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The contamination of a food product from another source. The three main ways cross contamination can occur includes food to food, equipment to food and people to food.
Industry:Restaurants
Adding liquid to a skillet that has been used to cook meat. This makes a flavorful sauce.
Industry:Restaurants
A metal dish that is filled with water and kept warm with a candle or fuel cell underneath. These are typically used on buffets.
Industry:Restaurants
To provide food or service for an individual or group. Food or restaurant catering is the business of people who work in licensed commercial kitchens, who are properly insured and who are trained to prepare and serve food in exchange for payment.
Industry:Restaurants
Term used for clearing off and resetting tables after guests have left. In busier restaurants this is done by the busboy (also called a busser).
Industry:Restaurants
Method of cooking where food (usually meat, sometimes vegetables) is browned in fat then placed in a tightly covered container and cooked for a long time. This technique helps meats become very tender and develop rich and intense flavors.
Industry:Restaurants
Originally from England, it is a combination of breakfast and lunch, usually eaten sometime between 11AM and 3PM.
Industry:Restaurants
This technique is used mainly on fruits and vegetables. Food is placed into boiling water for a few minutes and then put directly into cold water to stop the cooking process. Blanching is a good way to bring out the color of certain vegetables, as well as loosen skins on fruits like peaches or tomatoes.
Industry:Restaurants
