my catering revision for everything

Danger Zone

entree

a la carte menu

al dente

au gratin

bain-marie

biodegradable

bouquet garni

brulee

coeliac disease

contract caterers

coulis

en croute

enviromentally friendly

flambe

garnish

gluten

HACCP

high-risk food

julienne

lactose

marinade

mise en place

pathogenic bacteria

puree

roux

saute

table d'hote menu

manager

assistant manager

head chef

sous (or second) chef

sauce chef

larder chef

pastry chef

vegetable chef

assistant (commis) chef

types of communitcation

record keeping

stock control sheets

invoices

accident books

food and drink orders

staff roles

restaurant booking