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.

Breaded / Breading - Coating a food item with bread or crumbs. Such food items are then usually fried, baked or broiled.

Brigade - A system of staffing a kitchen so that each worker is assigned a set of specific tasks, such tasks are often related by cooking method, equipment or the types of foods being produced.

Brioche (bree-ohsh) - Is a rich yeast bread containing large amounts of eggs and butter.

Broil / Broiling - The cooking of a food item with radiant heat.

Broth -  Is a flavourful liquid obtained from the long simmering of meats and/ or vegetables.

Brown Stew - A kind of stew in which the meat is first browned in hot fat.

Brown stock - Is a richly coloured stock made of chicken, veal, beef or game bones along with vegetables. All of these items are caramelized before they are simmered in water with seasonings.

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.

Butter Cream Icing - A combination of powdered sugar and /or sugar syrup with butter and/or shortening and possibly other ingredients to form an icing. 

A guest room adjacent to the pool area, with or without sleeping facilities.