1.
Toxin-
a poison specifically produced by a micro-organism.
2.
Spoodle-
serving utensils that is a combination of a spoon and a ladle.
3.
Satelliting-
selling and/or delivering food to other facilities.
4.
Rechand-
a small heater placed on a small table.
5.
Liaison-
establish and maintain contacts outside the organization to obtain information and cooperation.
6.
Garnish-to decorate food or a decoration used to decorate food.
7.
Do jour menu-
menu of the day.
8.
Chef De rang-
the principal food server in french style table service.
9.Aesthetics-
having an appreciation for beauty. In food service applies to food presentation.
10.Case-
an individual that experiences illness after eating an incriminated food.
1.Toxin-a poison specifically produced by a micro-organism.
2.Spoodle-serving utensils that is a combination of a spoon and a ladle.
3.Satelliting-selling and/or delivering food to other facilities.
4.Rechand-a small heater placed on a small table.
5.Liaison-establish and maintain contacts outside the organization to obtain information and cooperation.
6.Garnish-to decorate food or a decoration used to decorate food.
7.Do jour menu-menu of the day.
8.Chef De rang-the principal food server in french style table service.
9.Aesthetics-having an appreciation for beauty. In food service applies to food presentation.
10.Case-an individual that experiences illness after eating an incriminated food.
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