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Unformatted text preview: Hotelier- A person who operates a hotel Restaurateur- A person who operates a restaurant Barista- Person who makes coffee Steer- Beef (Cow) Canapé- Bite size food (Cracker, Cucumber Slice, etc.) Hors Doeuvres-Chicken Kebab (Bite Size) Crudités-Cut up vegetables with some dipping sauce Appetizers- Served at table. Larger Portions Petit Four- Bite sized food served after you eat (Typically Desert) Aperitif- Drink that will stimulate appetite (Glass of Wine) Fois Gras- Goose Liver that has gone through process called GAVAGE Gavage- Fattens Liver then cooked Pate- Grinded up with bread crumbs to keep together Force Meat- Forced through the grinder Cheval- Horse Meat Roquefort- Bleu Cheese. All Roquefort is Bleu but not all Bleu is Roquefort Champagne- Sparkling Wine. Not all Sparkling Wine is Champagne...
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This note was uploaded on 10/18/2010 for the course HRIM 201 at Penn State.