Define basic terminology used in the food service indusry?

Appetizer: A small dish served before the main course, often to stimulate the appetite.

Beverage: Any drink, alcoholic or non-alcoholic.

Buffet: A style of service where food is displayed on a table and guests serve themselves.

Caterer: A person or company that provides food and drink for events.

Chef: A person who is in charge of preparing food in a restaurant or other food service establishment.

Cuisine: The style of cooking of a particular region or country.

Diner: A small, often family-owned, restaurant that typically serves simple, affordable food.

Entrée: The main course of a meal.

Food cost: The cost of the ingredients used to prepare a dish.

Food safety: The practices and procedures used to ensure that food is safe to eat.

Garnish: A decoration added to a dish to make it more visually appealing.

Gratuity: A tip given to a server or other food service worker for good service.

Ingredient: A component of a dish.

Kitchen: The area where food is prepared.

Menu: A list of dishes offered by a restaurant or other food service establishment.

Mise en place: The French term for “everything in its place,” referring to the practice of organizing and preparing all necessary ingredients and equipment before cooking.

Plating: The art of arranging food on a plate in an attractive and appetizing way.

Recipe: A set of instructions for preparing a dish.

Restaurant: A business that serves food and drink to customers for consumption on the premises.

Server: A person who takes orders, delivers food and drinks, and provides service to customers in a restaurant or other food service establishment.

Side dish: A dish served with the main course, such as vegetables, rice, or potatoes.

Takeout: Food that is ordered and taken away from the restaurant or other food service establishment, rather than being consumed on the premises.