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
Braised - Browned in a small amount of fat.
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 - Is the tough outer layer of a cereal grain and the part highest in fibre.
Synonyms - Breading
Brioche (bree-ohsh) - Is a rich yeast bread containing large amounts of eggs and butter.
Broth - Is a flavourful liquid obtained from the long simmering of meats and/ or vegetables.
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Buffet service - Assortments of foods attractively arranged for serlf-service by the guest.
Buffing: To smooth the floor with a low speed floor polishing.
Burnishing: Polishing the floor with a high speed floor machine to achieve an extremely high gloss.
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Synonyms - Icing
A guest room adjacent to the pool area, with or without sleeping facilities.