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The measuring of portions to guarantee that the amount served is what was specified.

Appelation of Controlled Origin. A French system initiated in 1935 to safeguard the highest quality producers of various food products, such as cheese, meat and wine, providing a designation that could be used if the producer achieved specific standards and met certain criteria in order to be assigned this designation, also known as AOC.

"Denominazione di Origine Controllata e Garantita" or "DOCG". Top ranking in the Italian wine ranking system.

"Denominazione di Origine Controllata" or “DOC”. A geographical indication shown on the label of reserved wines that meet the requirements set out by specific production regulations and national and community legislation.

A French system initiated in 1935 to safeguard the highest quality producers of various food products, such as cheese, meat and wine, providing a designation that could be used if the producer achieved specific standards and met certain criteria in order to be assigned this designation, also known as AOC.

Processes and policies enforced to guarantee that the product is being purchased, produced and served in proper amounts so that waste is kept to a minimum.

Processes and policies enforced to guarantee that consistent standards for product quality are met with each product.

Made to heat the ingredients placed in a fondue pot or a chafing dish, the Burner for these utensils is positioned directly below the pot or the dish and if not electric will use some type of portable fuel for a heat source.

A kitchen utensil that serves as a tool to remove the intestinal black vein when preparing either cooked or raw shrimp.

A type of kitchen utensil that can be used to heat cooking oils (fats) so foods can be completely covered in hot oil to be fry cooked, also referred to as "deep fat fried".

A very popular, small crustacean type shellfish from which includes hundreds of species worldwide. Sold in a variety of sizes, Shrimp are available from miniature to small sizes, as well as medium, large, extra large, jumbo, and colossal sizes.

A type of red meat cut from carcasses of cattle that are raised, butchered, and processed for human consumption.