Special Terms

UNIT 7

FOOD CONSUMING

Part 1

NUTRITION

		Nutrition

Special Terms

Menu:The food served by a restaurant; also a list of foods and beverages from which the customer makes a choice.

Dish: The container in which food is served; also a particular item of prepared food.

Overhead: Indirect costs involved in doing business, such as rent, taxes, electricity, and insurance; overhead costs are those that cannot be assigned to a particular part of the operation.

Merchandising: Making a product interesting or appealing so that customers will want to buy it; restaurant merchandising in­cludes not only food and service but factors such as ap­pearance, location, and advertising.

Nutrition:The qualities in food that nourish the health or growth of the person eating it.

Short-order Cook: A person specializing in the preparation of food that is cooked quickly, often found at a lunch counter or fast food establishment.

Dietitian: A person trained in planning menus for maximum nutri­tional value.

Proteins: The vital cell-building substances in food.

Carbohydrates: The substances in food that provide the body with heat and energy.

Fats: Oily substances in food that provide heat and energy and build fatty tissue.

Minerals: Inorganic (not living) substances necessary for life, such as iron or phosphorus.

Vitamins: The substances, necessary for life, that regulate the func­tioning of nerves and glands.

Calories: The units of heat used to measure the energy-producing value of food.

Chef: An accomplished cook, either the head cook or the one who prepares complicated specialties.

Cook: In restaurant terminology, an assistant to the chef.

Entree: The main dish or course of a meal.

Appetizer: A dish other than soup served before the main course to stimulate the appetite.

Dessert: A dish served at the end of the meal; most often it is sweet.

Logo: The recognizable symbol of an organization or business.

Table d'hôte: An arrangement in which the price of the entree in­cludes a complete meal.

À la carte: An arrangement in which each course of a meal is priced separately.