1) difference
texture of meat
eg.
stiff, jerky, tender, juicy, undercook
ed, overdone, overcook
ed, ra
re, medium,
done....any more?
bleu, medium-rare, medium-well done, well done,
2) What is the difference between
raw and undercook?
raw: never touched by heat; not cooked at all
undercooked: not cooked as much as wanted; not cooked enough.
rare: cooked lightly (as ordered) (for meat only)
3) What is the difference between
gravy, sauce, juice?
gravy: a thick sauce made out of the juice that comes out of cooking meat mixed with a thickener such as flour or cornstarch. There may also be spices or other flavours.
sauce: any semi-liquid mixture that is meant to coat other items of food and to add flavour to them. Examples: pasta sauce, chocolate sauce, hot sauce, dipping sauce, chili sauce, special sauce, etc.
juice: raw, unprocessed liquid that bleeds from cooked meat, or is squeezed from fresh fuits and vegetables.
4) How should I ask the guest in a polite way of how the
beef steak / egg would like to be cooked, like 70% cooked, or 90% cooked.....? How should the guest answer in proper/polite way?
Q:"...and how would you like your (whatever) cooked/done/prepared?"
A:"I would like it (medium / over-easy / well done / bleu / scrambled ) please"
5)
egg overcook, undercook, medium, sunny side up.......any more?
poached, fried, over-easy, runny, with hard yolks, with soft yolks, with runny yolks, scrambled, hard boiled, soft boiled.
6)
soup / porridge
thick, thin, watery, tastless...........any more?
hearty,
and for soup only: clear, light, creamy, vegetable, (type of meat as adjective),
7) What is the difference between
thin and watery?
thin: runny, free flowing, but not necessarily low in flavour.
watery: usually refers to being thin, and tasting like nothing at all
8)
fruit
crispy, juicy, fruity.......any more?
sweet, tart, sour, refreshing, exotic, unique
9)
raw green (eg. salad)
crispy, crunchy, fresh, ........any more?
....no not really
10)
veggy
overcooked, undercooked, fresh, crispy.......any more?
blanched, mushy, crunchy, old
11)
bad smell of food as it's deterioated?
"it smells 'off'"
"it has gone off"
"it has gone/smells bad"
"it has gone/smells sour"
"it has gone/smells rotten"
12) we say
fishy for fish, how about beef, lamb, chicken.......?
see number 11. Fish has a distinctive smell so it gets a special word.
13) the bad taste of a
deterioated nut, milk?
sour, off, bad (not usually rotten)
14)
fizzy drink is not bubbling eg. champagne, soft drink, beer? Can I say "a glass of flat beer/champagne/soft drink"?
How should I make a sentence, "The beer has been ________"?
"the beer has
gone flat. "
15) Can we say
stale for all kinds of food and beverages which have been deterioated?
no, only breads and cookies and such foods that go bad by getting drier, harder, and losing more flavour. (a raisin will probably go stale, but a grape will go rotten)
16) the cake is
not spongy?
...you said it!
.... the cake is 'heavy'
17) the cake
is not totally raised during baking, and turned to poor in presentation and rough in texture?
18) Shall we call
aroma for good smell of all food and beverages? How about
fragance and smell?
both are nice as well, especially aroma and fragrance have good connotations.
Thanks.
Your welcome.... whew, that was a long one.
but hey, I was a chef once
vocabularies for F & B 
Re: vocabularies for F & B 
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