Industry Glossary

Bagasse

Bagasse is the fibrous residue that remains after juice is extracted from sugarcane stalks during sugar refining,...

Bagasse Fiber

Bagasse fiber is the fibrous cellulose-based residue remaining after extracting juice from sugarcane stalks, which is...

Bain-Marie

A bain-marie is a cooking utensil that uses heated water to gently cook or keep food warm, also known as a water bath...

Banquet Plate Cover

A banquet plate cover is a dome- or bell-shaped lid placed over a plated meal to retain heat, block contaminants, and...

Bench Scraper

A bench scraper is a flat, rectangular tool made of stainless steel with a handle on one edge, typically measuring 6...

Boxed Lunch

A boxed lunch is an individually portioned, self-contained meal pre-packaged in a single box or container — typically...

Certifications

BPI Certified Compostable

BPI Certified Compostable is a certification mark from the Biodegradable Products Institute verifying that products...

Bus Station

A bus station (also called bussing station or side station) is a designated area in a restaurant where staff...

C

Cambro

Cambro refers to a brand of commercial food storage containers manufactured by Cambro Manufacturing that has become a...

Cambro Transport

Cambro Transport refers to insulated food carriers, hot boxes, and mobile carts manufactured by Cambro Manufacturing,...

Chafing Dish

A chafing dish is a metal cooking or serving pan mounted on a stand with a heat source below it, used primarily for...

Check Presenter

A check presenter is a folder or holder used by restaurant servers to present bills to guests at the end of a meal,...

Cocktail Napkins

Cocktail napkins are small square napkins, typically 5" x 5", used in bars and restaurants for drink service to protect...

Cocktail Pick

A cocktail pick is a sharp metal, plastic, wood, or bamboo stick with a decorative head (such as a paddle, sword, or...

Cocktail Straws

Cocktail straws are short drinking straws measuring 5.25" to 5.75" in length with a narrow 3-5mm diameter, designed...

Coffee Service

Coffee service is the complete hotel operation covering beverage delivery from in-room coffee makers to lobby cafés and...

Business Operations

Covers

A cover is one customer or one meal served in a restaurant during a specific service period, used as the primary unit...

CPET (Crystallized Polyethylene Terephthalate)

CPET (Crystallized Polyethylene Terephthalate) is a specialized form of PET plastic that has been heat-treated to...

Critical Control Point

A Critical Control Point (CCP) is a step in the food handling process where control can be applied and is essential to...

Cross-Contamination

Cross-contamination is the transfer of harmful bacteria, viruses, allergens, or other contaminants from one food item,...

Crumber

A crumber is a pocket-sized, curved metal tool (typically 6 inches long) used by servers in fine dining restaurants to...

D

Danger Zone

The danger zone refers to the temperature range between 40°F and 140°F (4°C-60°C) where pathogenic bacteria multiply...

Date Labeling

Date labeling is the practice of marking food containers to show when time/temperature control for safety (TCS) foods...

Dishwasher Test Strips

Dishwasher test strips are specialized temperature-indicating labels that use thermochromic ink to verify commercial...

Dishwashing Gloves

Dishwashing gloves are heavy-duty, reusable protective gloves designed specifically for commercial dishwashing and...

Do Not Disturb Sign

A Do Not Disturb sign is a physical door-hanger card or electronic indicator placed by a hotel guest outside their...

Door Hanger

A door hanger is a plastic or cardstock sign, typically 3.5" x 8.5" with a die-cut hole at the top, designed to hang...

E

Kitchen Lingo

Expo

Expo is short for expeditor—the person who manages order flow at the pass (the counter between kitchen and dining...

F

Business Operations

FIFO (First In, First Out)

FIFO (First In, First Out) is an inventory management system where food items that arrive first are used first,...

Management & Staffing

Floor Manager

A Floor Manager is the supervisor responsible for overseeing all front-of-house operations during scheduled shifts,...

Free Pour

Free pour is a bartending technique of pouring spirits directly from the bottle without using measuring tools like...

G

Guest Check

A guest check is a formal documentation form used to record customer orders and present itemized bills in restaurants...

Guestroom Tray Liner

A guestroom tray liner is a flat sheet of paper, fabric, cork, or non-slip material placed on a hotel service tray or...

H

Hair Restraint

A hair restraint is a device or garment such as a hair net, bouffant cap, chef hat, or beard net worn by food employees...

Hot Box

A hot box is an insulated, temperature-controlled container designed to keep food warm or cold during transport from...

Hot Holding

Hot holding is the process of maintaining fully cooked food at or above 135°F (57°C) to prevent the growth of harmful...

Hotel Pan

A hotel pan is a rectangular metal or plastic pan used in commercial kitchens for food storage, holding, cooking, and...

I

In-Room Dining Tray

An in-room dining tray is the primary service vessel used by hotel Food & Beverage staff to transport and present food...

Insulated Carrier

An insulated carrier is a portable container engineered to transport prepared hot or cold foods and beverages while...

K

Kraft Paper

Kraft paper is a strong packaging material produced from chemical pulp using the kraft process, which preserves long...

M

Molded Fiber

Molded fiber is a packaging material made from recycled paperboard, newsprint, or natural fibers such as bagasse, wheat...

P

Kitchen Lingo

Pass

The pass is the counter or window area separating the kitchen from the dining room where finished dishes are placed for...

pH Test Strips

pH test strips are paper strips treated with pH-sensitive dye that change color when exposed to different acidity or...

Piping Bag

A piping bag is a cone- or triangular-shaped tool used to pipe semi-solid foods by squeezing them through a narrow...

PLA (Polylactic Acid)

PLA (Polylactic Acid) is a bio-based, compostable thermoplastic biopolymer derived from fermented plant sugars (corn...

Food Prep

Plating

Plating is the process of arranging and decorating food on a plate in a visually appealing manner that balances color,...

Portion Cup

A portion cup is a small, single-use food service container — typically 1.5 oz to 5.5 oz in volume — used to hold,...

Food Prep

Portioning

Portioning is the establishment of standard-sized portions for all menu items and the consistent application of those...

Pourers

Pourers are devices that insert into bottle necks to control liquid flow during pouring, enabling bartenders and...

Pre-Bus

Pre-bussing is the systematic removal of finished or unnecessary items from a dining table while guests are still...

Probe Thermometer

A probe thermometer is a device used to measure the internal temperature of food, consisting of a metal stem (probe)...

Q

Quaternary Ammonium

Quaternary ammonium compounds (quats or QACs) are chemical disinfectants and sanitizers approved for use on food...

R

Ramekin

A ramekin is a small, heat-resistant dish with straight sides used for baking and serving individual portions,...

Rollup

A rollup (also called a 'set up') is silverware—typically fork, knife, and spoon—wrapped inside a napkin for restaurant...

S

Sanitizer Bucket

A sanitizer bucket is a container used to hold wiping cloths in a chemical sanitizer solution for cleaning and...

Sanitizing Solution

A sanitizing solution is a diluted chemical mixture (or heat-based process) used to reduce microorganisms on...

Server Book

A server book is a compact organizational wallet or padfolio designed for restaurant servers to carry in their apron,...

Server Tray

A server tray is a durable platform, typically circular or rectangular, used by restaurant servers to transport...

Cooking Techniques

Skimming

Skimming is the cooking technique of removing fat, foam, scum, or impurities from the surface of simmering liquids...

Sneeze Guard

A sneeze guard is a transparent acrylic or glass barrier positioned above food displays to protect food from...

Squeeze Bottle

A squeeze bottle is a flexible plastic container with a controlled dispensing tip used in commercial kitchens to apply...