Hotel Glossary Terms

Sachet Bag- Herbs and spices tied in a cheesecloth/muslin bag, used for the flavouring of stocks, sauces and soups.

Safety is a condition in which persons are safe from injury, hurt, or loss while present in the workplace.

Safety stock is the number of purchase units that must always be on hand for smooth operation in the event of emergencies, spoilage, unexpected delays in de-livery, or other situations.

Game stew, usually made with cooked game birds in a rich sauce.

A mixture of sweet or savoury items cut into small dice and bound with a sauce, for use as a filling.

Side dishes served as accompaniments with curried meat.

These lodging properties are mostly found at popular pilgrimage places. They are generally constructed by welfare trusts, social organisation, or even the state, and provide basic security and sleeping facilities for a nominal fee.

Satin weave are the type of weave in which warp threads interlace with filling threads to produce a smooth faced fabric.

Sauce - A Flavourful liquid, usually thickened which is used to enhance the flavour and give moisture to food.

Sauerkraut (sau-erkraut) - It's a 'sour cabbage' dish which is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavour, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves.

Sauté - To brown a food item quickly in a very little fat or oil.

Sauteed - Browned in a small amount of oil or fat.

 

Light yeast-cake, baked in a ring-mould then soaked in rum syrup and served as a sweet.

Scald - To bring a liquid to a temperature just below the boiling point.

Scaling - The weighing of ingredients or prepared food mixtures for use, such as the scaling of cake batter. Scaling of all items is more frequently done at the bakery.