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1. HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP)

   A monitoring system used to track foods from the time that they are received until they are served t...

   Anonymous (not verified) - 16 April, 2018

2. A LA CARTE

   A menu from which the patron makes individual selections in various menu categories, each item is pr...

   Anonymous (not verified) - 17 September, 2012

3. MINUTE, A LA

   Literally, "at the minute". A restaurant production approach in which a dish is not prepared until a...

   Anonymous (not verified) - 17 September, 2012

4. FLORENTINE, A LA

   Dishes prepared in the style of Florence, Italy, denotes the use of spinach and sometimes Mornay sau...

   Anonymous (not verified) - 17 September, 2012

5. A'I'OLI

   Garlic mayonnaise, often used as a condiment with fish and meat. In Italian, allioli, in Spanish , ...

   Anonymous (not verified) - 17 September, 2012

6. AEROBIC BACTERIA

   Bacteria that require the presence of oxygen to function.

   Anonymous (not verified) - 17 September, 2012

7. AIRANI

   Traditional beverage made of water and yoghurt and consumed in the Middle East. It is stored in the ...

   Anonymous (not verified) - 17 September, 2012

8. AKANES

   Anonymous (not verified) - 17 September, 2012

9. UNSATURATED FAT

   A fat molecule with at least one available bonding site not filled with a hydrogen atom. May be mono...

   Anonymous (not verified) - 17 September, 2012

10. A L' ANGLAISE

    French term for foods that have been prepared "in the English way». Refers to foods that have been b...

    Anonymous (not verified) - 17 September, 2012

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