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 Acqua minerale at dente AI fresco After-dinner mints Almuerzo AnimeUes Antipasto Argentier pickled pieces of vegetable and fruit flavoured with honey and mustard, served as part of an hors- d'oeuvre selection Italian tenn for mineral water, including natural spa waters, and carbonated ones such as tonic water Italian tenn used in connection with pasta to indicate that it is cooked to the correct degree and is not soft and mushy indicates an infonnal meal partaken in the open part of a restaurant mint-flavoured fondant sweets, often chocolate- coated, to be served with coffee in place of petits fours name for the luncheon meal in Spain menu name given to lambs' testicles, which are usually served braised the Italian word for hors-d'oeuvre; it means the course eaten before the actual meal 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 for a main course 397
Transcript
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
Acqua minerale
at dente
AI fresco
After-dinner mints
Almuerzo AnimeUes
Antipasto
Argentier
pickled pieces of vegetable and fruit flavoured with honey and mustard, served as part of an horsd'oeuvre selection Italian tenn for mineral water, including natural spa waters, and carbonated ones such as tonic water Italian tenn used in connection with pasta to indicate that it is cooked to the correct degree and is not soft and mushy indicates an infonnal meal partaken in the open part of a restaurant mint-flavoured fondant sweets, often chocolatecoated, to be served with coffee in place of petits fours name for the luncheon meal in Spain menu name given to lambs' testicles, which are usually served braised the Italian word for hors-d'oeuvre; it means the course eaten before the actual meal 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
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Glossary of Restaurant Terms and Terms for the Seroice of Wine
Bath Oliver
Battels
Bill of fare
Biscotte
Bistro
Brioche
Burnishing machine
Buttery
Caddy Cafe complet
Cafeteria Caffeine
Cameriere Camomile
Canapes
Canteen
Carpet-bag steak
Carte
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thin round biscuit usually served with cheese; named after the inventor, a Dr Oliver who lived at Bath the bill for food and lodgings for undergraduates living in a college or university English translation of the French word 'menu' meaning a written list of the dishes available for consumption at mealtimes a rusk as served to infants, or a toasted, sugared slice of brioche as served for afternoon tea a small restaurant that offers simple dishes with informal service enriched yeast dough made in the form of a small cottage loaf, served mainly as a breakfast roll electrically operated machine for polishing all kinds of silverware; works by thousands of ballbearings rubbing against the silver originally the servery for beer and bread in a college, now an informal type of restaurant, possibly with bar seating a container for keeping dry tea in perfect condition pot each of coffee and of milk with a roll or croissant, butter and preserve a self-service restaurant alkaloid substance present in coffee and tea that acts as a stimulant on the nervous system Italian name for a waiter; a cameriera is a waitress 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 dainty savoury titbits served before a meal as appetisers; the term is also applied to toasted savouries served at the end of a meal unostentatious type of restaurant as in a barracks or factory; or a box of cutlery or carving instruments a pocket is cut in a thick steak, filled with raw oysters, sewn up and grilled the menu or bill of fare which shows all the dishes that are on sale
Glossary of Restaurant Terms and Terms for the Service of Wine
Carte du jour
Cavaillon Chafmgdish
Check-pad
Chef de rang
Chutney
Ooche
Ootted cream
CoUation
Commis
Cona
Condiments
Continental breakfast
Corbeille, basket Cos lettuce
Coupe
Couvert
Cover
Cover charge
Croissant
menu of the day or a menu composed for one specific meal type of melon shallow-pan for doing flambe work, reheating foods, etc. on a spirit lamp in the dining-room approved system of writing customers' orders so that they receive the right food and the correct bill a station waiter, the person in charge of a section of the dining-room with a given number of seats hot sweet pickle made with various kinds of fruit with spices and vinegar bell-shaped glass cover that fits a shallow dish for the light cooking of chicken, mushrooms, etc. usually in cream double cream scalded to 82°C; a speciality of the West country light meal, usually cold and served outside normal meal hours assistant waiter who does the running between dining-room and kitchen; a commise is an assistant waitress method of making coffee, usually in the dining-room, by a machine that works on the vacuum system seasonings, usually applies to castors of salt, pepper, mustard and vinegar placed on the dining-table meal consisting of a beverage, rolls, butter and preserve usually a basket of fresh fruit served as a dessert long-shaped lettuce with dark green leaves, called romaine in French silver or glass dish with a short stem, used mainly for cold sweets place-setting at table for one person, consisting of crockery, cudery, glassware and napery one person dining in a restaurant and the food and equipment needed to serve him service charge added to the cost of the meal for the roll and butter, condiments, equipment used, etc. light, flaky crescent-shape roll made of yeast dough,
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Glossary of Restaurant Tenns and Tenns for the Seroice of Wine
prepared by the puff-pastry method Crudites
Cruet
Crumpet
Debarrasseur
Dejeuner Demi-chef
Demi-tasse
Dessert
Doyley
Dumb waiter
en pension
Epergne
e.p.n.s.
Fingerbowl
Flambe
Flare lamp
Fondue
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crisp raw vegetables, e.g. cucumber, celery, pimento, radishes, served before the commencement of a meal 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 soft round light yeast cake cooked on a hotplate in readiness for toasting and serving with butter at teatime assistant waiter who clears the dirties from the dining room and does menial chores lunch, usually the midday meal assistant to a chef de rang who may take charge of part of a station small cup used for serving after-dinner coffee; capacity is normally 6i cl term used for the sweet course of the menu, but more specifically, fresh fruit fancy linen or paper napkin for serving food on, named after the inventor in the seventeenth century lift for sending food up from the kitchen; or a sideboard for keeping clean crockery and cutlery inclusive terms for food and lodgings, often abbreviated to d.b.b. (dinner, bed and breakfast) ornamental table centrepiece of glass, silver, etc., used to display flowers, fruit, or titbits such as petits fours electro-plated nickel silver cutlery and holloware, made of metal coated with silver small glass or silver bowl filled with lukewarm water with lemon, rose petals, etc, for rinsing the fingers whilst using them to eat with to set food alight by adding a spirit or liqueur and allowing it to catch fire; usually done in front of the customer lamp that bums on methylated spirit or gas cylinder, used for simple cooking in the dining-room melted Gruyere cheese served with pieces of crusty bread to dip into it
Frappe
Glossary of Restaurant Terms and Terms for the Service of Wine
iced; a food that has been well-chilled and is served on crushed ice
French toast
Friandises Frill
Friihstuck Gadroon
Gar~on
Gastronomy Gourmand
Gourmet
Grissini
Guacamole Gueridon
Harvey's sauce
High tea
Hotplate
Iceberg lettuce
Instaheat
Italian dressing
a slice of bread dipped in beaten egg and shallow-fried, can be spiced or sweetened; in French it is 'pain perdu' dainty pieces; a name given to a dish of petits fours fancy adornment made of paper in various shapes e.g. a cutlet frill, pie frill, or ham frill German for breakfast silver dish with a raised ornate edge, suitable for buffet display purposes or as a coffee salver French for a waiter, usually one working in a cafe where there is no hierarchy the art and science of good eating person who is fond of eating and loves to eat lots of food a person who understands a lot about cookery and can judge and appreciate fmely cooked dishes long thin dry batons made of bread dough for eating during a meal dip made of puree of avocado, tomato and garlic mobile table or trolley for cooking, heating and flaming dishes in front of the customer in the dining-room proprietary brand of sauce made of anchovies, dried mushrooms, spices and vinegar, used to flavour a gravy, sauce or stew fairly substantial meal that combines tea and supper dishes, served in place of dinner for children and the elderly heated servery counter and cupboard for keeping food hot and serving to customers or waiters; it may have a cold section round lettuce that keeps crisp without refrigeration; it is expensive compared with the cabbage variety brand name of a form of canned heat for use on sideboards or tables in the dining-room to keep food very hot oil, vinegar, seasonings and chopped garlic mixed together for dressing a salad
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Glossary of Restaurant 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.
Macadamia nut softish, small round nut originally from Australia but now grown in Hawaii and Malawi, for cocktail party use
Miche com salad or lamb's lettuce, small, pale green leaves used in certain salads
MC Master of Ceremonies, who is the person in control of the operation of a formal banquet or similar occasions
Maitre d'Hotel a head waiter, in some restaurants there are several ranks of head waiter, the one in charge being called the restaurant manager
Maple syrup sap obtained from the maple tree and usually served with waffles
Marmalade preserve made by boiling oranges, sugar and water to a thick puree to setting-point; served mainly with toast for breakfast
Marrons glaces candied chestnuts made by cooking them in sugar syrup until heavy and sweet; served as a petit four
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Mate tea
Glossary of Restaurant Terms and Tenns for the Service of Wine
made from a shrub grown in Paraguay, usually served without milk
Matzos
Mazagrans
Melba toast
Menu
Metabolism
Methylated spirit
Minestra
Mignonette Mise en place
Moka
Muffin
Nutrients
Nutrition
Oil
Olives
biscuit-like bread made without yeast for use by Jewish people, mainly during Passover savoury tartlets of minced fish or meat made with tops and bottoms of duchesse potato; served as a hot hors-d'oeuvre very thin, dry slices of toast for eating during a meal; named for Dame Nelly Melba (1861-1931) the Australian prima donna bill of fare listing the foods available for consumption and often the prices to be charged a chemical process that takes place in the body whereby a complex nutrient is broken down to release heat and energy alcohol used in a lamp for cooking, heating and flaming dishes in the dining-room. generic term applied to Italian broth-type soups, 'minestrone' being one of these small variety of white peppercorn advance preparation of food and equipment so as to enable a smooth service to proceed general term used to denote coffee, originally named after the port of Mocha in Yemen from which it was exported; now applies to coffee grown in the Middle East thick variety of crumpet made of a very soft yeast dough; may be toasted, split and spread with butter foods which contain carbohydrate, fat, protein, mineral salts and vitamins which contribute to good health, each having a particular effect on the body study of the effects of nutrients in the body; a balanced diet should contain all these in the right proportions to provide good health liquid substance expressed from various fruits, nuts, and seeds for food use; the kinds used for salad dressing include com, groundnut, olive, sesame seed, sunflower seed, walnut and rapeseed available as green (unripe) and black (ripe) in several sizes, either whole or stuffed with pimento, almond,
403
Glossary of Restaurant Terms and Terms for the Service of Wine
Oyster cruet
Pannequet
Pantry
Pastasciutta
Pepper
Percolator
Petits fours
Piccalilli
Pickles
Plank Steak
Plat du jour
Plateman
Polivit
Popadum
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etc., pickled in brine; used mainly as an appetiser seasonings served with raw oysters, they include pepper mill and chilli pepper the difference between a crepe and a pannequet is that this is the smaller and thinner; the same batter is used for both name given to a general storeroom; a buder's pantry is used to store silverware, opened wine, etc. generic name given to all the different shapes and sizes ofItaiian pastas, including the stuffed ones such as ravioli available in many forms including black, green and white peppercorns, coarsely ground or powdered pepper, cayenne, paprika, and flavoured pepper utensil for making coffee in which boiling water rises up a tube and sprays down over the ground coffee selection of very smaU sweet biscuits, cakes, chocolates, glazed fruits, marzipan, etc., served at the end ofa meal chopped vegetables made into a yellow pickle with mustard and other spices for serving with cold meat vegetables or fruit or a mixture of both, preserved in spiced vinegar or chopped and cooked with sugar and vinegar; served with cold meat grilled steak served on a wooden board with an elaborate garnish, the board being used as the plate dish of the day, prominendy featured on the menu as a speciality, mainly because of the availability of its main ingredient in catering terms, plate means silverware and the plateman cleans all the cudery and holloware; he may also do the crockery and glassware proprietary material for cleaning items of sterling silver, silver plate and stainless steel; the Polivit plate is placed in a sink and the silver placed so that it is aU in contract with the plate then the activator causes an electrolytic action to remove the stains dry, flat round piece of paste made oflentil flour for grilling or frying to be served as an accompaniment with curried dishes
Glossary of Restaurant Tenns and Tenns for the Service of Wine
Porcelain translucent type of earthenware used mainly for cooking purposes
Press electro-plated item of equipment used in preparing caneton a la presse in front of the customer; used to squeeze the juices from the carcase for making the sauce
Prix fIXe set-price menu similar to table d'hote menu that includes a given number of courses
Protein the organic component of food that builds and repairs body tissue and then provides energy; found mainly in animal products such as meat, fish, cheese and eggs
Pumpernickel dark-coloured rye bread usually sold cut into slices in packets
Quark smooth, low-fat type of soft cheese without much taste
Raclette curved instrument for forming butter curls for table use
Rechaud hotplate used in the dining-room to keep food warm Releve the second meat course of an extensive meal that is
larger and more elaborate than an entree; usually served garnished
Remove the English word for releve Reveillon a midnight party, usually applied to a New Year's Eve
celebration dinner Rissole a real rissole is made by folding cooked fish or meat
mixture in a round of puff pastry and deep-frying it; often it is a deep-fried, breadcrumbed ball of meat
Russian service method in which the waiter serves the food from a silver dish directly onto the customer's plate
Russian tea usually served in a glass with a slice of lemon; for sweet tea it is drunk through a sugar knob held in the mouth
Salver oblong or round silver tray used by waiters to carry dishes, food, glasses, or for serving coffee
Sambals name given to the adjuncts served with a curry, e.g. coconut, banana, chutney; also a red sauce from Indonesia
Samovar utensil used in Russia for making tea at table, the water being heated by an interior heat-tube or spirit
405
Glossary of Restaurant Tenns and Tenns for the Service of Wine
Seafood
Seasoned saIt
Self-service
Service charge
Serviette
Sommelier Station
Stillroom
Supplement Tabasco
Table d'hote
Timbale
Tisane
Toastmaster
Trancheur
Tronc
406
lamp inclusive word used to describe a mixture of fish and shellfish in a dish; in French it is called 'fruits de mer' ordinary salt flavoured with pepper, herbs and spices for culinary or table use dining-room where customers go to the service counter to select the food and drink they want percentage added to a customer's bill to cover staff costs; it is usually distributed to waiters proportionately according to their rank small size of table napkin, usually made of paper; a good-class establishment would use linen napkins of approx 30cm square a wine waiter a section of a dining-room consisting of a certain number of tables and chairs with a station head waiter in charge and a number of chefs de rang department of the kitchen which makes the hot beverages, toast, porridge, boiled eggs, etc., and usually looks after the cheese-board and fruit basket term used to request a second helping of a dish very hot-tasting proprietary pepper sauce made from chillis, used sparingly to bring out the full flavour of certain foodstuffs set menu of a certain number of courses, possibly offering a number of alternatives for each course double container, usually of silver, for keeping the contents cold or hot by putting ice or boiling water in the outer container herbal tea drunk without milk, supposed to cure headaches; available as camomile, hibiscus, lemon grass, peppermint and verbena, etc. the person who announces the speakers at a formal dinner member of the dining room staff who does the carving, either from the buffet or the carving trolley box for gratuities received by waiters, the total amount being shared out weekly according to rank
Glossary of Restaurant Terms and Terms for the Service of Wine
Vegetarian
Vinegar
Vitamins
Voiture
Waiter's friend
Worcestershire sauce
Zakouskis
Zwieback
person who does not eat meat but accepts milk, eggs and butter; a vegan does not eat fish or meat or any of their derivatives acid liquid much used in cooking and as a dressing for salads; important health-giving components of foods, particularly fruit and vegetables, a lack of which could lead to illness French name for a dining-room troDey; different kinds oftroDey are used, for hors-d'oeuvre, hot joints, cold sweets, cheese, liqueurs, salads, etc. combination corkscrew, knife and bottle opener used mainly by a wine waiter proprietary brand of sauce made of \inegar, anchovies, garlic, molasses and tamarind appetisers such as pickled fish, gherkins and anchovies, eaten before a meal; of Russian origin hard and crisp German biscuits; or a food that has been toasted twice
Terms for the Service of Wine
abboccato
ACIAOC
acidity alcohol
ale
Italian for 'semi-sweet'; used especially for Orvieto wines AppeDation d'Origine Controlee: French legal designation guaranteeing a wine by geographical area, grape variety and production method sharp, refreshing tang in a wine ethyl alcohol (CzHzOH), naturaDy formed by the action of yeast on grape sugars during fermentation originally, an old English drink brewed from malted barley, but without hops; now synonymous with beer - i.e. flavoured with hops
407
Glossary of Restaurant Terms and Terms for the Service of Wine
amontillado aperitif
applejack
Annagnac
assemblage
Auslese
Barsac
Beaune
Bereich
big
bin
bitters
blanc de blancs blush wine
bodega body
Botrytis cinerea carafe
carbonic maceration
408
aged fino sherry, with a nutty flavour and aroma drink to stimulate the appetite before a meal - e.g. vermouth, Campari, a cocktail or sherry American name for apple brandy, similar to Calvados quality brandy from a defined area in SW France; darker and more pungent than Cognac French term for final cask-to-cask blending of fine wines in Champagne and Bordeaux German term for 'selected'; refers to QmP wines made from selected bunches of late-picked grapes; medium-sweet very sweet white dessert wine from the southern region of Bordeaux important wine town in Burgundy; gives its name to the Cote de Beaune region which produces fine reds and whites German term for a specific district within one of the major wine regions describes a wine with a rounded flavour, high in both alcohol and tannin section of a cellar holding a particular drink, controlled by a Bin Card (see Figure A.l) showing stock and issues; usually numbered to coincide with the wine list concentrated essence of barks, herbs and roots used for flavouring cocktails and other mixed drinks white wine made from white grapes only rose wine that is sweetish and very fruity; originally from Zinfandel grapes, but now also from other varieties Spanish word for wine cellar or winery weight of a wine and depth ofits flavour in the mouth; wine can be full-bodied, medium-bodied or light! delicate see noble rot jug-like container, in glass or earthenware, for serving ordinary wine; usually of a fixed capacity wine-making method where grapes are fermented whole in a closed vat under a layer of carbonic gas;
(a)
(b)
Glossary of Restaurant Terms and Terms for the Service of Wine
Bin No 73 Chianti Classico
Date Received In hand Issued
I~ 1 30 12
Drink
L.,----
2. 120 138 2q.
:3 IlL! 6 ~ IO~ IS 7 93 ~
R 60 113 6 9 107 12
1'2.. 9S Ir 7"7 2.0
Bin No Mon Tue Wed Thur Fri Sat Total
"-......... __ t.....--~
Fig. A.l
produces young, light, fruity red wine; traditional to Beaujolais but now used elsewhere
cassis, creme de Cava
blackcurrant liqueur in Spain and Portugal, official name for sparkling wine made by the traditional method
409
Glossary of Restaurant Terms and Terms for the Service of Wine
chambre
chaptalisation
Channat
chateau
cider claret classico
c10s
club soda cocktail Cognac
copita corkage
corked, corky
coteaux, cotes
coulure
cradle cremant cru
cruover
cup
410
French for 'at room temperature' - i.e. 15-18°C: the recommended temperature for serving red wine addition of sugar to grape must to assist fermentation when there is insufficient natural sugar present; normally legal only in cool-climate zones another name for the ClIVe close method of making sparkling wine French term for a wine-producing estate, especially in Bordeaux alcoholic drink made from apples English name for the red wines of Bordeaux Italian term for wines from a specified area - usually the original, central zone - of a DOC; often superior quality French term for a vineyard area, particularly in Burgundy small size bottle of soda water mixed alcoholic drink, such as Harvey Wallbanger quality brandy made in a defined area of S.W. France tulip-shaped glass with a short stem, used for sherry charge made by hoteVrestaurant for allowing customers to bring in and drink their own wine wine spoilt by a defective cork; has a musty smell and taste French for 'hillsides', used in many wine names; generally hillside vineyards produce better wine than ones sited on low, flat land premature falling of vine flowers before pollination; caused by bad weather wine basket holding a bottle of red wine for service lighdy sparkling wine French term literally meaning 'growth'; used to designate a vineyard producing quality wine; also appears in classification systems,· especially in Bordeaux and Burgundy device for dispensing wine by the glass without the rest becoming oxidised mixed drink such as Pimms, similar to a sling or punch
cuve close
cuvee
Dlio
decant
demi-sec
DO
DOC
DOCG
doux eau-de-vie
Eiswein
Glossary of Restaurant Tmns and Tmns for the Service of Wine
method of making sparkling wine in which the second fermentation takes place in closed vats - not in bottle (as in Champagne) implies a selection; contents of a vat or cuve; also a given quantity of a blended wine well-known wine region of Portugal producing both white and red wines carefully pour a bottled wine off its sediment into another container (decanter); vintage ports and aged red wines, especially Bordeaux, often need decanting literally 'half-dry' but meaning quite sweet; used to describe Champagne and other sparkling wine Denominaci6n de Origen, Spanish equivalent of French AC Denominazione di Origine Controllata, Italian equivalent of French AC Denominazione di Origine Controllata e Garantita; Italian quality category above DOC French for 'sweet' French word for a colourless, strong brandy distilled from wine (either grape or other fruit)
fermentation
very sweet white wine made from frozen grapes; Germany and Austria are the chief producers biochemical process whereby yeasts - natural or added - convert grape sugars into alcohol and carbon dioxide; normally stops when all sugar is converted or when alcohol level reaches 15%
fme
fining
fmo
flask
flinty flowery
French term for a good quality brandy; often regional - e.g. aftne Bourgogne method of clarifying beer and wine by adding a coagulant - such as isinglass or egg white - to the surface; as the substance drops, it collects impurities driest type of sherry, light, pale with a penetrating aroma; best served chilled straw-covered round bottle, not for keeping as it cannot be laid on its side; used for young wines like Chianti describes a very dry white wine with a taut acidity describes a wine that is aromatic, redolent of garden perfumes
411
Glossary of Restaurant Terms and Terms for the Service of Wine
flute
fortified wine
frizzante full-bodied
Gay-Lussac
Gomme syrup
Gluhwein
grappa gunflint Halbtrocken hock Hospices de
Beaune
irnperiale
INAO
isinglass
Kabinett keg
Kriter
lager
Uebfraumilch
412
elongated, elegant glass for champagne and sparkling wines wine made extra strong by the addition of brandy -e.g. port, sherry, Marsala Italian for 'semi-sparkling' describes a wine that is heavy with flavour and usually high in alcohol system of measuring alcoholic strength whereby alcohol content is given as a percentage of volume; now replaced by OIML scale which is virtually identical high-gravity neutral sugar liquid used for sweetening cocktails and other mixed drinks German term for hot, spiced red wine; popular warming drink in winter Italian version of marc describes a very dry, almost astringent wine German for 'medium dry' English name for German wines from the Rhine area charitable institution in Beaune, Burgundy, whose income derives from its many vineyards; the annual wine auction is world famous very large bottle equal to eight ordinary ones; sometimes used in Bordeaux Institut National des Appellations d'Origine ControIees, the French organisation that administers the AOC system type of gelatine obtained from fish; used as a fining agent to clarifY beer and wine lightest and driest category of QmP German wines sealed metal vessel in which beer is kept under pressure well-known brand of sparkling white wine made in Burgundy light beer made by bottom fermentation at cool temperatures; usually served chilled popular German medium white wine, ofQbA quality, from the Rhine region; made only for export -well-known brands include Blue Nun, Crown of Crowns and Goldener Oktober
liqueur
loving cup
Madeira
maderised
magnum
malmsey
manzanilla
marc
Marsala
mead
Medoc
Glossary of Restaurant Tenns and Tenns for the Service of Wine
spirit-based drink which can be taken as an aperitif, but more commonly served after a meal; made in many flavours and strengths - usually sweetish two-handled goblet for sharing a drink - e.g. between a betrothed couple - or among guests at a ceremonial banquet fortified wine made on the island of that name; available as dry, medium and sweet white wine that has developed a brown tinge through oxidation (exposure to air) large bottle equal to two ordinary bottles - i.e. of 1.5 litres capacity very sweet style of madeira, usually served as a dessert wine type of fino sherry, very dry and delicate; matured on the coast, hence its hint of salt spirit made by distilling the residue of grape skins and pips left after wine-pressing fortified sweet wine from Sicily; also made with egg yolk as Marsala alI'Uovo sweet drink made from fermented honey; metheglin is a mead flavoured with herbs and spices major vineyard area of Bordeaux; its southern section, Haut-Medoc, produces many fine clarets
millerandage uneven grape formation on the vines montilla
Moselbliimchen
mosser Moussec must MW
negociant
Negus
strong, but unfortified, sherry-style wine from southern Spain; made as dry, medium and sweet; cheaper than sherry similar wine to Liebfraurnilch but from the Mosel region; generally sweet see swizzlestick brand of sparkling wine made in the UK grape juice or crushed grapes before fermentation Master of Wine - i.e. a member of the Institute of Masters of Wine; relatively few people achieve this distinction as the qualifYing examinations are very difficult merchant or shipper who buys in wine from growers, then ages, possibly blends, bottles and sells it hot, spicy drink, usually made with port
413
Glossary of Restaurant Tenns and Tenns for the Service of Wine
noble rot
nog
noggin non-vintage
fungus which, in warm autumn weather, can attack white grapes shrivelling them and concentrating their sugars; basis of great sweet wines like Sauternes hot or cold drink based on egg yolks with a spirit or liqueur measure of about 5 fl oz (142 ml) wine without a declared year; often a blend of several vintages
nose a wine's aroma and bouquet - i.e. the combination of smells, scents and sensations perceived by the nose
Oechsle German system for measuring the sugar content of grape juice/must
oeno-gastronomy study of wine as it relates to food oenology science of wine and wine-making OIML EC system of specifying the alcoholic strength of
drinks; similar to Gay-Lussac (which it replaces) in that alcohol is expressed as a percentage by volume
oloroso full, fragrant, darkish sherry; basically dry but often sweetened for the market
optic orgeat
palo cortado Perlwein perry
petiUant phylloxera
pomace
pony
porr6n
pousse-cafe
414
measuring device used to dispense spirits almond-flavoured syrup used in cocktails and other mixed drinks rare type of sherry, amber-coloured, dry and fragrant German for 'semi-sparkling' alcoholic drink made from pears; Babycham is a well-known brand French for 'lightly sparkling' aphid which attacks and destroys vine roots; it devastated the world's vineyards in the late 1800s, since when vines have been grafted onto resistant rootstocks mush of fruit, not necessarily grapes, left behind after pressing measure of one fluid ounce used for brandy, whisky, etc.; usually served in a small tumbler traditional Spanish flask which has evolved from the wineskin; people drink directly from the flask, holding its tapered side-spout above the mouth so that the wine trickles in digestive liqueur drunk after a meal
proof
punch
punt
puttonyos quinine
QbA
retsina
Rioja
riserva
robust rose
sack
Sauternes
schnapps
schooner
sercial
Glossary of Restaurant Terms and Terms for the Service of Wine
measure of the strength of an alcoholic drink: under the UK (Sikes) scale, 100° proof is 57% of alcohol by volume; under the US scale, 100° proof is 50% by volume hot or cold mixed drink, traditionally served from a large bowl indentation in the base of a bottle, designed to trap sediment measure of sweetness applied to Hungarian Tokay alkaloid substance obtained from cinchona bark, included in tonic water Qualitiitswein bestimmter Anbaugebiete; German quality designation for wines made in a defined area and from specified grapes Q!Ialitatswein mit Pradikat; top German quality category; all QmP wines must be made without added sugar white wine, flavoured with pine resin, traditional to Greece area in northern Spain renowned for good quality red and white wines Italian term, applied to a DOC/DOCG wine that has been matured for a specified period describes a well-flavoured, rounded wine pink wine, usually made from black grapes: the fermenting juice is quickly drawn off the skins before too much colour is extracted old English word for strong, sweet wines from southern Europe; especially associated with sherry rich, sweet white wine from a designated area of the same name in Bordeaux; made from noble-rotted grapes; Chateau d'Yquem is the most famous of these wines strong, dry spirit distilled from grain or potatoes in Scandinavia; a similar drink is made in Austria, Germany and Holland; also called aquavit or akvavit thistle-shaped glass for serving a double measure of sherry driest style of madeira; usually served as an aperitif or to accompany a clear soup
415
Glossary of Restaurant Terms and Terms for the Seroice of Wine
shot solera
sommelier sparklet
SpatJese
spirit
split spritzer stillion
stout
sur lie
swizzlestick
syphon
Tafelwein
tannin
tastevin
toddy
tokay
tot 416
single measure of whisky blending and maturing system used for sherry and also for madeira; butts of older wine are systematically topped up with younger wine of similar style to ensure continuity French for 'wine waiter' capsule of liquid CO2 gas used in a syphon to produce aerated water German term for wines made from late-picked grapes; QrnP quality, above Kabinett distilled drink - such as brandy, gin, vodka, etc - sold mainly at 40% alcohol by volume quarter-size bottle, often of champagne refreshing drink of white wine and soda water rack on which casks are sited ready for beer to be drawn off and served dark beer made from roasted malt and unmalted roasted barley, with a high hop content French for 'on the lees'; refers to a wine bottled straight from the cask/fermentation vat so that it retains maximum flavour from the lees; applies mainly to Muscadet de Sevre et Maine mosser or stirrer used to destroy bubbles in champagne pressurised container for dispensing soda water or other mixer drink lowest quality category of German wine; if not prefIXed by Deutscher, then probably blended with other EC wine bitter element in red wine, derived from skins, stalks and oak casks; essential to a wine's development, softens with age shallow tasting cup, made of silver, glass or pottery; sometimes worn on a ribbon round the neck by the sommelier spirit - often whisky - mixed with water and flavoured with sugar or spices; usually served hot quality Hungarian wine; the most famous kinds are the very sweet Tokay Aszu and Tokay Eszencia, sold in SO cI bottles a small measure for liquids
Glossary of Restaurant Terms and Terms for the Service of Wine
Trockenbeerenauslese
UKBG
ullage VDQS
VSOP
varietal vat
vendange verdelho
vennouth
vin de paille
vin de pays
vin gris
vinification vin jaune
vintage wine
viticulture waiter's friend
Weinbrand wine
waiterlbuder
sweetest category of German QmP wine made from individually selected noble-rot grapes United Kingdom Bartender's Guild, the national association of qualified barmen air space at the top of a bottle or cask Yin Delimite de Qualite Superieure, second rank of French quality control, below AC; being phased out very speciaVsuperior old pale; applied to a quality cognac at least 5 years old or armagnac at least 4 years old wine named after the grape it is made from large container used for fermenting, storing, blending wine, made of wood, stainless steel, etc. French for 'grape harvest' medium-dry style of madeira, deep gold and nutty in flavour; usually served as an aperitif wine-based aperitif fortified with spirit and flavoured with a variety of barks, herbs, spices and flowers; red, rose and white, dry or sweet literally 'straw wine'; sweet white wine made using grapes dried on straw mats; mostly from the Jura, France French 'country wine'; lowest of the official quality categories but contains some outstanding wines which, for one reason or another, do not qualifY for AC status very pale rose wine, made by lightly pressing black grapes then drawing juice off the skins before fermentation begins wine-making sherry-type amber-coloured wine from the Jura, France wine made from the grapes of a single year only; the year is usually indicated on the label vine-growing and vineyard management type of corkscrew which as well as a worm incorporates a blade to cut the capsule and a clasp to provide leverage when drawing the cork out brandy distilled in Germany from imported grapes person who takes orders for drinks in a restaurant and either serves them or supervises their service
417
;t
00
APP
EN
DIX
B: A
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rs, M
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se
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m
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Engl
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Fren
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n Ge
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Sp
anish
-l'
-
mul
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red
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ia
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sa
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hroo
ms
cham
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ta
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panc
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it la
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APPENDIX C: LIST OF GARNISHES NAMED
AFTER FAMOUS PEOPLE AND PLACES
The following are a few examples of menu names that have been bestowed on dishes in honour of famous people, places and events in history; these names indicate the principal ingredients of the dish as shown here.
Agnes Sorel, 1410-50, mistress of Charles VII of France tartlet filled with white puree of mushroom with a slice of ox-tongue and truffle on top
Alexandra, 1844-1925, wife of King Edward VII, Queen of Great Britain asparagus tips and slice of truffle
Argenteuil region near Paris noted for its production of asparagus asparagus tips
Bagration, 1765-1812, Russian General crayfish-flavoured quenelle mixture, mushroom-flavoured fish veloute
Balzac, 1799-1850, poet and novelist veal quenelle, olives filled with puree of game
Beauhamais, 1760-94, Prince of France stuffed mushroom and artichoke bottom, chateau potatoes
Bechamel, 1630-1705, Finance minister to Louis XIV covered with Bechamel sauce and often gratinated with cheese
Bismarck, 1815-98, German Chancellor mussels, mushrooms, shrimps, artichoke bottoms, and oysters
Bonaparte, Napoleon, 1769-1821, Emperor of France artichoke bottom filled with chicken and truffle salpicon
428
List of Garnishes Named after Famous People and Places
Brabanl,;onne, from the province of Brabant in Belgium tardet of small Brussels sprouts a la momay and flat round potato croquette
Brillat-Savarin, 1755-1826, gourmet and author of The Physiology of Taste tardet filled with woodcock and truille souille and slices of truille
Brisse, 1813-76, gastronome and writer artichoke bottom fIlled with balls of truille, souille potatoes and diced tomatoes
Bristol, named after the grand hotel in Paris small round croquette of rice, flageolet beans in sauce supreme, sauted small balls of potato
Cambaceres, 1753-1824, Grand Chancellor of France mushrooms, stoned olives, slice of truille
Careme, .1784-1833, Chef to the Prince Regent olives fIlled with ham forcemeat and poached, croquette potato
Caruso, 1873-1921, Italian opera singer bouchee of caviar
Casanova, 1725-98 Italian adventurer and writer oysters, mussels and truille
Cavour, 1810-61, Italian statesman, architect of his country's unification sauted round of cheese-flavoured polenta, mushrooms filled with puree of chicken liver
Chambord, 1820-83, grandson of Charles X of France fish quenelle, soft roes, mushrooms, crayfish, truille and crouton of bread
Chantilly, region near Paris which produced excellent cream whipped cream flavoured with sugar and vanilla
Chateaubriand, 1768-1848, writer and statesman large grilled fillet of beef for two or more persons
Chimay, 1906, nee Clara Ward, musical comedy star, married Prince Chimay noodles, foie gras and asparagus tips
Choron, 1772-1834, composer and musicologist artichoke bottom filled with peas, sauted small balls of potato
Colbert, 1619-83, statesman under King Louis XIV croquette of chicken, French fried egg, truille
Conde, 1621-86, General, descendant of the House of Bourbon puree of red beans, triangle of salt belly of pork
429
List of Garnishes Named after Famous People and Places
Conti, 1629-66, brother of Prince Conde puree of lentils and rectangle of salt belly of pork
Cordon B1eu Cookery school for girls in Paris, founded by Madam Dubarry thin slice of ham and gruyere cheese tucked inside an escalope of veal, etc.
Cumberland, 1721-65, son of King George II cold sauce made with redcurrant jelly, port wine and citrus fruit
Cubat, chef to the Kaiser and to Alexander II of Russia mushroom puree, slice of truffle
de Lesseps, 1805-94, engineer who built the Suez Canal croquette of saffron rice and red pimento, tomato filled with puree of calfs brain
Dauphin, from 1350 to 1830 this was the title of the heirs to the French crown croquette of dauphine potato
Delmonico, name of a famous New York hotel and restaurant which existed from 1827 to 1923 cook in Madeira and cream, thicken with yolk of egg
Dernidoff, 1774-1828, Russian nobleman crescents of carrot, turnip and truffle
Doria, 1468-1560, Commander of the Fleet to King Francis I of France olive-shaped pieces of cucumber
Dubarry, 1741-93, mistress of Louis XV of France small ball of cauliflower mornay
Duglere, 1805-74, chef-proprietor of a well-known Paris restaurant chopped shallot and parsley, diced tomato, veloute
Duse, 1858-1924, Italian actress tomato, French beans, sauted diced potato
Edna May, 1878-1948, American actress and singer vanilla ice cream, cherries, raspberry sauce and cream
Edward VII, 1841-1910 King of Great Britain 1901-to risotto with foie gras, sauted cucumber, curry-flavoured supreme sauce with dice of red pimento
Epicurius, 341-270BC, Greek philosopher this can be a composite garnish of any rich foods that are in accord with the meaning of the name
Escoffier, 1843-1935, famous French chef slices of paupiettes of sole, some made with lobster and some with truffle forcemeat cooked and cut into slices
430
List of Garnishes Named after Famous People and Places
FranllOis I, 1494-1547, King of France chopped shallot and parsley, sliced mushroom and diced tomato
Garden, Mary, 1874-1970, Scottish prima donna pear with glace cherries, raspberry puree and whipped cream
Franklin, 1706-90, American scientist and diplomat stuffed braised small onions, sauteed diced potato
Gambetta, 1838-82, French statesman stuffed aubergine and tomato
George Sand, 1804-76, novelist and friend of Chopin crayfish and truffle
Gounod, 1818-93, composer artichoke bottom, carrots, mushrooms and truffle
Grimaldi, 1618-63, Italian physician and mathematician creamed spaghetti, slice of lobster and truffle
Grimod de la Reyniere, 1758-1838, author and gastronome tomato-flavoured cheese sauce, gratinated
Halevy, 1799-1862, composer of operas fillet, coated half with lobster sauce and half with white wine sauce with
truffle, inside a border of duchesse potato Helder, famous Parisian restaurant where absinthe was first served
one artichoke bottom of asparagus tips and one of small balls of potato, chopped tomato, beamaise sauce
Henri IV, 1553-1610, King of France artichoke bottom filled with noisette potatoes rolled in meat glaze
Holstein, 1837-1909 German statesman fried egg with strips of anchovy and capers
Jackson, 1767-1845, President of the USA button onions, chopped parsley, fleuron
Joinville, 1818-44, third son of King Louis-Philippe prawns, mushrooms, truffle and sauce joinville
Judic, 1850-1911, celebrated French actress braised lettuce, truffle and cocks' kidneys
Lafayette, 1757-1834, French politician and general, fought the British in the American Revolution crayfish, white wine sauce flavoured with tomato, chopped truffle
Laguipiere, 1750-1812, chef to Napoleon and Murat, died during the retreat from Moscow finely diced truffle, slice of ox-tongue and foie gras
431
Li1t of Garnishes Named after Famous People and Places
Lamballe, 1749-92, Princess, friend of Marie-Antoinette puree of fresh peas
Londonderry, 1778-1854, British general and diplomat fish fillet spread with crayfish forcemeat, anchovy sauce, mushrooms and mussels
Louis XIV, 1638-1715, King of France from 1643-1715, known as the Sun King artichoke bottom filled with duxelles, pommes anna, sliced truffie
Louis XV, 1710-74, King of France from 1715 to 1774 tartlet filled with duxelles, Anna potatoes, slice of truffie
Lucullus, 114-57BC Roman general and gourmet truffie filled with cocks' kidneys, quenelles and cockscombs
MacMahon, 1808-93, French marshall and statesman sliced onion and potato with meat glaze
Maintenon, 1635-1719, second wife of Louis XIV quenelles, mushrooms, artichoke bottom and truffie
Malakoff, 1794-1864, Marshall of France bavarois with chopped almonds, finger biscuits and currants
Marengo, 1800, Place where a battle was fought between Napoleon's army and the Austrians diced tomato, mushrooms, crayfish, french-fried egg, crouton of bread, onions
Marguery, 1870-1925, owner of a famous Parisian restaurant shrimps, mussels, fleuron
Marie-Louise, 1791-1847, daughter of Francis II, married to Napoleon artichoke bottom filled with puree of mushroom
Marigny, 1260-1315, Minister under Philippe IV fondante potatoes, a tartlet of peas and one of French beans
Massena, 1758-1817, Marshall of France artichoke bottom filled with beamaise sauce, poached slice of bone marrow
Massenet, 1842-1912, composer French beans, Anna potatoes, artichoke bottom filled with poached bone marrow
Maxim, famous restaurant in Paris croquette made of asparagus, slice of tomato and truffie, peas in potato nest, French-fried potatoes
Medicis, famous Florentine family - Marie, 1573-1642, was wife of King Henry V of France
432
List of Gamishes Named after Famous People and Places
tartlet case filled with macaroni and truffle mixed with foie gras, green peas
Melba, 1861-1931, Australian prima donna peach with ice cream and raspberry puree sauce
Meyerbeer, 1791-1864, German composer of light operas grilled lambs' kidneys
Mikado, opera by Gilbert and Sullivan, first produced in 1885 tomato, Japanese artichokes
Mirabeau, 1749-91, French political writer trellis work of anchovy fillets, stoned olives, tarragon leaves, anchovy butter
Mirepoix, 1699-1757, statesman of France herbs, diced bacon and vegetables cooked in butter to give extra flavour to meat dishes
Monselet, 1825-88, poet and gastronome stuffed aubergine, small balls of potato, sauce foyot
Montaigne, 1533-92, philosopher, Mayor of Bordeaux stuffed tomato and stuffed artichoke bottom
Montespan, 1641-1707, mistress of Louis XIV artichoke bottom, turned mushroom
Montglas, 1607-75, writer and gastronome quenelle, ox-tongue, truffle and foie gras
Montgolfier, 1745-99, inventor of the hot-air balloon julienne of carrot, mushroom and truffle
Montpensier 1826-90, Prince and Marshall of France bouquet of asparagus tips and slice of truffle
Montmorency, noble French family descended from Bouchard I artichoke bottom filled with mixed vegetables, asparagus tips
Montholon, 1782-1853, one of Napoleon's generals slice of ox-tongue, turned mushroom and slice of truffle
Momay, 1549-1623, friend of King Henry IV of France coated with cheese sauce and gratinated
Mozart, 1756-91, composer artichoke bottom filled with puree of celeriac, souffle potatoes
Murat, 1765-1815, General, afterwards King of Naples strips of artichoke bottom and potato, shallow-fried and mixed with goujons of fish
433
List o/Garnishes Named after Famous People and Places
Nelson, 1758-1805, British admiral quenelle mixture flavoured with soubise and gratinated, croquette potato
Nesselrode, 1780-1862, Russian nobleman glazed chestnuts, mushrooms and truffie
Neva, river on which Leningrad stands a cold buffet item garnished with Russian salad and glazed with aspic jelly
Offenbach, 1819-80, composer of comic operas round flat asparagus croquette, slice of truffie
Orloff, 1787-1862, Russian general and diplomat asparagus tips, truffie, soubise, gratinated with mornay sauce
Otero, dancer and belle-mondaine placed in hollowed-out baked potato with a salpicon, coated with Mornay sauce and gratinated
Parmentier, 1737-1817, pharmacist who popularised the potato in France diced potato shallow-fried in butter
Patti, 1843-1919, Italian prima donna artichoke bottom, filled with truffie, paprika-flavoured sauce supreme
Polignac, 1780-1847, Friend of Marie-Antoinette julienne of mushroom and truffie
Pojarski, 1578-1642, Russian patriot and member of the Romanoff family finely chopped chicken, veal or fish mixed with breadcrumbs and cream, moulded cutlet-shape and shallow-fried
Pompadour, 1721-64, mistress of Louis XV small round pommes croquette, artichoke bottom filled with lentil puree and a slice of truffie
Rachel, 1821-58, Swiss actress artichoke bottom filled with poached bone marrow
Rejane, 1857-1920, famous actress a tartlet each of asparagus tips and puree of foie gras
Richelieu, 1585-1642, cardinal and statesman under Louis XIII tomato filled with duxelles, mushroom filled with duxelles, braised lettuce, olivette potatoes
Romanoff, the surname of the Czars of Russia stuffed pieces of cucumber, duchesse potato tartlet filled with puree of celeriac, mushroom and horseradish
Rossini, 1792-1868 composer of comic operas sauted slice of foie gras and sliced truffie
434
List of Garnishes Named after Famous Pe()jJle and Places
Rothschild, surname of a family of international bankers crystallised fruits, goldwasser liqueur with flecks of gold, almonds
Soubise, 1715-87, Marshall of France puree of onion with rice
Stanley, 1841-1904, British journalist and explorer who found dice of foie gras and truffle
Stanley, 1841-1904, British journalist and explorer who found Livingstone in Africa poached chicken with sauce lightly flavoured with curry
Suchet, 1770-1826, restaurateur julienne of carrot, celery, leek and truffle
Talleyrand, 1754-1838, statesman and diplomat under Louis XVIII spaghetti mixed with dice of foie gras and truffle and with grated cheese
Urbain-Dubois, 1818-1902, famous chefto the Czar and to the German Emperor crayfish souffle, diced truffle and crayfish
Vanderbilt, 1794-1877, owner of shipping and railway companies lobster with crayfish, mushrooms and truffle, Sauce Americaine and parmesan cheese
Vatel, 1631-71, Major-domo to the Prince de Conde pommes Anna, braised endive, circle of green pea puree filled with tomato
Verdi, 1813-1901, composer of grand operas slice of foie gras, soubise, braised lettuce, croustade of carrots
Victoria, 1819-1901, Queen of Great Britain from 1837-1901 round flat chicken croquette, tomato
435
List of Garnishes Named after Famous People and Places
Villeroy, 1644-1730, Marshall of France dipped into sauce Villeroy, egg-and-crumbed and fried
Walewska, 1810-68, wife of a French Minister of State and mistress of Napoleon slice of lobster and truffle
Washington, 1732-99, First President of the USA creamed sweetcorn
Wellington, 1769-1852, British general and statesman who defeated Napoleon at Waterloo fillet of beef coated with duxelles, covered with pastry and baked
Windsor, surname of the British royal family since 1917 cockscombs and kidneys, mushrooms and truffle
436
APPENDIX D: HOW TO ADDRESS PEOPLE
OF TITLE
The staff of a restaurant are sometimes called upon to deal with persons of royal blood and of note and eminence, both British and foreign and it is essential to know how tided people should be addressed.
The Queen is first addressed as 'Your Majesty' and afterwards as 'Ma'am'. The Duke of Edinburgh should be addressed as 'Your Royal Highness' and afterwards as 'Sir'; The Prince of Wales is addressed in the same way. A Royal Princess is addressed as 'Your Royal Highness'. A foreign prince should be addressed as 'Your Serene Highness' and a princess in the same way. An English duke and a duchess should be addressed as 'Your Grace'. A marquis and marchioness are addressed by their name such as 'Lord A.' or 'Lady A.' and not called 'Marquis'. An earl is addressed as 'Your Lordship' or 'My Lord' and a baron and a viscount in the same way. A viscountess is addressed as 'Your Ladyship' or 'My Lady' which also applied to a baroness. The sons of a duke are adddressed as 'My Lord' and their wives as 'My Lady' which also applies to the younger sons of a marquis and an earl. Baronets should be addressed by their full tide and Christian name and their wives as 'Lady -' according to the surname of their husbands. The wives of knights should be addressed as 'My Lady' or 'Your Ladyship' and a knight as 'Sir' or 'Sir A.'. A Bishop and an Archbishop are addressed as either 'Your Grace' or 'My Lord', and a Cardinal as 'Your Eminence'.
Some high-class restaurants issue white cotton gloves to waiters engaged to serve at very special functions; this is done as a mark of respect to those attending and to add a certain cachet to the proceedings. The staff employed would be those who are well-versed in the protocol of
437
How to Address people of Title
service and who possess some aplomb and the right deportment and who will rise to the sense of occasion. A deferential though not obsequious demeanour is in order.
438
APPENDIXE:STYLES OF FOLDING
TABLE NAPKINS
~ fold the napkin in ~ half to form a triangle
A B
~ roll up fairly tightly and tuck end A in at B
turn back 10 em
open the napkin as it comes from the laundry. with the narrow edge nearest you
El turn C under
Fig. E.l Candle
fold the napkin over at A and B
there will now be three folds overlapping
Fig. £.2 French
A 8 turn A over again and then turn B to meet A
§ turn the napkin around
439
440
1-----------
-----------
-----------
fold into four
fold A and B under tile roll back C and 0
1 ! I divide into six; fold A on top of B and B on top of C, and then do the same from the other end
Fig. E.3 Wing
------)------{-------1 fold the napkin into three
4 turn napkin over 5 turn corner up and other way up
A~B C C
6 bring A and B rou nd and slot A inside the base of C
A
B B 2 fold each side over from A to B
t<t1 A A 3 fold corners A to B
7 stand upright and pull out the ears
Fig. E.4 Rabbit
open out the napkin, fold the four corners to the centre; do this three times
hold the points at centre A and pull out the twelve points from underneath
turn It over and fold the four corners to the centre
place in goblet
Fig. E.5 Rosebud
I I I I
------l-----I I I I
fold the napkin into four
A B
I
\ I I I
\ I I \ I I \ I I
\ I 1 turn the two sides underneath
\II \1 A the centre the centre
Fig. E.6 Pointed Cap
press the rolled part to keep in place and stand it up
441
442
A B A
I ! iii open the napkin as it comes folded in three from the laundry; fold edges A to B
fold corners to centre
turn pointed end downwards and plain side upwards; roll from A right across
Fig. E.7 Butler
fold into three ::::a.....;:;
fold back the four points from A to B on both sides
c
Fig. E.8 Princess
tuck B into A
B A B
fold in half; keep the four open edges to the front; fold B to A and C back to B
c
~ turn the napkin around so that the po i nts are at top centre
c fold point A
m~;m'<J>
A
AL------.:>"'----~B
open out with point downwards and fold in half
turn point B back on itself twice
turn it over
fold points A and B to C to form a SQuare
and turn the two ends A and B inwards and tuck them in
stand upright and pull down the two sides
Fig. E.9 Arum Lily (Prince of Wales)
A.,--_____ -" B
, / , // ", / ".,// / ,
/ " / , /// ",
C D fold the four corners to the centre E
, / " / " / /'< // "
/ " again fold the four corners to the centre
turn it over and again fold the four corners to the centre
place the fist in the centre and pull out the eight points one at a time
For a more elaborate water lily, use a large square table napkin, open it out and fold the four points to the centre. Do this three times, then turn it over and again fold the four points to the centre. Hold down the centre whilst pulling out the twelve points from underneath. The napkin will hold together, especially when a bowl is placed inside it for display purposes.
Fig. E.1O Waterlily
443
444
A
I B C
I [ open out the napk i n as it comes from the laundry already folded in three and fold over a third; D to B
I I I I I
D DsJt) fold corner C over towards B --A-and continue to roll have these
join at the back and fold point A upto hold it
Fig. E.lI Cone
stand it upright
----+----I I I
: fold into four unfold diagonally
A
turn points away and fold sides to centre
turn points B 4 under and fo Id along centre
-ii il-stand with fold uppermost
pull out the four pleats
Fig. E.l2 Cockscomb
---------
1---------
fold into three
A
C 1--------------------
B
fold edges A and BtoC
i ! r ! i B
fold ends A to centre B
Fig. E.13 Mitre
\ V fold in half again
~ pleat from left to right
Fig. E.14 Fan
fold corners C to centre
set in a glass and open the folds
445
APPENDIXF: ESSENTIAL
RESTAURANT COMMODITIES
Condiments In addition to the cruet, consisting of salt, pepper and mustard which is usually put on every dining table, there are a number of other condiments which should be made available to customers where appropriate to a particular dish, or when requested by them. Even the components of a cruet may have many variations.
Salt Coarse salt is also known as bay salt or freezing salt; it may be served in cellars or in a mill for customers to grind onto their food. Sea salt is natural salt obtained in crystallised form from seawater. FltnJoured salts include garlic salt and celery salt. Oriental salt is salt mixed with dried ground chillies. Monosodium glutamate, also known as m.s.g., is like salt and is obtainable in drums for putting on the table for guests to sprinkle over their food. It is a flavouring ingredient much used in Chinese cookery and is more suitable for use in the food manufacturing industry than in a restaurant. Seasoned salt is table salt with the addition of spices, herbs, onion or garlic. Low sodium salt is preferred by health-conscious people.
Pepper Cayenne pepper is a very hot pepper that needs to be used sparingly; it is dark red in colour and is used mainly to bring out flavour of other foods.
446
Essential Resaturant Commodities
Paprika is generally mild in flavour and is mainly used for decorative and colouring purposes because of its deep red colour. Black peppercorns are slightly more pungent than white ones; it is usual to have separate peppermills of each kind to satisfY the requirements for various foods. Green peppercorns are available packed in brine in cans and are used in crushed form to flavour steaks, sometimes being mixed with black and white corns; green peppercorns are ordinary peppercorns picked before they are ripe and are not dried as are the black and white ones. Red peppercorns are usually pink in colour and are not real peppercorns even though they are peppery in flavour. They are available in brine, pickled in vinegar, or preserved in oil. Seasoned pepper, e.g. lemon-flavoured pepper, is also obtainable. Tabasco is a hot pepper sauce available in stoppered bottles for use as a condiment and in various dressings and dips. Mignonette pepper is freshly milled small mild peppercorns.
Mustard English mustard can be bought in made-up form or as a powder for mixing with cold water or milk to a smooth paste; it is a strong kind of mustard to suit British tastes and is ideal for adding flavour to plain meals. French mustard is available only in ready-made form and there are several different varieties and colours. The flavour comes from blending the milled mustard seed with very acid verjuice (unsweetened grape juice) or with vinegar or wine. Dijon mustard is a strong mustard, moutarde douce, moutarde jaune and moutarde brnne are milder in flavour. Flavoured French mustards include moutarde aux aromates, moutarde aux fines herbes and moutarde Ii l'estragon. Old-fashioned French and English mustards are usually mild in flavour and coarse in texture; they are darker in colour than present -day mustards, from being made of different colour seeds.
Vinegar Malt vinegar is the kind most commonly used; it is made from malted barley and is brown in colour and strong in flavour. Distilled vinegar is made from malt vinegar and is colourless and quite sharp.
447
Essential Resaturant Commodities
Wine vinegar is available as red and white and also as sherry vinegar, and is mainly for table use, being of good flavour. Cider vinegar is pale yellow in colour being made of apple juice. Verjuice is the colourless juice of unripe grapes, crab apples or sorrel and may be used in place of vinegar. Flavoured vinegars are wine vinegar infused with a particular herb or fruit such as tarragon, garlic, chili and raspberry. Lemon juice is preferred to vinegar by some customers.
Oil Oil is used in the restaurant for serving with an assortment of hors-d'oeuvre and for making salad dressings. Olive oil is the best for table use as it has a fine flavour; it is slightly green in colour. Corn oil is deep yellow in colour and mild in flavour. Groundnut oil is pale in colour and very bland in flavour. Sunflower oil is pleasant in appearance and flavour and is preferred by some customers because it helps to lower the level of cholesterol in the body. Walnut oil has a pronounced flavour of walnuts and is suitable for some kinds of salads.
Salad dressing Salad dressings are usually made in the larder in bulk or in a smaller quantity by the waiter, to his own formula or as required by the customer. Some of the more unusual ones may be purchased ready-made.
Vinaigrette, also known as French dressing is made of three parts oil to one part vinegar with salt and pepper, shaken to form an emulsion. Mustard dressing is English mustard diluted with vinegar then added to French dressing and finished with mayonnaise and cream. This dressing can be made as mild or as strong as required. Acidulated cream dressing is cream slightly thickened and flavoured with lemon juice and seasoned with salt and pepper. Roquefort dressing is made by mashing roquefort cheese with a fork and gradually mixing in some French dressing. Other kinds of blue-veined cheese and cream cheese may be used to make a salad dressing. Thousand Island dressing is French dressing heavily loaded with finely chopped red and green pimento and sieved hard-boiled egg.
448
Essential Resaturant Commodities
Mayonnaise sauce is also used as a salad dressing, usually thinned out with vinegar or water.
To prepare a salad dressing in front of a customer, it is permissible to rub the salad bowl with a clove of garlic then to add the seasonings of salt, pepper, mustard, sugar etc, dissolve it with vinegar or lemon juice then mix in the oil so as to form an emulsion. The salad leaves can then be added and turned lightly in the dressing.
Sauce and ketchup Proprietary brands of sauce and ketchup are sometimes asked for and should be kept handy. They are sold in different qualities under well-known brand names. The following list shows those more usually requested.
Harvey s sauce is a thin sauce made of mushroom and anchovy, suitable for sprinkling over foods to bring out their flavour. Worcestershire sauce is a thin sauce made of vinegar, shallot, anchovy, tamarind and other flavourings, for sprinkling over foods to bring out their flavour. Yorkshire relish is a thin sauce similar to Worcester sauce. Soy sauce is made from soya beans and is used to enhance the flavour of other foods. Chilli sauce is a very hot thin sauce made from chillies, used for adding a peppery flavour to foods. Tomato ketchup is tomato puree cooked with sugar, spices and vinegar to produce a bright red, thickish result. Anchlll!Jl sauce is a strongly flavoured thickish sauce that may be used on its own or as an accompaniment to fish, or added to other foods.
There are several other proprietary sauces which may be placed on the table, including HP, AI, Daddies, Robert and Derby, all of which are mainly used with cold meat but may be shaken onto hot food, if preferred.
Pickles and chutney Pickles and chutneys are mainly for use with cold meats but may be requested with hot foods, for example, chutney is also an accompaniment with curried foods. The range of pickles includes pickled small onions, pickled red cabbage, pickled walnuts and gherkins, mixed pickled vegetables also known as chow-chow, mustard pickles, Branston pickle,
449
Essential Resaturant Commodities
ploughman's pickle, and piccalilli; relishes are made with finely cut ingredients cooked to a sweet and sour result and include chili, corn, cucumber, onion and barbecue relish.
Chutney is a fairly hot spicy type of pickle, the most authentic being mango chutney; other kinds are apple, apricot, beetroot, ginger, onion, peach, and tomato.
Sugar There are a number of different kinds of sugar used in the dining-room for various purposes, as follows:
1. caster fine ground white served in a sifter or bowl; for fresh fruit, cream cheese, etc., and for doing flambe dessert dishes;
2. coffee crystals rough transparent pieces, coloured brown or as a rainbow mixture; solely for serving with coffee;
3. cube mainly for serving with tea, also rubbed on lemon and orange for flambe dishes such as Crepes Suzette;
4. demerara dark brown, soft, moist sugar, used mainly for coffee to which it imparts a slight flavour; also available in a light colour;
5. granulated general purpose, can be used in beverages; also available in sachets;
6. icing fine powder used in a dredger to shake over desserts; 7. muscuvado light brown, dryish, pure cane sugar for coffee; 8. spiced fine grain, dark sugar with spicy flavour, used with coffee; 9. vanilla sugar caster sugar flavoured by storing vanilla pods in it; used
for flambe desserts; 10. substitutes various substitutes in powder or tablet form for use by
people on a slimming diet.
Bread items There are many different kinds of bread and other flour products suitable for eating with main meals. The ones in everyday use include rolls made in various shapes such as cannon, crescent, cottage, 'C', baps, knot, kaiser, plait, poppy seed, ring, round, rosette, sesame seed, starch-reduced, soft, S-shape, twin, and twist; Melba toast, grissini, French sticks or baguettes; also rusks which are toasted slices of bread - all these can be of white or brown bread.
450
Essential Resaturant Commodities
To make Melba toast
Cut a stale sandwich loaf into 2mm thick slices, cut off the crust, lay the slices on a tray and toast slowly under the grill until nicely coloured on both sides, dry and slightly curled. Store in an airtight tin. The original method was to cut the bread into 5mm thick slices, toast it on both sides then to remove the crust, cut through so as to give two thin slices and toast the uncoloured sides until crisp and dry. Serve Melba toast in a table napkin folded to the shape of a water lily.
Grissini
Grissini are thin breadsticks approx 20cm in length, purchased ready made; they are usually served in a tall vase.
French bread
French bread is made in various diameters and is cut into thick sections to serve in a bread basket.
Butter For use with bread at the table, butter should be given particular attention so as to present it in a manner that reflects its importance. In high-class restaurants it is served in the shape of hand-made curls or as machine-made pats, in a butter dish on ice, with a sprig of parsley to keep it looking cool, firm and fresh-looking. Lesser-class establishments may serve portion packs wrapped in foil or plastic - probably blended salted butter - whereas only best-quality unsalted butter should be used at table.
Tea Tea is Great Britain's national drink and whilst it can be easily made and quickly served in the home, it is not quite so easy in the catering environment and there is room for improvement, not so much as to the quality of the tea leaf, but in the way the actual beverage is made.
The Tea Council grades tea in four qualities - deluxe, 3-star, 2-star and I-star - which helps caterers to identifY the kinds of tea they wish to serve to their customers. Tea companies whose teas qualifY for a particular
451
Essential Resahtrtmt Commodities
grading are given pennission to use the grading symbols. Most of their teas are in the top grades.
Whether making tea in bulk urns or serving it in small pots, the rules for making it successfully are: 1. heat the urn or pot; 2. use the right amount of tea; 3. pour on freshly drawn and actually boiling water; 4. stir, cover and allow to infuse for three to five minutes, according to the
size of the leaf used. It is advisable to remove the infused leaves from urns or large pots before starting to pour.
Tea is available in various packs - one-cup tea-bags, bags to make 1 pint, 2 pints, 4 pints, and 1 gallon; and as loose tea for spooning into the pot. When making it in bulk, 1 ~z (approx 4Og) of tea is sufficient to make 1 gallon (4 litres), to which milk has to be added. Tea can be a very profitable beverage, giving up to 90 per cent gross profit. Tea which is to be served with lemon instead of milk should be made weaker.
The kind of tea in widest use is a blend of teas of several countries, sold under a brand name that is a guarantee of stable quality. In addition to this kind of general-purpose tea there are a p"'llber of speciality teas for which more discerning customers ask, parti.:u. arly for afternoon tea.
Among the blends of tea are
• Assam from North India which has a flavour of malt; • Ban-Cha from Japan has an energising and bracing impact; • Ceylon Orange Pekoe and Broken Orange Pekoe are the best teas
from Sri Lanka; • China Oolong, a tea without much tannin; • China Orange Pekoe which has a delicate and exquisite flavour; • Earl Grey is a blend ofIndian and China teas that has long leaves and
a taste of bergamot, which is similar to an orange. • English Breakfast is a blend of teas that has a full round flavour; • Fonnosa Oolong is from Taiwan and has a flavour of peaches; • Gunpowder is a blend of China and Taiwan tea with a delicious
flavour and only a little tannin; • Jasmine is a China tea that is blended with jasmine leaves; • Lapsong Souchong is a pungent tea from China that has a smokey
flavour; • Darjeeling comes from the foothills of the Himalayas and is light and
delicate;
452
Essential Resaturant Commodities
• Vintage Darjeeling comes from the slopes of the Himalayas and tastes of honey and nuts;
• Herbal teas include camomile, jasmine, mint and Iimetree, which are drunk without milk.
As with coffee it is possible to serve speciality tea by brewing it with added flavourings or by the addition of a spirit, liqueur or other flavouring to the brewed tea, either hot or cold. Examples include:
• ginger: use Earl Grey tea and brew it with a pinch each of ground ginger and nutmeg;
• honey: flavour the tea with any particular kind of honey; • Jamaica: use Formosa Oolong and China Orange Pekoe teas and
flavour with rum and vanilla essence or pod; • mint: brew the tea with mint leaves and crushed cardamoms; • reggae: add lemon and orange juices and rum to the brewed tea; • Scotch: flavour China tea with whisky.
453
APPENDIXG: VENDING MACHINES
Vending machines are widely used in the catering industry, mainly in the welfare sector as a back-up for a traditional meal service and in a small establishment as the sole source of staff feeding. In hotels which offer a limited floor service vending machines may be sited in corridors or vestibules to supply hot or cold drinks by the cup, can or bottle; cigarettes; confectionery; fruit, and various forms of snacks such as sandwiches, biscuits, crisps and pastry items. Some establishments use refrigerated vending machines in the staff dining-room where, instead of being served with freshly prepared food, staff obtain their meals from an attractive machine and reheat them in an adjacent microwave oven. There is no cash handling. Any of the vending machines may either be operated by the establishment or be hired from an outside company which will run the service by filling machines as required and maintaining them in good working and hygienic order. The company will keep the takings and pay a rental or percentage of the profit for use of facilities.
The advantages of vending machines are:
1. availability - they are available for use all day and night throughout the year;
2. control - vended items are standardised to a certain size, weight and price which makes for ease of distribution, filling and monetary control;
3. economy of labour - unless there are peak periods when a lot of people are queueing to obtain items when it might be advisable to have an assistant on duty, no staff at all are required.
Vending machines are very sophisticated pieces of machinery that give a reliable service in the minimum amount of time, the only drawback being that they cannot communicate with the customers. Some machines work when a card is inserted into the machine's card-reader. This shows up the credit balance from which the cost of the selected item is automatically deducted from the card which is immediately returned to the holder. When the card's allowance has been used up it can be revalidated
454
Vending Machines
in another machine against a further deposit of cash. Machines can count the sales made and cash received so that control and security are assured. The strength of beverages and soups can be altered electronically by the customer according to individual taste - this is in contrast to the 'in-cup' system where the cups are supplied with the dry instant ingredients already in them, and which requires fewer moving parts inside the machine and therefore minimum upkeep.
New products are constantly being added to the wide range of items available from this form of food and beverage service.
455
APPENDIXH: METHODS OF
RENDERING FIRST AID Accidents can happen in the restaurant and kitchen and both areas must be made safe fo~ both staff and customers. A knowledge of what to do should an accident happen is better than being at a loss as to how to cope with the emergency.
A knowledge of first aid will enable a nominated member of staff to deal with the situation while awaiting the arrival of an ambulance or a doctor.
Common Problems
Unconsciousness requiring artificial respiration Lay the person on his back with the head to one side but turned upwards. Put a cushion under the shoulders, press the forehead down and lift the chin. Pinch the nostrils closed, take a deep breath and blow gently into the patient's mouth. As his chest rises, take another deep breath and blow in to him again. Do this six times straight off then at the rate of ten times per minute. When he is breathing regularly again, place him on his stomach with one leg and arm drawn up, until he recovers.
Bite Smear the bite with calamine lotion or antihistamine cream. An animal bite should be washed, then covered with a dressing and bandage.
456
Methods of Rendering First Aid
Burn Hold the burned part under running cold water then cover with a dressing. Do not smear with oil or grease.
Cut Wash with soap and water and cover with a dressing. If bleeding persists, rush the person to hospital to have stitches inserted.
Elearic shock Stand in a dry place before trying to break contact with the faulty appliance then give artificial respiration. When breathing restarts, tum the person onto his stomach with his leg and arm drawn up.
Fainting Loosen any tight clothing around the neck, chest and waist, lay him on one side with the uppermost arm and leg drawn up. If a person only feels faint, make him sit down and put his head between his knees until he feels better.
Food poisoning As some symptoms such as vomiting and diarrhoea develop immediately, give plenty of water to drink until the arrival of the doctor.
Nose-bleed Make the person sit at the table with his head forward over a bowl and tell him to keep pinching his nostrils together until the bleeding stops.
Sting Remove the sting and smear the spot with antihistamine cream. If the sting is on the throat, give the person an ice cube to suck and tie a cold compress around the neck.
457
Methods of Rendering First Aid
More Serious Problems
Severe Bleeding If it is a minor wound the bleeding will soon stop by itself but the blood will flow rapidly from a severe wound and must be stopped before too much is lost.
1. Lay the patient on the floor and lift up the injured part; 2. press a clean handkerchief or pad over the wound and hold it pressed
down hard; 3. wrap a bandage, tie or scarf tightly around the pad so as to maintain
pressure; 4. if wound continues to bleed through the bandage, take it off and put
more padding over the first one, then re-bandage.
Bums These should not be treated with bum lotion or ointment and the best thing to ease the pain is to hold the part under the cold-water tap; do not try to burst any blisters.
1. Remove any soaked clothing from over the bum; 2. immerse in a basin of cold water for a minimum of 10 minutes, or hold
under the tap, or cover with a towel wrung out in cold water; 3. cover with a bandage or put a plastic bag over it; 4. seek medical treatment.
Elearic shock It is necessary to separate the victim from the source of the shock as otherwise the person trying to help may also receive a shock; do it with a dry-non-conducting item.
1. If the person is not breathing, use mouth-to-mouth respiration; if no response, try cardiac massage;
2. tum the victim to the recovery position with the arms and legs outwards at angles to the body and the head back and the chin forward;
3. cover the victim with a coat or blanket; 4. seek medical help.
458
Methods of Rendering First Aid
Cramp A prolonged period of sitting in one place can cause cramp, a painful spasm in a muscle that feels tense and hard. It should clear by itself.
1. Hasten recovery by massaging the muscle; 2. force the joint back to normal by exerting it, such as working the toes
or fingers, or moving the leg or arm.
Choking If the person can cough effectively do not offer help, but should the victim have difficulty in breathing and speaking, first aid is needed. To help a person who is choking badly because a large piece of food is lodged in the gullet, get behind him, put one clenched fist inside the other hand and press it into the stomach just below the rib cage. Push the fist upwards sharply about six times, in an endeavour to push the piece of food upwards and out through the mouth: do not squeeze the ribs too strongly.
The person suffering from choking can be helped in this way while he is standing up, or he can be seated and the person helping can put his arms around from the back of the chair.
Another way is to lay the choking person on the floor with the head straight up, to kneel over him and thrust with the clenched fist so as to expel the food. This is known as the Heimlich manoeuvre. It is necessary to remain with the person until he is completely recovered and to get him to a doctor.
Heart attack For a person who appears to have suffered a heart attack it is necessary to follow this procedure:
I. Check the breathing by placing the ear above the victim's mouth and look along the chest to see if it is moving;
2. open the airway by placing one hand on the victim's forehead, the other under the back of his neck then tilt the head back so as to open the air passage;
3. clear the airway by taking the hand from the back of the neck and push the chin up with it, so lifting the tongue forward
4. give mouth-to-mouth ventilation by blowing air into the victim's lungs steadily until the victim responds;
459
Methods of Rendering First Aid
s. if the victim's heart is not beating and he is not breathing, give heart massage by pressing on the breastbone so as to increase pressure inside the chest; stop as soon as heartbeat begins;
6. place into the recovery position on one side, with one arm bent towards the face and one side bent at the knee, ensure that the air-way is clear and the tongue does not fall into the back of the throat.
It is essential to have a First Aider among the staff, some one who holds a certificate of one of the many official certificating bodies such as Stjohn's Ambulance, St Andrews, or Red Cross. A First Aider plays a vital role in the running of a catering establishment.
460
APPENDIX I: THE LA W AND THE
RESTAURA TEUR The restaurateur must ensure that he operates within the legal framework that exists in the country in which he works. Ignorance of the law cannot be used as a defence, therefore skilled professionals must make a conscious effort to keep themselves informed of all the existing laws which govern the respective trading activities wherever they are.
In a book such as this it is not possible to provide all the specific rules of law that apply in given countries; instead we offer the following consideration in a form of a checklist for the restaurateur to use as an aide-memoire when trading at horne and abroad.
Entry into a country Like any other professional, a restaurateur, when undertaking work abroad, must apply for visas and working permit. A number of countries require evidence of good health and proof that certain vaccinations e.g. immunisation against smallpox, yellow fever and cholera have been completed.
Engagement of Staff and Conditions of Employment
The restaurateur is usually permitted to set up trading with a number of key staff, whose working permits will be renewed at regular intervals.
Local regulations may include:
1. A medical examination of all employees to ensure that they are physically fit and that they are not carriers of infectious diseases.
461
The Law and the Restauratenr
2. Age, qualification and experience of employees should conform to specified criteria.
3. Local employees may be affected by age limits regulating their terms of employment including the hours of work and their ability to serve intoxicating liquor.
4. Sex discrimination may be an offence. 5. The period of engagement, notice and dismissal procedures may be
affected by local legislation. 6. The authority which determines the classification of the establishment
may also determine the skills and knowledge of staff with particular emphasis on the foreign languages being spoken.
Licensing Law The restaurateur must be totally informed on all aspects of existing licensing laws, e.g.:
1. limits on trading hours; 2. restriction of the sale of intoxicating liquor to non-residents, guests
who are not consuming food, young people of a given age, and even local residents or employees at certain specified periods;
3. the display of drink prices and quantities served; 4. the prohibition of assembly of people of bad fame on the premises; s. extension of credit for the purchase of intoxicating liquor; 6. the sale of liquor during gambling; 7. adulteration of drinks, or knowingly substituting cheaper brands of
drinks for quality brands; 8. the sale of liquor to intoxicated customers.
Sale of Food The sale of food is normally regulated by a number of consumer protection regulations which include fair trading and safe hygienic practices.
462
The Law and the Restaurateur
Fair trading 1. The average pncmg of the meal may be governed by the
establishments' classification. 2. The price list may have to be prominently displayed to the public at the
entrance, and a clearly written bill of fare must be made available with price and quantities to any customer.
3. The customer must have an opportunity to purchase an all-inclusive meal and beverages within a specified price range.
4. The quality of the food supplied must clearly conform to the quality or substance of the goods demanded; there must not be an intention to defraud the customer by misleading terminology. Thus, ifin the trading practices of the country a Wiener Schnitzel is normally made with veal, the customer must be informed if pork is to be used instead of veal.
5. The number of people that can be accommodated in any particular room may be subject to local safety regulations.
6. The sale of intoxicating liquor and meat may be forbidden during religious festivals.
Hygiene 1. Aspects of hygienic practices become extremely important in warmer
climates; all staff providing or serving food should normally possess a clean bill of health and are subject to periodical medical checking. Any member of staff suffering from an infectious disease must undergo a medical check-up before resuming his activity.
2. Local regulations may decree that precautions are taken to prevent flies or rodents coming in contact with the food preparation or service areas.
3. Strict rules may apply to the cleanliness of the storage areas and working environment and materials used for food preservation.
4. Standard refrigerator temperatures for holding foods should be observed at all times and buffet displays may constitute an offence unless the food is maintained at the specified temperature.
5. Only wholesome food should be kept in the premises and any food unfit for human consumption found in the premises may constitute an offence.
463
The Law and the Restaurateur
6. Food-handlers must have a specific number of wash-hand basins and usually these should be capable of being operated without touching them by hand.
7. Food-handlers, including waiters and barmen, must respect a strict code of personal hygiene. Smoking whilst handling food may constitute an offence.
General aspeas of law to keep tn mind Each country may have its own regulations regarding:
1. racial discrimination a percentage figure may be set for local as against imported workers;
2. sex discrimination may apply in relation to pay and promotion; 3. the training of staff in the use of dangerous equipment; 4. safety in the working environment; 5. employment of handicapped persons; 6. maternity leave regulations; 7. training of apprentices and obligatory attendance at trade schools; 8. maximum working hours and minimum rate of pay for various levels of
work; 9. engagement and dismissal procedures.
Resume of the Laws Relating to Catering in the
United Kingdom The principal aspects of the laws relating to catering activities in the United Kingdom are contained within a number of Acts of Parliament, to which reference may be made as necessary by the Restaurateur.
Employment The Employment Act 1980 contains the law on unfair dismissal, trade union membership and trade union ballots.
464
The Law and the Restaurateur
The Race Relations Aa 1976 an employer may not discriminate against applicants for a job on the basis of race, nationality or religion. Sex Discrimination Aa 1975 is concerned with the prevention of discrimination on the grounds of sex or marital status. Employment Proteaion Aa 1975 is concerned with employees' rights and trade union activities. Employment Aa 1988 regulates the employees' rights to elect to belong or not to belong to a trade union. The Health and Safety at Work Aa 1974 gives a clear indication of the responsibilities of employers in providing a healthy and safe environment for all employees.
Liquor licensing Licensing laws have existed for hundreds of years. The Licensing Consolidation Aa of 1910, as the name indicates, consolidated many of the previous laws. Since then the licensing laws have been further consolidated in the Licensing Aa 1964. At present the major points of reference in England and Wales are: Licensing (Restaurant Meals) Aa 1987 which allows bona fide meals to be consumed with alcoholic drinks throughout the afternoon, and the Licensing Aa 1988 which allows licence-holders within the limits previously defined to serve alcoholic drinks for up to 12 hours per day. Scotland has its own licensing laws which are embodied in the Licensing Aa (Scotland) 1976.
The licences known as On-licences vary and they may permit the sales of
1. all forms of intoxicating liquor; 2. beer, cider and wine only; 3. beer and cider only; 4. wine only; 5. cider only,
in moderation to all people over the age of 18. Restaurant licences can provide alcoholic drinks as ancillaries to bona fide meals to people over the age of 18, and beer, perry or cider to people over 16. Consult the relevant Acts for additional details.
465
The Law and the Restaurateur
Food laws All the food iaws are contained within the Food and Drugs Acts of 1955 to 1982, The Sugar Act of 1956, the Food and Milk Act of 1970 and section 7(3) and (4) of the European Communities Act 1972 and section 198 of the Local Government Act 1972, and part IX of the Local Government (Miscellaneous Provision) Act 1982 have been consolidated in The Food Act of 1984 with the exception of falsely labelled and misdescribed products which are contained within the Trade Descriptions Act of 1968.
Amongst the main features of the Act it is clearly stated that any person is guilty of an offence ifhe sells to the "prejudice of the purchaser any food which is not of the nature, substance or quality demanded and if the supplier offer, expose or has in his possession for the purpose of sale or preparation for sale, food intended for human consumption but unfit for the purpose of sale".
Hygiene The Food Hygiene (General Regulations) 1970 covers the operational requirements of premises in which a food business is carried out, and the responsibilities of food-handlers. New legislation arrived at protecting consumers has been presented to Parliament by the Minister of Agriculture Fisheries and Food which revises the 1974 Food Act and proposes severe sentences or fines up to £20,000 or six months imprisonment for those caterers who commit serious offences of poor food hygiene.
466
APPENDIX]: CREATION OF A RESTAURANT
ATMOSPHERE The success of any restaurant depends on the harmonious combination of three main factors; the quality of food; the courtesy of service, and the atmosphere or 'ambience' of the establishment.
The first two factors are easily controlled because they contain some tangible elements that an experienced restaurateur can effectively monitor and when necessary undertake remedial action so as to ensure optimum consumer satisfaction.
Atmosphere is more complex because its effects are the result of a wide range of variables - in effect all the stimuli that affect the senses. Unless these are used to optimum effect they can lead to the detriment of customer satisfaction resulting in loss of business.
The main points to be considered are:
1. The entrance which should appear inviting but in keeping with the facilities and standard of decor found inside the premises.
2. The shape, partitions and distribution of the tables in the restaurant which can provide a feeling of intimacy or a feeling of exposure to danger.
3. The colour scheme which contributes to, accentuates or diminishes the effect of other features creating either a relaxing or stimulating environment. Primary colours in the warm spectrum tend to create a feeling of excitement and exhilaration, whereas more diffuse colours in the cold spectrum tend to have a relaxing effect. Therefore the choice of colour must be subordinate to the purpose of the operation.
4. Lighting can be used to produce different effects: bright light tends to stimulate, whilst subdued lighting can have a relaxing effect.
5. Sound. Noise, such as the clatter of plates can become a stress factor, but harmonious sound can have a soothing effect.
6. Temperature must be controlled to provide a feeling of well-being, thus in a restaurant it should be maintained between 18°e and 200 e but for a dinner dance 16°e would be more appropriate.
467
Creation of a Restaurant Atmosphere
7. The human element such as the age and the uniforms of serving staff -and other customers - may have a harmonising or dissonant effect upon visitors.
8. The table setting and table decoration can complement the whole environment.
9. If the menu is in a language that is unfamiliar to the customer, assistance in translating it should be given courteously and unpatronisingly.
468
APPENDIXK: VINTAGE LISTS
Vintage Guide to French Wines
In this chart the quality of vintages is indicated by the number of stars -.. Average, .... Medium, .. " .. Good, .... " .. Great, .. ,,""" Exceptional.
Claret 1988 A good year that produced rich flavoury wine with high ripe tannic
content 1987 Not an outstanding year; lacks depth and colour; not highly
recommended 1986 An abundant year that produced fruity, tannic wine; good for
Medoc 1985 A very good vintage that has harmony of tannin and acidity 1984 A mediocre year but the wine is expensive and is now ready to
drink 1983 A good classic year with a lot of fmeness in the great wines 1982 An outstanding year, the best of the 1970s and 1980s. 1981 A small yield but a good vintage of stylish, elegant wines 1980 Quite a good year but not much is still on sale 1989 A good year from a late harvest 1988 A good year especially in the Medoc and Graves
Red Burgundy 1988 Very deep coloured wines that will keep well 1987 Surprisingly good year, with well-coloured aromatic wine 1986 Quite a good year with a large yield 1985 A great year; expensive wine that is keeping well 1984 A varied vintage that gave light but aromatic wines
White Burgundy 1988 Wines that will age well, of good tannin and acidity 1987 Balanced and aromatic wine, a generally good vintage 1986 A very good vintage 1985 Good but not outstanding wine that is expensive 1984 Fine, aromatic and refreshing wines
470
Vintage Lists
Rhone 1988 In the southern area it is the best vintage of the 80's 1987 What should have been a good vintage gave a mixed result 1986 A good but not great year 1985 A fairly good vintage 1984 Light, fruity wines ready for early drinking
Loire 1987 An abundant yield and an average to good result 1986 A mixed result with some very good wines 1985 A very good vintage
Alsace 1987 Average quantity and quality but not a great year 1986 Not an outstanding year 1985 An excellent vintage 1983 A very great vintage
Rhine
Recent Vintages of German Wines
1987 A fairly good year that produced better than expected results 1986 Reasonably good wine for drinking young 1985 Quite a good wine, but will not keep 1984 Not a good year; both quality and quantity poor 1983 A very good vintage that gave full, fruity wines
Mosel 1987 A reasonably good year; well-balanced wines 1986 Not a particularly good year; drink young 1985 An average year; balanced wines that are ageing well 1984 Poor year, but a few reasonable light wines
471
Vintage Lists
Recent Vintages of Spanish Wines
Rioja - red 1987 A good but not outstanding year 1986 Not a very good year 1985 A very good year
Recent Vintages of Beaujolais
1987 A very good year that gave perfumed, well-balanced results 1986 Not a particularly good year, the wine is lean and tannic 1985 An excellent year; wines full of fruit 1984 Not an outstanding year because of rain at vintage time 1983 Very good year; firm full wines
It is usual practice to drink Beaujolais very young and it is only the best wines - the Cms - that benefit by ageing.
Recent Vintages of Italian Wines
Red 1987 A good to reasonably good year, though many were slightly light 1986 A good vintage though not quite as good as 1985 1985 A very good year that gave fruity wines 1984 Not a particularly good year
472
White 1987 Only a small yield of elegant wines 1986 Produced very good and fruity wines 1985 Not a particularly good year 1984 Quite a good vintage with fragrance in the wines
Vintage Lists
473
APPENDIXL:AVERAGE LIFE SPAN OF WINES
474
Number of years
France A lsace, Cremant Alsace Beaujolais Primeur Beaujolais Villages Beaujolais Cru Bordeaux, red Bordeaux, dry white Bordeaux, sweet white
Burgundy, white Burgundy, red Burgundy, 1 st growth, red Champagne Vins doux naturels Vins de liqueur Ordinary table wines
Germany Mosel Rhine Rhine, late gathered
Italy Dry white Red Quality red Sweet red, late picked Very sweet white
Spain Rioja reserva, red Rioja reserva, white Penedes, fu II red
1
r0-
2 3 4 5 8 10 15 20 5 o
t--
-- --
APPENDIX M: THE GREAT WINES OF BORDEAUX AND
BURGUNDY The two most important wine-growing areas in the world are both in France - Bordeaux and Burgundy, the former being the largest fine wine-producing area of all. The following lists show all the major vineyards of these two areas. In Bordeaux, two wine areas - the Haut-Medoc and Sauternes - were classified as long ago as 1885, but the system is very complex. For example, in the Haut-Medoc there are 61 classified wines from individual vineyards plus nearly 300 other chateaux that produce artisan and cm bourgeois wines of some distinction which though less expensive, are entided to use the name Bordeaux on the label.
Chateau Haut -Bages-Liberal Chateau Haut-Batailley Chateau Lynch-Bages Chateau Lynch-Moussas Chateau
Mouton-Baronne-Philippe Chateau Pedesclaux Chateau Pontet-Canet Chateau du Tertre
In 1954 the best wines of Saint-Emilion were officially classified into First Great Classed Growths and Great Classed Growths; a third category, Great Growths, covered a further 200 or so wines; remaining wines were simply labelled St Emilion. The classification is revised every 10 years and the list below is the 1984-5 classification. A new system is
476
The Great Wines of Bordeaux and Burgundy
envisaged for the future in which there will be only two categories; Great Growth and St Emilion.
1st Great Classed Growths (premiere grands crus classes) Chateau Ausone Chateau
The wines of this region have never been officially classified but it is generally recognised that there is one outstanding great growth wine and nine great growths; the remainder of the names given are superior and good growth vineyards.
Outstanding Great Growth Chateau Petrus Great Growths
Chateau La Conseillante Chateau L'Evangile Chateau Gazin Chateau Lafleur Chateau La Fleur-Petrus
Other Good Vineyards Chateau Beauregard Chateau Bourgneuf-Vayron Chateau La Cabanne Chateau Le Caillou Chateau Certan-Giraud Chateau Certan-de-May Chateau Clinet Clos du Clocher Chateau La Croix Chateau La Croix-de-Gay Clos L'Eglise Domaine de L'Eglise Chiiteau L'Enclos
Chateau Gombaude-Guillot Chateau Guillot Chateau Lagrange Chateau La Grave Trigant de
Boisset Chateau Moulinet Chateau Nenin Chateau La Pointe Clos Rene Chateau Rouget Chateau de Sales Chiiteau Tailhas Chateau Taillefer
Chateau L'Eglise-Clinet Chateau Le Gay
The Great Wines of Bordeaux and Burgundy
Chateau Vraye-Croix-de-Gay
Graves Both white and red wines are produced in this region and were first classified in 1953, then again in 1959. Although produced in Graves, Chateau Haut-Brion red - one of the greatest clarets - is included in the 1855 classification as a Medoc from the Haut-Medoc area.
Red Chateau Bouscaut Chateau Carbonnieux Domaine de Chevalier Chateau de Fieuzal Chateau Haut-Bailly Chateau La-Mission-Haut-Brion Chateau La Tour-Haut-Brion Chateau Malartic-Lagraviere Chateau Olivier Chateau Pape-Clement Chateau Smith-Haut-Lafitte
White Chateau Bouscant Chateau Carbonnieux Domaine de Chevalier Chateau Couhins Chateau Haut-Brion Chateau La Tour-Martillac Chateau Laville-Haut-Brion Chateau Malartic-Lagraviere Chateau Olivier
There are another 40 red and some 25 white Graves wines from principal vineyards.
Sauternes and Barsac The wines of this region were classified in 1855 at the same time as the Haut-Medoc clarets. In addition to the' 24 names listed under the following headings, there are at least another 130 vineyard names where these sweet wines are produced.
1st great growth (Grand-premier cru) Chateau d'Yquem
Les Bonnes Mares (part) Clos des Lambrays Clos de la Roche Clos St-Denis Clos de Tart
Chambolle-Musigny
Vougeot
Flagey-Echezeaux
Vosne-Romanee
Pernand -Vergelesses
Aloxe-Corton
Puligny-Montrachet
Chassagne-Montrachet
The Great Wines of Bordeaux and Burgundy
Musigny Les Bonnes Mares (part)
Clos de Vougeot
Echezeaux Grands-Echezeaux
La Richebourg La Romanee Romanee-Conti Romanee-St-Vivant La Tiiche
Corton-Charlemagne (part)
Corton Corton-Charlemagne (part)
Le Montrachet (part) Blitard-Montrachet (part) Chevalier-Montrachet Bienvenues-Blitard -Montrachet
Le Montrachet (part) Blitard-Montrachet (part) Criots-Blitard -Montrachet
481
APPENDIX N: SHIPPERS OF WINE - SOME
WELL-KNOWN FIRMS When selecting wines for inclusion on the wine list a well-known name on the label - either that of the producer or the shipper (who may also be a producer) - can add a certain distinction and also reassure the customer as to the wine's quality.
The following list gives some of the best-known firms whose products are widely available, their addresses may be obtained through trade directories.
Bordeaux Barton et Guestier Borie-Manoux Calvet Cordier Coste Cruse Delor De Luze et Fils Dourthe Freres Eschenauer Gilbey Jaboulet Kressmann Lichine Mahler-Besse
Burgundy Bouchard Aine Bouchard Pere et Fils Bredy Calvet Chanson Pere et Fils Delorme
Shippers of Port, Sherry and Champagne - Some Well-known Finns
Harvey Lustau Osborne Palomino & Vergara Real Tesoro, Marques de La Riva Rivero Ruiz-Mateos Sandeman De Terry Valdespino Varela Wi11iams & Humbert
Champagne Grades Marques: Ayala Bollinger Canard-Duchene Deutz Heidsieck Monopole Charles Heidsieck Krug Lanson Laurent Perrier Mercier Moet et Chandon Mumm Perrier-J ouet Joseph Perrier Piper-Heidsieck Pol Roger Pommery et Greno Louis Roederer Ruinart Taittinger Veuve Clicquot Ponsardin
487
APPENDIXP: ORGANISING A WINE
TASTING The following list gives detailed instructions of how to organise a wine tasting session.
I. Have sufficient spittoons filled with sawdust or similar material so that people can spit out the wine having tasted it
2. Don't have too many bottles of each wine open at anyone time 3. Limit the tasting to a range of wines of one particular style, but of
several vintages 4. Have the wines at the correct temperature 5. Don't use very large size glasses; allow 2 or 3 glasses per person 6. Limit the number of people so that there is no crush around the table 7. Allow approx. 18 tastings per bottle; if necessary, instruct people not
to fill their glasses more than half full 8. Taste young and light wines before mature, full-bodied ones 9. Keep the labels covered and identifY each wine by a number
10. Ensure that the lighting in the room is adequate; have some lighted candles if necessary
II. Have plates of small savoury biscuits and tiny pieces of mild cheeses on the table
12. Give each person a marking sheet with appropriate headings typed in 13. Pour the wine, hold the glass by the stem and look at the colour
according to type - i.e. white, rose or red 14. Examine the wine for its clarity and viscosity 15. Smell the wine and try to decide what grape(s) were used, whether it
is a young or old wine, and how fruity it is 16. Take a good mouthful of wine, swill it around the mouth and chew it to
assess its flavour, quality, acidity, and body 17. Discuss impressions with other people on the tasting before filling in
the mark sheet
488
pale olive green
APPENDIXQ; RECOGNITION OF BOTTLE SHAPES
B ChSteauneuf du Pape E Alsace
C White Bordeaux F White Burgundy
A Cates du Rhone o Red Bordeaux G Red Burgundy H Champagne I Cates de Provence
what light dark green pale pale dark often distinguishes green green (darkish) olive olive green clear it is = dry green green papal clear coat of = sweet arms embossed
Fig. Ql
Many major wine-producing areas have their own style bottle, distinguished by its shape and colour. These are easily recognisable.
489
APPENDIXR: HOW WINE IS MADE
wine sweet wine dry
(approx 4/5th of (drawn wine rose total made before (left in vat wine
without pressing) sugar is all until complete converted fermentation)
Fig. R.l
490
APPENDIXS: STILLS FOR MAKING
WINE AND SPIRITS
A Pot Still
Water-
Fig. S.l
The wine or mash, inside the copper pot, is boiled - traditionally by means of a fire underneath, more usually by heated coils. The vapour given off returns to a liquid as it passes through a water-cooled condenser and is then collected in a barrel.
491
Stills for Making Wine and Spirits
A Patent Still (or Coffey Still)
The liquid - wash - enters at the top of the rectifier column and passes down the column acting as a cooling agent (for rising vapours). It then transfers to the top of the analyser column where it again moves downwards. As it does so, it meets hot steam - pushed up from the base -and vaporises. These vapours rise to the top of the analyser column and are piped back to the bottom of the rectifier column. Here, as the vapours rise, they condense and the spirit is drawn off from the top into a receiver.
This system can be used continuously and without constant supervision, enabling large quantities to be produced cheaply. The same spirit can be passed through the system several times until it becomes absolutely neutral.
