Welcome all .. thanks for visiting my blog. This time I want to share some information which is also shared with my husband about the terminology of food around us.
This information is available a bit in his experience over 12 years in the hotel industry. It was not wrong for us to share because there are those among us who is puzzled when come be a guest to the hotel and VIP occasions. Often happens when it's time to read the menu.
Amazing terminologies that you might want to know ~
A La Carte - The list price of food menu recorded separately and cooked to order. Often if the hotel food prices in this category are quite expensive especially when eating at a five star hotel.
Au four - Bake food in the oven.
Au beurre - with butter
American Service - Meals are already filled in the plate from the kitchen and served directly to the customer from the left, but drinks are served from the right customers. So when we receive a service from waiter / waitress in the hotel do not be scolded by the food server to flash right then left.
Appertizer - Appetite opener ....
Bouquet Garni - Parsley, thyme, bay leaf tied together leeks and celery.
Bouchees - Small shells of pastry puffs.
Bain-Marie - Food warmer with hot water underneath.
Brunoise - Cut into small cubes.
Barquette - Container ship-shaped pastries.
Buffet - A rich variety of food on display at our dining table that allows customers to make their own choice.
Banquet - Dinner for the official celebration such as weddings, banquets repackaging, seminars and more.
Casserol - Heat-resistant food containers are covered.
Concassee - the blanched tomatoes, remove the skin and seeds and shredded flesh.
Consomme - a clear soup base
Crepes - a pancake
Croutons - cut into small cubes / pieces of jewelry shaped bread fried / roasted and eaten as a companion (accompaniment) to the condensed soups or as a garnish to a dish with sauce.
Canape - a small bread with stuff on it like this sandwich is served before the main course or as a cocktail party.
Demi-glace - Syllabus espagnole (brown sauce) and brown stock and boil equal to half measures.
Duchess potatoes - Mashed potatoes are formed using an icing bag.
Espagnole - brown sauce base.
Fricassee - type of meat or chicken stew cooked in white.
Flambe - incites a kind of food with wine.
Fondue - melted cheese.
Fillet - Pieces of meat meat / fish meat is pulled off the bone.
French knife - knife often used for cutting and chipping during vegetable and fruit.
Hors d'oeuvre - and savoury cold food served to stimulate / appetite before the main meal is served.
Julienne - cut lengthwise stripes and subtle.
Jus-lie - thickened gravy.
Lasagne - Pasta shaped pieces / ribbons
Meringe - Mix the egg whites and sugar are beaten until stiff and glossy and baked in the oven to brown jiffy.
Macedoine - gross Shred vegetables like onion, carrot and celery.
Mis - en- place - Advance preparation before cooking / serving.
Mozzarella - semi-soft cheese used in pizza and other dishes that originate from Italy.
Paysanne - Deduction of equal size, in the form of a thin triangular, circular and square.
Petit fours - Pastry, biscuits, sweets and others in the form of small ones.
Patisserie - French Pastry or Pastry shop.
Ragout - Stew meat savoury.
Roux - flour thickeners and fat cooked.
Saute - Cooking / brown food quickly in a little fat and turned regularly.
Souffle - light mixing eggs and baked / steamed or frozen jelly, whether sweet or savoury, hot or cold.
Sherbet - Water fruit made like ice water.
Savarin - Desert of yeast dough round with a hole in the middle of the body cream or fruit.
Side-dish - Side dish of pickles example.
Table d'hote - complete with a limited selection of menu and price fixed for a.
Trifle - Desert of layers of sliced sponge cake, custard sauce, cream, jelly comes from England.
Vol-au-vent - Container / large cone of pastry puffs.
Veloute - white sauce of fish stock or chicken.
Vinaigrette - Mix oil, vinegar, seasoning herbs for a salad.
Zest - the thin skin of citrus fruit that does not include the white part between the skin and the flesh.
Well, I hope we get the knowledge of the excerpt above.
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