Complete List of All Hotel Management Glossaries | Definitions | Jargons | 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 A to Z Key Terms and Jargons
Bivalves - Molluscs such as clams, oysters and mussels that have two bilateral shells attached at a central hinge.
Blanc - French term for white. Example, Beurre Blanc (burr-blanhk) which is French for "white butter".
Synonyms - Blanching
Blanch / Blanching - To cook a food item partially and very briefly in boiling liquid or hot oil. Usually, this is a technique for the pre-preparation of a food item for finishing later.
Bloom - A measure of the strength of gelatin, Additionally refers to a whitish layer that forms on chocolate due to the separation of the cocoa butter.
Synonyms - Boiled
Boiling - A moist heat cooking method that uses convection to transfer heat from a hot (approximately 212°F/ 100 C) liquid to the food submerged in it. The turbulent waters and higher temperatures cook foods more quickly than do poaching or simmering.
Synonyms - Reserve, Reservation
To sell or reserve rooms ahead of time.
Bouchées (Boo-shay) - A kind of small puff pastry shells that can be filled and served as bite-size hors-d'oeuvre or petit fours.
|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 (boo-kuh-ty-ehr) - The French term meaning to serve with a bouquet of vegetables.