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| Question | Answer |
| Danger Zone | the temperatures between 5'c and 63'c, where bacteria multiply most rapidly |
| entree | a main course |
| a la carte menu | a menu where all the food items are priced separately |
| al dente | cooked , but still firm when bitten |
| au gratin | sprinkled with breadcrumbs and/or grated cheese and then browned |
| bain-marie | a large pan half filled with hot water. other pans are put in or above the water to keep warm or cook very gently. |
| biodegradable | something that will break down naturally in the ground |
| bouquet garni | a bunch of mixed herbs |
| brulee | a ''burnt'' or caramelised sugar toppig for a desert |
| coeliac disease | a person with this disease has a gluten intolerance |
| contract caterers | caterers that provide food and drink at events or places where none is provided |
| coulis | a fruit or vegetable puree used as a sauce |
| en croute | where somethings wrapped in pastry |
| enviromentally friendly | causing little harm as possible to the enviroment |
| flambe | covered in alcohol and set on fire |
| garnish | an edible decoration served as part of the dish. |
| gluten | a protien found in grains such as wheat and rye |
| HACCP | a system for analysing the hazards that could occur at each step in food production, and ways to reduce or remove the risks associated with those hazards. |
| high-risk food | foods that are more likely to give you food poisoning, such as meat or eggs |
| julienne | small, thin strips of vegetables |
| lactose | a sugar found in milk and milk products |
| marinade | a spiced liquid that meat or fish is soaked in before cooking to add flavour and make it tender |
| mise en place | preparing your ingredients and equipment before staring to cook |
| pathogenic bacteria | Harmful bacteria that cause food poisoning |
| puree | a smooth mixture made by blending food or passing it through a sieve. |
| roux | a fat (usually butter) and flour mix used to thicken sauces. |
| saute | fry by tossing in a small amount of hot fat. |
| table d'hote menu | a set menu with a fixed price abd limited choice of dishes |
| manager | the manager is in charge of the whole company and is responsible on whether it makes profit or not |
| assistant manager | larger companies may aslo employ an assistant manager to do their job and they will take over from the manager if they're away |
| head chef | the head chef is the manager of the kitchen |
| sous (or second) chef | the sous chef is the assistant to the head chef |
| sauce chef | the sauce chef prepares sauces , hot hors d'oeuvres and stews |
| larder chef | the larder chef prepares cold foods, such as salads and buffet food |
| pastry chef | the pastry chef makes pastries, desserts and bread |
| vegetable chef | the vegetable chef prepares soups and dishes with vegetables or eggs. |
| assistant (commis) chef | assistant chefs are usually training to become a chef |
| types of communitcation | verbal written telephone fax ICT |
| record keeping | the recording and storage of data is known as data logging. There are lots of ways of taking and keeping Data. |
| stock control sheets | list of stock organised by item. it tells you how much of each item you have in stock and when its next being delivered |
| invoices | like a receipt - shows what was bought and how much its cost. |
| accident books | details of any accidents are kept in an accident book |
| food and drink orders | slips of paper to record orders - usually one per table |
| staff roles | a timetable that shows the shifts of each staff member |
| restaurant booking | a diary with time slots for each booking |
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