Hospitality, Food Service, Aviation, and Ground Transport Vocabulary

Vocabulary flashcards generated from the study notes covering food, cooking, restaurant service, airport operations, and ground transportation terms.

Veal

Meat from a young cow

Calf

A young cow

Mutton

Meat from an adult sheep

Venison

Meat from a deer

Poultry

Birds bred for eggs and meat

Sirloin steak

The best meat from the lower back of cattle

Joints

A large piece of meat cooked in one piece

Crayfish

Small river animal similar to a lobster

Mussel

Small sea creature with a black shell

Cod

Large sea fish with white flesh used as food

Hake

Large sea fish with a long body used as food

Plaice

Sea fish with a flat circular body

Mackerel

Sea fish with a strong taste and dark flesh

Herring

Long silver-coloured sea fish that swims in large groups

Sardine

Small sea fish often sold in cans

Trout

Freshwater fish that lives in rivers and lakes

Aubergine / Eggplant

A large purple vegetable

Oatmeal

Soft food made from oats boiled in milk or water

Potato wedges

Large wedge-shaped pieces of fried potato

Hash browns

Chopped cooked potatoes fried until brown

Pastries

Sweet cakes containing fruit or nuts

Treats

Sweet food eaten in addition to usual meals

Fudge

Soft sweet made from sugar, butter, and milk

Meringue

Light sweet food made from sugar and egg white

Sorbet

Frozen sweet food made from fruit juice and sugar

Bruschetta

Toast with tomato, cheese, or vegetables on top

Caesar salad

Salad with lettuce, bread, parmesan, and anchovies

Rocket salad

Salad made with rocket leaves

Beverage

A drink of any type

Spirits

Strong alcoholic drink

Liqueur

Strong alcoholic drink

Squash

Concentrated fruit juice mixed with water

Aerated water

Water artificially filled with gas

Spring water

Water coming from a natural spring

Sickly

Extremely sweet

Savoury

Salty or spicy, not sweet

Tasteless

Having no flavour at all

Bland

Having little taste or character

Stale

Not fresh

Vinegary

Tasting or smelling like vinegar

Greasy

Covered with or full of oil/grease

Moreish

Tasting pleasant and making you want more

Stodgy

Heavy and unhealthy food

Done to a turn

Cooked for exactly the right amount of time

Rare

Cooked for a short time and still red inside

Medium rare

Slightly red in the middle

Medium

Cooked so it is no longer red in the middle

Medium well

Cooked with a small amount of pink in the centre

Well done

Cooked firm and brown all the way through

Over-cooked / Overdone

Cooked for too long

Underdone

Cooked for less time than necessary

Boil

To cook food in boiling water

Fry

To cook food in hot oil or fat

Deep fry

To cook food fully covered in hot oil

Stir-fry

To fry small pieces of food quickly while mixing

Bake

To cook inside an oven without added liquid or fat

Roast

To cook food in an oven or over a fire

Grill

To cook over fire or hot coals on a metal frame

Poach

To cook food gently in boiling liquid

Steam

To cook food using steam

Stew

To cook slowly in a little liquid

Carve

To cut thin pieces from cooked meat

Joint (verb)

To cut meat into large pieces

Flambage / Flambé

To pour alcohol over food and set fire to it

Cuisine

A style of cooking

Licensed premises

Establishment permitted to sell alcohol and tobacco

Carvery

Restaurant where meat is cut for you from a large piece

Cafeteria

Restaurant where people collect food from a serving area themselves

Kiosk

Small building selling items through an open window

Automatic retailing

Standalone self-service kiosks operating as automatic stores

Tray service

Food served neatly arranged on a tray to rooms or beds

Trolley service

Serving food and drinks from a small cart

Room service

Serving food and drink to customers in their hotel rooms

Home delivery

Bringing items to the customer's home

Drive-in

Restaurant visited without getting out of your car

Catering

Activity of providing food and drink at events

Starter

A small dish served as the first part of a meal

Main course

The largest or most important part of a meal

Dessert / Afters

Sweet food eaten at the end of a meal

Entrée

US: Main dish. UK: Small dish served before the main part

Table d'hôte menu

Fixed price meal with little choice of dishes

À la carte menu

Choosing each dish separately from a list

Tableware

Knives, forks, plates, and glasses used for meals

Cutlery

Knives, forks, and spoons used for eating

Crockery

Cups, plates, and bowls used to serve food

Ancillary items

Items used in a restaurant like cutlery or napkins

Cover

A guest served during a given period of time

Table setting / Place setting

Way to set a table with tableware

Lay the table

To put tablecloth, plates, and cutlery on a table

Tray

Flat object used for carrying food and drinks

Trolley

Small vehicle with wheels used to transport items

Counter

Long flat surface in a shop or restaurant where people are served

Hatch

An opening through a wall

Napkin

Square piece of cloth or paper used while eating

Steak knife

Sharp knife with small teeth used to cut meat

Salt shaker / Pepper shaker

Container for salt or pepper

Hostess stand

Place where hostesses greet guests and take reservations

Table tent

Self-standing promotional card on a table

Pantry

Small room or cupboard where food is kept

Lounge

Room where people can relax or wait