotless!….and the establishment should be able to deal with this and have the well deserved guest/client list !

Prostitution is a well defined subject and very very sensitive ….everybody knows that arround the big majority of establishments such as hotels , motels , inn’s , bars , clubs , discoteques and so on there is a usual population ..colorful, obvious, very loud , revolving arround …and frankly some establishments can’t live without it !

Is just as simple as that: deal with it as little as you can or never at all and you’ll be fine !…the reverse is that one might end up in jail !

Now , when it comes to CRITICAL EVENTS…I’ll give you first an exemple and then one should be able to judge …

At another moment in time during my experience with Lido Hotel – Bucharest , we’ve had a guest staying on the third floor at the corner suite ( the most expensive one in the hotel ) …so far , so good .

I‘ll begin with the fact that He was palestinian – or traveling to Romania under Palestinian passport – he was a so called business man but not being very clear ( not even on the reservation sheet ) on the business held ….

He was already staying for a week or so in our hotel , without causing any issues, to the contrary …one very polite guest , smilling ( please disregard His citizenship and religion – even doe very obvious – for the moment! )…and the last day , the check out day our guest calls bellboy service …I go up to the suite and he hands me over about 5 business suites for cleaning asking for a very fast service as he was having a afternoon flight.

We knew that He was having a guest…lady guest from the night before that did not leave the premisses to that moment, once again nothing unusual it’s routine!

Since Lido Hotel did not have a dry cleaning machine , we were used to go to our partners ( Intercontinental Hotel ) about 10 minutes away …which I did and following the procedure , before passing the suites to the lady in charge at the dry cleaning I’ve searched the pockets and what do I find ??? 5 other passports , various citizenships – israely , american , canadian …you name it!

What should one do facing such a situation????

I have returned at once at the hotel and called Romanian Secret Service , decision fully agreed by the management as well .

Few minutes passed and a S.W.A.T. from the R.S.S. came to our hotel ,wearing civilian clothes , very quiet they’ve made a plan , I knocked on the door , the guest opened , the Secret Service went inside and all ended very fast and very quiet ….

I‘ve been told – off the record of course – that I’ve made the right call not only because the lady was kept , still , in the room against Her will , but because that was one of the characters “most wanted” at that time and the Romanian Secret Service took credit for its capture!

One should be very mindful , encountering such odd situations , be open minded …it is not illegal to hold more than one passport , it is not illegal to be Palestinian , nor muslim for that matter for ANY GOD SAKE ! , then again …..

One should be able to put pieces together like in a puzzle and if the outcome sounds like “critical event” , well then …You know what to do !

I‘m not the only one that has had to go through such a experience and for certain this will not be tha last …

A few tips :

• Treat the guest/client as usual .
• Do not show any emotions , if possible .
• Announce management and authorities immediatelly .
• Should you have been the contact person , give detailed information upon the situation occurred , floor plan , individual characteristics of the guest/client , pref erences , other people still in its presence in the room at the moment and any other detail that can be used to a swift resolution of the situation.
• Make sure that once the Authorities take over You have nothing else to do there unless they require …That includes members of the management floor staff or guest/clients residing on that particular floor so GO AWAY! .As curious as you may be , STAY OT OF THIS !

If this does not answer one’s questions on how to deal should such events occur in the establishment , than one should take time during days off and read , follow programs broad casted ,read because general knowledge of any kind is more than welcome and useful !

A Hotel Employee , or any employee in the hotel & tourism industry should be very knowledgeable , He/She should poses information , general knowledge about various things , i.e. Arts , Design , classical music , famous people in the particular country one is from and international , geography ! – just imagine being at Concierge Desk and face a guest/client that needs some information on a particular spot in the city you live in , or the country or any area for that matter.

One could go the”extra mile” knowing some details about -let’s say Amsterdam…how you get there , how you get to downtown from the airport ,

What’s the average cost of the trip by train or by taxi…what are the main attractions , where is China Town?

Should you have traveled around , make sure you remember the place , even make a note somewhere , because one day that will help.

I‘ll post a list just bellow with the places I’ve visited since 1991 and I can assure you , that I would be able to mention quite a few things on each and every of them and let me point once again that having that”baggage” is of the out most importance when you work in such a field as Hotel Industry !

I wish to thank as well to the following :

Lido Hotel – Bucharest / Romania ( 4 stars )

Kandawgyi Palace Hotel – Yangon / Union of Myanmar ( 4 stars )

Louis Cruise Lines – worldwide ( 3 stars ++ )

Costa Crociere - worldwide ( 3 stars ++ )

Ocean Vineyards Inc. - Auction House

Celebrity Cruises ” Staring You ! ” – worldwide ( 5 stars )

…more to come…

NEW! Cruise Ships I’ve been on

This is just to show you some cruise ships and to help you have an impression on what exactly a cruise ship looks like

2001

M/V Sapphire of Louis Cruise Lines

Old ship , 150 m long , 650 passengers and 250 crew , My very first experience on a cruise ship was on this one …made me remember the military service….

2002-2003

M/N Costa Marina -  Costa Crociere – docked

Italian cruise ship 170 m long , 850 passengers and about 260 crew on board

M/N Costa Marina In Geirangerfjord ( Norway )

M/N Costa Marina – that small dome – “Laguna Club” is where I worked.

2005-2006

GTS Millennium – Celebrity Cruises

Much bigger ship , 294 m long , 2680 guests on board and about 999 crew

M/V Century – Celebrity Cruises – before revitalization

Very nice cruise ship , 248 m long , 1808 guests on board and 843 crew

GTV Infinity – Celebrity Cruises – been there for only 3 months in order to start up Ocean Vineyards Program.

This is one of the four sister ships , Millennium Class that Celebrity Cruises has to date ,  294 m long , 2680 guests and 999 crew

M/V Century – Celebrity Cruises – after revitalization

M/V Century – Celebrity Cruises – balconies added

M/V Century – Celebrity Cruises – one could observe a new feature to the back of the ship…a “duck tail”

M/V Century – Celebrity Cruises – in all its splendor …actually the best ship I’ve ever been on !

 

NEW! Crew Cabins

Many have asked how a crew cabin looks like …..is it big , small , does it have a window …can it be opened ??Some of the crew cabins do have a porthole and NO , it can’t be opened !…under no circumstances!

So..have a look :

M/V Century ..one of my first cabins on Deck 4 Forward , on the way to the crew bar…this is actually my workstation ..the beds are on the right hand side

M/V Century , NEW cabin , NEW workstation

Printer , Coke & The Wine Bible…

Cabin for ONE….bed for…ONE…

Porthole ( front of the ship ) and bathroom door

Bathroom …as everyone can see , everything is NEW …and clean!

GTS Infinity cabin , workstation , fridge , bed….tight but then again , this home away from …home

As one might be able to see , crew/staff cabins are well equiped , they even have a safety deposit box ( right corner of the photo )

It is of the outmost importance that the cabin , whatever the size , must be kept CLEAN at all times in order to ensure the well being of the occupant .Try and keep the cabin in a good order , clean with not to many things left out of place

This is an example on how NOT to maintain one’s cabin

Average crew hallway on a cruiseship

Sensitive subject , I know…however…standard crew bathroom on cruise ships

Crew cabin under works on some new cruise ship.

More to come…

PARTY on Cruise Ships and elsewhere!

Working in the Hospitality ( Hotel and Cruise ) Industry demands from the employees a lot of work and time spent on duty…however be sure that there is a FUN part of it : going around the islands , going to parties ashore and on board , having birthdays celebrated , going to shows and so on….I’ll let you look and have a taste of what’s in store …he he he

P.S. You’ll see me around and surrounded by lots of drinks and stuff….just to be clear on that…never ever have I been looked at for strange behaviours or similar.Don’t get me wrong love wine and cigars and I constantly read books about it.

Some party in the ship’s disco

Atlantis Charter Cruise on GTS Infinity

Camelia’s Birthday on M/V Century

Francesca’s farewell party

Last Party on M/V Century Hemisphere Club before dry dock

Sangria Party on GTS Infinity

Me & Johnny ( actually Ion from Maramures )

Me & Dance captain Meredith..last evening of the Cast ( dancers and singers ) on board M/V Century

New Year’s Eve on the open deck with Bianca – Aqua Spa ( from Brasov )

Easter Evening on M/V Century ( note please that all officers were Greek on that ship so we’ve had all the good things )

Cabin Party….we shouldn’t really…oh man…+ palinca ( for the connoisseurs )

Lunch at the Romanian Restaurant in Fort Lauderdale…I’m not a PDL fan…but I was dressed in …orange…waiting for the “mici”

80′s party on GTS Infinity….ok , one more !

….don’t ask , please

Lunch in St. Marteen ( french side ) with Giles , Laure and one of our colegues ( she is from Swiss…forgot the name , sorry …)

Wine and Cheese Evening…and cigars ( that was mine and I took the picture ) with my Romanian friends

I’ll post some more , that’s a promise!

PHOTOS

Lido Hotel Bucharest where I first started

Some of My colegues at Lido Hotel Bucharest

Me & Andu Petrescu on New Year’s Eve

Lido Hotel Bucharest Staff getting ready for business

Me & H.E. Mr. Gleb Yvashentsev Ambassador Extraordinary and Plenipotentiary of the Russian Federation in Yangon ( Union of Myanmar )Me & Executive French Chef of “La Maison du Lac” Restaurant , Gerard Henri Sauvade – Kandawgyi Palace Hotel

Me and my Staff“La Maison du Lac” Restaurant Terrace as it once was…Soe Lin Aung – my best Waiter – next to the Liquer & Cigars TrolleyMy First Experience on cruise ships- M/S Sapphire Well , I guess you have that too…..enjoy!

Diner…after Diner Service with 2 of my colleagues :Flavius and Eduard

M/N Costa Marina – Laguna Club – Wines & Cigars ClubI had to do the Crew Shows as well….as a crew member if there is any hidden talent , well , it has to come out..M/V Century at Desk Hours Ocean Vineyards Mr.& Mrs. Blaine ( He’s a U.S. Navy SEALS Master Sergeant )

Cocktail in the middle of the Atlantic Ocean on M/V Century

Gala Night on M/V Century with two of my best clients !