TECHNICAL VOCABULARY SERVICE OF DINING ROOMS, BARS AND LOUNGING ROOMS

A la carte: The food that each menu item is ordered and charged for separately.

Storage: Action and effect of storing

Appetizer: appetizer, starter

Appetizers: What serves to whet your appetite

Bar: Establishment where alcoholic beverages are consumed

Bartender: In charge of serving or preparing alcoholic beverages at the bar of a bar

Open bar: Complementary service of a social event, offered by the hotelier, and consisting of
allowing unlimited and free consumption of drinks during an agreed time and at a price fixed in
advance.

Bistro: Small establishment or restaurant where coffee and meals are served at affordable prices.

Brigade: Work team of a restaurant or gastronomic hall.

Buffet: Type of restaurant service that presents food in trays and baskets on several boards,
arranged in tiers. There are cold, hot or mixed buffets.

Brunch: Meal eaten in the morning between breakfast and lunch

Coffee: Drink made by infusion with this roasted or ground seed.

Break: Pause that takes place during an event.

Waiter: Person who serves in hotels, bars, cafes or other establishments

Cappuccino: Frothy coffee with milk

Menu: In a restaurant or similar establishment, list of dishes and drinks that can be chosen

Tasting: Perceiving something with the eyes, nose, and mouth of a substance

Cherry: Coffee bean huskCocktail: Combination of alcoholic beverages.

Coffee Break: Coffee break.

Order: List of orders that the customer makes to the service and the latter delivers to the kitchen.

Gourmet food: Refined or sophisticated food.

Comís: Apprentice waiter.

Chef: Person who directs tasks in the kitchen of a restaurant or similar establishment

Kitchen: Area intended for the preparation and cooking of food.

Cocktail: Drink composed of a mixture of liquors

Cocktail shaker: Container intended for mixing cocktail liquors.

Diners: Each of the people who eat at the same table

Cutlery: Set of spoons, forks, knives and similar utensils for table service

Disrupt: Clear the place where you have worked or eaten, placing everything in its usual place.

Hors d'oeuvres: Any of the light dishes that are placed on the table to snack on before serving the
meal.

Demand: Act of asking for something that is considered fair, deserved or necessary

Ecotourism: Tourism in which the preservation and appreciation of the environment, both natural
and cultural, that welcomes travelers is privileged.

Fajinar: Clean and disinfect glasses, glasses and others with alcohol or a specific bactericide.

Gueridón: Mobile service table or auxiliary cart for salon service.

Island: Space that is clearly differentiated from what surrounds it.

Flambado: These are the combinations in which fire is lit in preparation.

Tablecloth: Cover of linen, cotton or other material, which is placed on the table to eat.

Maître: Head of the dining room of a hotel or restaurant.

Management: Management or management of the establishment and its staff.

Mark: Put a mark that allows you to distinguish the diners and their position at the table. It is also
used to indicate replacement cutlery on the tables.

Tablecloths: Tablecloth and napkins set

Pairing: In gastronomy, technique or art that determines the appropriate combination of wine and
food so that they complement or contrast, in order to increase the delight of diners.

Menu: Menu of the day where meals, desserts and drinks are listed

Table: Furniture consisting of a flat, horizontal surface supported by legs

Mise en place: Arrange all the necessary elements for a specific task or job.
Mosto: Juice squeezed from grapes before fermenting and making wine.

Offer: Set of goods or merchandise that are presented on the market with a specific price and at a
specific time.

Tweezers: whose ends are brought together to hold something

Petite menage: Salt, pepper, oil and spice shakers

Réchaud: Stainless steel container that keeps food warm.

Runners: In charge of bringing the dishes to the tables.

Restaurant: intended for the sale of drinks and food to be consumed in the facilities themselves.

Samovar: Metal container through which a chimney runs vertically and is filled with solid fuel,
traditionally coal, which keeps it constantly in a boiling state.

Service: Action and effect of serving

Sommelier: In charge of wine and liquor service in a restaurant.

Carve: Cut a food into pieces to serve it.

Tourism: Activity or fact of traveling for pleasure

Tableware: Set of plates, platter, glasses, cups, among others that are used for table service

Vernissage: Inauguration.

Wine: Beverage obtained from alcoholic fermentation, the juice or must of grapes.

Vernissage: Inauguration

Activities: Work in pairs and illustrate with drawings the following technical terms:

Runners:
 Flambear:

Small menage:

Tick

Tasting:
Coc
ktail
 6. Command is:

a) Appetizer, starter
b) Cut a viand into pieces to serve.
c) List of orders that the client makes to
the service and it delivers to the
kitchen.
1.The following image corresponds to:

a) Buffet
b) Maitre
c) Gueridon

2. Drink composed of a mixture of liquors.

a) Combined .
b) Cocktail
c) Distilled 7. the following image is:

3. Runner is: a) samovar

b) Commis
a) In charge of bringing the dishes to c) shaker
the tables.
b) Action and effect of serving.
c) Manager or head of the room.

4. Meal taken in the morning between

breakfast and lunch.

a) Buffet
b) Coffee break
c) Brunch 8.the following picture is:

5. Disrupt is: a) Petite menage

b) Rechaud
a) Cover of linen, cotton or other c) Pairing
material, which is placed on the table
to eat.
b) Container intended for mixing
cocktail liquors
c) Clear the place where you have
worked or eaten, placing everything
in its usual place.