Food and Beverage Services - Terminology


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The following terms are frequently used in F&B services −

S. No. Term & Meaning
1

Back bar

A range of shelves displaying glassware and bottles.

2

Banquet

A sit-down meal served on the occasion of a formal or informal event such as a wedding party or a conference.

3

Binge Drinking

Drinking too much in a single session.

4

Buffet

A dining system where the guests serve themselves. Popular with a large number of guests and a small number of workforce.

5

Cocktail

Any mixed drink prepared using alcohol.

6

Condiments

Spices, sauce or other food preparations used to enhance the flavor or to complement the dish.

7

Crockery

Plates, dishes, cups, and other similar items, especially ones made of glass, earthenware, or china clay.

8

Cross-Contamination

It is a process of unintentional transfer microorganisms from one substance or object to another, with harmful effect.

9

Croutons

Crispy cubes of bread

10

Cutlery

Knives, forks, and spoons used for eating or serving food.

11

Deli

A store that sells pre-cooked fine food.

12

Dram Shop

American term for ‘Alcohol Bar’.

13

Gueridon Trolley

A trolley used in F&B Services business on which the food can be cooked, finished, or presented to the guest at the table.

14

High Ball (Long Drink)

Alcoholic beverage mixed with a large volume of soft drink and served in a tall glass with straw.

15

Mocktail

A non-alcoholic drink prepared using fruit juices or other soft drinks.

16

Pathogen

It is a biological agent that causes disease to its host.

17

Platter

A large flat dish or plate for serving food.

18

Pub

British name for ‘Public House’, an establishment licensed to serve alcoholic drinks.

19

Shot Ball (Short Drink)

Alcoholic drink consumed in a gulp. It is served in shot glass.

20

Situ

On site, locally.

21

Spot Checking

Regular surprise checking conducted to review standardized recipes and food products to maintain quality.

22

Station

A set of tables allocated to waiters in the F&B Services establishment.

23

Table Cover

It is the area on the table for plates, glasses, and cutlery for single person.

24

Tines

Parallel or branching spikes of a fork.

25

Toque

Cooks cap with multiple folds represents the many different ways a chef knows to prepare a dish.



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