Basic Cooking Definitions

Basic Cooking Definitions

A list of common cooking terms, their
meaning, and how to carry them out.
Al dente – This Italian expression meaning "by the tooth" describes pasta cooked a shorter time so that it has
just slight resistance when chewed. Fresh pasta is too soft already to be cooked al dente. The term also describes
cooking vegetables until crisp by steaming, boiling, or stir-frying.
Bake – To cook in the oven. While roasting is often used as a synonym for baking, the terms are actually
different. Roasting describes cooking food at a higher temperature to brown the surface of the food quickly.
Beat – To blend a mixture of food quickly with the goal of making it smooth and adding as much air as
possible.
Blanch – To submerge foods in boiling water for just a few seconds, remove from the water, and refresh under
cold water to stop the cooking process. Blanching is a gentle form of cooking used to loosen skins, firm flesh,
and heighten color and flavor.
Boil – To heat water until bubbling vigorously and also to cook food in water that is bubbling vigorously. Most
often, foods should be poached instead of boiled, because boiling tends to dry out and break down food too
much. See definition below for poaching.
Broil – To cook close to a direct heat source, such as a gas flame or an electric coil. Broiling cooks food in just
a couple minutes with a nice browned exterior (especially good for tender steaks).
Chop – To divide into small pieces with a knife or other sharp tool.
Cube – To cut food into smaller pieces, roughly the size of dice. This is somewhat ironic because dicing food
produces smaller pieces.
Deglaze – To loosen the cooked ingredients and caramelized juices that have stuck to the bottom of the pan
after sautéing or roasting to release the full flavor of the meal. Usually deglazing is done with wine or stock to
create a sauce.
Degrease – To skim off fat that forms on the tops of simmering broths, sauces, and other liquids.
Dice – To cut into smaller pieces, roughly the size of 1/4 inch.
Drizzle – To pour a liquid over a food in a thin stream to create a thread-like coating.
Grate – To shred food, such as cheese, into small pieces with the use of a grater.
Grill – To cook above a heat source, such as traditional wood coals or charcoal, in the open air.
Hull – To remove the outer covering from fruits, nuts or seeds.
Julienne – To cut food, usually vegetables, into thin stick-shaped pieces.
Marinate – To soak a food, usually meat, seafood, or vegetables, in a seasoned liquid mixture, the marinade, so
that the food absorbs the flavors of mixture. Marinades also help to tenderize tough meat. Macerate is the term
for soaking fruit in a similar manner.
Mash – To crush, beat or squeeze food into a soft state by using a fork or a masher.
Match Cut – A long thin cut, ¼ x ¼ x 3 inches
Mince – To cut into very fine pieces using a knife, food grinder, blender or food processor.
Panfry – Panfry and sauté both mean to cook quickly in a small amount of hot oil, butter, or other fat. Strictly
speaking, panfrying means to cook larger pieces, like meat, in a hot pan, turning only once or twice. Sautéing
means to toss foods over high heat.
Pare – To cut off the outside covering. Pare is applied to potatoes, apples, etc.
Peel – To strip of the outer covering. Peel is applied to oranges, grapefruit, etc.
Puree – To grind, chop, or mash a cooked food into a thick paste, usually with the help of a blender or sieve.
Reduce or Reduction – The technique of cooking liquids down so that some of the water they contain
evaporates. Reduction is used to concentrate the flavor of a broth or sauce and, at times, to help thicken the
sauce by concentrating ingredients such as natural gelatin.
Resting – To allow a roasted meat to sit for 20 to 30 minutes after removing from the oven before serving.
Roasted meats should always be loosely covered with aluminum foil during resting to keep them warm, but
allow the juices to distribute fully throughout the meat.
Roast – To cook in an uncovered pan in the oven to produce a well-browned exterior and a moister, cooked
interior. During roasting, no liquid (such as water
Sear – To brown food, usually meat, quickly over very high heat to seal in juices. Thus, seal is often used
interchangeably with sear. Searing can be done under a broiler, in a skillet, or in a very hot oven.
Shred – To cut into many, very fine strips or pieces.
Slice – To slice is to cut into even slices, usually across the grain.
Snip – To cut food into small uniform lengths using kitchen shears or a small pair of scissors.
Strain – To pour a liquid through a strainer, sieve, or cheesecloth to remove unwanted particles or to separate
out solids.
Wedge – A wedge-shaped cut of food, usually a section of a round or oval product such as an apple or lemon.

Food Preservation

FOOD PRESENTATION IN THE KITCHEN

The eyes eat first is a well known maxim. Our first impression of the dish of the food sets our expectations about it. We eat not only for the nutrition and sustenance but also for enjoyments. Cooking appeals to our sense of taste, smell and sight. A dish of food served in sloppy and careless manner through cooked well will leave the customer unsatisfied . Thus our first aim to get the guest first interested in the food before they start eating. i.e. by good presentation of the dish.
METHODS OF ACHIEVING GOOD APPEARANCE
Good appearance can be accomplished by
1. Proper cooking techniques. i.e. food cooked at the right temperature and the correct period of time. For example, an over cooked piece of fish or vegetables looks dry on a plate even when cooked with a sauce.
2. Be neat and careful when serving food on a dish or a plate. i.e. the dish will sauce gribbled all over on the rim looks unappetizing.
3. Developing and understanding of techniques involving balance, scale, unit, harmony, rhythm, arrangement and garnish.
PLATING
A plate of food when arranged for service is like a picture and the rim of the plate the picture frame. All chefs are artists who arrange food in a pleasing and decorative manner without being too elaborate.
FUNDAMENTALS OF PLATING BALANCE
Rules of food menu balance as in case of menu planning also applies to plating. Select food and garnishes that offer variety and contrast while at the same time avoid combinations that are mismatched.
1. Colour: 2 or 3 colours are usually more suitable than just 1 select of vegetables to add colour interest.
2. Shapes: Plan the variety shape and forms as well as colour. Cutting vegetables in a variety of cuts and shapes gives flexibility.
3. Texture: Not exactly a visual consideration but an important aspect of planning. A good plating balance requires a variety of texture on the
plate. For examples, poached fish with sauce. Backed potatoes and cold crispy green salad.
4. Flavour: One can’t see flavor, but this must be considered while balancing colour, texture and shape.
5. Portion size: It is important for presentation as well as costing. Match portion size to plate. Balance portion size of various items on the plate.
TYPES OR STYLES OF PRESENTATION
Any food can be presented in 2 ways classical and modern plate lunch method.
1. CLASSICAL: Here food is brought in huge platters or dishes and then served in the restaurant. This practice is still widely used for formal banquets or for silver service in first class French restaurant. Platter garnish need not be elaborate or difficult. A simple assortment of vegetables properly cooked in suitable. But rules of neatness , balance of colour, texture, shape and unityand preserving the individuality of item must be adhered to.
Guidelines for hot platter Presentation and Garnish:
a. Vegetable should be in easily served units.
b. Arrange garnish around the platter to get the best effect of colour .
c. Avoid being too elaborate
d. Serve hot foods hot on a hot platter.
e. Have correct numbers of portions of each items.
f. Serve extra sauce or gravy in the sauce boat.
2. MODERN PLATE LUNCH: Modern food service which is mostly preffered plated so that the guest can not only be served with hot food but also appreciate the decoration skill of the chef in presenting the dish. Food may be served with or without garnish or with accompaniments such as potatoes and vegetables which is edible and appropriate to the food and planned in the layout.
Guideline for Arranging Food on the plate
 Keep food off the rim of the plate
 Arrange items for the convenience of the customer
 Keep space between the items
 Maintain unity between all item on the plate
 Use appropriate garnish
 Do not drown every plate with sauce or gravy.
 Keep the arrangements simple and attractive.
3.
HYGIENE IN HANDLING FOOD
DRY FOOD STORAGE: This is unlikely to cause food-brone dishes, but keep commodities in a cool, dry place avoiding moisture. Keep container tightly closed.
FREEZER STORAGE

Checkout and Settlement Front Office Notes

Checkout and Settlement

Check out and settlement are part of the final stages of the guest cycle.
It is the final phase of the guest cycle and examines the various activities involved in checkout and settlement. Check out involves the front desk as also other departments such as housekeeping, bell desk, cashier’s desk, Point of sales etc. Main areas for a checkout are the belldesk and the cashier.
The FO performs at least 3 important functions during the checkout and settlement process.
 It resolves outstanding guest account balances.
 It updates room status information
 It creates guest history records.
Guest account settlement depends on effective FO accounting system that maintains accurate guest folios, verifies and authorizes a method of settlement and resolves discrepancies in account balances. Hotels find it most effective to settle a guest account while the guest is still in the hotel. Guest can settle the bill by paying cash, charging the balance to a credit card, deferring payment to an approved direct billing entity or using a combination of payment methods. Most hotels require a guest to specify during registration an eventual method of settlement. FO should verify or confirm guest credit card or direct billing information before he/she arrives at the desk for check out. Pre settlement verification activities ensure that the hotel will be paid for accommodation and services. DEPARTURE ACTIVITIES AT VARIOUS DESKS: 1) At the Bell Desk: During checkout a luggage outpass has to be obtained from the cashier stating that the guest has settled his account and returned the room key. Once this is received a departure errand card is made and filled out by the bell boy and will got to the guest room to bring down the luggage. The bell captain will also make an entry regarding this in the bell captain’s control sheet.
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On reaching the guest room the bell boy will announce himself, knock on the door enter the room on gaining permission. The bellboy will also ensure the following:
1. Collect room keys from the guest
2. Check the room for any possible damage to the property.
3. Draws the curtains, locks the balcony.
4. Checks bathroom and fittings.
5. The guest is escorted by him to the front desk
6. He puts a “room to be cleaned tag” card on the door after switching of the lights and air conditioner.
The departure room is then inspected by a housekeeping supervisor/ Room attendant to ensure that nothing is left behind by the guest. The housekeeping/ In room dining department will also check the minibar for anything consumed by the guest to be charged to the bill. At the lobby the bell boy will: Keep the guest’s luggage at the bell desk Put hotel stickers and mark the luggage with “D” indicating departure luggage. Collect the luggage out clearance slip from the reception and loads the luggage in the car/taxi. Return the errand card to the bell captain which will then be entered onto the bell captain’s control sheet. 2) At the Reception desk: The Front desk receptionist checks the list of expected checkouts for the day and will confirm with the guest his date and time of checkout. Departure notification slips are printed to inform the other departments of the guest’s checkout. In a manual system the room racks are updated. The departure register is also updated. Checking for the mail messages and faxes. Checking for safe deposit box or in room safe keys. 3) At the cashier’s desk:
1. Verifying account information.
2. Posting any remaining charges to the guest’s folio.
3. Presenting the guest folio.
4. Verifying the method of payment.
5. Processing the account payment.
6. Securing the room key.
7. Updating the room status.
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The procedures used will vary among Front Offices depending upon hotels level of service and degree of automation. Some Front Offices offer automated or express check out. Traditionally at check out guest is presented a final copy of his/her account folio for review and settlement. FOA should confirm how the guest intends to settle the account. Guest may establish credit by presenting a credit card but may choose to settle his bill by cash or travelers cheques. VIP or special guests or corporate accounts should not be asked for settlement if their account is marked that all charges are to be Direct Billed. FOA should bring the guest account balance to zero, called zeroing out. When guest pays by cash or credit card, hotels assume that the payment is full and close the folio. If the account is to be paid through Direct Billing by the hotel, however the account is not brought to a zero balance because it must be transferred to the city ledger and billed through the account receivable system. METHODS OF SETTLEMENT A guest account can be brought to a zero balance in several ways. Methods of settlement include cash payment, credit card or Direct Billing transfer or combined settlement method.
I. CASH PAYMENT IN FULL
Cash payment in full at check out will bring a guest account balance to zero. A cash receipt has to be issued to the guest by the cashier. The cashier should mark the folio paid. If the guest has produced a credit card at check in, the cashier should destroy the guest credit card voucher imprinted at registration when the guest pays the account in full with cash. Guests paying in foreign currency should convert their money to local currency (some international currencies like $ are accepted). Hotels often charge a fee to convert currencies as banks charge the fee from the hotels. Currency conversion rates are displayed at the Cashiers counter or it can also be taken from business sections of newspapers.
Guests can also use traveler’s cheques to settle their bills. Traveler’s cheques are issued by banks and avoid the risk of carrying cash. At the time of settlement the cashier should confirm the identity of the guest from the safety and security point of view. Also there is no danger of them being stolen as they can be encashed only when the signature of the holder tallies with the signature signed at the time of issue. A foreign traveler’s cheque
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should be treated as foreign currency and the necessary records, statements and certificates must be maintained like in the case of foreign currency and should be sent to the Reserve Bank of India. Difference between an ordinary cheque and a traveler’s cheque
Ordinary cheque
Travelers cheque
1. For issuing a person should have a bank account (either current or saving).
1. No need of any bank account for purchasing and encashing of traveler’s cheque.
2. Any amount can be filled in the cheque as they are blank.
2. Have a fixed amount printed on its face and available in different denominations.
3. Only one signature is needed of the holder.
3. Two signatures are required (one in the presence of the issuing authority and second in the presence of encashing authority).
4. Ordinary cheques are valid only for 3-6 months.
4. Valid for indefinite period of time unless dated.
5. These cheques can be crossed for account payee.
5. No such provision.
6. No slip/list of lost, damaged or stolen cheques is issued by the bank.
6. Many banks issue a stop list for stolen and damaged cheques.
7. Cheque may bounce as the balance in the account may be less than the cheque
7. No such possibility as the amount is already printed on the face of the cheque.
8. Not safe as someone might force the owner to sign the cheque.
8. Quite safe because the second signature have to be put in front of the encashing authority.
Procedure for accepting foreign currency:
 Request guest passport and determine the credentials such as name and photo identification place of issue and date of expiry of the passport.
 Confirm that the guest is a resident of the hotel by asking his room no. If the guest is a non-resident the permission of the lobby manager is obtained who will extend this facility to VIP’s and regular guests.
 Receive the cash or traveler’s cheque in foreign currency.
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 Calculate the total amount of ocal currency to be paid by multiplying the foreign currency by the exchange rate displayed.
 Fill in details of the foreign currency encashment certificate.
 Request the guest to sign the foreign currency encashment certificate and compare the signature with the passport.
 Request the guest to sign the traveler’s cheque if it is an instrument of exchange.
 Give the total amount of local currency with the encashment certificate to the guest
 Second copy of the certificate is attached to the notes or traveler’s cheques received
 Third copy remains in the encashment certificate book.
 Fill in details in the record of foreign currency transactions.
 Fill in details of the foreign currency transaction in the cashier’s report.
II. CREDIT CARD TRANSFER
Even though credit card transfer settlement brings a guest account to zero, the amount of the charge must be tracked until payment is actually received from the credit card Co. Credit card settlement creates a transfer of credit on the guest folio and moves an account balance from the guest ledger to a credit card account in the city ledger (non- guest ledger). (Procedure). Guest signature completes this transaction. In some hotels computer system sends the settlement transactions directly to the credit card Co. guest only signs on the voucher present at FO. There is no need to sign on imprinted voucher. When foreign guests pay by credit card, credit card Co. payment is in local currency.
III. DIRECT BILLING TRANSFER
Like credit card settlement, direct billing transfers a guest account balance from the guest ledger to the city ledger. Unlike credit card settlement responsibility for billing and collecting a direct billing lies with the hotel rather than an outside agency. Billing should be arranged and approved by hotel’s credit department. Guest signs the folio and accepts the responsibility to pay the bill should direct billing account not pay the bill.
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IV. COMBINED SETTLEMENT METHOD
A guest may elect to use more than one settlement method to bring the folio balance to zero. E.g., guest may make partial cash payment and charge the reminder of the account balance to an acceptable credit card. FOA must accurately record the combined settlement methods and take care that all required paper work is properly completed. Once the guest has settled the account the FOA should provide the guest with a copy of the folio. Good evaluation and follow up should be there as it is the last chance to make an impression. LATE CHECK OUTS Guests do not always check out by the hotels posted check out time. To minimise late check outs, the front office should post check out time notices in conspicuous places such as back of the guest room door, FO, in departure material etc. some hotels charge late check out fee. Explain to the guest why the fee is charged (management policy, HK can prepare room for other guests arriving that day). CHECK OUT OPTIONS Advance in technology with special guest service to expedite departure activities.
1. Express check out
Guests may encounter line at front desk when checking out during the peak hours (e.g., between 7.30 and 9.30 am). To ease front desk volume, some FO initiate check out activity before the guest is actually ready to leave. A common pre departure activity involves producing and distributing guest folios to guests expected to check out. FO, HK or Security staff can quietly slip the folio into the guestroom, while they go for their rounds. By completing such a form, guest authorises the front office to transfer his or her outstanding folio to the credit card voucher created during registration. Procedure for express check-out: The receptionist should inform the guest about the express check out facility in the hotel If the guest wishes to use this facility obtain his card during check in Take the impression of the card on a charge slip and on the express check out slip.
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The charge slip is signed by the guest. One copy of the express check out slip is given to the guest. Explain to the guest that he needs to wrap his room key in the copy and drop it in the express check out drop box located in the lobby at the time of his departure. Attach a copy of the charge slip and express check out sip to the registration card The lobby manager/duty manager files his copy of express check out slip as per the check out date. A day prior to the guests check out the copy of the guest bill is sent to the room with an ECO sticker attached An ECO rooms list should be printed every morning which is necessary for monitoring the entire system. The second copy of this list is given to the bell desk. This system is available only for credit card paying guests and is a facility given to those guests who avoid going physically to the cashier’s desk at the time of check out for considerable time saving.
2. Self check out
In some hotels guests can check themselves out of the hotel by accessing self check out terminals in the lobby or in room system interfaced with front office computer intended to reduce check out time and front desk traffic. Some resemble automatic bank teller machines while others posses video and audio capability. Credit card has to be used (number or magnetic strip). Check out is complete when the guest’s balance is transferred to a credit card account and an itemised account statement is printed and dispersed to the guest. This system sends an updated room status to front office computer. In room folio review and check out usually relies on an in room television or guestroom telephone access via an in room TV. Guests can pick up a printed folio at the front desk on his way out. In room self check out automatically updates room status and creates Guest History records. Another advantage is guests can look at their folios at any time during their stay.
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UNPAID ACCOUNT BALANCES No matter how carefully the front office monitors guest’s stay there is always possibility that the guest will leave without settling his account. Guest may forget to check out or front office may discover late charges for a guest who has already checked out. After departure charges or outstanding balances represent unpaid account balances. LATE CHARGES may be a major concern in guest account settlement. Restaurant, telephone, room service charges etc are the examples of some potential late charges. Sometimes additional cost of postage, stationary, labor, etc is more than the late charge itself. It is important in maximising the profitability. FOLLOWING STEPS CAN BE TAKEN TO REDUCE LATE CHARGES: In automated and semi automated system front office can-
 Post transactional vouchers as soon as they arrive at the front desk.
 Survey front office equipment and voucher and folio racks for unposted charges.
E.g., local telephone, in room movie charge meters may posses information not recorded in a voucher.
 Ask departing guests whether they have incurred any charge purchase or long distance calls that do not appear on the folio.
Front may appoint runners to collect vouchers or get information on phone at peak hours. Front office computer system that interfaces with revenue center outlets is often the most effective means of reducing or even eliminating late charges. Room key deposits at reception counter help in reducing unpaid balances. ACCOUNT COLLECTION Late charges that are billed to departed guests should not be classified as un- collectible until the front office has exhausted all billing and collection procedures. A registration card should contain guest address, phone number etc. Procedures for collection of late charges will be different for cash and credit card depending on company policy for late charges. Guest account not settled at check out regardless of the credit established or prepayments processed during registration are transferred from the guest ledger to the city ledger, from front office to hotels accounting division.
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TYPICAL CITY LEDGER ACCOUNT INCLUDE:
1. Credit card billing- to authorised credit card billing.
2. Direct billing–to approved company and individual account.
3. Travel agency account- for authorised tours and groups.
4. Bad cheque account- resulting from departed guests whose personal cheques were returned unpaid.
5. Skipper account- guests who left the hotel without settling their account.
6. Disputed bills account- for guests who refuse to settle their account (in part or in full) because of a discrepancy.
7. Guaranteed reservation account- for billing and tracing no show guests.
8. Late charges account- for guests who checked out before some charges were posted to their account.
9. House accounts- for non-guest business and promotional activities.
To be effective, the front office must establish a policy for billing departed guests with overdue account. Account receivable billing include determining:
1. When outstanding account balances are payable.
2. The number of days between billing.
3. How to control departed guests whose accounts are overdue.
Collection schedules can range from aggressive (short cycle) to lenient (long cycle) depending on the hotels financial needs, clientele profile, history of collection patterns and so on.
 Firm in any encounters involving deferred payment.
 Documented procedure for collecting overdoes.
 Credit for tour group to be established well before they arrive.
 Uncollectible accounts to be sent back to the departments that originally accepted the uncollectible charge.
FRONT OFFICE RECORDS Front office usually makes two copies of each guest account folio. 1 copy – guest receipt 2 copy – hotels permanent record Front office that uses three part folio, file the third copy with credit card voucher or direct billing statement in case the guest later needs a summary of charges. Registration cards are filed alphabetically whereas guest folios are filed numerically.
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GUEST HISTORIES Front office management can better understand its clientele and determine guest trends when it develops and maintains a guest history file. It contains personal and financial data of the guest hence it is confidential and proprietary. It is the last step in check out and account settlement. Many hotels build guest history cards from expired registration cards. It has information about the guest’s spouse, family etc. the information may help develop ads that appeal to the types of clientele the hotel is attempting to attract. Guest histories may also point out the need for new, supplementary or enhanced services. MARKETING FOLLOW THROUGH Hotels marketing department may rely in part on guest history files to develop new marketing strategies. Also, a property-marketing programme may depend on the front office performance and follow through at check out. E.g., marketing department creates a program to reward frequent guests with a free stay. Front office may be responsible for tracking the number of stays. Frequent travelers clubs are designed to encourage brand loyalty. Here airlines work as co marketers. GROUP DEPARTURE: At the Bell desk: Sufficient number of bell boys are arranged to handle luggage of the group. Baggage down time and wake up calls times are important and must be checked and followed strictly. Allocate floors and rooms to bell boys to bring down the luggage down to the lobby. If on the day of departure the guests are not in the room the bell boys go to each group member’s rooms and “pull” each group members baggage out of the room and bring it down to the lobby until the group is ready to leave. This process is called as “bag pull” Baggage is brought down to the lobby and counted. Bell captain obtains a baggage outpass. Room keys are handed to reception After clearance from the cashier and reception Finally the baggage is loaded onto the vehicle by the bellboys.
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At the reception: Departure notification sips are issued half an hour prior to actual departure by the receptionist to telephones, housekeeping, room service, and food and beverage etc. to avoid any late charges. At the cashier: Cashier prints out the master folio and individual folios {if any}. Makes a room wise summary for easy collection Master folio given to the tour leader and the individual bills are collected with the assistance of tour leader.