At eastphoenixau.com, we have collected a variety of information about restaurants, cafes, eateries, catering, etc. On the links below you can find all the data about Restaurant Kitchen Terms you are interested in.
86: This is a common term you'll have heard multiple times if you've worked in the restaurant industry long enough. "86" is used when a restaurant is unable to prepare a certain dish, whether that be because they have some external …
Back of the House. (BOH) The back of the restaurant, the kitchen and storage areas, where the chefs, cooks, prep people and dishwashers …
Kitchen Slang You’re Guaranteed to Hear Working in A Restaurant An Alphabetical List of Kitchen Slang, Jargon, Terms, and Lingo Kitchen Slang: A-D. À La …
What are common culinary terms? Examples of Common Cooking Terms. Culinary Terms: A-D. Culinary Terms: E-H. Culinary Terms: I-L. Culinary Terms: M-P. Culinary Terms: Q-T. Culinary …
POS – Acronym for a point of sale – the system in which the wait staff enters in the order and each sale is recorded. QSR – Acronym for quick service restaurant. Run – To …
Here is your guide for some commonly used words and phrases that may be unfamiliar. 2-top, 4-top, modeled.… This is the number of people sitting at a table. This is typically used when …
The “line” is the kitchen space where the cooking is done, often set up in a horizontal line. Being “on the line” means you are a “line cook”—an essential foot soldier in any functioning restaurant. RUNNING THE PASS The “pass” is the …
* Back of the house – The back end of the restaurant, the kitchen and storage areas, where the chefs, cooks, prep people and dishwashers primarily work. * Bev Nap – The little square paper …
Term to let another member of the staff know you are rounding a blind corner. Comin’ Out. Term to let another member of the staff know you are leaving the kitchen. Deuce. A table with only two seats. Double. Working two …
The kitchen phrase a la minute is a French term that translates to at the minute or on the minute. It's used to describe a cooking method that relies on freshly prepared …
Stretch it. When cooking supplies are thin and you’re close to 86’ing a dish, it’s a good idea to try and stretch it – or make use of what you have to make the plate happen. Fire. …
T Culinary Terms. Table turn: When customers at a restaurant leave the table and new customers can be seated. Ticket (see also “chit”): Restaurant jargon for an order placed into the point of …
Walk-In – A “walk-in” is a customer who comes into the restaurant without a reservation. Walkout – A diner that left without paying. Waxing a table – Refers to VIP …
1. 2-top, 4-top, etc. What is 2-top and 4-top? This is the number of guests seated at a table. A two top table has 2 people, a four top table has 4—you get the gist. The host will …
86 it. Something you never want to hear, because when a dish gets 86’d, it means that they are all out. The origins of the term are up for debate, but the implication is clear: …
Sous-chef – the chef who is second in command within a kitchen; sous meaning "under" Table d'hôte – a menu in which multi-course meals with only a few choices are charged at a fixed …
Expediter: The kitchen staff who group plated food together by table number for the servers to deliver. Front of House: Refers to the area of a restaurant where guests are …
FOH Restaurant Lingo and Slang. FOH: An acronym for Front of House, which refers to the front of the restaurant or the client facing areas like the bar or waiting area. …
A food distributor is a third-party company that acts as the middle person between a food producer and a food seller. Good food distributors can help keep inventory levels stable as well …
All day: The total amount of each item that’s needed from the kitchen, often used when there are multiple ticket orders in queue. For example, if one customer ordered a BLT and …
Commercial kitchen terminology explained - Keep your service seamless - Understand what Chefs and Cooks mean and want - For Hospitality Supplies Call (02) 9558 …
Restaurant acronyms, terms and titles used in business materials and forms. Toll Free - 877-759-6730. Restaurant Marketing Blog; Restaurant Forms. Restaurant Acronyms; Contact. ... The …
The basic principle of ergonomic design calls for employees to expend the least amount of energy to complete the most tasks in the shortest amount of time. An undercounter freezer, for example, might be placed right …
First in first out. It refers to the prepared items in the kitchen. Understandably, you would always want to use the ingredients prepared first as before the ingredients you prepared …
Remouillage – The process of using meat bones a second time for preparing a weak flavored stock. Render – To extract liquid fat out of solid meat pieces. Roulade – French …
That’s why this food infographic from Bookatable is so useful. It lists a whole mix of different menu terms that often confuse people an offers up some basic descriptions on …
Coddle. To coddle something is to cook it in water just below boiling point. More recently, the term specifically applies to eggs using a device called a coddler. The low cooking …
A mixture of beaten eggs (whole eggs, yolks, or whites) and a liquid, usually milk or water, used to coat baked goods to give them a sheen. essence. A concentrated flavoring …
Definition: A predetermined amount of time – usually three, four, six or twelve months – that a restaurant uses to report its finances. Tax reporting day (April 15th) is a twelve-month …
Essence: A concentrated stock or extract of a flavorful ingredient such as mushrooms, truffles, celery, or leeks. Use More Than Gourmet Classic Mushroom Essence (Essence de Champignon …
List of Basic Culinary Terms. 86: When the kitchen is out of an item, the chef will let the front of house staff know it’s been 86’d to indicate it is no longer available for the …
The general rule is that for every seat in the restaurant is necessary to provide at least 5 square feet of kitchen space. This means that in a restaurant with 60 seats restaurant kitchen should take an area of 300 square feet. ( source) …
Pollo – Chicken. 58. Carne de cerdo – Pork. 59. Pescado – Fish. 60. Mariscos – Seafood. If you are looking to create a comfortable work environment and a cohesive team, we …
86. “Eighty-six the avocado toast.”. Anything you are out of is 86’d — snapper in the kitchen, ice cream in pastry, gin behind the bar, if it’s gone (or perhaps ruined) you 86 it. Most …
Kitchen Terms The kitchen is the primary part of a restaurant’s back of house (BOH). Other parts of the BOH include the dish pit and any storage areas connected to the kitchen itself. …
A short overview of commonly used restaurant terms. 86: In restaurant lingo, 86, or sometimes 86’d, means you’re out of a particular menu item. The origins of the term are arguable: eight …
The line — The line of stations in the kitchen where food is cooked for orders. This is where the term “line cook” comes from. Yes, chef (also: oui, chef) — This is the appropriate …
What Slang Tells You About a Kitchen. Restaurant tech terms come in a few shapes and sizes, from the literal terms used to identify the gear that we use in the restaurant space, to the slang …
Bartending Terms. #-deep: 2-deep, 3-deep, etc., refers to how many people are waiting in line to get drinks at the bar. 86'd: An item that's no longer available. Learn more about 86 meaning …
menu engineering. 1. To maximize profitability by encouraging customers to buy what you want them to buy. 2. Structuring of a menu to balance low- and high-profit items to achieve overall …
This is an essential communication between the kitchen and the wait staff, making sure the menu is updated. Head chefs will also “86”, or cancel or reject, a dish or …
Liaison: The technique of thickening a soup or sauce by adding a mixture of egg yolks and cream. M. Macerate: The process of soaking fruit in a liquid (juice, water, syrup) to …
To 86 a menu item might mean that it is temporarily unavailable, usually because a primary ingredient has run out. For example, if the special of the night is sea bass and the …
Maureen is a Vermont native and serial expat. She has a lifelong passion for travel, scientific research, languages and lizards. Maureen has formally studied Spanish, Italian, Portuguese, and Japanese—and casually …
These cooks, if they are paid, can expect $12-$13 an hour. Cook 3’s have a year or two of experience. At this point, they are assigned into a specific kitchen, i.e. pastry or garde manger, …
The fridge and dishwasher are popular to use as integrated appliances. Lazy Susan | It is a functional corner cabinet fit-out. The shelving is in a particular shape, so it’ll rotate out …
In the fast-paced ballet of cramped kitchen spaces, cooks let their co-workers know they are moving behind them so there are no unnecessary collisions. When carrying …
We have collected data not only on Restaurant Kitchen Terms, but also on many other restaurants, cafes, eateries.