DEFINITION OF TERMS 1. APERITIF - is any drink taken before meals, to improve your appetite 2. BREWING - a stage in making beer in which worth is boiled with hops 3. BUSBOY - refers to the dining room helper and runner, title given to a Food and Beverage Service Attendant, National Certificate I 4. BUSSED OUT - taking out soiled plates/dishes from the dining area to dishwashing area 5. CAPTAIN FOOD AND BEVERAGE SERVICE ATTENDANT - refers to the supervisor of The Food and Beverage Service Attendant, also refers to Food and Beverage Service Attendant, National Certificate Level I. 6. COCKTAIL - is a well-mixed drink made up of base liquor, a modifying ingredient as a modifier and special flavoring of coloring agents. It is usually an aperitif taken at leisure before a meal to whet the appetite. 7. COMMIS - refers to the category according to the extent of difficulty and complexity of skills and knowledge required for the job. 8. COMMUNICATION - the transfer of ideas through verbal and non-verbal communication 9. CORDIAL/ LIQUEUR - a spirits that are sweetened and flavor with natural flavorâ€™s 10. DISH OUT - food taken from the kitchen to the dining area 11. DISTILLATION - a process involving continuous evaporation and condensation of liquid wherein higher alcohol content could be obtained 12. FERMENTATION - an action of yeast upon a sugar in solution, which breaks down the sugar into carbon dioxide and alcohol 13. FLAMBEâ€™ - flamed with spirit or liqueur 14. FOOD AND BEVERAGE SERVICE ATTENDANT - refers to the workers assigned in the service of food and beverage to the guests, also known as waiter. 15. GARNISH - an ingredient which decorates, accompanies or completes a dish. Many dishes are identified by the name of their garnishes 16. HIGHBALL DRINK - is a tall drink consisting of a shot of specified spirit with mixers such as sodas, water, etc. serve with cube ice in a highball glass
__________________________________________________________________________________________________ _ TR - FOOD AND BEVERAGE SERVICES NC II Promulgated March 2005
Published on Apr 10, 2012
FOOD AND BEVERAGE SERVICES NC II TOURISM SECTOR (HOTEL AND RESTAURANT) TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY East Service Roa...