Baste - To pour dripping or other fat over a food before or during cooking in order to prevent drying or to glaze the item. Basting shouldn't be done with stock for meats because this will then wash away the fats which protect it from drying.

Batter - Semiliquid mixture or flour and other starchy ingredients and liquids, which has a pouring consistency. Example semi-liquid mixture containing flour or other starch used to make cakes and bread or to coat foods for deep-frying.

The principal compartment, generally of a suite, that is the space equivalent of a standard guestroom. A suite may have a single-bay or multiple-bay living room

Béarnaise (bare-nayz) - A sauce made of butter and egg yolks and flavoured with a reduction of vinegar, shallots, tarragon and peppercorns.

Beat / Beating is a method to move a whip or spoon rapidly back and forth to blend products together to achieve a smooth texture.

Béchamel (bay-shah-mell) - A leading sauce which is made by thickening milk with a white roux and adding seasonings.

Bell attendants - Persons who provide baggage services between service between the lobby area and the guest room.

The Bellboy would act like Porters. He would wait until guests finished their accommodating registration at the front counter. Then the Bellboy would take guests to their rooms, lifting their luggage and belongings as well.

Beurre manié (burr-man-yay) - The method of combining equal amounts by weight of flour and soft, whole.

Beurre noir (burr-nwar) - The French term for 'black butter', whole butter cooked until dark brown (not black) sometimes flavoured with vinegar or lemon juice.

Beurre noisette (burr-nwah-zeht) - The French term for 'brown butter', whole butter heated until it turns light brown, giving off a nutty aroma.

Beurre rouge (burr-rooge) - French for 'red butter', an emulsified butter sauce made from shallots, red wine and butter.

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 croquette mixture.

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