Foreign Terms

Subtitle
French Terms
• A la = in fashion of
• A la king = food served in white cream sauce containing mushroom, green and
red pepper.
• A la mode = usually refers to ice cream on top of a pie.

= may also means other dishes served in special way, beef a la mode
which calls for a scoop of mashed potatoes
Amandine = with almond
Aspic = with jellied base
Bearnaise Sauce = sauce made of eggs, butter and garlic often served with steak.
Bechamel Sauce= a thick white sauce.
French Term
• Bisque = a soup made from shell fish
• Bombe = fancy dessert made up of ice whipped cream and nuts.
• Brochette = meat boiled and served on skewer to hold in place while cooking. Meat
maybe combine with sections of fresh tomatoes, mushroom, onion and green
pepper.
• Café = coffee
• Chantilly = served with whipped cream.
• Chateu Briand = thick tenderloin steak
• Cote= means chop
• Demitase = small cup of coffee
• Emince= mince/ chopped fine
French Terms
• Flambe = any meat dish or dessert served within flame from lighted spirit
poured over it.
• Fondue de fromage= a melted cheese dish
• Pate= a paste made of meat or liver. Used for canape
• Iyonaise = sauteed with onions.
Italian Terms
• Biscotto= frozen dessert made of tortoni macaroons.
• Expreso= strong black coffee
• Galantine= a meat aspic
• Gelato = any ice cream dessert
• Marinara = spicy meatless tomato sauce
• Minestrone = soup with vegetables spaghetti and cheese
• Parmigiana = with parmesan cheese
• Pollo a la cacciatore = chicken cooked with onions tomatoes or herbs.
• Prosciutto= smoked ham thinly sliced
• Risutto=rice dish
Itallian Terms
• Scallopin= means a thin sliced of meat
• Spumini = a rich ice cream with fruit and nuts.
• Zabaglione = is a simple itallian dessert made of egg yolks, sugar with marsala
wine.
• Tetrazzini= dish made with diced poultry or seafood and mushroom in a butter,
cream, milk or cheese sauce flavored with sherry or white wine and combine
usually with fine spaghetti.
• Zuchini = Green summer squash.
Spanish Term
• Arroz= means rice.
• Flan = an egg custard with caramel sauce.
• Gazpacho= a cold gelatin gelatin vegetables soup
• Paella = rice dish made with chicken seafood, meat, pea, pimiento and spices.
• Tortilla Espanola = Spanish omelette made with eggs and potato optionally
including onion.
Definition of Terms
English = food service carry platter. Informal
French Service= formal type of service.
Dry storage= safe keeping of food non- perishable
Condiments= highly flavored bottle sauce
Beverage ware= all implements in beverage
Chef de rang= professional chef
Commis de rang= trainee chef
Check= bill of the guest
Halloware= metal tableware such as sugar bowls.
Cover= smallest unit in the table setting.
• American service= informal type of table service
• Buffet service= guest move around n the table around in a table within varieties of
food.
• Menu= the listing of all food offered by the restaurant and their prices or a written
plan for a given period of time.
• Menu planning= thinking ahead of the dishes to be included in a meal.
• Meal pattern = formal or sequence of serving or eating the meal.
• Meal census= total number of meals or menus to be served in a given period of time.
• Overhang= the portion of the table cloth that drops from the edge of the table. It
should be 30-38 cm long.
• Order= list of food of the guest.
• Purchasing= the activity involves the procurement of food and non- food material according to
establishment specifications and based on price quotations.
• Rare done the interior s raw but not bloody.
• Russian service= a formal set simple method of service where food is arranged on platters by
the chef in the kitchen and brought to the dining room services and served from guest left side.
Called as ‘French service or silver . Also called platter service.
• Sef service- a type of meal service where guest or costumer select their own food from a point
where food offerings are arrange.
• Self –oriented service= type of food service w/c exist primarily to render service to client and
where profit is secondary incidental include institutional food service. (cafeteria in school/
hospitals/welfare institution.
• Static/jet menu- menu use daily without changes in contrast to the one that varies from day to
day.
• Store keeper- person assigned to take care of stocks kept onhand. Responsible for incoming and
outgoing goods for adequate and constant supply availability
• Table appointment- all implement used in dining, like linen, dinnerware,
flatware, beverage ware and halloware.
• Table d’hote menu- set of dishes sold in a single price. Called ‘prix fix’(fixed
menu)either selective nor non-selective type.
• Table service- a type of service commonly used in residence , hotels and
restaurant. Dining area are arranged for formality, staff attend to dinner need,
follow specific styles of service.
Organizing Meal Pattern

Planning

Evaluating Selecting
the meal Recipes

Serving the
Marketing
Meal

Starting to
Scheduling
cook
Qualities of Food
A. Beverages
1. Good cacao and chocolate have;

Rich chocolate flavor

Light to darker brown color

Consistency of light cream no sediment

Uniform well blended

2. Good cup of coffee have;

No ground or suspended particles

Clean sparkling brown color

Full rich of flavor

Fresh, mellow stimulating flavor

An appealing aroma

A very hot temperature

Click icon to add pictur
e

3.A good cup of tea

• A full rich flavor

• Cloudness amber to green color depending on blend

• An inviting aroma

• No sediment in the cup a piping hot temperature

4. Salad

1. A good salad have those;

Thoroughly chilled

Drained ingredients

An appetizing and attractive appearance

A suitable dressing that contributes flavor

Click icon to add pictur
e

2. A good salad dressing have;

A characteristic thickness of its type
A smooth consistency , well blended seasoning
An accented flavor
A pleasant color
C. Soup
1.A good soup has these;
A pleasing colour
A satisfying flavour
A appetizing aroma
A consistency in keeping with its type
Non- free fat floating on top
Click icon to add pictur
e

Add a Slide Title - 1

D. Rice
A good rice has a perfect dry grains, distinct and separate
A full flavored taste
A fully snow white appearance
A volume of 3-4 times the uncooked amount
E. Vegetables
Well cooked vegetables have tender firm texture
An unchanged colour
Retain nutritive value
Retained natural flavors
Click icon to add pictur
e

F. Alimentary Paste Product (noodles/macaroni)

Cooked size double the original size
Retained shape, chewy quality
Well seasoned flavor
G. Poultry
1.Good broiled chicken has a tender, slightly moist texture
A delicate flavour
A convenient serving size
2. Good fricassee chicken has;
Well browned pieces
A delicious flavor
A tender meat and appetizing menu
Click icon to add pictur
e

H. Fish
1.A good baked fish has;
A golden browned exterior
A juicy tender and firm texture
A full rich natural flavor and an appetizing aroma
2. A good fried fish has;
A golden brown colour on both sides
A crisp outer crust
A moist, tender flaky interior
A well seasoned flavour
Click icon to add pictur
e

I. Shrimp
1. A well cooked shrimp has;
A coral colour
A well cleaned body
A perfectly retained shape
A delicate aroma
J. Cake
a quite a large volume
Fine textured cells
Feathery light most grain
A delicate flavour and a symmetrical straw-brown exterior
Click icon to add pictur
e

K. Fruits
A good fruits has;
A smooth texture
a delicious fruit flavor
A taunt and refreshing body
An attractive colour.
MEAL- food
eaten or served
an one time
food like
breakfast, lunch
and dinner
Caption
Click icon to add pictur
e

Meal Pattern
• Refer to a usual time and frequency of meals and the typically food
eaten in particular.
COARSE- portion of food meal served at one time.
Click icon to add pictur
e

Kinds of Meals
1. BREAKFAST
meal served in the morning
First meal during the day.
Means break the fast of several hours.
It’s important in order to give your body energy to start the day.
Lack of it result headache or lack of energy.
COFFEE- to open the eyelids
FRIUTS- to spark the appetite
EGG and BREAD- to fill empty stomach.
Click icon to add pictur
e

Kinds of Meals
2. BRUNCH
combined breakfast and lunch.
Served between 10 am to 1 pm.
served morning until mid afternoon on weekends.
3. LUNCH
meals often served at midday.
casual affairs may begin with the service of drinks at 11:30
am and noon last about 1 and ½ hour.
Meal is served at 1 pm
formal ones last 2 hours.
Click icon to add pictur
e

Kinds of Meals
4. SUPPER
A light meal served late in the afternoon.
Menu is simple and food is presented and served.
5. DINNER
A heavy meal served at midday or evening.
More elaborate, festive and elegant.
formal dinner start early as 8 pm or late as 9:30 pm, meal served 30
minutes after
Semi formal dinner is more elegant way of eve entertaining.
Informal dinner is freewheeling get together noted for its relaxed
atmosphere.
Click icon to add pictur
e

Other Types of Meal

1. Merienda (snack)
Snack in the Philippines called “merienda”
Maybe simple beverage and slice of bread or cakes.
Include heavier choices of noodles and pasta.
Generally informal. Food offered n a tray or buffet style
Sometimes called”recess”
Addition to breakfast but not place of breakfast
Click icon to add pictur
e

Other Types of Meal

2. Brunch
Usually takes place on weekends.
Saturday brunches 10 am-2 pm
Sunday brunches 10:30 am-3 pm or even later
3. COFFEE
Structured morning affair
Begins at 10 am and end by noon.
Click icon to add pictur
e

Other Types of Meal

4. TEA
chance to pause during busy day.
To enjoy the relaxed atmosphere and soothing comfort of hot cup of
coffee.
Most begin at about 4 pm “high teas”.
Held on weekends particularly Sunday afternoon begin at 5 pm.
Click icon to add picture Click icon to add picture Click icon to add picture

Add a Slide Title - 3

Add a Slide Title - 5
Add a Slide Title - 6
Blank slide
Add a Slide
Title - 7
Click icon to add picture

Add a Slide
Title - 8