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Food and Beverage Terminology

This document defines various food and beverage terminology used in the culinary industry. It provides definitions for types of alcoholic beverages like ale, champagne, liqueur, and tequila. It also defines various cooking techniques such as flambé, fermentation, and stewing. Additionally, it lists different types of sauces including béchamel, veloute, and raita. Finally, it covers culinary terms like appetizer, course, entrée, menu, and mis en place.

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Arunkumar KP
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4K views3 pages

Food and Beverage Terminology

This document defines various food and beverage terminology used in the culinary industry. It provides definitions for types of alcoholic beverages like ale, champagne, liqueur, and tequila. It also defines various cooking techniques such as flambé, fermentation, and stewing. Additionally, it lists different types of sauces including béchamel, veloute, and raita. Finally, it covers culinary terms like appetizer, course, entrée, menu, and mis en place.

Uploaded by

Arunkumar KP
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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Food and beverage Terminology


A la carte:

Ordered as separately priced items from the menu

Ale:

A type of bear. very bitter in taste than lager

Appetizer:

A drink or a tidbit served before a meal to enhance appetite,ie


cocktail, Canaps, sherry wine

Bar spoon:

shallow long handled spoon for mixing drinks (5ml)

Bchamel

A rich white sauce.

Brut:

Dry champagne, lacks sweetness.

Caramel

Burnt sugar, used to colour and flavour.

Champange:

A sparkling wine from France.

Cruet set

sprinkler pots for salt and pepper.

Crumbing:

wiping off food crumbs from table.

Cocktail:

A mixed drink.

Course

Food items eaten at a particular sequence during a complete meal.

Croissant

Crescent shaped bread roll.

Croutones

Fried bread used as garnish

Dry

No sugar taste.

Etiquette

Rules of personal behavior in polite society.

Entre

A meat dish served with sauce.

Fermentations

A process sugar converts to alcohol by yeast (grape sugar to wine)

Flamb

Flamed with alcohol, sprit.

Fritters

Batter fried food.

Fromage

French term for cheese.

Granish

ingredients, used to decorate a dish/food.

Happy hour

limited period of a day during which drink are prices are reduced

Inventory

amount of stock at a given time

Liqueur

sweetened or flavored spirit

Liquor

a distilled spirit drink

Lassi

beatened curd/yogurt usually sweetened or with salt

Menu

list of fare

Mis en-place

put in place preparation for service or cooking

Muffin

a spongy cake, cup sized, served with butter

Poulet

Chicken

Potage

A nourishing broth or soup

Poisson

Fish

Pub

British term for a public house where people gathers to drink

Pulao

a rice dish, rice is fried in fat and cooked in stock or water

Puree

fine pasted vegetable or fruit

Pourer

device that fits on to the neck of a liquor bottle to control and


Measure the flow of liquid

Raita

vegetable mixed with seasoned yogurt

Sake

Japanese rice wine

Sherry

fortified sweet wine

Sommeller

wine waiter

Stew

to cook by simmering in a little liquid

Still wine

wine that lacks carbonation

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Sparkling wine

wines that contain carbonates

Table dhote

a set meal at a fixed price (menu of the host)

Toast

heating nuts, seeds, coconut or bread in the oven until slightly


Brownd. It glves enhanced flavor

Tequila

Mexican liquor distilled from fermented sap of mescal plant

Tla Maria

a coffee flavored liqueur from Jamaica

Veloute

a rich, creamy, smooths sauce

Vindaloo

a sharp and hot curry made of port, prawn, chicken or mutton


originated in goa

Vineyard

a place where grape vines are grown for making wine

VS

Very superior

VSOP

very superior old pale

Yeast

a micro organism used for fermentation

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