Glossary of Restaurant and Culinary Terms

À la: In the style of, for example: à l’Anglaise (English style); à la Française (French style); à la Maison (style of the house).

Apèritif: Drink served prior to a meal in order to stimulate the appetite

Back of house : work areas not seen or used by customers, e.g. stillroom, linen room, floor pantry

Bistro: small informal restaurant, bar or nightclub.

Brasserie: small restaurant and bar where food and drinks are served. French in origin

Brunch:late morning meal that often replaces both breakfast and lunch

Canteen:style of restaurant found in a school, hospital or industrial catering where the style of service is usually self-service. This term may also indicate a temporary or mobile eating place set up in an emergency.

Couvert: a cover; number of guests at a function; a place setting for a guest for a set meal; a place setting for a specific dish ordered

Covert charge: an additional charge added to the customer’s bill

Cross-contamination: transfer of bacteria to food from another food, equipment or work surface.

Entrée: meat dish served with a sauce and made up of small cuts of butcher’s meat or poultry, frequently served as a main course, e.g. garnished cutlets, sweetbreads.

Guéridon: trolley or service side table on which food is served or prepared and cooked at the customer’s table.

HACCP: Hazard Analysis Critical Control Point, a food safety self-inspection system

Halal: Meat killed and prepared according to Muslim law

Haute cuisine: Originally a French term meaning highest standard of cooking and service

Hors d’oevre: An appetizer or starter; may be hot or cold

Kosher: Meat killed, and food prepared and served according to Jewish dietary laws

Maître d’hôtel: Herb butter containing parsley and lemon juice and served with grille

Mise-en-place: French term meaning ‘to put in place’. Refers to preparation beforehand, this includes all the tasks that have to be completed to get a food service area or kitchen ready for service.

Coffee Shop: A cafe serving coffee and light refreshments. A small, informal restaurant, as found in a hotel or department store.

Cafeteria: a restaurant in which patrons wait on themselves, carrying their food to tables from counters where it is displayed and served. A lunchroom or dining hall, as in a factory, office, or school, where food is served from counters or dispensed from vending machines or where food brought from home may be eaten.

Fine dining: Fine dining restaurants, also referred to as white tablecloth restaurants, are typically higher end and fancier restaurants. Provides the highest quality of food, a formal atmosphere, a fancier menu than most restaurants.