UNFAMILIAR WORDS RELATED IN HRM COURSE


1.ROTISSEUR- is a style of roasting where meat is skewered on a spit - a long solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or roasted in an oven. This method is generally used for cooking large joints of meat or entire animals, such as pigs, turkeys, goats or historically, entire cattle. The rotation cooks the meat evenly in its own juices and allows easy access for continuous basting if
desired.





2.PASTRY-Pastry is flour mixed with shortening and flavoring ingredients to produce a coherent mass, used for pies and other dishes in North American, European, and Middle Eastern cuisines. Basic additions are , a little salt, and water. Pastry-making, pâtisserie in French, has developed as a special branch of cookery.


3.VINAIGRIERS-Responsible for main vegetable and saladVegetables other than greens may be used in a salad. Common vegetables used in a salad include cucumbers, peppers, tomatoes, mushrooms, onions, spring onions, red onions, avocado, carrots, celery, and radishes. Other ingredients, such as pasta, olive, hard boiled egg, artichoke hearts, heart of palm, roasted red bell peppers, cooked potatoes, rice, sweet corn, green beans, black beans, croutons, cheeses, meat (e.g. bacon, chicken), or fish (e.g. tuna, shrimp), are sometimes added to salads.


4.BONING-If there is a side table or trolley the waiter can use it for deboning items for guests in their presence.

5.BOLOGNAIS-It is a thick meat-and-tomato sauce; properly a bolognaise in french,meaning in a style of bologna.

BY:JERICO O. REYES