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GLOSSARY

Food & Beverage

alfresco	Italian term which literally means ‘out in the fresh (air)’. Refers to catering outside in the open air.
à la carte	dishes on a menu prepared to order; individually prepared and individually priced. The customer can order one or more dishes.
cook-chill	a commonly used method of food preparation usually used by establishments that require large quantities at various times. Food is cooked, rapidly chilled then reheated when required.
cook-freeze	similar method to the above except that the food is rapidly frozen. This is to prevent ice forming around the food.
franchise	authorisation to sell a company’s goods and services in a certain area, using that company’s name. For example, some fast food chains sell franchises as business opportunities.
garnish	Small items of food used to compliment a beverage or food item. For example, garnishing a cocktail or serving fish with lemon.
guéridon	French term. This is a small serving table or trolley, used in the dining room, to set up and serve the food or cook it in front of the customer.
hors d’oeuvre	French term which literally means ‘outside of the main piece’. Selection of cold and/or hot appetisers that are served before the main meal.
petits fours	French term which literally means ‘(out of the) small bakery’. Very small fancy cakes.
portion control	is essential to maintain profitability and quality. This term refers to a food item being prepared to a specific size, shape and weight. Portion control is more obvious in Fast Food chains although many establishments use this practice.
shelf life	generally relates to the Use-by-date of canned and dry goods. Dry goods include tea, flour, sugar etc.
standard recipes	these assist establishments in maintaining cost and portion control. These recipes are usually carefully costed out with exact amounts of ingredients listed. A formula is used to calculate cost for a specific number of portions. An Executive or Head Chef is able to then accurately cost menus.
table d’hôte	set menu of two or more courses and maybe one or more choices within each course. Generally the choices are limited. The price is pre-set for this style of meal.
vol-au-vents	French term which literally means ‘fly with the wind’. Puff pastry cases, filled with small meat or vegetable delicacies in white sauce; usually served hot.