APPENDIX A: GLOSSARY

Restaurant Terms

Abendessen Gennan word for the evening meal or dinner Abernethy a plain, slighdy sweet biscuit with caraway flavour, biscuit usually served with cheese Accompaniments as distinct from a garnish; these are adjuncts such as horseradish or redcurrant jelly to be served with a dish Aceto dolce pickled pieces of vegetable and fruit flavoured with honey and mustard, served as part of an hors­ d'oeuvre selection Acqua minerale Italian tenn for mineral water, including natural spa waters, and carbonated ones such as tonic water at dente Italian tenn used in connection with pasta to indicate that it is cooked to the correct degree and is not soft and mushy AI fresco indicates an infonnal meal partaken in the open part of a restaurant After-dinner mint-flavoured fondant sweets, often chocolate­ mints coated, to be served with coffee in place of petits fours Almuerzo name for the luncheon meal in Spain AnimeUes menu name given to lambs' testicles, which are usually served braised Antipasto the Italian word for hors-d'oeuvre; it means the course eaten before the actual meal Argentier the head plateroom-man responsible for the supply of clean silverware to the kitchen and restaurant Assiette, anglaise general name given to a plate of several different kinds of cold meat cut into ~lices, for a main course

397 Glossary of Restaurant Terms and Terms for the Seroice of Wine Bath Oliver thin round biscuit usually served with cheese; named after the inventor, a Dr Oliver who lived at Bath Battels the bill for food and lodgings for undergraduates living in a college or university Bill of fare English translation of the French word 'menu' meaning a written list of the dishes available for consumption at mealtimes Biscotte a rusk as served to infants, or a toasted, sugared slice of brioche as served for afternoon tea Bistro a small restaurant that offers simple dishes with informal service Brioche enriched yeast dough made in the form of a small cottage loaf, served mainly as a breakfast roll Burnishing electrically operated machine for polishing all kinds machine of silverware; works by thousands of ballbearings rubbing against the silver Buttery originally the servery for beer and bread in a college, now an informal type of restaurant, possibly with bar seating Caddy a container for keeping dry tea in perfect condition Cafe complet pot each of coffee and of milk with a roll or croissant, butter and preserve Cafeteria a self-service restaurant Caffeine alkaloid substance present in coffee and tea that acts as a stimulant on the nervous system Cameriere Italian name for a waiter; a cameriera is a waitress Camomile a herb used to make tea, drunk either alone or with lemon; other herbal teas are balm, mint, valerian, and fennel, which are refreshing and free from caffeine Canapes dainty savoury titbits served before a meal as appetisers; the term is also applied to toasted savouries served at the end of a meal Canteen unostentatious type of restaurant as in a barracks or factory; or a box of cutlery or carving instruments Carpet-bag a pocket is cut in a thick steak, filled with raw oysters, steak sewn up and grilled Carte the menu or bill of fare which shows all the dishes that are on sale

398 Glossary of Restaurant Terms and Terms for the Service of Wine Carte du jour menu of the day or a menu composed for one specific meal Cavaillon type of melon Chafmgdish shallow-pan for doing flambe work, reheating foods, etc. on a spirit lamp in the dining-room Check-pad approved system of writing customers' orders so that they receive the right food and the correct bill Chef de rang a station waiter, the person in charge of a section of the dining-room with a given number of seats Chutney hot sweet pickle made with various kinds of fruit with spices and vinegar Ooche bell-shaped glass cover that fits a shallow dish for the light cooking of chicken, mushrooms, etc. usually in cream Ootted cream double cream scalded to 82°C; a speciality of the West country CoUation light meal, usually cold and served outside normal meal hours Commis assistant waiter who does the running between dining-room and kitchen; a commise is an assistant waitress Cona method of making coffee, usually in the dining-room, by a machine that works on the vacuum system Condiments seasonings, usually applies to castors of salt, pepper, mustard and vinegar placed on the dining-table Continental meal consisting of a beverage, rolls, butter and breakfast preserve Corbeille, basket usually a basket of fresh fruit served as a dessert Cos lettuce long-shaped lettuce with dark green leaves, called romaine in French Coupe silver or glass dish with a short stem, used mainly for cold sweets Couvert place-setting at table for one person, consisting of crockery, cudery, glassware and napery Cover one person dining in a restaurant and the food and equipment needed to serve him Cover charge service charge added to the cost of the meal for the roll and butter, condiments, equipment used, etc. Croissant light, flaky crescent-shape roll made of yeast dough,

399 Glossary ofRestaurant Tenns and Tenns for the Seroice of Wine prepared by the puff-pastry method Crudites crisp raw vegetables, e.g. cucumber, celery, pimento, radishes, served before the commencement of a meal Cruet small glass bottles on a stand for salt, pepper, oil and vinegar; also applies to individual containers for salt, pepper and mustard, placed on the table Crumpet soft round light yeast cake cooked on a hotplate in readiness for toasting and serving with butter at teatime Debarrasseur assistant waiter who clears the dirties from the dining room and does menial chores Dejeuner lunch, usually the midday meal Demi-chef assistant to a chef de rang who may take charge of part of a station Demi-tasse small cup used for serving after-dinner coffee; capacity is normally 6i cl Dessert term used for the sweet course of the menu, but more specifically, fresh fruit Doyley fancy linen or paper napkin for serving food on, named after the inventor in the seventeenth century Dumb waiter lift for sending food up from the kitchen; or a sideboard for keeping clean crockery and cutlery en pension inclusive terms for food and lodgings, often abbreviated to d.b.b. (dinner, bed and breakfast) Epergne ornamental table centrepiece of glass, silver, etc., used to display flowers, fruit, or titbits such as petits fours e.p.n.s. electro-plated nickel silver cutlery and holloware, made of metal coated with silver Fingerbowl small glass or silver bowl filled with lukewarm water with lemon, rose petals, etc, for rinsing the fingers whilst using them to eat with Flambe to set food alight by adding a spirit or liqueur and allowing it to catch fire; usually done in front of the customer Flare lamp lamp that bums on methylated spirit or gas cylinder, used for simple cooking in the dining-room Fondue melted Gruyere cheese served with pieces of crusty bread to dip into it

400 Glossary ofRestaurant Terms and Terms for the Service of Wine Frappe iced; a food that has been well-chilled and is served on crushed ice French toast a slice of bread dipped in beaten egg and shallow-fried, can be spiced or sweetened; in French it is 'pain perdu' Friandises dainty pieces; a name given to a dish of petits fours Frill fancy adornment made of paper in various shapes e.g. a cutlet frill, pie frill, or ham frill Friihstuck German for breakfast Gadroon silver dish with a raised ornate edge, suitable for buffet display purposes or as a coffee salver Gar~on French for a waiter, usually one working in a cafe where there is no hierarchy Gastronomy the art and science of good eating Gourmand person who is fond of eating and loves to eat lots of food Gourmet a person who understands a lot about cookery and can judge and appreciate fmely cooked dishes Grissini long thin dry batons made of bread dough for eating during a meal Guacamole dip made of puree of avocado, tomato and garlic Gueridon mobile table or trolley for cooking, heating and flaming dishes in front of the customer in the dining-room Harvey's sauce proprietary brand of sauce made of anchovies, dried mushrooms, spices and vinegar, used to flavour a gravy, sauce or stew High tea fairly substantial meal that combines tea and supper dishes, served in place of dinner for children and the elderly Hotplate heated servery counter and cupboard for keeping food hot and serving to customers or waiters; it may have a cold section Iceberg lettuce round lettuce that keeps crisp without refrigeration; it is expensive compared with the cabbage variety Instaheat brand name of a form of canned heat for use on sideboards or tables in the dining-room to keep food very hot Italian dressing oil, vinegar, seasonings and chopped garlic mixed together for dressing a salad

401 Glossary ofRestaurant Tenns and Tenns for the Seroice of Wine Jambon French for ham, either cooked or cold smoked such as Parma ham; a real ham is cut whole from the carcase and cured, whereas a gammon is cut from a side of bacon Ketchup bottled brand of sauce, usually tomato, made with sugar and vinegar to give a thick consistency Kilocalorie unit of measurement used in describing food values; it is the amount of heat needed to raise the temperature of I kg of water by 1°C, usually abbreviated to kcal orC Kilojoule the basic metric unit of energy is the joule but is so small that kilojoule is used instead; there are 4.2 kJ in I calorie Kiwi fruit previously known as the Chinese gooseberry, an egg-shape fruit with rough skin, green flesh and black seeds Kromesky cork-shaped pieces of cooked meat mixture, wrapped in bacon, dipped into batter and deep-fried; may also be written as 'cromesquis' Lamp item of equipment burning methylated spirit or gas from a cylinder, for reheating and flaming foods in the dining-room; usually made of e.p.n.s. Macadamia nut softish, small round nut originally from Australia but now grown in Hawaii and Malawi, for cocktail party use Miche com salad or lamb's lettuce, small, pale green leaves used in certain salads MC Master of Ceremonies, who is the person in control of the operation of a formal banquet or similar occasions Maitre d'Hotel a head waiter, in some restaurants there are several ranks of head waiter, the one in charge being called the restaurant manager Maple syrup sap obtained from the maple tree and usually served with waffles Marmalade preserve made by boiling oranges, sugar and water to a thick puree to setting-point; served mainly with toast for breakfast Marrons glaces candied chestnuts made by cooking them in sugar syrup until heavy and sweet; served as a petit four

402 Glossary ofRestaurant Terms and Tenns for the Service of Wine Mate tea made from a shrub grown in Paraguay, usually served without milk Matzos biscuit-like bread made without yeast for use by Jewish people, mainly during Passover Mazagrans savoury tartlets of minced fish or meat made with tops and bottoms of duchesse potato; served as a hot hors-d'oeuvre Melba toast very thin, dry slices of toast for eating during a meal; named for Dame Nelly Melba (1861-1931) the Australian prima donna Menu bill of fare listing the foods available for consumption and often the prices to be charged Metabolism a chemical process that takes place in the body whereby a complex nutrient is broken down to release heat and energy Methylated alcohol used in a lamp for cooking, heating and spirit flaming dishes in the dining-room. Minestra generic term applied to Italian broth-type soups, 'minestrone' being one of these Mignonette small variety of white peppercorn Mise en place advance preparation of food and equipment so as to enable a smooth service to proceed Moka general term used to denote coffee, originally named after the port of Mocha in Yemen from which it was exported; now applies to coffee grown in the Middle East Muffin thick variety of crumpet made of a very soft yeast dough; may be toasted, split and spread with butter Nutrients foods which contain carbohydrate, fat, protein, mineral salts and vitamins which contribute to good health, each having a particular effect on the body Nutrition study of the effects of nutrients in the body; a balanced diet should contain all these in the right proportions to provide good health Oil liquid substance expressed from various fruits, nuts, and seeds for food use; the kinds used for salad dressing include com, groundnut, olive, sesame seed, sunflower seed, walnut and rapeseed Olives available as green (unripe) and black (ripe) in several sizes, either whole or stuffed with pimento, almond,

403 Glossary ofRestaurant Terms and Terms for the Service of Wine etc., pickled in brine; used mainly as an appetiser Oyster cruet seasonings served with raw oysters, they include pepper mill and chilli pepper Pannequet the difference between a crepe and a pannequet is that this is the smaller and thinner; the same batter is used for both Pantry name given to a general storeroom; a buder's pantry is used to store silverware, opened wine, etc. Pastasciutta generic name given to all the different shapes and sizes ofItaiian pastas, including the stuffed ones such as ravioli Pepper available in many forms including black, green and white peppercorns, coarsely ground or powdered pepper, cayenne, paprika, and flavoured pepper Percolator utensil for making coffee in which boiling water rises up a tube and sprays down over the ground coffee Petits fours selection of very smaU sweet biscuits, cakes, chocolates, glazed fruits, marzipan, etc., served at the end ofa meal Piccalilli chopped vegetables made into a yellow pickle with mustard and other spices for serving with cold meat Pickles vegetables or fruit or a mixture of both, preserved in spiced vinegar or chopped and cooked with sugar and vinegar; served with cold meat Plank Steak grilled steak served on a wooden board with an elaborate garnish, the board being used as the plate Plat du jour dish of the day, prominendy featured on the menu as a speciality, mainly because of the availability of its main ingredient Plateman in catering terms, plate means silverware and the plateman cleans all the cudery and holloware; he may also do the crockery and glassware Polivit proprietary material for cleaning items of sterling silver, silver plate and stainless steel; the Polivit plate is placed in a sink and the silver placed so that it is aU in contract with the plate then the activator causes an electrolytic action to remove the stains Popadum dry, flat round piece of paste made oflentil flour for grilling or frying to be served as an accompaniment with curried dishes

404 Glossary ofRestaurant Tenns and Tenns for the Service of Wine Porcelain translucent type of earthenware used mainly for cooking purposes Press electro-plated item of equipment used in preparing caneton a la presse in front of the customer; used to squeeze the juices from the carcase for making the sauce Prix fIXe set-price menu similar to table d'hote menu that includes a given number of courses Protein the organic component of food that builds and repairs body tissue and then provides energy; found mainly in animal products such as meat, fish, cheese and eggs Pumpernickel dark-coloured rye bread usually sold cut into slices in packets Quark smooth, low-fat type of soft cheese without much taste Raclette curved instrument for forming butter curls for table use Rechaud hotplate used in the dining-room to keep food warm Releve the second meat course of an extensive meal that is larger and more elaborate than an entree; usually served garnished Remove the English word for releve Reveillon a midnight party, usually applied to a New Year's Eve celebration dinner Rissole a real rissole is made by folding cooked fish or meat mixture in a round of puff pastry and deep-frying it; often it is a deep-fried, breadcrumbed ball of meat Russian service method in which the waiter serves the food from a silver dish directly onto the customer's plate Russian tea usually served in a glass with a slice of lemon; for sweet tea it is drunk through a sugar knob held in the mouth Salver oblong or round silver tray used by waiters to carry dishes, food, glasses, or for serving coffee Sambals name given to the adjuncts served with a curry, e.g. coconut, banana, chutney; also a red sauce from Indonesia Samovar utensil used in Russia for making tea at table, the water being heated by an interior heat-tube or spirit

405 Glossary ofRestaurant Tenns and Tenns for the Service of Wine lamp Seafood inclusive word used to describe a mixture of fish and shellfish in a dish; in French it is called 'fruits de mer' Seasoned saIt ordinary salt flavoured with pepper, herbs and spices for culinary or table use Self-service dining-room where customers go to the service counter to select the food and drink they want Service charge percentage added to a customer's bill to cover staff costs; it is usually distributed to waiters proportionately according to their rank Serviette small size of table napkin, usually made of paper; a good-class establishment would use linen napkins of approx 30cm square Sommelier a wine waiter Station a section of a dining-room consisting of a certain number of tables and chairs with a station head waiter in charge and a number of chefs de rang Stillroom department of the kitchen which makes the hot beverages, toast, porridge, boiled eggs, etc., and usually looks after the cheese-board and fruit basket Supplement term used to request a second helping of a dish Tabasco very hot-tasting proprietary pepper sauce made from chillis, used sparingly to bring out the full flavour of certain foodstuffs Table d'hote set menu of a certain number of courses, possibly offering a number of alternatives for each course Timbale double container, usually of silver, for keeping the contents cold or hot by putting ice or boiling water in the outer container Tisane herbal tea drunk without milk, supposed to cure headaches; available as camomile, hibiscus, lemon grass, peppermint and verbena, etc. Toastmaster the person who announces the speakers at a formal dinner Trancheur member of the dining room staff who does the carving, either from the buffet or the carving trolley Tronc box for gratuities received by waiters, the total amount being shared out weekly according to rank

406 Glossary ofRestaurant Terms and Terms for the Service of Wine Vegetarian person who does not eat meat but accepts milk, eggs and butter; a vegan does not eat fish or meat or any of their derivatives Vinegar acid liquid much used in cooking and as a dressing for salads; Vitamins important health-giving components of foods, particularly fruit and vegetables, a lack ofwhich could lead to illness Voiture French name for a dining-room troDey; different kinds oftroDey are used, for hors-d'oeuvre, hot joints, cold sweets, cheese, liqueurs, salads, etc. Waiter's friend combination corkscrew, knife and bottle opener used mainly by a wine waiter Worcestershire proprietary brand of sauce made of \inegar, sauce anchovies, garlic, molasses and tamarind Zakouskis appetisers such as pickled fish, gherkins and anchovies, eaten before a meal; of Russian origin Zwieback hard and crisp German biscuits; or a food that has been toasted twice

Terms for the Service of Wine abboccato Italian for 'semi-sweet'; used especially for Orvieto wines ACIAOC AppeDation d'Origine Controlee: French legal designation guaranteeing a wine by geographical area, grape variety and production method acidity sharp, refreshing tang in a wine alcohol ethyl alcohol (CzHzOH), naturaDy formed by the action of yeast on grape sugars during fermentation ale originally, an old English drink brewed from malted barley, but without hops; now synonymous with beer - i.e. flavoured with hops

407 Glossary ofRestaurant Terms and Terms for the Service of Wine amontillado aged fino sherry, with a nutty flavour and aroma aperitif drink to stimulate the appetite before a meal - e.g. vermouth, Campari, a cocktail or sherry applejack American name for apple brandy, similar to Calvados Annagnac quality brandy from a defined area in SW France; darker and more pungent than Cognac assemblage French term for final cask-to-cask blending of fine wines in Champagne and Bordeaux Auslese German term for 'selected'; refers to QmP wines made from selected bunches of late-picked grapes; medium-sweet Barsac very sweet white dessert wine from the southern region of Bordeaux Beaune important wine town in Burgundy; gives its name to the Cote de Beaune region which produces fine reds and whites Bereich German term for a specific district within one of the major wine regions big describes a wine with a rounded flavour, high in both alcohol and tannin bin section of a cellar holding a particular drink, controlled by a Bin Card (see Figure A.l) showing stock and issues; usually numbered to coincide with the wine list bitters concentrated essence of barks, herbs and roots used for flavouring cocktails and other mixed drinks blanc de blancs white wine made from white grapes only blush wine rose wine that is sweetish and very fruity; originally from Zinfandel grapes, but now also from other varieties bodega Spanish word for wine cellar or winery body weight of a wine and depth ofits flavour in the mouth; wine can be full-bodied, medium-bodied or light!delicate Botrytis cinerea see noble rot carafe jug-like container, in glass or earthenware, for serving ordinary wine; usually of a fixed capacity carbonic wine-making method where grapes are fermented maceration whole in a closed vat under a layer of carbonic gas;

408 Glossary of Restaurant Terms and Terms for the Service of Wine

Bin No 73 Chianti Classico

Date Received In hand Issued I~ 1 30 12 2. 120 138 2q. :3 IlL! 6 ~ IO~ IS (a) 7 93 ~ R 60 113 6 9 107 12 1'2.. 9S Ir 7"7 2.0

Drink Bin No Mon Tue Wed Thur Fri Sat Total

(b)

L.,---- "-...... __ t.....--~

Fig. A.l

produces young, light, fruity red wine; traditional to Beaujolais but now used elsewhere cassis, creme de blackcurrant liqueur Cava in Spain and Portugal, official name for sparkling wine made by the traditional method

409 Glossary ofRestaurant Terms and Terms for the Service of Wine chambre French for 'at room temperature' - i.e. 15-18°C: the recommended temperature for serving red wine chaptalisation addition of sugar to grape must to assist fermentation when there is insufficient natural sugar present; normally legal only in cool-climate zones Channat another name for the ClIVe close method of making sparkling wine chateau French term for a wine-producing estate, especially in Bordeaux cider alcoholic drink made from apples claret English name for the red wines of Bordeaux classico Italian term for wines from a specified area - usually the original, central zone - of a DOC; often superior quality c10s French term for a vineyard area, particularly in Burgundy club soda small size bottle of soda water cocktail mixed alcoholic drink, such as Harvey Wallbanger Cognac quality brandy made in a defined area of S.W. France copita tulip-shaped glass with a short stem, used for sherry corkage charge made by hoteVrestaurant for allowing customers to bring in and drink their own wine corked, corky wine spoilt by a defective cork; has a musty smell and taste coteaux, cotes French for 'hillsides', used in many wine names; generally hillside vineyards produce better wine than ones sited on low, flat land coulure premature falling of vine flowers before pollination; caused by bad weather cradle wine basket holding a bottle of red wine for service cremant lighdy sparkling wine cru French term literally meaning 'growth'; used to designate a vineyard producing quality wine; also appears in classification systems,· especially in Bordeaux and Burgundy cruover device for dispensing wine by the glass without the rest becoming oxidised cup mixed drink such as Pimms, similar to a sling or punch

410 Glossary ofRestaurant Tmns and Tmns for the Service of Wine cuve close method of making sparkling wine in which the second fermentation takes place in closed vats - not in bottle (as in Champagne) cuvee implies a selection; contents of a vat or cuve; also a given quantity of a blended wine Dlio well-known wine region of Portugal producing both white and red wines decant carefully pour a bottled wine off its sediment into another container (decanter); vintage ports and aged red wines, especially Bordeaux, often need decanting demi-sec literally 'half-dry' but meaning quite sweet; used to describe Champagne and other sparkling wine DO Denominaci6n de Origen, Spanish equivalent of French AC DOC Denominazione di Origine Controllata, Italian equivalent of French AC DOCG Denominazione di Origine Controllata e Garantita; Italian quality category above DOC doux French for 'sweet' eau-de-vie French word for a colourless, strong brandy distilled from wine (either grape or other fruit) Eiswein very sweet white wine made from frozen grapes; Germany and Austria are the chief producers fermentation biochemical process whereby yeasts - natural or added - convert grape sugars into alcohol and carbon dioxide; normally stops when all sugar is converted or when alcohol level reaches 15% fme French term for a good quality brandy; often regional - e.g. aftne Bourgogne fining method of clarifying beer and wine by adding a coagulant - such as isinglass or egg white - to the surface; as the substance drops, it collects impurities fmo driest type of sherry, light, pale with a penetrating aroma; best served chilled flask straw-covered round bottle, not for keeping as it cannot be laid on its side; used for young wines like Chianti flinty describes a very dry white wine with a taut acidity flowery describes a wine that is aromatic, redolent of garden perfumes

411 Glossary ofRestaurant Terms and Terms for the Service of Wine flute elongated, elegant glass for champagne and sparkling wines fortified wine wine made extra strong by the addition of brandy - e.g. port, sherry, Marsala frizzante Italian for 'semi-sparkling' full-bodied describes a wine that is heavy with flavour and usually high in alcohol Gay-Lussac system of measuring alcoholic strength whereby alcohol content is given as a percentage of volume; now replaced by OIML scale which is virtually identical Gomme syrup high-gravity neutral sugar liquid used for sweetening cocktails and other mixed drinks Gluhwein German term for hot, spiced red wine; popular warming drink in winter grappa Italian version of marc gunflint describes a very dry, almost astringent wine Halbtrocken German for 'medium dry' hock English name for German wines from the Rhine area Hospices de charitable institution in Beaune, Burgundy, whose Beaune income derives from its many vineyards; the annual wine auction is world famous irnperiale very large bottle equal to eight ordinary ones; sometimes used in Bordeaux INAO Institut National des Appellations d'Origine ControIees, the French organisation that administers the AOC system isinglass type of gelatine obtained from fish; used as a fining agent to clarifY beer and wine Kabinett lightest and driest category of QmP German wines keg sealed metal vessel in which beer is kept under pressure Kriter well-known brand of sparkling white wine made in Burgundy lager light beer made by bottom fermentation at cool temperatures; usually served chilled Uebfraumilch popular German medium white wine, ofQbA quality, from the Rhine region; made only for export - well-known brands include Blue Nun, Crown of Crowns and Goldener Oktober

412 Glossary of Restaurant Tenns and Tenns for the Service of Wine liqueur spirit-based drink which can be taken as an aperitif, but more commonly served after a meal; made in many flavours and strengths - usually sweetish loving cup two-handled goblet for sharing a drink - e.g. between a betrothed couple - or among guests at a ceremonial banquet Madeira fortified wine made on the island of that name; available as dry, medium and sweet maderised white wine that has developed a brown tinge through oxidation (exposure to air) magnum large bottle equal to two ordinary bottles - i.e. of 1.5 litres capacity malmsey very sweet style of madeira, usually served as a dessert wine manzanilla type of fino sherry, very dry and delicate; matured on the coast, hence its hint of salt marc spirit made by distilling the residue of grape skins and pips left after wine-pressing Marsala fortified sweet wine from Sicily; also made with egg yolk as Marsala alI'Uovo mead sweet drink made from fermented honey; metheglin is a mead flavoured with herbs and spices Medoc major vineyard area of Bordeaux; its southern section, Haut-Medoc, produces many fine clarets millerandage uneven grape formation on the vines montilla strong, but unfortified, sherry-style wine from southern Spain; made as dry, medium and sweet; cheaper than sherry Moselbliimchen similar wine to Liebfraurnilch but from the Mosel region; generally sweet mosser see swizzlestick Moussec brand of sparkling wine made in the UK must grape juice or crushed grapes before fermentation MW Master of Wine - i.e. a member of the Institute of Masters of Wine; relatively few people achieve this distinction as the qualifYing examinations are very difficult negociant merchant or shipper who buys in wine from growers, then ages, possibly blends, bottles and sells it Negus hot, spicy drink, usually made with port

413 Glossary ofRestaurant Tenns and Tenns for the Service of Wine noble rot fungus which, in warm autumn weather, can attack white grapes shrivelling them and concentrating their sugars; basis of great sweet wines like Sauternes nog hot or cold drink based on egg yolks with a spirit or liqueur noggin measure of about 5 fl oz (142 ml) non-vintage wine without a declared year; often a blend of several vintages nose a wine's aroma and bouquet - i.e. the combination of smells, scents and sensations perceived by the nose Oechsle German system for measuring the sugar content of grape juice/must oeno-gastronomy study of wine as it relates to food oenology science of wine and wine-making OIML EC system of specifying the alcoholic strength of drinks; similar to Gay-Lussac (which it replaces) in that alcohol is expressed as a percentage by volume oloroso full, fragrant, darkish sherry; basically dry but often sweetened for the market optic measuring device used to dispense spirits orgeat almond-flavoured syrup used in cocktails and other mixed drinks palo cortado rare type of sherry, amber-coloured, dry and fragrant Perlwein German for 'semi-sparkling' perry alcoholic drink made from pears; Babycham is a well-known brand petiUant French for 'lightly sparkling' phylloxera aphid which attacks and destroys vine roots; it devastated the world's vineyards in the late 1800s, since when vines have been grafted onto resistant rootstocks pomace mush of fruit, not necessarily grapes, left behind after pressing pony measure of one fluid ounce used for brandy, whisky, etc.; usually served in a small tumbler porr6n traditional Spanish flask which has evolved from the wineskin; people drink directly from the flask, holding its tapered side-spout above the mouth so that the wine trickles in pousse-cafe digestive liqueur drunk after a meal

414 Glossary ofRestaurant Terms and Terms for the Service of Wine proof measure of the strength of an alcoholic drink: under the UK (Sikes) scale, 100° proof is 57% of alcohol by volume; under the US scale, 100° proof is 50% by volume punch hot or cold mixed drink, traditionally served from a large bowl punt indentation in the base of a bottle, designed to trap sediment puttonyos measure of sweetness applied to Hungarian Tokay quinine alkaloid substance obtained from cinchona bark, included in tonic water QbA Qualitiitswein bestimmter Anbaugebiete; German quality designation for wines made in a defined area and from specified grapes Q!Ialitatswein mit Pradikat; top German quality category; all QmP wines must be made without added sugar retsina white wine, flavoured with pine resin, traditional to Greece Rioja area in northern Spain renowned for good quality red and white wines riserva Italian term, applied to a DOC/DOCG wine that has been matured for a specified period robust describes a well-flavoured, rounded wine rose pink wine, usually made from black grapes: the fermenting juice is quickly drawn off the skins before too much colour is extracted sack old English word for strong, sweet wines from southern Europe; especially associated with sherry Sauternes rich, sweet white wine from a designated area of the same name in Bordeaux; made from noble-rotted grapes; Chateau d'Yquem is the most famous of these wines schnapps strong, dry spirit distilled from grain or potatoes in Scandinavia; a similar drink is made in Austria, Germany and Holland; also called aquavit or akvavit schooner thistle-shaped glass for serving a double measure of sherry sercial driest style of madeira; usually served as an aperitif or to accompany a clear soup

415 Glossary ofRestaurant Terms and Terms for the Seroice of Wine shot single measure of whisky solera blending and maturing system used for sherry and also for madeira; butts of older wine are systematically topped up with younger wine of similar style to ensure continuity sommelier French for 'wine waiter' sparklet capsule of liquid CO2 gas used in a syphon to produce aerated water SpatJese German term for wines made from late-picked grapes; QrnP quality, above Kabinett spirit distilled drink - such as brandy, gin, vodka, etc - sold mainly at 40% alcohol by volume split quarter-size bottle, often of champagne spritzer refreshing drink of white wine and soda water stillion rack on which casks are sited ready for beer to be drawn off and served stout dark beer made from roasted malt and unmalted roasted barley, with a high hop content sur lie French for 'on the lees'; refers to a wine bottled straight from the cask/fermentation vat so that it retains maximum flavour from the lees; applies mainly to Muscadet de Sevre et Maine swizzlestick mosser or stirrer used to destroy bubbles in champagne syphon pressurised container for dispensing soda water or other mixer drink Tafelwein lowest quality category of German wine; if not prefIXed by Deutscher, then probably blended with other EC wine tannin bitter element in red wine, derived from skins, stalks and oak casks; essential to a wine's development, softens with age tastevin shallow tasting cup, made of silver, glass or pottery; sometimes worn on a ribbon round the neck by the sommelier toddy spirit - often whisky - mixed with water and flavoured with sugar or spices; usually served hot tokay quality Hungarian wine; the most famous kinds are the very sweet Tokay Aszu and Tokay Eszencia, sold in SO cI bottles tot a small measure for liquids 416 Glossary ofRestaurant Terms and Terms for the Service of Wine Trockenbeeren­ sweetest category of German QmP wine made from auslese individually selected noble-rot grapes UKBG United Kingdom Bartender's Guild, the national association of qualified barmen ullage air space at the top of a bottle or cask VDQS Yin Delimite de Qualite Superieure, second rank of French quality control, below AC; being phased out VSOP very speciaVsuperior old pale; applied to a quality cognac at least 5 years old or armagnac at least 4 years old varietal wine named after the grape it is made from vat large container used for fermenting, storing, blending wine, made of wood, stainless steel, etc. vendange French for 'grape harvest' verdelho medium-dry style of madeira, deep gold and nutty in flavour; usually served as an aperitif vennouth wine-based aperitif fortified with spirit and flavoured with a variety of barks, herbs, spices and flowers; red, rose and white, dry or sweet vin de paille literally 'straw wine'; sweet white wine made using grapes dried on straw mats; mostly from the Jura, France vin de pays French 'country wine'; lowest of the official quality categories but contains some outstanding wines which, for one reason or another, do not qualifY for AC status vin gris very pale rose wine, made by lightly pressing black grapes then drawing juice off the skins before fermentation begins vinification wine-making vin jaune sherry-type amber-coloured wine from the Jura, France vintage wine wine made from the grapes of a single year only; the year is usually indicated on the label viticulture vine-growing and vineyard management waiter's friend type of corkscrew which as well as a worm incorporates a blade to cut the capsule and a clasp to provide leverage when drawing the cork out Weinbrand brandy distilled in Germany from imported grapes wine person who takes orders for drinks in a restaurant waiterlbuder and either serves them or supervises their service 417 ;t 00 APPENDIX B: A COMPARATWE VOCABULARY OF RESTAURANT TERMS

English French Italian German Spanish

anchovy anchois aceiuga sardelle anchovas boquerones apple pomme mela apfel manzana apricot abricot albicocca aprikose albaricoque artichoke, globe artichaut carciofo artischocke alcachofa artichoke, Jerusalem topinambour topinamburo erd artischocke aguaturma asparagus asperges asparago spargeln esparragos baby marrow courgette zucchino kleinkiirbisse calabaeines bacon, smoked lard fume lardo affumicato geraucheter speck toeino fumado baked rotir arrosto braten cocer bavarois creme bavarois bavarese bayrische crema bavarisca beans, broad £eves fave -gartenbohnen haba beans, French haricots verts fagiolini schnittbohnen habichuela beans, haricot haricots blancs fave weisse bohnen frijol beef boeuf bue, manzo rind came de buey beefsteak bifteck bistecca rindsschnitte biftec beer biere birra bier cerveza bill l'addition conto rechnung cuenta blackberries mures sauvages more selvatiche brombeeren zarzamora bone os osso knochen hueso bottle bouteille bottiglia flasche botella brandy eau-de-vie acquavita weinbrand aguardiente, coiiac bread pain pane brot pan breakfast petit dejeuner colazione friihstuck desayuno brill barbue rombo liscio meerbutt rodaballo menor Brussels sprouts choux de Bruxelles Cavoli di Brussel Brusseler kohl vastago de Belgica butter beurre burro butter mantequilla cabbage chou cavolo verde kohl repollo cake gateau focaccia kuchen pastel, torta caWs head tete de veau testa di vitello kalbskopf cabeza di ternera candle bougie candela grubenlicht candela carp carpe carpione karpfen carpa carve decoupe tagliare tranchieren tallar cash argent cassa kasse dinero cauliflower chou-fleur cavolfiore blumenkohl califlor celery celeri sedano sellerie apio cellar cave cantina keller bodega ;t cellarman caviste cantinista kellermann bodegista ~ (continued) (continued) ~ N 0 English French Italian German Spanish

chair chaise sedia stuhl silla cheese fromage formaggio kiise queso cherry cerise ciliega kirsche cereza chestnut marron castagno kastanie castano chicken poulet polio huhn polio chips pommes frites frittati sbIitter patatas fritas chives ciboulette cipollina schnittlauch cepollino chocolate chocolat cioccolato schokolade chocolate chop cote costoletta riickenstiick costilla cider cidre sidro obstwein sidra cod cabillaud merluzzo fresco kabijau bacalao cold froid freddo kalt frio conger eel anguille de mer anguilla di mare seeaal anguila cookery cuisine arte cuIinaria kochkunst cocer corkscrew tire a bouchon cavaturacchioIi korkzieher sacacorchos cover couvert coperto gedeck cubiert crab crabe granchio meerspinne cangrejo cranberry airelle mirtillo rosso preisebeere arandano crayfish ecrevisse aragosta kreb cangrejo cream creme panna rahm nata cream cheese fromage creme giuncata rahmkase queso crema croissant croissant cometto kipfel croissantlmedialune cup tasse tazza schale caliz customer client cliente raufer cliente decant decanter versare umfullung echar, verter deer cerf cervo hirsch ciervo dish plat piatto gericht fuente drinks boissons bevande getrank bebidas dumplings quenelles gnocchi knodel bola duck canard anitra ente anade eel anguille anguilia aal anguila egg oeuf ouvo ei huevo eggplant aubergine melanzana eierfriichte berenjena excellent parfait eccelente treffiich excelente fat gras grasso fett grasa fennel fenouil finocchio fenchel fenela fig figue fico fiege higo fingerbowl rince-doigts sciacquadita finderschale bolo di de do to flame flamber infiammare flammen estallor-en-flamas flavour saveur sapore geschmack sabor, gusto flowers fleurs fiori blumen flor food aliment alimento speise alimento fork fourchette forchetta gabel tenedor ~ N frogs' legs cuisses de grenouilles coscie di rane froschschenkel pata di rana - (continued) (continued) .J0- N N English French Italian German Spanish

fruit fruit frutta obst fruta fritter beignet bignoli krapfen fritada garnish garniture guamitura beilage guarnecer gentleman homme signore herr caballero gherkins cornichons cetriolini essiggurken pepinillo ginger gingembre zenzevero ingwer jengibre glass verre bicchiere trinkglas copa grapefruit pamplemousse pompelmo grapefriicht pomelo grapes raisins uve weintrauben uva gravy jus sugo braten fett jugo grouse grouse uccello galIinaceo murren lagopodo-escoces haddock aigrefin merluzzo schellfisch robalo halibut f!etan fletano heilbutte halibut ham jambon prosciutto cotto schinken jamon hare lievre lepre hase Iiebre head waiter maitre d'hOtel maggiordomo oberkellner cabeza restaurante heat chaleur calore hitze calor honey rniel rniele honig miel horseradish raifort rafano meerrettich rabano hors-d'oeuvre hors-d' oeuvre antipasto vorspeise entremeses hot chaud caldo heiss muy caliente ice cream glace gelato eis helado iced pudding bombe glacee bomba gelata eisbombe bomba-de-helado Jam confiture frutta conservate eingemachte friichte mermelado Jugged hare civet de lievre lepre in salmi hasenklein hasenpfeffer jarro di liebre juice jus sugo saft jugo, zuma knife couteau coltello messer cuchillo lady (Mrs, Miss) madame, mademoiselle signora, signorina frau, fraulein senora, senorita lamb agneau agnello lamm carne de cordero leg gigot coscia keule pierna lettuce laitue lattuga kopfsalat lechuga liqueur liqueur liquore liqor licor liver foie fegato leber higado lobster homard astaco hummer longosta lunch dejeuner colazione mittagessen almuerzo maize mais granoturco kukuruz maiz manager gerant direttore geschaftfuhrer gerente meal repas pranzo mahlzeit comida meat viande carne fleisch carne menu menu menu speisefolge menu milk lait latte milch leche mixed melanger mistura gemischt mezala more encore, supplement di piu mehr mas .j:o. mullet, grey loup de mer muggine meerbarbe mujol wN (continued) (continued) -l'- N -l'- Engl~sh French Italian German Spanish

mullet, red rouget triglia rotbarbe salmonete mushrooms champignons funghi coltivati tafelpilze seta mussels moules vongoli miesmuscheln mejillones mustard moutarde mostarda senf mostaza mutton mouton montone hammel came de camero napkin serviette tovagliolino wundtuch servilleta noodles nouilles taglierini nudeln tallarin nuts noix noce nuss tuercas oxtail queue de boeuf coda di bue ochsenschlepp cola di buey oysters huitres ostriche austein ostras pancakes crepes panicetti pfannkuchen hojuela parsley persil prezzemolo petersilie perejil pastry patisserie pasticceria backwerk pasteleria peach peche pesca pfirsich melocot6n pear poire pera bime pera peas petis pois piselli erbsen guisantes to peel peler sbucciare schalen pelar pepper poivre pepe pfeffer pimienta pheasant faisan fagiano fasan faisan pike brochet luccio hecht lucio plate assiette piatto teller plato, plancha pork porc maiale schwein came-de cerdo potatoes pommes de terre patate kartoffeln patatas price prix prezzo preis precio rabbit lapin coniglio kaninchen conejo raspberry framboise lampone himbeere frambuesa receipt quittance ricevuta empfang recibo redcurrant groseille ribes johannisbeere grosella ripe mur maturo reif maduro rolls petits pains pannini brotchen panecillo rye bread pain de siegle pane di segale roggenbrot pan di centeno saddle selle schiena riicken silla salt sel sale salz sal sauceboat sauciere salsiera sausenschiissel salsaborca sausage saucisse salsiccie wiirstchen salchicha scallops coquille St Jacques conchiglie di S ]aCflpo pilgermuscheln vie iras seasoned assaisonne condimentate gewurz sazonado shallow-fried saute rosolato gebraten fritada poco profundo to shell decortique, cosse sbucciare schalig cascara shrimps crevettes gamberelli krevetton camarones sirloin, roast aloyau roti lombata arrosta lendenstiid braten solomillo asado sirloin steak entrecote braciola bistecca fleischschmitte toiado di solomillo slice tranche fetta schnitte rebanada ~ N small petit piccolo klein pequeno <.J1 frnntinuedl (continued) "'"N Q'- English French Italian German Spanish

smoked fume affumicato gerauchert fumarda snail escargot lumachino schnecke caracol soft doux, mou morbido weich muelle, blando soup soupe, potage zuppa suppe sopa sparkling gazeux, petillant gazoso moussierend brillante spoon cuiller cucchiaio loffel cuchara stew ragout spezzatino kleingericht estofado stewed fruit compote composta di frutta dunstobst fruta estofada strawberry fraise fragola erdbeere fresa stuffing farce ripiena fullung relleno sugar sucre zucchero zucker azucar sweetbread ris de veau animelle bries lechecilas table table tavola tisch mesa tablecloth tablier tovaglia tischtuch mantel taste gout saporo appetitan egend gusto, sabor teacloth nappe, torchon tovaglioli teetischbede pano di te teapot theiere teiera teetopf tetera tender tendre tenero murbe tiemo thirst soif sete durst sed toast pain grille pan grillato rostbrot tostado toothpick cure-dents stuzzicadente zanhstocker pica di dientes tray plateau vassaoia teebrett bandeja tripe tripe trippa loser callos trout truite trotta forelle trucha tumbler verre bicchiere trinkglas vasija turkey dinde tacchino truthahn pavo uncork deboucher sturare entkorken descorchar underdone saignant sanguinatte, al dente blutig soasado veal veau vitello kalb came de tern era vegetables legumes legumi gemuse verdura venison chevreuil capriolo reh venado vine vigne vigna weinstock cepa vinegar vinaigre aceto essig vinagre vintage vendage vendemmia weinlese vendimia waiter gar<;on cameriere kellner camarero warm up rechauffe riscaldare wiederhitzen recalentar water eau acqua wasser agua well done bien cuit ben cotto durchgebraten bien cocer whitebait blanchailles bianchetto weissling chanquetes widgeon or teal sarcelle anitra selvaggia krickente anade salvaje wine vin vino wein vino winelist carte de vins lista di vini weinfarte lista de vinos .j>. N -...) APPENDIX C: LIST OF GARNISHES NAMED AFTER FAMOUS PEOPLE AND PLACES

The following are a few examples of menu names that have been bestowed on dishes in honour of famous people, places and events in history; these names indicate the principal ingredients of the dish as shown here.

Agnes Sorel, 1410-50, mistress of Charles VII of France tartlet filled with white puree of mushroom with a slice of ox-tongue and truffle on top Alexandra, 1844-1925, wife of King Edward VII, Queen of Great Britain asparagus tips and slice of truffle Argenteuil region near Paris noted for its production of asparagus asparagus tips Bagration, 1765-1812, Russian General crayfish-flavoured quenelle mixture, mushroom-flavoured fish veloute Balzac, 1799-1850, poet and novelist veal quenelle, olives filled with puree of game Beauhamais, 1760-94, Prince of France stuffed mushroom and artichoke bottom, chateau potatoes Bechamel, 1630-1705, Finance minister to Louis XIV covered with Bechamel sauce and often gratinated with cheese Bismarck, 1815-98, German Chancellor mussels, mushrooms, shrimps, artichoke bottoms, and oysters Boieldieu, 1755-1834, composer truffle, shrimps, crayfish, round flat croquette of crawfish Bonaparte, Napoleon, 1769-1821, Emperor of France artichoke bottom filled with chicken and truffle salpicon

428 List of Garnishes Named after Famous People and Places Brabanl,;onne, from the province of Brabant in Belgium tardet of small Brussels sprouts a la momay and flat round potato croquette Brillat-Savarin, 1755-1826, gourmet and author of The Physiology of Taste tardet filled with woodcock and truille souille and slices of truille Brisse, 1813-76, gastronome and writer artichoke bottom fIlled with balls of truille, souille potatoes and diced tomatoes Bristol, named after the grand hotel in Paris small round croquette of rice, flageolet beans in sauce supreme, sauted small balls of potato Cambaceres, 1753-1824, Grand Chancellor of France mushrooms, stoned olives, slice of truille Careme, .1784-1833, Chef to the Prince Regent olives fIlled with ham forcemeat and poached, croquette potato Caruso, 1873-1921, Italian opera singer bouchee of caviar Casanova, 1725-98 Italian adventurer and writer oysters, mussels and truille Cavour, 1810-61, Italian statesman, architect of his country's unification sauted round of cheese-flavoured polenta, mushrooms filled with puree of chicken liver Chambord, 1820-83, grandson of Charles X of France fish quenelle, soft roes, mushrooms, crayfish, truille and crouton of bread Chantilly, region near Paris which produced excellent cream whipped cream flavoured with sugar and vanilla Chateaubriand, 1768-1848, writer and statesman large grilled fillet of beef for two or more persons Chimay, 1906, nee Clara Ward, musical comedy star, married Prince Chimay noodles, foie gras and asparagus tips Choron, 1772-1834, composer and musicologist artichoke bottom filled with peas, sauted small balls of potato Colbert, 1619-83, statesman under King Louis XIV croquette of chicken, French fried egg, truille Conde, 1621-86, General, descendant of the House of Bourbon puree of red beans, triangle of salt belly of pork

429 List of Garnishes Named after Famous People and Places Conti, 1629-66, brother of Prince Conde puree of lentils and rectangle of salt belly of pork Cordon B1eu Cookery school for girls in Paris, founded by Madam Dubarry thin slice of ham and gruyere cheese tucked inside an escalope of veal, etc. Cumberland, 1721-65, son of King George II cold sauce made with redcurrant jelly, port wine and citrus fruit Cubat, chef to the Kaiser and to Alexander II of Russia mushroom puree, slice of truffle de Lesseps, 1805-94, engineer who built the Suez Canal croquette of saffron rice and red pimento, tomato filled with puree of calfs brain Dauphin, from 1350 to 1830 this was the title of the heirs to the French crown croquette of dauphine potato Delmonico, name of a famous New York hotel and restaurant which existed from 1827 to 1923 cook in Madeira and cream, thicken with yolk of egg Dernidoff, 1774-1828, Russian nobleman crescents of carrot, turnip and truffle Doria, 1468-1560, Commander of the Fleet to King Francis I of France olive-shaped pieces of cucumber Dubarry, 1741-93, mistress of Louis XV of France small ball of cauliflower mornay Duglere, 1805-74, chef-proprietor of a well-known Paris restaurant chopped shallot and parsley, diced tomato, veloute Duse, 1858-1924, Italian actress tomato, French beans, sauted diced potato Edna May, 1878-1948, American actress and singer vanilla ice cream, cherries, raspberry sauce and cream Edward VII, 1841-1910 King of Great Britain 1901-to risotto with foie gras, sauted cucumber, curry-flavoured supreme sauce with dice of red pimento Epicurius, 341-270BC, Greek philosopher this can be a composite garnish of any rich foods that are in accord with the meaning of the name Escoffier, 1843-1935, famous French chef slices of paupiettes of sole, some made with lobster and some with truffle forcemeat cooked and cut into slices

430 List of Garnishes Named after Famous People and Places FranllOis I, 1494-1547, King of France chopped shallot and parsley, sliced mushroom and diced tomato Garden, Mary, 1874-1970, Scottish prima donna pear with glace cherries, raspberry puree and whipped cream Franklin, 1706-90, American scientist and diplomat stuffed braised small onions, sauteed diced potato Gambetta, 1838-82, French statesman stuffed aubergine and tomato George Sand, 1804-76, novelist and friend of Chopin crayfish and truffle Godard, 1849-95, composer veal quenelle, lambs' sweetbreads, mushrooms, cockscombs and truffle Gounod, 1818-93, composer artichoke bottom, carrots, mushrooms and truffle Grimaldi, 1618-63, Italian physician and mathematician creamed spaghetti, slice of lobster and truffle Grimod de la Reyniere, 1758-1838, author and gastronome tomato-flavoured cheese sauce, gratinated Halevy, 1799-1862, composer of operas fillet, coated half with lobster sauce and half with white wine sauce with truffle, inside a border of duchesse potato Helder, famous Parisian restaurant where absinthe was first served one artichoke bottom of asparagus tips and one of small balls of potato, chopped tomato, beamaise sauce Henri IV, 1553-1610, King of France artichoke bottom filled with noisette potatoes rolled in meat glaze Holstein, 1837-1909 German statesman fried egg with strips of anchovy and capers Jackson, 1767-1845, President of the USA button onions, chopped parsley, fleuron Joinville, 1818-44, third son of King Louis-Philippe prawns, mushrooms, truffle and sauce joinville Judic, 1850-1911, celebrated French actress braised lettuce, truffle and cocks' kidneys Lafayette, 1757-1834, French politician and general, fought the British in the American Revolution crayfish, white wine sauce flavoured with tomato, chopped truffle Laguipiere, 1750-1812, chef to Napoleon and Murat, died during the retreat from Moscow finely diced truffle, slice of ox-tongue and foie gras

431 Li1t of Garnishes Named after Famous People and Places Lamballe, 1749-92, Princess, friend of Marie-Antoinette puree of fresh peas Londonderry, 1778-1854, British general and diplomat fish fillet spread with crayfish forcemeat, anchovy sauce, mushrooms and mussels Louis XIV, 1638-1715, King of France from 1643-1715, known as the Sun King artichoke bottom filled with duxelles, pommes anna, sliced truffie Louis XV, 1710-74, King of France from 1715 to 1774 tartlet filled with duxelles, Anna potatoes, slice of truffie Lucullus, 114-57BC Roman general and gourmet truffie filled with cocks' kidneys, quenelles and cockscombs MacMahon, 1808-93, French marshall and statesman sliced onion and potato with meat glaze Maintenon, 1635-1719, second wife of Louis XIV quenelles, mushrooms, artichoke bottom and truffie Malakoff, 1794-1864, Marshall of France bavarois with chopped almonds, finger biscuits and currants Marengo, 1800, Place where a battle was fought between Napoleon's army and the Austrians diced tomato, mushrooms, crayfish, french-fried egg, crouton of bread, onions Marguery, 1870-1925, owner of a famous Parisian restaurant shrimps, mussels, fleuron Marie-Louise, 1791-1847, daughter of Francis II, married to Napoleon artichoke bottom filled with puree of mushroom Marigny, 1260-1315, Minister under Philippe IV fondante potatoes, a tartlet of peas and one of French beans Massena, 1758-1817, Marshall of France artichoke bottom filled with beamaise sauce, poached slice of bone marrow Massenet, 1842-1912, composer French beans, Anna potatoes, artichoke bottom filled with poached bone marrow Maxim, famous restaurant in Paris croquette made of asparagus, slice of tomato and truffie, peas in potato nest, French-fried potatoes Medicis, famous Florentine family - Marie, 1573-1642, was wife of King Henry V of France

432 List of Gamishes Named after Famous People and Places tartlet case filled with macaroni and truffle mixed with foie gras, green peas Melba, 1861-1931, Australian prima donna peach with ice cream and raspberry puree sauce Mettemich, 1773-1859, Austrian diplomat paprika-flavoured Bechamel, sliced truffle, pilaff of rice Meyerbeer, 1791-1864, German composer of light operas grilled lambs' kidneys Mikado, opera by Gilbert and Sullivan, first produced in 1885 tomato, Japanese artichokes Mirabeau, 1749-91, French political writer trellis work of anchovy fillets, stoned olives, tarragon leaves, anchovy butter Mirepoix, 1699-1757, statesman of France herbs, diced bacon and vegetables cooked in butter to give extra flavour to meat dishes Monselet, 1825-88, poet and gastronome stuffed aubergine, small balls of potato, sauce foyot Montaigne, 1533-92, philosopher, Mayor of Bordeaux stuffed tomato and stuffed artichoke bottom Montespan, 1641-1707, mistress of Louis XIV artichoke bottom, turned mushroom Montglas, 1607-75, writer and gastronome quenelle, ox-tongue, truffle and foie gras Montgolfier, 1745-99, inventor of the hot-air balloon julienne of carrot, mushroom and truffle Montpensier 1826-90, Prince and Marshall of France bouquet of asparagus tips and slice of truffle Montmorency, noble French family descended from Bouchard I artichoke bottom filled with mixed vegetables, asparagus tips Montholon, 1782-1853, one of Napoleon's generals slice of ox-tongue, turned mushroom and slice of truffle Momay, 1549-1623, friend of King Henry IV of France coated with cheese sauce and gratinated Mozart, 1756-91, composer artichoke bottom filled with puree of celeriac, souffle potatoes Murat, 1765-1815, General, afterwards King of Naples strips of artichoke bottom and potato, shallow-fried and mixed with goujons of fish

433 List o/Garnishes Named after Famous People and Places Nelson, 1758-1805, British admiral quenelle mixture flavoured with soubise and gratinated, croquette potato Nesselrode, 1780-1862, Russian nobleman glazed chestnuts, mushrooms and truffie Neva, river on which Leningrad stands a cold buffet item garnished with Russian salad and glazed with aspic jelly Offenbach, 1819-80, composer of comic operas round flat asparagus croquette, slice of truffie Orloff, 1787-1862, Russian general and diplomat asparagus tips, truffie, soubise, gratinated with mornay sauce Otero, dancer and belle-mondaine placed in hollowed-out baked potato with a salpicon, coated with Mornay sauce and gratinated Parmentier, 1737-1817, pharmacist who popularised the potato in France diced potato shallow-fried in butter Patti, 1843-1919, Italian prima donna artichoke bottom, filled with truffie, paprika-flavoured sauce supreme Polignac, 1780-1847, Friend of Marie-Antoinette julienne of mushroom and truffie Pojarski, 1578-1642, Russian patriot and member of the Romanoff family finely chopped chicken, veal or fish mixed with breadcrumbs and cream, moulded cutlet-shape and shallow-fried Pompadour, 1721-64, mistress of Louis XV small round pommes croquette, artichoke bottom filled with lentil puree and a slice of truffie Rachel, 1821-58, Swiss actress artichoke bottom filled with poached bone marrow Rejane, 1857-1920, famous actress a tartlet each of asparagus tips and puree of foie gras Richelieu, 1585-1642, cardinal and statesman under Louis XIII tomato filled with duxelles, mushroom filled with duxelles, braised lettuce, olivette potatoes Romanoff, the surname of the Czars of Russia stuffed pieces of cucumber, duchesse potato tartlet filled with puree of celeriac, mushroom and horseradish Rossini, 1792-1868 composer of comic operas sauted slice of foie gras and sliced truffie

434 List of Garnishes Named after Famous Pe()jJle and Places Rothschild, surname of a family of international bankers crystallised fruits, goldwasser liqueur with flecks of gold, almonds Rubens, 1577-1640, Flemish painter hop shoots, diced tomato, aspic jelly (served cold) Sacher, 1830-92, Viennese hotelier the speciality of chocolate-flavoured sponge-cake known as sachertorte Saint-Saens, 1835-1921, composer asparagus tips, cockscombs, croquette of foie gras and truffle St Gennain, area near Paris famed for its growing of peas glazed carrots, small fondante potatoes, moulded puree of green peas St Honore, the patron saint of pastrycooks pastry cream set with gelatine and lightened with meringue Sarah Bernhardt, 1844-1923, actress braised lettuce, poached slice of bone marrow, diced tomato Sevigne, 1626-96, French writer stuffed braised lettuce, stuffed mushroom, pommes chateau Soubise, 1715-87, Marshall of France puree of onion with rice Stanley, 1841-1904, British journalist and explorer who found dice of foie gras and truffle Stanley, 1841-1904, British journalist and explorer who found Livingstone in Africa poached chicken with sauce lightly flavoured with curry Suchet, 1770-1826, restaurateur julienne of carrot, celery, leek and truffle Talleyrand, 1754-1838, statesman and diplomat under Louis XVIII spaghetti mixed with dice of foie gras and truffle and with grated cheese Urbain-Dubois, 1818-1902, famous chefto the Czar and to the German Emperor crayfish souffle, diced truffle and crayfish Vanderbilt, 1794-1877, owner of shipping and railway companies lobster with crayfish, mushrooms and truffle, Sauce Americaine and parmesan cheese Vatel, 1631-71, Major-domo to the Prince de Conde pommes Anna, braised endive, circle of green pea puree filled with tomato Verdi, 1813-1901, composer of grand operas slice of foie gras, soubise, braised lettuce, croustade of carrots Victoria, 1819-1901, Queen of Great Britain from 1837-1901 round flat chicken croquette, tomato

435 List of Garnishes Named after Famous People and Places Villeroy, 1644-1730, Marshall of France dipped into sauce Villeroy, egg-and-crumbed and fried Walewska, 1810-68, wife of a French Minister of State and mistress of Napoleon slice of lobster and truffle Washington, 1732-99, First President of the USA creamed sweetcorn Wellington, 1769-1852, British general and statesman who defeated Napoleon at Waterloo fillet of beef coated with duxelles, covered with pastry and baked Windsor, surname of the British royal family since 1917 cockscombs and kidneys, mushrooms and truffle

436 APPENDIX D: HOW TO ADDRESS PEOPLE OF TITLE

The staff of a restaurant are sometimes called upon to deal with persons of royal blood and of note and eminence, both British and foreign and it is essential to know how tided people should be addressed.

The Queen is first addressed as 'Your Majesty' and afterwards as 'Ma'am'. The Duke ofEdinburgh should be addressed as 'Your Royal Highness' and afterwards as 'Sir'; The Prince of Wales is addressed in the same way. A Royal Princess is addressed as 'Your Royal Highness'. A foreign prince should be addressed as 'Your Serene Highness' and a princess in the same way. An English duke and a duchess should be addressed as 'Your Grace'. A marquis and marchioness are addressed by their name such as 'Lord A.' or 'Lady A.' and not called 'Marquis'. An earl is addressed as 'Your Lordship' or 'My Lord' and a baron and a viscount in the same way. A viscountess is addressed as 'Your Ladyship' or 'My Lady' which also applied to a baroness. The sons of a duke are adddressed as 'My Lord' and their wives as 'My Lady' which also applies to the younger sons of a marquis and an earl. Baronets should be addressed by their full tide and Christian name and their wives as 'Lady -' according to the surname of their husbands. The wives of knights should be addressed as 'My Lady' or 'Your Ladyship' and a knight as 'Sir' or 'Sir A.'. A Bishop and an Archbishop are addressed as either 'Your Grace' or 'My Lord', and a Cardinal as 'Your Eminence'. Some high-class restaurants issue white cotton gloves to waiters engaged to serve at very special functions; this is done as a mark of respect to those attending and to add a certain cachet to the proceedings. The staff employed would be those who are well-versed in the protocol of

437 How to Address people of Title service and who possess some aplomb and the right deportment and who will rise to the sense of occasion. A deferential though not obsequious demeanour is in order.

438 APPENDIXE:STYLES OF FOLDING TABLE NAPKINS

~fold the napkin in half to form a triangle ~ A B

roll up fairly tightly and tuck ~ end A in at B turn back 10 em Fig. E.l Candle A 8 open the napkin as it fold the napkin turn A over again comes from the laundry. over at A and B and then turn with the narrow edge B to meet A nearest you § Elturn C there will now turn the under be three folds napkin around overlapping Fig. £.2 French

439 1------1 ! I divide into six; fold A on top of B ------and B on top of C, and then do the same from the other end fold into four

fold A and B under tile roll back C and 0

Fig. E.3 Wing

A

------)--- B B 2 fold each side over from A to B ---{------

A A 1 fold the napkin into three 3t

4 turn napkin over 5 turn corner up and other way up A~B C C 6 bring A and B rou nd and slot A inside the base 7 stand upright and pull of C out the ears Fig. E.4 Rabbit

440 open out the napkin, fold the turn It over four corners to the centre; do and fold the four this three times corners to the centre

hold the points at centre place in goblet A and pull out the twelve points from underneath

Fig. E.5 Rosebud

I I I I I I ------l----- \ I I I \ I I I \ I I I \ I I I \ I 1 fold the napkin into four turn the two sides underneath A B

the centre the centre press the rolled \II \1 partA to keep in place and stand it up

Fig. E.6 Pointed Cap

441 A B A I ! iii open the napkin as it comes folded in three from the laundry; fold edges A to B fold corners to centre

turn pointed end downwards and plain side upwards; roll from A right across tuck B into A

Fig. E.7 Butler

c B A B c

fold in half; keep fold into three ::::a.....;:; the four open edges to the front; fold B to A and C back to B

fold back the four points from ~turn the napkin A to B on both around so that sides the po i nts are at top centre

Fig. E.8 Princess

442 fold point A c m~;m'

A

AL------.:>"'----~B fold points A and B to C to form open out with a SQuare point downwards and fold in half

turn point turn it over B back on and turn the two itself twice ends A and B inwards and tuck stand upright and pull them in down the two sides

Fig. E.9 Arum Lily (Prince of Wales)

A.,--_____-" B , / // , / / , ", " / ".,// " / / , /'< / / ", // " / /// ", " again fold turn it over C D the four corners and again fold fold the four corners to the centre the four corners to the centre E to the centre

place the fist in the centre and pull out the eight points one at a time

For a more elaborate water lily, use a large square table napkin, open it out and fold the four points to the centre. Do this three times, then turn it over and again fold the four points to the centre. Hold down the centre whilst pulling out the twelve points from underneath. The napkin will hold together, especially when a bowl is placed inside it for display purposes. Fig. E.1O Waterlily

443 A B C D I I [ open out the napk i n fold corner C as it comes from the DsJt)over towards B --A-­ laundry already and continue to folded in three and stand it roll have these fold over a third; upright join at the D to B back and fold point A upto hold it Fig. E.lI Cone

I I I I I ----+---- I I I

: turn points away fold into four unfold diagonally and fold sides A to centre

turn points B under and fo Id along centre 4 -ii il- stand with fold uppermost

pull out the four pleats Fig. E.l2 Cockscomb

444 ------! r ! 1------i B i fold corners C fold ends A to centre to centre B fold into three

Fig. E.13 Mitre

A \ V fold in half again 1------C ------~ pleat from B left to right set in a glass fold edges A and and open BtoC the folds

Fig. E.14 Fan

445 APPENDIXF: ESSENTIAL RESTAURANT COMMODITIES

Condiments

In addition to the cruet, consisting of salt, pepper and mustard which is usually put on every dining table, there are a number of other condiments which should be made available to customers where appropriate to a particular dish, or when requested by them. Even the components of a cruet may have many variations.

Salt Coarse salt is also known as bay salt or freezing salt; it may be served in cellars or in a mill for customers to grind onto their food. Sea salt is natural salt obtained in crystallised form from seawater. FltnJoured salts include garlic salt and celery salt. Oriental salt is salt mixed with dried ground chillies. Monosodium glutamate, also known as m.s.g., is like salt and is obtainable in drums for putting on the table for guests to sprinkle over their food. It is a flavouring ingredient much used in Chinese cookery and is more suitable for use in the food manufacturing industry than in a restaurant. Seasoned salt is table salt with the addition of spices, herbs, onion or garlic. Low sodium salt is preferred by health-conscious people.

Pepper Cayenne pepper is a very hot pepper that needs to be used sparingly; it is dark red in colour and is used mainly to bring out flavour of other foods.

446 Essential Resaturant Commodities Paprika is generally mild in flavour and is mainly used for decorative and colouring purposes because of its deep red colour. Black peppercorns are slightly more pungent than white ones; it is usual to have separate peppermills of each kind to satisfY the requirements for various foods. Green peppercorns are available packed in brine in cans and are used in crushed form to flavour steaks, sometimes being mixed with black and white corns; green peppercorns are ordinary peppercorns picked before they are ripe and are not dried as are the black and white ones. Red peppercorns are usually pink in colour and are not real peppercorns even though they are peppery in flavour. They are available in brine, pickled in vinegar, or preserved in oil. Seasoned pepper, e.g. lemon-flavoured pepper, is also obtainable. Tabasco is a hot pepper sauce available in stoppered bottles for use as a condiment and in various dressings and dips. Mignonette pepper is freshly milled small mild peppercorns.

Mustard English mustard can be bought in made-up form or as a powder for mixing with cold water or milk to a smooth paste; it is a strong kind of mustard to suit British tastes and is ideal for adding flavour to plain meals. French mustard is available only in ready-made form and there are several different varieties and colours. The flavour comes from blending the milled mustard seed with very acid verjuice (unsweetened grape juice) or with vinegar or wine. Dijon mustard is a strong mustard, moutarde douce, moutarde jaune and moutarde brnne are milder in flavour. Flavoured French mustards include moutarde aux aromates, moutarde aux fines herbes and moutarde Ii l'estragon. Old-fashioned French and English mustards are usually mild in flavour and coarse in texture; they are darker in colour than present -day mustards, from being made of different colour seeds.

Vinegar Malt vinegar is the kind most commonly used; it is made from malted barley and is brown in colour and strong in flavour. Distilled vinegar is made from malt vinegar and is colourless and quite sharp.

447 Essential Resaturant Commodities Wine vinegar is available as red and white and also as sherry vinegar, and is mainly for table use, being of good flavour. Cider vinegar is pale yellow in colour being made of apple juice. Verjuice is the colourless juice of unripe grapes, crab apples or sorrel and may be used in place of vinegar. Flavoured vinegars are wine vinegar infused with a particular herb or fruit such as tarragon, garlic, chili and raspberry. Lemon juice is preferred to vinegar by some customers.

Oil Oil is used in the restaurant for serving with an assortment of hors-d'oeuvre and for making salad dressings. Olive oil is the best for table use as it has a fine flavour; it is slightly green in colour. Corn oil is deep yellow in colour and mild in flavour. Groundnut oil is pale in colour and very bland in flavour. Sunflower oil is pleasant in appearance and flavour and is preferred by some customers because it helps to lower the level of cholesterol in the body. Walnut oil has a pronounced flavour of walnuts and is suitable for some kinds of salads.

Salad dressing Salad dressings are usually made in the larder in bulk or in a smaller quantity by the waiter, to his own formula or as required by the customer. Some of the more unusual ones may be purchased ready-made. Vinaigrette, also known as French dressing is made of three parts oil to one part vinegar with salt and pepper, shaken to form an emulsion. Mustard dressing is English mustard diluted with vinegar then added to French dressing and finished with mayonnaise and cream. This dressing can be made as mild or as strong as required. Acidulated cream dressing is cream slightly thickened and flavoured with lemon juice and seasoned with salt and pepper. Roquefort dressing is made by mashing roquefort cheese with a fork and gradually mixing in some French dressing. Other kinds of blue-veined cheese and cream cheese may be used to make a salad dressing. Thousand Island dressing is French dressing heavily loaded with finely chopped red and green pimento and sieved hard-boiled egg.

448 Essential Resaturant Commodities Mayonnaise sauce is also used as a salad dressing, usually thinned out with vinegar or water. To prepare a salad dressing in front of a customer, it is permissible to rub the salad bowl with a clove of garlic then to add the seasonings of salt, pepper, mustard, sugar etc, dissolve it with vinegar or lemon juice then mix in the oil so as to form an emulsion. The salad leaves can then be added and turned lightly in the dressing.

Sauce and ketchup Proprietary brands of sauce and ketchup are sometimes asked for and should be kept handy. They are sold in different qualities under well-known brand names. The following list shows those more usually requested. Harvey ssauce is a thin sauce made of mushroom and anchovy, suitable for sprinkling over foods to bring out their flavour. Worcestershire sauce is a thin sauce made of vinegar, shallot, anchovy, tamarind and other flavourings, for sprinkling over foods to bring out their flavour. Yorkshire relish is a thin sauce similar to Worcester sauce. Soy sauce is made from soya beans and is used to enhance the flavour of other foods. Chilli sauce is a very hot thin sauce made from chillies, used for adding a peppery flavour to foods. Tomato ketchup is tomato puree cooked with sugar, spices and vinegar to produce a bright red, thickish result. Anchlll!Jl sauce is a strongly flavoured thickish sauce that may be used on its own or as an accompaniment to fish, or added to other foods. There are several other proprietary sauces which may be placed on the table, including HP, AI, Daddies, Robert and Derby, all of which are mainly used with cold meat but may be shaken onto hot food, if preferred.

Pickles and chutney Pickles and chutneys are mainly for use with cold meats but may be requested with hot foods, for example, chutney is also an accompaniment with curried foods. The range of pickles includes pickled small onions, pickled red cabbage, pickled walnuts and gherkins, mixed pickled vegetables also known as chow-chow, mustard pickles, Branston pickle,

449 Essential Resaturant Commodities ploughman's pickle, and piccalilli; relishes are made with finely cut ingredients cooked to a sweet and sour result and include chili, corn, cucumber, onion and barbecue relish. Chutney is a fairly hot spicy type of pickle, the most authentic being mango chutney; other kinds are apple, apricot, beetroot, ginger, onion, peach, and tomato.

Sugar There are a number of different kinds of sugar used in the dining-room for various purposes, as follows: 1. caster fine ground white served in a sifter or bowl; for fresh fruit, cream cheese, etc., and for doing flambe dessert dishes; 2. coffee crystals rough transparent pieces, coloured brown or as a rainbow mixture; solely for serving with coffee; 3. cube mainly for serving with tea, also rubbed on lemon and orange for flambe dishes such as Crepes Suzette; 4. demerara dark brown, soft, moist sugar, used mainly for coffee to which it imparts a slight flavour; also available in a light colour; 5. granulated general purpose, can be used in beverages; also available in sachets; 6. icing fine powder used in a dredger to shake over desserts; 7. muscuvado light brown, dryish, pure cane sugar for coffee; 8. spiced fine grain, dark sugar with spicy flavour, used with coffee; 9. vanilla sugar caster sugar flavoured by storing vanilla pods in it; used for flambe desserts; 10. substitutes various substitutes in powder or tablet form for use by people on a slimming diet.

Bread items There are many different kinds of bread and other flour products suitable for eating with main meals. The ones in everyday use include rolls made in various shapes such as cannon, crescent, cottage, 'C', baps, knot, kaiser, plait, poppy seed, ring, round, rosette, sesame seed, starch-reduced, soft, S-shape, twin, and twist; Melba toast, grissini, French sticks or baguettes; also rusks which are toasted slices of bread - all these can be of white or brown bread.

450 Essential Resaturant Commodities To make Melba toast

Cut a stale sandwich loaf into 2mm thick slices, cut off the crust, lay the slices on a tray and toast slowly under the grill until nicely coloured on both sides, dry and slightly curled. Store in an airtight tin. The original method was to cut the bread into 5mm thick slices, toast it on both sides then to remove the crust, cut through so as to give two thin slices and toast the uncoloured sides until crisp and dry. Serve Melba toast in a table napkin folded to the shape of a water lily.

Grissini

Grissini are thin breadsticks approx 20cm in length, purchased ready made; they are usually served in a tall vase.

French bread

French bread is made in various diameters and is cut into thick sections to serve in a bread basket.

Butter For use with bread at the table, butter should be given particular attention so as to present it in a manner that reflects its importance. In high-class restaurants it is served in the shape of hand-made curls or as machine-made pats, in a butter dish on ice, with a sprig of parsley to keep it looking cool, firm and fresh-looking. Lesser-class establishments may serve portion packs wrapped in foil or plastic - probably blended salted butter - whereas only best-quality unsalted butter should be used at table.

Tea Tea is Great Britain's national drink and whilst it can be easily made and quickly served in the home, it is not quite so easy in the catering environment and there is room for improvement, not so much as to the quality of the tea leaf, but in the way the actual beverage is made. The Tea Council grades tea in four qualities - deluxe, 3-star, 2-star and I-star - which helps caterers to identifY the kinds of tea they wish to serve to their customers. Tea companies whose teas qualifY for a particular

451 Essential Resahtrtmt Commodities grading are given pennission to use the grading symbols. Most of their teas are in the top grades. Whether making tea in bulk urns or serving it in small pots, the rules for making it successfully are: 1. heat the urn or pot; 2. use the right amount of tea; 3. pour on freshly drawn and actually boiling water; 4. stir, cover and allow to infuse for three to five minutes, according to the size of the leaf used. It is advisable to remove the infused leaves from urns or large pots before starting to pour. Tea is available in various packs - one-cup tea-bags, bags to make 1 pint, 2 pints, 4 pints, and 1 gallon; and as loose tea for spooning into the pot. When making it in bulk, 1~z (approx 4Og) of tea is sufficient to make 1 gallon (4 litres), to which milk has to be added. Tea can be a very profitable beverage, giving up to 90 per cent gross profit. Tea which is to be served with lemon instead of milk should be made weaker. The kind of tea in widest use is a blend of teas of several countries, sold under a brand name that is a guarantee of stable quality. In addition to this kind of general-purpose tea there are a p"'llber of speciality teas for which more discerning customers ask, parti.:u. arly for afternoon tea. Among the blends of tea are • Assam from North India which has a flavour of malt; • Ban-Cha from Japan has an energising and bracing impact; • Ceylon Orange Pekoe and Broken Orange Pekoe are the best teas from Sri Lanka; • China Oolong, a tea without much tannin; • China Orange Pekoe which has a delicate and exquisite flavour; • Earl Grey is a blend ofIndian and China teas that has long leaves and a taste of bergamot, which is similar to an orange. • English Breakfast is a blend of teas that has a full round flavour; • Fonnosa Oolong is from Taiwan and has a flavour of peaches; • Gunpowder is a blend of China and Taiwan tea with a delicious flavour and only a little tannin; • Jasmine is a China tea that is blended with jasmine leaves; • Lapsong Souchong is a pungent tea from China that has a smokey flavour; • Darjeeling comes from the foothills of the Himalayas and is light and delicate;

452 Essential Resaturant Commodities • Vintage Darjeeling comes from the slopes of the Himalayas and tastes of honey and nuts; • Herbal teas include camomile, jasmine, mint and Iimetree, which are drunk without milk. As with coffee it is possible to serve speciality tea by brewing it with added flavourings or by the addition of a spirit, liqueur or other flavouring to the brewed tea, either hot or cold. Examples include: • ginger: use Earl Grey tea and brew it with a pinch each of ground ginger and nutmeg; • honey: flavour the tea with any particular kind of honey; • Jamaica: use Formosa Oolong and China Orange Pekoe teas and flavour with rum and vanilla essence or pod; • mint: brew the tea with mint leaves and crushed cardamoms; • reggae: add lemon and orange juices and rum to the brewed tea; • Scotch: flavour China tea with whisky.

453 APPENDIXG: VENDING MACHINES

Vending machines are widely used in the catering industry, mainly in the welfare sector as a back-up for a traditional meal service and in a small establishment as the sole source of staff feeding. In hotels which offer a limited floor service vending machines may be sited in corridors or vestibules to supply hot or cold drinks by the cup, can or bottle; cigarettes; confectionery; fruit, and various forms of snacks such as sandwiches, biscuits, crisps and pastry items. Some establishments use refrigerated vending machines in the staff dining-room where, instead of being served with freshly prepared food, staff obtain their meals from an attractive machine and reheat them in an adjacent microwave oven. There is no cash handling. Any of the vending machines may either be operated by the establishment or be hired from an outside company which will run the service by filling machines as required and maintaining them in good working and hygienic order. The company will keep the takings and pay a rental or percentage of the profit for use of facilities. The advantages of vending machines are: 1. availability - they are available for use all day and night throughout the year; 2. control - vended items are standardised to a certain size, weight and price which makes for ease of distribution, filling and monetary control; 3. economy of labour - unless there are peak periods when a lot of people are queueing to obtain items when it might be advisable to have an assistant on duty, no staff at all are required. Vending machines are very sophisticated pieces of machinery that give a reliable service in the minimum amount of time, the only drawback being that they cannot communicate with the customers. Some machines work when a card is inserted into the machine's card-reader. This shows up the credit balance from which the cost of the selected item is automatically deducted from the card which is immediately returned to the holder. When the card's allowance has been used up it can be revalidated

454 Vending Machines in another machine against a further deposit of cash. Machines can count the sales made and cash received so that control and security are assured. The strength of beverages and soups can be altered electronically by the customer according to individual taste - this is in contrast to the 'in-cup' system where the cups are supplied with the dry instant ingredients already in them, and which requires fewer moving parts inside the machine and therefore minimum upkeep. New products are constantly being added to the wide range of items available from this form of food and beverage service.

455 APPENDIXH: METHODS OF RENDERING FIRST AID

Accidents can happen in the restaurant and kitchen and both areas must be made safe fo~ both staff and customers. A knowledge of what to do should an accident happen is better than being at a loss as to how to cope with the emergency. A knowledge of first aid will enable a nominated member of staff to deal with the situation while awaiting the arrival of an ambulance or a doctor.

Common Problems

Unconsciousness requiring artificial respiration Lay the person on his back with the head to one side but turned upwards. Put a cushion under the shoulders, press the forehead down and lift the chin. Pinch the nostrils closed, take a deep breath and blow gently into the patient's mouth. As his chest rises, take another deep breath and blow in to him again. Do this six times straight off then at the rate of ten times per minute. When he is breathing regularly again, place him on his stomach with one leg and arm drawn up, until he recovers.

Bite Smear the bite with calamine lotion or antihistamine cream. An animal bite should be washed, then covered with a dressing and bandage.

456 Methods of Rendering First Aid Burn Hold the burned part under running cold water then cover with a dressing. Do not smear with oil or grease.

Cut Wash with soap and water and cover with a dressing. If bleeding persists, rush the person to hospital to have stitches inserted.

Elearic shock Stand in a dry place before trying to break contact with the faulty appliance then give artificial respiration. When breathing restarts, tum the person onto his stomach with his leg and arm drawn up.

Fainting Loosen any tight clothing around the neck, chest and waist, lay him on one side with the uppermost arm and leg drawn up. If a person only feels faint, make him sit down and put his head between his knees until he feels better.

Food poisoning As some symptoms such as vomiting and diarrhoea develop immediately, give plenty of water to drink until the arrival of the doctor.

Nose-bleed Make the person sit at the table with his head forward over a bowl and tell him to keep pinching his nostrils together until the bleeding stops.

Sting Remove the sting and smear the spot with antihistamine cream. If the sting is on the throat, give the person an ice cube to suck and tie a cold compress around the neck.

457 Methods ofRendering First Aid More Serious Problems

Severe Bleeding If it is a minor wound the bleeding will soon stop by itself but the blood will flow rapidly from a severe wound and must be stopped before too much is lost. 1. Lay the patient on the floor and lift up the injured part; 2. press a clean handkerchief or pad over the wound and hold it pressed down hard; 3. wrap a bandage, tie or scarf tightly around the pad so as to maintain pressure; 4. if wound continues to bleed through the bandage, take it off and put more padding over the first one, then re-bandage.

Bums These should not be treated with bum lotion or ointment and the best thing to ease the pain is to hold the part under the cold-water tap; do not try to burst any blisters. 1. Remove any soaked clothing from over the bum; 2. immerse in a basin of cold water for a minimum of 10 minutes, or hold under the tap, or cover with a towel wrung out in cold water; 3. cover with a bandage or put a plastic bag over it; 4. seek medical treatment.

Elearic shock It is necessary to separate the victim from the source of the shock as otherwise the person trying to help may also receive a shock; do it with a dry-non-conducting item. 1. If the person is not breathing, use mouth-to-mouth respiration; if no response, try cardiac massage; 2. tum the victim to the recovery position with the arms and legs outwards at angles to the body and the head back and the chin forward; 3. cover the victim with a coat or blanket; 4. seek medical help.

458 Methods ofRendering First Aid Cramp A prolonged period of sitting in one place can cause cramp, a painful spasm in a muscle that feels tense and hard. It should clear by itself. 1. Hasten recovery by massaging the muscle; 2. force the joint back to normal by exerting it, such as working the toes or fingers, or moving the leg or arm.

Choking If the person can cough effectively do not offer help, but should the victim have difficulty in breathing and speaking, first aid is needed. To help a person who is choking badly because a large piece of food is lodged in the gullet, get behind him, put one clenched fist inside the other hand and press it into the stomach just below the rib cage. Push the fist upwards sharply about six times, in an endeavour to push the piece of food upwards and out through the mouth: do not squeeze the ribs too strongly. The person suffering from choking can be helped in this way while he is standing up, or he can be seated and the person helping can put his arms around from the back of the chair. Another way is to lay the choking person on the floor with the head straight up, to kneel over him and thrust with the clenched fist so as to expel the food. This is known as the Heimlich manoeuvre. It is necessary to remain with the person until he is completely recovered and to get him to a doctor.

Heart attack For a person who appears to have suffered a heart attack it is necessary to follow this procedure: I. Check the breathing by placing the ear above the victim's mouth and look along the chest to see if it is moving; 2. open the airway by placing one hand on the victim's forehead, the other under the back of his neck then tilt the head back so as to open the air passage; 3. clear the airway by taking the hand from the back of the neck and push the chin up with it, so lifting the tongue forward 4. give mouth-to-mouth ventilation by blowing air into the victim's lungs steadily until the victim responds; 459 Methods ofRendering First Aid s. if the victim's heart is not beating and he is not breathing, give heart massage by pressing on the breastbone so as to increase pressure inside the chest; stop as soon as heartbeat begins; 6. place into the recovery position on one side, with one arm bent towards the face and one side bent at the knee, ensure that the air-way is clear and the tongue does not fall into the back of the throat. It is essential to have a First Aider among the staff, some one who holds a certificate of one of the many official certificating bodies such as Stjohn's Ambulance, St Andrews, or Red Cross. A First Aider plays a vital role in the running of a catering establishment.

460 APPENDIX I: THE LA W AND THE RESTAURA TEUR

The restaurateur must ensure that he operates within the legal framework that exists in the country in which he works. Ignorance of the law cannot be used as a defence, therefore skilled professionals must make a conscious effort to keep themselves informed of all the existing laws which govern the respective trading activities wherever they are. In a book such as this it is not possible to provide all the specific rules of law that apply in given countries; instead we offer the following consideration in a form of a checklist for the restaurateur to use as an aide-memoire when trading at horne and abroad. Entry into a country

Like any other professional, a restaurateur, when undertaking work abroad, must apply for visas and working permit. A number of countries require evidence of good health and proof that certain vaccinations e.g. immunisation against smallpox, yellow fever and cholera have been completed. Engagement of Staff and Conditions of Employment

The restaurateur is usually permitted to set up trading with a number ofkey staff, whose working permits will be renewed at regular intervals. Local regulations may include: 1. A medical examination of all employees to ensure that they are physically fit and that they are not carriers of infectious diseases. 461 The Law and the Restauratenr 2. Age, qualification and experience of employees should conform to specified criteria. 3. Local employees may be affected by age limits regulating their terms of employment including the hours of work and their ability to serve intoxicating liquor. 4. Sex discrimination may be an offence. 5. The period of engagement, notice and dismissal procedures may be affected by local legislation. 6. The authority which determines the classification of the establishment may also determine the skills and knowledge of staff with particular emphasis on the foreign languages being spoken.

Licensing Law

The restaurateur must be totally informed on all aspects of existing licensing laws, e.g.: 1. limits on trading hours; 2. restriction of the sale of intoxicating liquor to non-residents, guests who are not consuming food, young people of a given age, and even local residents or employees at certain specified periods; 3. the display of drink prices and quantities served; 4. the prohibition of assembly of people of bad fame on the premises; s. extension of credit for the purchase of intoxicating liquor; 6. the sale of liquor during gambling; 7. adulteration of drinks, or knowingly substituting cheaper brands of drinks for quality brands; 8. the sale of liquor to intoxicated customers.

Sale of Food

The sale of food is normally regulated by a number of consumer protection regulations which include fair trading and safe hygienic practices.

462 The Law and the Restaurateur

Fair trading 1. The average pncmg of the meal may be governed by the establishments' classification. 2. The price list may have to be prominently displayed to the public at the entrance, and a clearly written bill of fare must be made available with price and quantities to any customer. 3. The customer must have an opportunity to purchase an all-inclusive meal and beverages within a specified price range. 4. The quality of the food supplied must clearly conform to the quality or substance of the goods demanded; there must not be an intention to defraud the customer by misleading terminology. Thus, ifin the trading practices of the country a Wiener Schnitzel is normally made with veal, the customer must be informed if pork is to be used instead of veal. 5. The number of people that can be accommodated in any particular room may be subject to local safety regulations. 6. The sale of intoxicating liquor and meat may be forbidden during religious festivals.

Hygiene 1. Aspects of hygienic practices become extremely important in warmer climates; all staff providing or serving food should normally possess a clean bill of health and are subject to periodical medical checking. Any member of staff suffering from an infectious disease must undergo a medical check-up before resuming his activity. 2. Local regulations may decree that precautions are taken to prevent flies or rodents coming in contact with the food preparation or service areas. 3. Strict rules may apply to the cleanliness of the storage areas and working environment and materials used for food preservation. 4. Standard refrigerator temperatures for holding foods should be observed at all times and buffet displays may constitute an offence unless the food is maintained at the specified temperature. 5. Only wholesome food should be kept in the premises and any food unfit for human consumption found in the premises may constitute an offence.

463 The Law and the Restaurateur 6. Food-handlers must have a specific number of wash-hand basins and usually these should be capable of being operated without touching them by hand. 7. Food-handlers, including waiters and barmen, must respect a strict code of personal hygiene. Smoking whilst handling food may constitute an offence.

General aspeas of law to keep tn mind Each country may have its own regulations regarding: 1. racial discrimination a percentage figure may be set for local as against imported workers; 2. sex discrimination may apply in relation to pay and promotion; 3. the training of staff in the use of dangerous equipment; 4. safety in the working environment; 5. employment of handicapped persons; 6. maternity leave regulations; 7. training of apprentices and obligatory attendance at trade schools; 8. maximum working hours and minimum rate of pay for various levels of work; 9. engagement and dismissal procedures. Resume of the Laws Relating to Catering in the United Kingdom

The principal aspects of the laws relating to catering activities in the United Kingdom are contained within a number of Acts of Parliament, to which reference may be made as necessary by the Restaurateur.

Employment The Employment Act 1980 contains the law on unfair dismissal, trade union membership and trade union ballots.

464 The Law and the Restaurateur The Race Relations Aa 1976 an employer may not discriminate against applicants for a job on the basis of race, nationality or religion. Sex Discrimination Aa 1975 is concerned with the prevention of discrimination on the grounds of sex or marital status. Employment Proteaion Aa 1975 is concerned with employees' rights and trade union activities. Employment Aa 1988 regulates the employees' rights to elect to belong or not to belong to a trade union. The Health and Safety at Work Aa 1974 gives a clear indication of the responsibilities of employers in providing a healthy and safe environment for all employees.

Liquor licensing Licensing laws have existed for hundreds of years. The Licensing Consolidation Aa of 1910, as the name indicates, consolidated many of the previous laws. Since then the licensing laws have been further consolidated in the Licensing Aa 1964. At present the major points of reference in England and Wales are: Licensing (Restaurant Meals) Aa 1987 which allows bona fide meals to be consumed with alcoholic drinks throughout the afternoon, and the Licensing Aa 1988 which allows licence-holders within the limits previously defined to serve alcoholic drinks for up to 12 hours per day. Scotland has its own licensing laws which are embodied in the Licensing Aa (Scotland) 1976. The licences known as On-licences vary and they may permit the sales of

1. all forms of intoxicating liquor; 2. beer, cider and wine only; 3. beer and cider only; 4. wine only; 5. cider only, in moderation to all people over the age of 18. Restaurant licences can provide alcoholic drinks as ancillaries to bona fide meals to people over the age of 18, and beer, perry or cider to people over 16. Consult the relevant Acts for additional details.

465 The Law and the Restaurateur Food laws All the food iaws are contained within the Food and Drugs Acts of 1955 to 1982, The Sugar Act of 1956, the Food and Milk Act of 1970 and section 7(3) and (4) of the European Communities Act 1972 and section 198 of the Local Government Act 1972, and part IX of the Local Government (Miscellaneous Provision) Act 1982 have been consolidated in The Food Act of 1984 with the exception of falsely labelled and misdescribed products which are contained within the Trade Descriptions Act of 1968. Amongst the main features of the Act it is clearly stated that any person is guilty of an offence ifhe sells to the "prejudice of the purchaser any food which is not of the nature, substance or quality demanded and if the supplier offer, expose or has in his possession for the purpose of sale or preparation for sale, food intended for human consumption but unfit for the purpose of sale".

Hygiene The Food Hygiene (General Regulations) 1970 covers the operational requirements of premises in which a food business is carried out, and the responsibilities of food-handlers. New legislation arrived at protecting consumers has been presented to Parliament by the Minister of Agriculture Fisheries and Food which revises the 1974 Food Act and proposes severe sentences or fines up to £20,000 or six months imprisonment for those caterers who commit serious offences of poor food hygiene.

466 APPENDIX]: CREATION OF A RESTAURANT ATMOSPHERE

The success of any restaurant depends on the harmonious combination of three main factors; the quality of food; the courtesy of service, and the atmosphere or 'ambience' of the establishment. The first two factors are easily controlled because they contain some tangible elements that an experienced restaurateur can effectively monitor and when necessary undertake remedial action so as to ensure optimum consumer satisfaction. Atmosphere is more complex because its effects are the result of a wide range of variables - in effect all the stimuli that affect the senses. Unless these are used to optimum effect they can lead to the detriment of customer satisfaction resulting in loss of business. The main points to be considered are: 1. The entrance which should appear inviting but in keeping with the facilities and standard of decor found inside the premises. 2. The shape, partitions and distribution of the tables in the restaurant which can provide a feeling of intimacy or a feeling of exposure to danger. 3. The colour scheme which contributes to, accentuates or diminishes the effect of other features creating either a relaxing or stimulating environment. Primary colours in the warm spectrum tend to create a feeling of excitement and exhilaration, whereas more diffuse colours in the cold spectrum tend to have a relaxing effect. Therefore the choice of colour must be subordinate to the purpose of the operation. 4. Lighting can be used to produce different effects: bright light tends to stimulate, whilst subdued lighting can have a relaxing effect. 5. Sound. Noise, such as the clatter of plates can become a stress factor, but harmonious sound can have a soothing effect. 6. Temperature must be controlled to provide a feeling of well-being, thus in a restaurant it should be maintained between 18°e and 200 e but for a dinner dance 16°e would be more appropriate.

467 Creation of a Restaurant Atmosphere

7. The human element such as the age and the uniforms of serving staff - and other customers - may have a harmonising or dissonant effect upon visitors. 8. The table setting and table decoration can complement the whole environment. 9. If the menu is in a language that is unfamiliar to the customer, assistance in translating it should be given courteously and unpatronisingly.

468 APPENDIXK: VINTAGE LISTS

Vintage Guide to French Wines

In this chart the quality of vintages is indicated by the number of stars - .. Average, .... Medium, .. " .. Good, .... " .. Great, .. ,,""" Exceptional.

Bordeaux Burgundy Alsace Beaujolais Rhone Loire Anjou

Year red white red white 1987 2- 4 4 3 4 3 3 1986 2 2 2 4 2 2 3 4 2 1985 4 3 4 4 5 3 5 4 1984 2 2 2 3 2 2 2 4 1983 4 4 4 4 4 4 4 4 1982 3 3 4 4 2 3 4 4 1981 4 3 3 3 3 3 1980 3 2 2 3 2 1979 4 3 3 5 4 3 1978 4 3 5 4 2 5 3 1977 2 2 2 3 2 2 1976 4 4 4 4 5 4 4 1975 4 4 I 3 3 4 3 1974 2 3 3 3 2 2 1973 3 3 2 4 4 2 1971 4 3 4 4 5 4 1970 5 3 3 5 5 4 1969 I 2 4 4 3 4 1967 3 5 3 3 4 1966 4 3 4 3 4 1964 3 2 4 3 4 1962 4 4 3 4 1961 5 5 4 4 1959 3 4 3 3 1955 4 4 3 3 a2 = •• , etc. 469 Vintage Lists Recent Vintages of French Wines

Claret 1988 A good year that produced rich flavoury wine with high ripe tannic content 1987 Not an outstanding year; lacks depth and colour; not highly recommended 1986 An abundant year that produced fruity, tannic wine; good for Medoc 1985 A very good vintage that has harmony of tannin and acidity 1984 A mediocre year but the wine is expensive and is now ready to drink 1983 A good classic year with a lot of fmeness in the great wines 1982 An outstanding year, the best of the 1970s and 1980s. 1981 A small yield but a good vintage of stylish, elegant wines 1980 Quite a good year but not much is still on sale 1989 A good year from a late harvest 1988 A good year especially in the Medoc and Graves

Red Burgundy 1988 Very deep coloured wines that will keep well 1987 Surprisingly good year, with well-coloured aromatic wine 1986 Quite a good year with a large yield 1985 A great year; expensive wine that is keeping well 1984 A varied vintage that gave light but aromatic wines

White Burgundy 1988 Wines that will age well, of good tannin and acidity 1987 Balanced and aromatic wine, a generally good vintage 1986 A very good vintage 1985 Good but not outstanding wine that is expensive 1984 Fine, aromatic and refreshing wines

470 Vintage Lists Rhone 1988 In the southern area it is the best vintage of the 80's 1987 What should have been a good vintage gave a mixed result 1986 A good but not great year 1985 A fairly good vintage 1984 Light, fruity wines ready for early drinking

Loire 1987 An abundant yield and an average to good result 1986 A mixed result with some very good wines 1985 A very good vintage

Alsace 1987 Average quantity and quality but not a great year 1986 Not an outstanding year 1985 An excellent vintage 1983 A very great vintage

Recent Vintages of German Wines

Rhine 1987 A fairly good year that produced better than expected results 1986 Reasonably good wine for drinking young 1985 Quite a good wine, but will not keep 1984 Not a good year; both quality and quantity poor 1983 A very good vintage that gave full, fruity wines

Mosel 1987 A reasonably good year; well-balanced wines 1986 Not a particularly good year; drink young 1985 An average year; balanced wines that are ageing well 1984 Poor year, but a few reasonable light wines

471 Vintage Lists Recent Vintages of Spanish Wines

Rioja - red 1987 A good but not outstanding year 1986 Not a very good year 1985 A very good year

Recent Vintages of Beaujolais

1987 A very good year that gave perfumed, well-balanced results 1986 Not a particularly good year, the wine is lean and tannic 1985 An excellent year; wines full of fruit 1984 Not an outstanding year because of rain at vintage time 1983 Very good year; firm full wines It is usual practice to drink Beaujolais very young and it is only the best wines - the Cms - that benefit by ageing.

Recent Vintages of Italian Wines

Red 1987 A good to reasonably good year, though many were slightly light 1986 A good vintage though not quite as good as 1985 1985 A very good year that gave fruity wines 1984 Not a particularly good year

472 Vintage Lists White 1987 Only a small yield of elegant wines 1986 Produced very good and fruity wines 1985 Not a particularly good year 1984 Quite a good vintage with fragrance in the wines

473 APPENDIXL:AVERAGE LIFE SPAN OF WINES

Number of years 1 2 3 4 5 8 10 15 20 5o France A lsace, Cremant Alsace Beaujolais Primeur r0-t-- Beaujolais Villages Beaujolais Cru Bordeaux, red Bordeaux, dry white Bordeaux, sweet white

Burgundy, white Burgundy, red Burgundy, 1st growth, red Champagne -- -- Vins doux naturels Vins de liqueur Ordinary table wines

Germany Mosel Rhine Rhine, late gathered

Italy Dry white Red Quality red Sweet red, late picked Very sweet white

Spain Rioja reserva, red Rioja reserva, white Penedes, fu II red

474 APPENDIX M: THE GREAT WINES OF BORDEAUX AND BURGUNDY

The two most important wine-growing areas in the world are both in France - Bordeaux and Burgundy, the former being the largest fine wine-producing area of all. The following lists show all the major vineyards of these two areas. In Bordeaux, two wine areas - the Haut-Medoc and Sauternes - were classified as long ago as 1885, but the system is very complex. For example, in the Haut-Medoc there are 61 classified wines from individual vineyards plus nearly 300 other chateaux that produce artisan and cm bourgeois wines of some distinction which though less expensive, are entided to use the name Bordeaux on the label. Classification of the Wines of Bordeaux

Haut-Medoc 1st GroJPths (premiers crus) Chateau Lafite-Rothschild Chateau Haut-Brion Chateau Latour (exceptionally, in Chateau Margaux Pessac-Leognan - not Chateau Mouton-Rothschild Haut-Medoc) (since 1973)

2nd GroJPths (2eme crus) Chateau Brane-Cantenac Chateau Leoville-Las Cases Chateau Cos d'Estournel Chateau Leoville-Poyferre Chateau Ducru-Beaucaillou Chateau Montrose

475 The Great Wines ofBordeaux and Burgundy Chateau Durfort-Vivens Chateau Pichon-Lalande Chateau Gruaud-Larose Chateau Pichon-Baron Chateau Lascombes Chateau Rausan-Segla Chateau Leoville-Barton Chateau Rauzan-Gassies

3rd Growths (3eme crus) Chateau Boyd-Cantenac Chateau Lagrange Chateau Calon-Segur Chateau La Lagune Chateau Cantenac-Brown Chateau Langoa-Barton Chateau Desmirail Chateau Malescot-Saint-Exupery Chateau Ferriere Chateau Marquis Chateau Giscours d'Alesme- Becker Chateau d'Issan Chateau Palmer Chateau Kirwan

4th Growths (4eme crus) Chateau Beychevelle Chateau Marquis-de-Terme Chateau Branaire-Ducru Chateau Pouget Chateau Duhart -Milon-Rothschild Chateau Prieure-Lichine Chateau Lafon-Rocchet Chateau Saint-Pierre Chateau La Tour-Camet Chateau Talbot

5th Growths (5eme crus) Chateau Batailley Chateau Haut- Bages-Liberal Chateau Belgrave Chateau Haut-Batailley Chateau de Camensac Chateau Lynch-Bages Chateau Cantemerle Chateau Lynch-Moussas Chateau C1erc-Milon-Rothschild Chateau Chateau Cos Labory Mouton-Baronne-Philippe Chateau Croizet-Bages Chateau Pedesclaux Chateau Dauzac Chateau Pontet-Canet Chateau Grand-Puy-Ducasse Chateau du Tertre Chateau Grand-Puy-Lacoste

Saint-Emilion In 1954 the best wines of Saint-Emilion were officially classified into First Great Classed Growths and Great Classed Growths; a third category, Great Growths, covered a further 200 or so wines; remaining wines were simply labelled St Emilion. The classification is revised every 10 years and the list below is the 1984-5 classification. A new system is

476 The Great Wines ofBordeaux and Burgundy envisaged for the future in which there will be only two categories; Great Growth and St Emilion.

1st Great Classed Growths (premiere grands crus classes) Chateau Ausone Chateau Figeac Chateau Clos Fourtet Beausejour-Duffau-Lagarosse Chateau Magdelaine Chateau Belair Chateau Pavie Chateau Canon Chateau Trottevieille Chateau Cheval-Blanc

Great Classed Growths (Grands crus classes) Chateau I' Angelus Chateau La Dominique Chateau I'Arrosee La Madeleine Chateau Balestard-La-Tonnelle Chateau Clos Lamarzelle Chateau Beausejour-Becot Chateau La Gaffeliere Chateau Bellevue Chateau la Tour-Figeac Chateau Bergat Chateau La Tour-du-Pin-Figeach Chateau Berliquet (Beliner) Chateau Cadet- Piola Chateau La Tour-du-Pin-Figeach Chateau Canon-La-Gaffeliere (Moueix) Chateau Cap-de-Mourlin Chateau Laniotte Chateau Chauvin Chateau Larcis-Ducasse Chateau Corbin Chateau Larmande Chateau Corbin-Michotte Chateau Laroze Chateau Couvent-des-Jacobins Chateau La Serre Chateau Croque-Michotte Chateau Le Chatelet Chateau Cure-Bon Chateau Le Prieure Chateau Dessault Chateau Matras Chateau Faurie-de-Souchard Chateau Mauvezin Chateau Fonplegade Chateau Moulin-du-Cadet Chateau Fontoque Chateau L'Oratoire Chateau Franc-Mayne Chateau Pavie-Decesse Chateau Grand-Barrail- Chateau Pavie-Macquin Lamarzelle Chateau PavilIon-Cadet Chateau Grand-Corbin ChateauPetit-Faurie-de-Souchard Chateau Grand-Corbin-Despagne Chateau Ripeau Chateau Grand-Mayne Chateau Saint-Georges-Cote-Pavie

477 The Great Wines ofBordeaux and Burgundy Chateau Grand-Pontet Chateau Guadet-Saint-Julien Clos Saint-Martin Chateau Haut-Corbin Chateau Sansonnet Chateau Haut-Sarpe Chiiteau Soutard Chateau Clos des Jacobins Chateau Tertre-Daugay Chateau La Clotte Chateau Trimoulet Chateau La Clusiere Chateau Troplong-Mondot Chateau Villemaurine Chateau Yon -Figeac

Pomerol The wines of this region have never been officially classified but it is generally recognised that there is one outstanding great growth wine and nine great growths; the remainder of the names given are superior and good growth vineyards. Outstanding Great Growth Chateau Petrus Great Growths Chateau La Conseillante Chateau Latour-Pomerol Chateau L'Evangile Chateau Petit-Village Chateau Gazin Chiiteau Trotanoy Chateau Lafleur Vieux-Chateau-Certan Chateau La Fleur-Petrus Other Good Vineyards Chateau Beauregard Chateau Gombaude-Guillot Chateau Bourgneuf-Vayron Chateau Guillot Chateau La Cabanne Chateau Lagrange Chateau Le Caillou Chateau La Grave Trigant de Chateau Certan-Giraud Boisset Chateau Certan-de-May Chateau Moulinet Chateau Clinet Chateau Nenin Clos du Clocher Chateau La Pointe Chateau La Croix Clos Rene Chateau La Croix-de-Gay Chateau Rouget Clos L'Eglise Chateau de Sales Domaine de L'Eglise Chiiteau Tailhas Chiiteau L'Enclos Chateau Taillefer

478 The Great Wines of Bordeaux and Burgundy Chateau L'Eglise-Clinet Chateau Vraye-Croix-de-Gay Chateau Le Gay

Graves Both white and red wines are produced in this region and were first classified in 1953, then again in 1959. Although produced in Graves, Chateau Haut-Brion red - one of the greatest clarets - is included in the 1855 classification as a Medoc from the Haut-Medoc area.

Red White Chateau Bouscaut Chateau Bouscant Chateau Carbonnieux Chateau Carbonnieux Domaine de Chevalier Domaine de Chevalier Chateau de Fieuzal Chateau Couhins Chateau Haut-Bailly Chateau Haut-Brion Chateau La-Mission-Haut-Brion Chateau La Tour-Martillac Chateau La Tour-Haut-Brion Chateau Laville-Haut-Brion Chateau Malartic-Lagraviere Chateau Malartic-Lagraviere Chateau Olivier Chateau Olivier Chateau Pape-Clement Chateau Smith-Haut-Lafitte

There are another 40 red and some 25 white Graves wines from principal vineyards.

Sauternes and Barsac The wines of this region were classified in 1855 at the same time as the Haut-Medoc clarets. In addition to the' 24 names listed under the following headings, there are at least another 130 vineyard names where these sweet wines are produced. 1st great growth (Grand-premier cru) Chateau d'Yquem lst growths (Premiers crus) Chateau Climens Chateau Rabaud-Promis Chateau Coutet Chateau de Rayne-Vigneau Chateau Guiraud Chateau Rieussec Clos Haut-Peyraguey Chateau Sigalas-Rahaud Chateau Lafaurie-Peyraguey Chateau Suduiraut Chateau La Tour-Blanche

479 The Great Wines ofBordeaux and Burgundy 2nd growths (2eme crus) Chateau d'Arche Chateau Broustet Chateau Caillou Chateau Doisy-Daene Chateau Doisy-Dubroca Chateau Doisy-Vedrines Chateau Filhot Chateau Lamothe Chateau De Malle Chateau Nairac Chateau Romer Chateau Suau

Burgundy - Grands Crus of the Cote d'Or village Grand ern

Gevrey-Chambertin Chambertin Chambertin Clos-de-Beze Chapelle-Chambertin Charmes-Chambertin Griotte-Chambertin Latricieres-Chambertin Mazis-Chambertin Ruchottes-Chambertin

Morey-St-Denis Les Bonnes Mares (part) Clos des Lambrays Clos de la Roche Clos St-Denis Clos de Tart

480 The Great Wines ofBordeaux and Burgundy

Chambolle-Musigny Musigny Les Bonnes Mares (part)

Vougeot Clos de Vougeot

Flagey-Echezeaux Echezeaux Grands-Echezeaux

Vosne-Romanee La Richebourg La Romanee Romanee-Conti Romanee-St-Vivant La Tiiche

Pernand -Vergelesses Corton-Charlemagne (part)

Aloxe-Corton Corton Corton-Charlemagne (part)

Puligny-Montrachet Le Montrachet (part) Blitard-Montrachet (part) Chevalier-Montrachet Bienvenues-Blitard -Montrachet

Chassagne-Montrachet Le Montrachet (part) Blitard-Montrachet (part) Criots-Blitard -Montrachet

481 APPENDIX N: SHIPPERS OF WINE - SOME WELL-KNOWN FIRMS

When selecting wines for inclusion on the wine list a well-known name on the label - either that of the producer or the shipper (who may also be a producer) - can add a certain distinction and also reassure the customer as to the wine's quality. The following list gives some of the best-known firms whose products are widely available, their addresses may be obtained through trade directories. Bordeaux Barton et Guestier Borie-Manoux Calvet Cordier Coste Cruse Delor De Luze et Fils Dourthe Freres Eschenauer Gilbey Jaboulet Kressmann Lichine Mahler-Besse

Burgundy Bouchard Aine Bouchard Pere et Fils Bredy Calvet Chanson Pere et Fils Delorme 482 Shippers of Wine - Some Well-known Firms Doudet-Naudin Droulhin Duboeuf Geisweiler Hospices de Beaune J aboulet-Vercherre Jadot Latour, Louis Leroy Loron Lupe-Cholet Mommessin Pasquier-Desvignes Patriarche Piat Ponnelle Reine Pedauque Ropiteau Rousseau Sichel Thorin Vienot

Rhone Chapoutier Delas Freres Vidal-Fleury

Loire Gratien et Mayer Larouche Moreau et Fils Remy Panner

Alsace Dopff au Moulin Hugel Pere et Fils Dopff et Irion Preiss-Ziminer Schlumberger et Cie Trimbach FE 483 Shippers of Wine - Some Well-known Finns Italy Allegrini Antinori Bertain Bertolli Bigi Bolla Bosca Brioli Calissano CAVIT Caretto Cinzano Contemo Cora Ferrari Florio F ontanafredda Franco-Fiorina Frescobaldi Gaja Gancia Giascosa Lamberti Martini e Rossi Melini Montepaldi Negri Pieropan Pio Cesare Ricasoli Rivera Ruffino V.LD.E.

Spain Codomiu Domecq Domain Faustino Martinez Freixenet

484 Shippers of Wine - Some Well-known Finns Gonzalez y Dubose Lan, Bodegas Lopez de Heredia Marques de Caceres Marques de Monistrol Marques de Riscal Mascaro, Cavas Marfil Montecillo, Bodegas Muga, Bodegas Olarra, Bodegas Paternina, Bodegas Riojanas, Bodegas Rioja Santiago Segur Vivdas, Cavas Torres, Bodegas

Gennany Deinhard Hallgarten Langenbach Pieroth SchmittGA Schmitt T K Sichel St Ursula Z.B.W.

485 APPENDIX 0: SHIPPERS OF PORT, SHERRY AND CHAMPAGNE - SOME WELL-KNOWN FIRMS

Port Cockburn Croft Delaforce Dow Ferreira Fonseca Graham Morgan Offley Forester Quinta do Noval Robertson Rozes Sandeman Taylor Warre

Sherry Bodegas Internacionales Bertola Blazquez Caballero Croft Cuvillo Domecq Findlater Garvey Gonzalez Byass

486 Shippers of Port, Sherry and Champagne - Some Well-known Finns Harvey Lustau Osborne Palomino & Vergara Real Tesoro, Marques de La Riva Rivero Ruiz-Mateos Sandeman De Terry Valdespino Varela Wi11iams & Humbert

Champagne Grades Marques: Ayala Bollinger Canard-Duchene Deutz Heidsieck Monopole Charles Heidsieck Krug Lanson Laurent Perrier Mercier Moet et Chandon Mumm Perrier-J ouet Joseph Perrier Piper-Heidsieck Pol Roger Pommery et Greno Louis Roederer Ruinart Taittinger Veuve Clicquot Ponsardin

487 APPENDIXP: ORGANISING A WINE TASTING

The following list gives detailed instructions of how to organise a wine tasting session. I. Have sufficient spittoons filled with sawdust or similar material so that people can spit out the wine having tasted it 2. Don't have too many bottles of each wine open at anyone time 3. Limit the tasting to a range of wines of one particular style, but of several vintages 4. Have the wines at the correct temperature 5. Don't use very large size glasses; allow 2 or 3 glasses per person 6. Limit the number of people so that there is no crush around the table 7. Allow approx. 18 tastings per bottle; if necessary, instruct people not to fill their glasses more than half full 8. Taste young and light wines before mature, full-bodied ones 9. Keep the labels covered and identifY each wine by a number 10. Ensure that the lighting in the room is adequate; have some lighted candles if necessary II. Have plates of small savoury biscuits and tiny pieces of mild cheeses on the table 12. Give each person a marking sheet with appropriate headings typed in 13. Pour the wine, hold the glass by the stem and look at the colour according to type - i.e. white, rose or red 14. Examine the wine for its clarity and viscosity 15. Smell the wine and try to decide what grape(s) were used, whether it is a young or old wine, and how fruity it is 16. Take a good mouthful ofwine, swill it around the mouth and chew it to assess its flavour, quality, acidity, and body 17. Discuss impressions with other people on the tasting before filling in the mark sheet

488 APPENDIXQ; RECOGNITION OF BOTTLE SHAPES

A Cates du Rhone B ChSteauneuf du Pape C White Bordeaux o Red Bordeaux E Alsace F White Burgundy G Red Burgundy H Champagne I Cates de Provence

pale what light dark green pale pale dark often olive distinguishes green green (darkish) olive olive green clear green it is = dry green green papal clear coat of = sweet arms embossed

Fig. Ql

Many major wine-producing areas have their own style bottle, distinguished by its shape and colour. These are easily recognisable.

489 APPENDIXR: HOW WINE IS MADE

dry wine sweet wine wine (approx 4/5th of (drawn rose (left in vat total made before wine until complete without pressing) sugar is all converted fermentation)

Fig. R.l

490 APPENDIXS: STILLS FOR MAKING WINE AND SPIRITS

A Pot Still

Water-

Fig. S.l

The wine or mash, inside the copper pot, is boiled - traditionally by means of a fire underneath, more usually by heated coils. The vapour given off returns to a liquid as it passes through a water-cooled condenser and is then collected in a barrel.

491 Stills for Making Wine and Spirits A Patent Still (or Coffey Still)

The liquid - wash - enters at the top of the rectifier column and passes down the column acting as a cooling agent (for rising vapours). It then transfers to the top of the analyser column where it again moves downwards. As it does so, it meets hot steam - pushed up from the base - and vaporises. These vapours rise to the top of the analyser column and are piped back to the bottom of the rectifier column. Here, as the vapours rise, they condense and the spirit is drawn off from the top into a receiver. This system can be used continuously and without constant supervision, enabling large quantities to be produced cheaply. The same spirit can be passed through the system several times until it becomes absolutely neutral.

Vapour pipe Vent ?r=;~~/

Wash inlet U;;;=:~====~.C;:!:J/

spirit to receiver

Steam Analyser column Rectifier column

Fig. S.2

492