Hotel Glossary Terms

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

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.

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.

A guest who checks in to the hotel with very less or no luggage. Scanty baggage means no baggage or a piece of light baggage consisting of briefcase or airbag.

Schedule maintenance: Activities related to the general upkeep of the property that are initiated through a formal work-order.

Score - To cut narrow gashes in a crossbar or straight patterns across the outer surface of a food item. Example scoring the turkey before roasting.