Cruz del sur

CRC-FOOD GLOSSARY
This is a basic food glossary for Buffet Stewards and Jr. Waiter candidates.
During your interview you will be requested to explain or describe any of the
following. Try not to memorize word by word but to understand and explain
in your own words. Look up on the internet for photos to have a better idea.
A-1 Sauce
Bottled condiment used for meat and poultry products, darkbrown in colour, sour-spicy in taste,
based on tomato
Affumicato Creamy smoked sauce
Aioli
Forked potato, garlic and olive oil, similar to mayonnaise in consistency, served for fish, seafood
and vegetables (fritti).
Al Aglio Olio e
Pepperoncino
Traditional, simple pasta preparation of hot pasta tossed in olive oil, garlic and chili
A la Mode Any dessert served with vanilla ice creamAlbert Sauce Béchamel sauce with grated horseradish added. Traditionally served with roast beef
Alfredo Pasta sauce of cream, Italian cheeses, butter, garlic and nutmeg
All Spice
The dried berry of the Myrtle tree gives the aroma of several other spices, hence the name. It is
used in Caribbean ‘Jerk’ cuisine
Allemande One of the four classic Mother sauces. Made from a base Velouté, thickened withegg yolk
Amaretto Italian almond liqueur (Amaretto di Saronno)
Amatriciana Spicy pasta sauce of plum tomatoes, onion, garlic, pancetta and chili
American Cheddar Hard cheese, yellow/orange in colour, aged to different maturities e.g. Mild, sharp, extra sharp
Americano Shot of espresso made long and thin with hot water
Amontillado
Spanish Sherry made from Palomino grape. Also a variety ofconsommé served with julienne
leek and said sherry
Anchovy Small, silver fish from the Mediterranean that are filleted, salt-cured and packed in tins with oil
Anise
Or Star Anise, because of its shape, gives the ‘aniseed’ scent and taste and is used from Europe to
India
Antipasto
Italian term for cold hors d’oeuvres. Usually small bits or cocktail snacks like Parma ham,
grissini, pesto,marinated vegetables (bell peppers, artichoke, tomato, zucchini, and eggplant),
seafood or fish.
Apricot
Stone fruit with a pale orange flavour, used fresh or dried, particularly in North African cuisine.
Relative of the plum
Arborio Rice Italian rice used especially for risotto
Arrabiata Vegetarian version of the Amatriciana
Artichoke
Bud of a plant closely related to the thistle, the tenderheart and meaty bottom and edible, but
requires much prep work (known as turning)
Arugula Small leaves, dark green, very soft and bitter lettuce. Keeps full flavour when cooked
Asparagus
A member of the lily family, this vegetable is prized for its tender stalks. At its best, the stalks
should be smooth, with a tightly-packed head that is just turning purple
Aubergine
Also known as‘Eggplant,’ this fruit is a member of the nightshade family, they have a mild,
savoury flavour and a waxy texture. They range in colour from deep purple to white
Aurore Sauce Béchamel sauce with just enough tomato puree added to tint it pink
Avocado
Also called ‘Alligator Pear,’ this fruit has a buttery texture and mild, nutty flavour, giving
Bacon
Meat from the loin of the pig, sliced thin intorashers. American style is to use narrow slices
without the eye and cook until crisp. British style includes the eye and cooks until the fat starts to
crisp.
Bagel
Doughnut shaped bread roll made from yeasty dough. If requested ‘Scoop out,’ the rings are
emptied of the soft bread and only the crusts are served. Native to N. E. USA
Baguette French loaf or stick made from white bread
Bain-MarieCooking in the oven with a little amount of water to create humidity during the cooking process
Baked Alaska
Very cold ice cream block on sponge pastry coated with soft meringue (beaten egg white with
sugar) and quickly browned in the oven
Baked Beans Navy Beans canned in Tomato Sauce
Baklava
Several layers of a pastry (made with semolina flour, oil and eggs) stuffed with chopped grilled...