Hotel Glossary Terms
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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|
|Back to back|
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.
Baked - Cooked by dry heat in an oven.
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.