Beurre noisette (burr-nwah-zeht) – The French term for ‘brown butter’; whole butter heated until it turns light brown; giving off ...

Beurre rouge (burr-rooge) – French for ‘red butter’; an emulsified butter sauce made from shallots; red wine and butter.

Bill-to-account is an extension of credit to a guest by an individual hotel; which requires the guest or the guests ...

The person who is responsible for charging to hotel guests all vouchers representing food; beverages; room service; and merchandise purchases.

Bind – To cause two or more items to cohere; unite or hold together. An example is to bind a ...

Bioaccumulation is a�process in which chemicals are retained in fatty body tissue and increased in concentration over time.

Bisque (bisk) – Is a soup made from shellfish; the classic version of bisk is thickened with rice.

Round flat shape of minced raw beef or chicken; usually mixed with cream or butter and fried.

Bitters – Liquors flavoured with herbs; barks; roots etc. usually used as a cocktail flavouring agent.

Bivalves – Molluscs such as clams; oysters and mussels that have two bilateral shells attached at a central hinge.