Food Preparation and Cookery Terms & Popular Items (Part 2)

Pie Fork

Short handled fork with broad tines used for eating pastry

Ramekin

Small lidless casserole for cooking soufflé

Salad Fork

Short handled fork with broad tines used to eat salad

Service Plate

Plate used as part of the setting, placed in the center before the meal and removed before the main course in formal service

Service Stand (side standard)

Stand in a public dining room to hold dishes and equipment for the convenience of waitresses in serving guests

Side Dish

Small dish used for individual servings of vegetables or other foods

Side Towels

Towels carried by waitstaff to protect hands, wipe dishes, and clean up spills

Side Work

Work done by a waitress not directly related to serving guests

Silence Cloth

Thick cloth or pad used under a tablecloth

Soup Spoon

Large round bowl spoon used for eating soup; bouillon soup (small), cream soup spoon (large)

Spotting

Covering a spot on the tablecloth with a napkin until service is completed to allow changing the tablecloth

Station (dining room)

Area of the dining room assigned to tables, booths, or counter stools

Steak Knife

Knife with a saw-type blade used for cutting steak

Sundae Spoon

Long handled spoon with a small bowl used for eating sundaes or other desserts in tall dishes

Table D' Hote

Fixed price meal

Tray Stand

Small stand near a table to hold a tray while serving or removing dishes

Turnover

Number of guests served divided by the number of seats in the dining room

Aemono

Japanese salad served with dressing, or the dressing itself

Amandine

Dish garnished with sautéed almonds

Anchovy

Small fish of the Herring family

Aspic

Clear meat or poultry jelly often used as a salad

Bagel

Dense, doughnut-shaped Jewish yeast roll cooked in boiling water then baked for a shiny glaze and chewy texture

Blancmange

Sweet pudding made with milk and cornstarch flavored with almonds, vanilla, rum, or brandy

Broiled Lobster

Live lobster cut in half, broiled, and served with melted butter

Charlotte

Molded dessert containing gelatine, usually lined with ladyfingers or cake pieces

Cheddar Cheese

Hard, smooth, yellow cheese

Chive

Small onion

Coleslaw

Shredded cabbage with cream or salad dressing

Cottage Fried Potatoes

Raw potatoes sliced and fried brown in a frying pan

Club Steak

Small steak without tenderloin

Duchess Potatoes

Mashed potatoes with creamed and beaten egg whites, forced through a pastry tube, and browned slightly in the oven

Fillet Mignon

Tenderloin of beef

Hash Brown Potatoes

Boiled potatoes chopped fine, seasoned, moistened, packed, and browned on one side

Irish Stew

Lamb cooked with dumplings, carrots, turnips, potatoes, onions, and seasonings

Lobster a la Newberg

Lobster meat served with a cream sauce thickened with egg yolk and flavored with cherry wine

Lobster Thermidor

Lobster meat combined with cream, seasonings, mushrooms, stuffed back into the shell, covered with buttered crumbs, and browned

Lyonnaise Potatoes

Potatoes sliced and fried with onion

Melba Toast

Thick slice of unleavened, dry crisp bread toasted slowly and very crisp

Nesselrode

Frozen dessert containing chopped fruit and nuts, may be rum flavored

New England Boiled Dinner

Corned beef and cabbage, potatoes, turnips, and beets

O'Brien

Cubed potatoes cooked with onions and pimiento

Porter House Steak

Center loin steak with a section of tenderloin

Roquefort Cheese

Semi-hard, white cheese streaked with green mold

Roquefort Dressing

French dressing with Roquefort cheese

Sirloin Steak

Cut from the largest loin portion in front of the hipbone, usually cut into individual servings

Succotash

Lima beans and corn

T-Bone Steak

Small steak cut from the small end of the loin, distinguished by a T-shaped bone

Tenderloin

Cut from boneless tenderloin section along the backbone of the carcass