| A | B |
|---|
| Additives | Substances added to food before it is sold |
| Daily value | A reference amount of a particular nutrient based on the recommendation of health experts |
| Expiration date | The last day a product is considered fresh |
| Generic product | A product that has a plain package and is less expensive than a national or store brand |
| National Brand | A product sold across the country |
| Organically grown | Produced without the use of manufactured chemicals |
| Preservatives | A substance added to food to keep it fresh and tasty longer |
| Pull date | The last day a product may be sold |
| Staples | Basic food items that are used regularly |
| Store brand | A product made especally for the store or the chain that sells it |
| Unit price | The price of an item per ounce, pound or some other unit of measure |
| Appliances | A piece of kitchen equipment run by gas or electricity |
| Perishable | Tendency to spoil easily |
| Rotation | A system in which older supplies are used before newer ones |
| Utensils | Kitchen tools and containers, such as knives measuring cups, pots and pans |
| Work center | An organized area where specific kitchen tasks can be done |
| Work triangle | The paths connecting the refrigerator, sink and the range |
| Buffet | A style of meal service in which plates flatware and food are arranged on a serving table, from which diners serve themselves |
| Etiquette | Accepted rules of behavior in a culture |
| Family Style | A style of meal service in which bowls and platters of food is passed from person to person until everyone is served |
| Flatware | A knife, fork and teaspoon |
| Placesetting | The arrangement of the tableware that each diner will need for a meal |
| Table service | Restaurant service in which servers take the order at the table, bring the food, and clean up after the meal |
| Tipping | Giving extra money to servers in appreciation of good service |
