A gas oven or cooking in boiling water are good examples of conduction method

Heating a pan on a hob is a good example of radiation method

Reuse means use as little water as possible to minimize the loss of vitamins and minerals

Broiling is cooking in a lot of liquid at a temperature of about 100° C

Steaming is cooking at a temperature of about 100°C in an oven

Reduce means saving the cooking liquid for use in stocks, sauces and casseroles

Dry heat cooking temperature is between 100° – 150°C

Boiling is cooking with radiant heat or contact heat, with or without added fat.

Pan frying the food is entirely submerged in hot fat

I. Deep Frying is a traditional Chinese method for cooking food in a frying pan (e.g. wok) with a small amount of oil

II. Dry-heat cooking method in which heat is conducted by a small amount of fat (the food is kept in motion).

Mise en place is a French term for “putting in place” or having all your ingredients measured, cut, peeled, sliced, grated, etc

I. Mise en place is a technique chefs use to assemble meals so quickly and effortlessly

II. Mise en place is a phrase that also references the discipline and organization that a good chef practices in the kitchen

Special preparation for ingredients -- such as toasting nuts, letting certain ingredients come to room temperature, etc. -- can be handled BEFORE cooking rather than in the midst of another preparation step when time delays may affect food quality.

Mise en Place makes complicated recipes more fun to prepare when you're no longer doing a juggling act, trying to complete several tasks simultaneously

Menu descriptive copies should be believable and made in short, easy-to-read sentences

The menu dictates much about how your operation will be organized and managed, the extent to which it meet its goals, and even how the building itself - certainly the interior - should be designed and constructed.

I. A menu is a list of ingredients offered to customers and the prices.

II. Truth-in-menu laws exist in some localities, cannot mislabel a product

The finished product must be prepared using the method indicated on the menu

A table d'hôte is a complete meal for one price

A la Carte means items are listed and priced separately

Combination is a combination of the table d'hôte and a la carte pricing styles

Fixed menus are single menus for several months

Cycle menus are designed to provide variety for guests who eat at an operation frequently - or even daily

Business balance is a balance between food cost, menu prices, popularity of items, financial and marketing considerations

Description is needed for self-explanatory item. i.e. Low Fat Milk

Every item treated the same is one of the common mistakes of menu design

You must know competitor’s menus, selling prices, and guest preferences

Basic information about the property and its policies are not included in the menu

Lunch features sandwiches, soups, salads, specials; usually lighter than dinner menu items