Glossary

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

à-la-carte menu A menu on which each item carries its own price.

à la mode Topped with a scoop of ice cream.

alfredo sauce A pasta sauce made by tossing cooked pasta in cream, butter, and grated parmesan cheese.

American style A style of serving in which food is arranged in portions on individual plates in the kitchen and the plates are then placed before each customer.

antipasto An appetizer served in Italian restaurants featuring salami, cheese, artichoke hearts, olives, tomatoes, and other foods, with a vinaigrette dressing.

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appetizer A small dish served at the beginning of the meal, to inspire the appetite, such as a salad, egg roll, crab cakes, or buffalo wings.

au gratin With cheese, usually refers to a dish of potatoes baked in cheese.

back bar sign A sign behind a soda fountain, bar, or counter showing prices of various menu items or showcasing daily specials.

back of the house The operational areas of a restaurant, especially the kitchen.

bake-off products Premixed sticks of dough that a restaurant can order from a bakery to bake on site.

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baking Cooking in dry heat in an oven.

bar waiter or waitress A waiter or waitress who serves beverages in an establishment offering only beverages or in a bar area of a restaurant.

barbecuing A slow method of cooking food over direct heat (often with smoke), usually including basting the food with a seasoned sauce.

baste To periodically spoon liquid, usually juice that has been released from meat, over meat while it is roasting.

beverage Any drink other than tap water.

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binder An agent to improve consistency, often eggs.

bisque A thick soup usually made with pureed lobster or shrimp and cream.

boiling Cooking food by placing it in water that has been heated to boiling temperature (212 degrees F at sea level).

bouillabaisse A French fish stew made by cooking a variety of fish and shellfish in broth.

braising Cooking food by first browning it in a pan and then cooking it slowly in a small amount of liquid in a covered pan.

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broiling Cooking food by exposing it to direct heat, either above or below the food.

brunch A late breakfast, usually eaten on weekends.

buffet service A style of service in which food is placed on a serving table and customers serve themselves.

bus staff The employees who assist the waiters and waitresses, especially in clearing tables and refilling water glasses and coffee cups.

buying Purchasing food at a price that ensures the restaurant can sell menu items at a profit.

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cafeteria checker The person who rings up the total of the items on each customer's tray in a cafeteria.

cafeteria counter server The person who serves dishes in a cafeteria.

cafeteria style A style of service in which customers pass by a serving line where they can see all the foods and select what they want, and individual portions are dished out by people behind the display counters.

capital The money used by a food service operator to purchase supplies.

cashier A person in a restaurant who takes customers' money and gives them change.

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chowder A soup, usually thick and made with vegetables or seafood, especially corn or clams.

chuck The breast of a steer; where pot roasts and stewing beef are cut from.

cobbler A fruit pie cooked in a deep dish with a top crust, but no bottom crust.

cole slaw A side dish salad made from shredded cabbage, minced onions, and grated carrots with a mayonnaise-based dressing.

colander A bowl-shaped utensil that has perforations for straining vegetables and other foods.

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condiments Flavorings and sauces such as salt, pepper, jelly, and relish that accent the flavor of food.

cooking The application of either dry or moist heat to food.

counter server A waiter or waitress in a restaurant that offers counter service.

cover arrangement The arrangement of pieces of tableware on a table.

customer type A group of customers with common patterns in they way they act in restaurants and order food.

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crew In a quick-service restaurant, the employees required to run the restaurant for one shift.

crew chief In a quick-service restaurant, the employee who supervises the crew.

croutons Small cubes of toasted bread.

cutlet A small slice of meat served breaded and fried or broiled and sauced.

decided customers Customers who already know what they want when they come into the restaurant.

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decor The furnishings and decorations in a restaurant.

deep frying Cooking food by totally immersing it in heated cooking oil or fat.

dry storage Storage for dry goods such as canned goods, boxed goods, napkins, and other items that do not need to be refrigerated or frozen.

du jour menu A restaurant menu that features the specials of the day.

duchess potatoes Potatoes mashed with egg yolk.

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duck à l'orange Roast duck with orange sauce.

egg roll A dish served in Chinese restaurants featuring vegetables and meat rolled in a thin, crisp, fried pastry.

English style A style of serving in which food is placed in serving dishes which are then placed before the head of the party who serves the plates; also called host service.

entrée The main dish in a meal.

espresso A thick, strong coffee, usually served in a tiny cup, often used as a base for coffee drinks.

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executive chef The restaurant employee who plans the menu, purchases food and beverages, and supervises the kitchen staff.

fast food counter server In a quick-service restaurant, the person who takes a customer's order, places it with the kitchen, packages the items, and takes the customer's money.

fillet A whole boned side of a fish, usually a small fish.

flatware Utensils used to eat food; forks, knives, and spoons.

flight kitchen A central kitchen where food to be served onboard airplanes is prepared.

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food-borne disease Any illness caused by food, usually because the food has been contaminated with chemical or bacterial agents.

franchise The privilege of using a company name on a restaurant, secured through a contract between the individual who wishes to own the restaurant and the named company.

franchisee A person who wishes to own a franchised restaurant and purchases a franchise from a franchisor.

franchisor The company that grants a franchisee the right to use its name on restaurants.

French style A style of serving in which a customer is served from a food wagon or side table; some foods are actually prepared at the table.

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front of the house The customer service area and dining room of a restaurant.

garnishing Decorating cooked food to prepare it for service.

headwaiter A man who greets customers as they enter the restaurant and seats them; also called the maitre d'hotel.

hollandaise sauce A rich, creamy sauce made of lemon juice, butter, and egg yolks, served hot.

home-owned restaurant A restaurant owned by an individual.

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hostess A woman who greets customers as they enter the restaurant and seats them.

iced display A display in which food is shown on a bed of ice; effective for shrimp cocktail, fresh fish, and beverages.

indecisive customer A customer who has difficulty making a menu decision.

interest The money paid to a lender by a food service operator to borrow money to buy supplies.

jambalaya Rice with onions, tomatoes, shrimp, ham, and garlic.

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line chef A chef in a smaller restaurant who is responsible for cooking everything on the menu to guests' specifications.

linguini Long, thin pasta noodles.

maintenance Servicing fixtures and equipment to keep them repaired and in good working condition.

maitre d'hotel A greeter in a restaurant, usually a man who seats customers at their tables; also called the headwaiter.

marinated Soaked in spices and flavorings, usually overnight.

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medium Describes meat that has been cooked until the interior of the meat is a modified rose color and the exterior is well browned.

medium rare Describes meat that has been cooked until the meat has a rich pink interior surrounded by outer layers that are more done.

medium well Describes meat that has been cooked until the interior is no longer pink.

menu clip A clip on a menu to hold a small ad for menu items.

menu insert A piece of paper slipped into a menu to promote a particular food, beverage item, or menu special.

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menu item Any food product for sale in a restaurant, listed on the menu.

mobile A sign or cutout hung from the ceiling so it can rotate, used to promote a menu item.

mousse A type of chilled pudding made from a mixture of whipped cream and flavorings thickened with gelatin.

mussels marinière Mussels in the shell steamed in a white-wine broth.

Niçoise salad A main-dish salad from France made of greens, tomatoes, tuna, anchovies, and usually olives, hard-boiled eggs, and capers.

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on the rocks A term for a beverage (usually a cocktail) served over ice.

pan frying Cooking in a skillet with a small amount of fat or oil, just enough to prevent the food from sticking; also known as sautéing.

partnership A restaurant owned by two or more individuals who share responsibility for the operation, activities, and liabilities of the business.

pass-through refrigerator A refrigerator in the customer-service area with display shelves, often used to store and dispense milk and other beverages.

pasta A dried starch product available in a variety of sizes and shapes, the most popular being spaghetti.

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pioneering advertising Advertising aimed at leading people to accept and try a new food or menu item.

plus selling Selling customers menu items they did not intend to buy, such as dessert; a form of suggestion selling.

production chef A restaurant employee who actually makes the food, usually responsible for one portion of production, such as vegetables; also known as a station chef.

promotional mix The combination of promotional activities selected by a restaurant's manager to deliver the right message to the restaurant's target market.

pumpernickel A strong-tasting dark bread.

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quiche A pie crust filled with an egg-based mixture, often with vegetables or ham.

quick service Same as fast food; a restaurant where food is served quickly from a counter, rather than by table service, usually with a limited menu.

rare Describes meat that has been cooked until a thin raw layer at the center is surrounded by pink meat, with a good brown outer surface.

ravioli Small pasta squares stuffed with filling, usually cheese or meat.

ready-to-buy customer A customer who will spend as much as they need to in order to have the perfect dining experience.

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roasting Cooking with indirect, dry heat (usually high heat) in an oven, mainly used to cook meat.

round The rear portion of an animal, where the more expensive steaks are cut from.

royalty A flat fee or percentage of gross sales paid to a franchisor.

Russian dressing A mayonnaise-based salad dressing made with chili sauce, Worcestershire sauce, or ketchup.

Russian style A style of restaurant service in which food is divided into portions on a serving tray in the kitchen and the waiter places the portions on plates at the table.

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sanitation Activities such as cleaning that ensure food will not become contaminated from the environment in which it is prepared.

sautéing Cooking in a skillet with a small amount of fat or oil, just enough to prevent the food from sticking; also known as pan frying.

scalloped potatoes Potato slices baked in milk.

self-assured customers Restaurant customers who order with little assistance from a waiter or waitress.

short-order cook A cook who prepares food such as hamburgers and French fries, often supporting a line chef.

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shrinkage Loss of merchandise, especially to theft, breakage, and spoilage.

sideboard A shelf or narrow serving table near customer tables that holds serving pieces, napkins, menus, and other supplies.

skewers Long, pointed blades used to spear meat and vegetables to create shish kebabs.

sole proprietorship A restaurant owned by a single person who has sole responsibility for the operation, activities, and liabilities of the business.

sommelier A person who offers customers advice on selecting wine to go with their meal and presents the wine at the table; sometimes known as a wine steward.

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soufflé A fluffy French dish that can be savory or sweet and rises to a large puff as it bakes.

sous chef A restaurant employee who supervises production chefs and oversees the actual production of food.

spaghetti carbonara Pasta noodles served with a sauce of eggs, cheese, and Italian ham or bacon.

spoilage When good food goes bad.

standard refrigerator A refrigerator like those found in most homes.

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station chef A restaurant employee who actually makes the food, usually responsible for one portion of production, such as vegetables; also known as a production chef.

steaming Cooking food in a closed vessel over boiling water or other liquid.

stewing Cooking food by boiling it or allowing it to simmer in a small amount of liquid over direct heat.

table-d'hote menu A menu on which a complete meal or a few courses are offered together at a fixed price.

table tents A printed display shaped like a pup tent that can be placed on a table to promote menu items.

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take-command customer A customer in a group who asks all the questions and may even give everyone's order.

take-out counter server In a restaurant with take-out service, the person who takes a customer's order, places it with the kitchen, packages the items, and takes the customer's money.

trade association A group of food-service businesses that band together to promote food service and keep members informed about important matters and legislative developments.

trifle A dessert made sponge cake drenched in sherry, topped with custard, fruit, and whipped cream.

vendor theft The intentional taking of goods by suppliers and delivery truck drivers.

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vichyssoise A thick soup made from potatoes and leeks, that can be served either hot or cold.

visual merchandising A part of merchandising that involves the appearance of a restaurant, from décor to furnishings to signs.

waiter or waitress The person who provides table or counter service to customers in a restaurant.

walk-in refrigerator A very large refrigerator that is large enough to walk into; also called a vault.

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