A to Z - Glossary Of Hotel Management Technical Terms | Hotel Dictionary | Hotel Jargons | Hotel Lingo | Key Hotel Terms | Front Office Key Terms | F&B Service Key Terms | Kitchen and Food Production Key Terms | Housekeeping Key Terms | All Hotel Department Key Terms and Jargons
Term | Main definition |
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Bouquet Garni | Bouquet Garni - Fresh herbs of various types, tied together and used as a flavouring agent. Used for flavouring stocks, sauces, soups and stews |
Bouquetiere | Bouquetiere (boo-kuh-ty-ehr) - The French term meaning to serve with a bouquet of vegetables. |
Boutique hotels | These are very small and expensive hotels and mainly cater to the elite class. They are different from the hotels in that each room has a distinct personality. Though the hotel is small still it has more number of restaurants. Each restaurant is decorated keeping in view a theme and food served, the uniform of the staff, the menu, even the way of welcoming the guest |
Braised | Braised - Browned in a small amount of fat. |
Braising | Braising - A combination cooking method in which foods are first browned in hot fat, then covered and slowly cooked in a small amount of liquid over low heat. Also, Braising is also referred to cooking method 1) The food item is browned and then cooked covered in a small amount of liquid. 2) The cooking of unbrowned vegetables slowly in a small amount of liquid. |
Bran | Bran - Is the tough outer layer of a cereal grain and the part highest in fibre. |
Brandade | Puree of cooked salt cod, usually served as Lenten dish. |
Breaded | Breaded / Breading - Coating a food item with bread or crumbs. Such food items are then usually fried, baked or broiled. |
Brie | Large flat round soft cheese from France, one of the most popular cheeses. |
Brigade | |
Brioche | Light yeast cake made in a large or small mould, the small ones being served as part of a continental breakfast. |
Brioche | Brioche (bree-ohsh) - Is a rich yeast bread containing large amounts of eggs and butter. |
Broil |
Synonyms -
Broiling |
Broth | Broth - Is a flavourful liquid obtained from the long simmering of meats and/ or vegetables. |
Brown Stew | Brown Stew - A kind of stew in which the meat is first browned in hot fat. |