Introduction 1.4
Portfolio =
References =
Resume =
Introduction 1.5
Application form =
College application =
Job application =
Trade school application =
Introduction 1.6
Etiquette =
Job interview =
Introduction 1.7
Employee manual =
Orientation =
Chapter 8 8.1
Dialect =
Diversity =
Prejudice =
Stereotype =
Chapter 8 8.2
Closed question =
Discrimination =
Open-ended question =
Orientation =
Chapter 8 8.3
Feedback =
Group training =
On-the-job training =
Performance appraisal form =
Role-play =
Chapter 9 9.1
Accompaniment salad =
Appetizer salad =
Arugula =
Base =
Body =
Bound salad =
Chef’s salad =
Combination salad =
Complement =
Cooked salad =
Dessert salad =
Escarole =
Fruit salad =
Garnish =
Gelatin =
Main course salad =
Radicchio =
Salad =
Salad dressing =
Separate course salad =
Vegetable salad =
Chapter 9 9.2
Condiment =
Dip =
Emulsified vinaigrette dressing =
Guacamole =
Hummus =
Mayonnaise =
Salsa =
Vinaigrette =
Virgin olive oil =
Chapter 9 9.3
Accompaniment =
Classical French garnish =
Consommé =
Dollop =
Plating =
Profiterole =
Chapter 10 10.1
Borrow =
Denominator =
Divisor =
Dividend =
Lowest common denominator =
Numerator =
Percent =
Chapter 10 10.2
As purchased (AP) amount =
Centi- =
Conversion factor =
Deci- =
Degree Celsius =
Desired yield =
Edible portion (EP) amount =
Gram =
Kilo- =
Liter =
Meter =
Metric system =
Milli- =
Chapter 10 10.3
Cost =
Cost control =
Depreciation =
Directly variable cost =
Directs =
FIFO method =
Fixed cost =
Invoice =
Issue =
Nonperishable =
Overhead costs =
Perishable =
Perpetual inventory =
Physical inventory =
Prime cost =
Purchase specification =
Requisition =
Semivariable cost =
Stores =
Variable cost =
Chapter 10 10.4
Cooking loss test =
Forecasting =
Par stock control =
Popularity index =
Portion inventory and reconciliation =
Production sheet =
Sales history =
Standard portion cost =
Standard portion size =
Void sheet =
Yield percentage =
Chapter 10 10.5
Average cover formula =
Cover =
Dupe (doop) =
Employee turnover =
Operational plan =
Organization chart =
Peak hours =
Standard employee hours =
Chapter 11 11.1
Clingstone =
Drupe (droop) =
Freestone =
Fructose =
Fruit =
Summer fruit =
Tropical fruit =
Winter fruit =
Chapter 11 11.2
Babaganoush =
Crudité =
Flower vegetable =
Fruit vegetable =
Fungi =
Green leafy vegetable =
Root vegetable =
Seed vegetable =
Stem vegetable =
Tempura =
Tuber =
Vegetable =
Chapter 11 11.3
Ethylene gas =
Hydroponic farming =
Quality grade =
Chapter 11 11.4
Coulis =
Enzymatic browning =
Polyphenoloxidase =
Chapter 11 11.5
Anthocyanin =
Anthoxanthins =
Carotenoid =
Chlorophyll =
Glaze =
Pigment =
Puree =
Chapter 12 12.1
Average cover =
Break-even point =
Budget =
Cost/volume/profit =
Fiscal year =
Fixed cost =
Food cost =
Food cost percentage =
Historical data =
Operating budget =
Profitability =
Reconcile =
Revenue =
Sales =
Variable cost =
Chapter 12 12.2
Average sale per customer =
Gratuity =
Gross receipts =
Sales check =
Chapter 12 12.3
Book inventory =
Closing inventory =
First-in, first-out (FIFO) =
Inventory turnover =
Last-in, first-out =
Weighted average purchase price =
Chapter 12 12.4
Abstract =
Contribution margin =
Forecast =
Potential savings =
Chapter 5 5.1 - Year 2 Book
Air =
All-purpose flour =
Baker’s percentage =
Baking powder =
Baking soda =
Bread flour =
Cake flour =
Carmelization =
Creaming method =
Extract =
Ferment =
Flavoring =
Foaming method =
Formula =
Gluten =
Leavener =
Liquid =
Pastry flour =
Shortening =
Sift =
Strengthener =
Sweetener =
Thickener =
Yeast =
Chapter 5 5.2 - Year 2 Book
Knead =
Lean dough =
Oven spring =
Proof =
Rich dough =
Sourdough =
Sponge =
Sponge method =
Straight mix method =
Chapter 5 5.3 - Year 2 Book
3-2-1- dough =
Baking blind =
High-ration =
Icing =
Pate a choux =
Phyllo dough =
Profiterole =
Quick bread =
Roll-in dough method =
Sheet method =
Soufflé =
Steamed pudding =
Two-stage method =
Chapter 10 10.1 - Year 2 Book
Aromatics =
Bouillon =
Bouquet garni =
Brown =
Brown stock =
Court bouillon =
Degrease =
Fumet =
Glace =
Mirepoix =
Remouillage =
Sachet d’epices =
Stock =
Sweat =
White stock =
Chapter 10 10.2 - Year 2 Book
Bisque =
Borscht =
Broth =
Chowder =
Clarify =
Clear soup =
Consommé =
Cream soup =
File =
Gazpacho =
Gumbo =
Minestrone =
Orignon brule =
Raft =
Vichyssoise =
Chapter 10 10.3 - Year 2 Book
Au jus =
Béchamel =
Beurre manie =
Brown sauce =
Compound butter =
Coulis =
Demi-glace =
Espagnole sauce =
Grand sauce =
Hollandaise =
Jus =
Liaison =
Maitre d’hotel butter =
Roux =
Salsa =
Slurry =
Tomato sauce =
Veloute =
Wringing method =
Chapter 11 11.1 - Year 2 Book
Accommodations =
Business tourism =
Cultural and historic tourism =
Eating establishment =
Entertainment =
Environmental tourism =
Shop =
Tourism =
Transportation =
Chapter 11 11.2 - Year 2 Book
Convention =
Currency =
Currency exchange =
Discount outlet center =
Exposition =
Jet lag =
Mall =
Passport =
Primitive camping =
Recreation =
Theme park =
Time zones =
Trade show =
Transient camping =
Traveler’s check =
Vacation camping =
Visa =
World Health Organization =
Chapter 11 11.3 - Year 2 Book
Charter =
Coach =
Commuter =
Chapter 11 11.4 - Year 2 Book
Concierge =
Corporate travel office =
Empathize =
Itinerary =
Niche market =
Tour guide =
Tourism office =
Travel agent =
Travel package =
Chapter 11 11.5 - Year 2 Book
Home meal replacement =
Retail =