Text Version | font size A A A

Hints & Tips


Glossary

The pub and catering industry has its fair share of strange terms and abbreviations. Here is our guide to help you understand some of the terminology...

Al dente pasta or rice is just cooked and still firm (see pasta cooking tips on the left of this page)
Baste/basting pour juices in pan over meat to prevent drying out during cooking
BDM Business Development Manager
BII British Institute of Innkeeping
BPEX British Pork Executive
Chicken How to cook safely
Look at colour of cooking juices juices run red - not fully cooked; juices run clear - meat is cooked
CIEHO Chartered Institute of Environmental Health Officers
COSHH Control of substances hazardous to health - regulations on how to handle chemicals/cleaning products safely
Covers number of customers you can accommodate at your tables
Cross-contamination bacteria spread from handling raw and cooked food
EHO Environmental Health Officer
EBLEX English Beef & Lamb Executive
Extraction unit of equipment used to take out cooking fumes, grease and smells
FAQS frequently asked questions
Footfall how many customers you get through the door
GP gross pofit - this is profit before VAT is deducted
GP% gross profit percentage - this is the amount of profit before VAT is deducted compared to your total sales
HACCP hazard analysis critical control points - identifies risks to food safety at each stage of handling
HASAWA Health and Safety at Work Act 1974
HMRC HM Revenue and Customs
HSE Health and Safety Executive
Ingoings the amount of money needed ro run a particular pub
Marinades & Rubs a marinade is a seasoned liquid in which to soak food; a rub is a dry seasoning mixture applied to the outer surface of meat (see marinating tips on the left of this page)
Marinating the process of soaking foods in seasoned liquid to tenderise and/or add flavour prior to cooking
Net profit the amount of money left when all costs and VAT have been deducted
NSF-CMi leading international food safety and assurance company
NVQ National Vocational Qualification
P&L profit and loss accounts
PC Personal computer
POS point of sale - marketing and display materials
PPE Personal Protective Equipment
Profit the amount of money left when all costs have been deducted
Reduce/reducing cook until amount of liquid has reduced and thickened
RIDDOR Reporting of Injuries, Diseases and Dangerous Occurences Regulations 1995
Saute pan shallow frying pan
SFBB Safer food, better business pack
Steaks degrees of cooking - see cooking tips on the left of this page
blue outside of meat is sealed only
rare meat is still bloody in the middle
medium meat is cooked through but still pink in the middle
well done meat is thoroughly cooked through
Sweating onion cooking onion until softened without browning or colouring
Table talkers advertising cards, tent cards to go on tables
Terrine mould long, narrow container used for making pates or terrines
Turnover annual sales



 

Do you want to run an Admiral Tavern your way?
If you do, then click here to find out more.

© Admiral Taverns 2010
legal | terms | privacy