Glossary Term Explanation A la carte French: from the card/menu A French term: a holding device used to keep hot foods hot Bain for service and display Barrier to communication Anything that interferes with the communication process The result of transferring bacteria/contamination from one Cross contamination area/item to another A commercial, trade-marked process where meat is sealed Cryovac in plastic bags and the air is removed by a vacuum pump to inhibit bacterial growth and increase shelf life First In First Out: standard method of stock rotation for – FIFO food FSP Food Safety Plan or Program food items designed to be eaten by guests who are Finger food standing up using the fingers as opposed to using cutlery Flambéing Flaming of dishes using alcohol as part of gueridon service An edible decoration used to enhance the overall Garnish presentation of a menu item Gueridon service Tableside service and or cookery a fine dining option – MICE Meetings, Incentives, Conventions and Exhibitions Menu item A dish listed on the menu Mise en place (French) To put in place; to get things ready Plating Placing food onto plates in the kitchen ready for service Food to be commonly associated with food poisoning outbreaks; it is usually high protein, high moisture and low Potentially hazardous food acid food. Also known as risk food’ or ‘High ‘Potentially dangerous food’ Re-thermalisation Re-heating
Glossary Term Explanation A la carte French: from the card/menu Bain A French term: a holding device used to keep hot foods hot for service and display Barrier to communication Anything that interferes with the communication process Cross contamination The result of transferring bacteria/contamination from one area/item to another Cryovac A commercial, trade-marked process where meat is sealed in plastic bags and the air is removed by a vacuum pump to inhibit bacterial growth and increase shelf life FIFO First In – First Out: standard method of stock rotation for food FSP Food Safety Plan or Program Finger food food items designed to be eaten by guests who are standing up using the fingers as opposed to using cutlery Flambéing Flaming of dishes using alcohol as part of gueridon service Garnish An edible decoration used to enhance the overall presentation of a menu item Gueridon service Tableside service and or cookery – a fine dining option MICE Meetings, Incentives, Conventions and Exhibitions Menu item A dish listed on the menu Mise en place (French) To put in place; to get things ready Plating Placing food onto plates in the kitchen ready for service Potentially hazardous food Food to be commonly associated with food poisoning outbreaks; it is usually high protein, high moisture and low acid food. Also known as ‘High risk food’ or ‘Potentially dangerous food’ Re-thermalisation Re-heating
TM_Organise_food_service_operations_FN_030114.docx