Hotel Glossary Terms

Light yeast-cake soaked in rum syrup, brushed with apricot jam and decorated with cream.

One who is hired to care for a baby in the absence of parents.

Back of the house: The functional areas of the hotel in which employees have little or no guest contact, such as the engineering and maintenance department, laundry room and so on.

Back to back: Describes a heavy rate of checkouts and check-ins on the same day, so that as soon as the room is made up, a new guest checks into it.

Single-celled micro-organisms, some of which can cause diseases, including foodborne diseases.

Small-length French loaf with an open texture and thick golden brown crust.

Bain-marie - Hot water bath used to gently cook food or keep cooked food hot. An example is a container for holding food in a water bath.

Bake / Baking -  To cook food by surrounding it with hot dry air. similar to roasting, the term baking is usually applied to bread, pastries, vegetables and fish.

Baked - Cooked by dry heat in an oven.

Baking Powder- A mixture of sodium bicarbonate and one or more acids, generally the cream of tartar and/ or sodium aluminium sulfate, used to leaven baked goods; it releases carbon dioxide gas if moisture is present in a formula. 

Baking Soda - Sodium bicarbonate, an alkaline compound that releases carbon dioxide gas when combined with an acid and moisture; used to leaven baked goods.

Boned and stuffed chicken leg cooked by braising and served with, e,g, vegetables or rice garnish; orany boned and stuffed joint.

Formal meal for a number of persons, all seated and served with the same meal at the same time.

French town famous for its quality jam and other preserves which bear the name on the label.

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.