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
Term | Main definition |
---|---|
Blanch | 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. |
Blancmange | |
Blanquette | |
Blanquette | Blanquette (blahn-keht) - A white stew made of a white sauce and meat or poultry that is simmered without first browning. |
Blend | |
Blinis | east pancake, 10 cm diameter x 1.5cm thick, made with buckwheat flour for serving hot with caviar, instead of toast. |
Block | An agreed-upon number of rooms set aside for members of a group planning to stay in a hotel. |
Bloom | 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. |
Boil | Boil - To cook the food item in a boiling liquid. Very few items are boiled due to the fact that which this process the food might dry. |
Boiling | 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. |
Book | To sell or reserve rooms ahead of time. |
Bortsch | Broth-type soup flavoured with beetroot and duck, a speciality of Poland and Russia; served with sour cream. |
Bouchées | 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. |
Bouillabaisse | Fish stew combined with soup; a broth-type mixture of several kinds of fish with saffron, vegetables and garlic. |
Bouillon | Clear but not clarified stock, usually served as a soup but can also be made into a sauce. |