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.