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
Barbecue / Grilled - To cook food on a grill or spit over hot coals or burning of hardwood/hardwood charcoals or in an enclosed pit. A tangy tomato or vinegar based sauce used for grilled foods, and depending upon the type of barbecue the item may be seasoned or marinated before cooking.
Bard / Barding - To cover a piece of meat with salt pork or slices or bacon prior to cooking. Example tying thin slices of fat, such as bacon or pork fetlock, over meats or poultry that have little to no natural fat covering in order to protect and moisten them during roasting. This method then adds additional moisture and flavour to the cooked food.
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.
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