Posted by: Neil Willis | Wednesday, October 19, 2016
Glossary of Common Words Used in the Restaurant Business
Every Industry has own jargon & unique terms & Restaurant is no different.
So we've put this list of common restaurant jargons & terms that are useful to know. So whether you're considering working in a restaurant or opening your own restaurant.
This not an exhaustive list...
We'll be adding to list, so keep an eye on this list.
Al Dente
An Italian term meaning “to the tooth”. Used to describe mainly pasta that is cooked until a slight resistance when bitten into...
Back Of House
BOH Back Of House is the area of a restaurant that guests are not allowed. The kitchen, dishwashing area and wait station are all located in the back of the house. the kitchen, walk-in, dry goods, any area where you don't deal with customers. Also refers to the group of people who work there (chef, cooks, dishwashers, etc)...
"Mary's bath" in French, a hot water bath, like a double boiler but with the water not quite as hot. “Bain” alone can also refer to a cylindrical metal container used to to hold the food part of a bain marie...
A blast chiller lets you cool and freeze food quickly and safely and pre-prepare meals without compromising on texture, flavour or freshness...
A quality blender is an essential tool in any commercial kitchen, with the ability to produce blended drinks and pureed liquids en masse and on demand...
Bratt pans are a versatile high production cooking appliance, ideal for braising, boiling, steaming, poaching, stewing, roasting, and frying...
Chef de partie
A chef de partie, rench for "linecook" also known as a "station chef", is in charge of a particular area of production. In large kitchens, each station chef might have several cooks and/or assistants. In most kitchens, however, the station chef is the only worker in that department. Line cooks are often divided into a hierarchy of their own, starting with "first cook", then "second cook", and so on as needed...
A good combi oven can be a godsend in a busy commercial kitchen, allowing for fast convection, steam, and combination cooking...
Every busy commercial kitchen needs a convection oven for fast, even baking and cooking and Sydney Commercial Kitchens has a wide range of gas and electric convection ovens...
Cover
A cover is a diner who eats or a meal that is served. A cover differs from a table in that it represents only one of the meals served at that table. It differs from a dish in that it includes the extras that a diner orders, such as drinks, appetizers and desserts....
Cryovaced
Generally used with meat products, but many dried goods are packed this way to retain freshness. Cryovacing is a process used to remove any excess oxygen from a bag, and then the bag is heat sealed to make it airtight. When receiving meat products that have been cryovaced, keep a look out for products that are discolored and brown-looking, this means the airtight seal has been broken and you should send the product back....
A dark strong coffee that's made by forcing steam through a small amount of finely ground pressed special coffee beans. Served in a tiny espresso cup. The addition of heated cream or milk makes this a Cappuccino...
Expediter
The person who coordinates incoming tickets from the front of the house, dispatches orders to the cooks, and assembles and plates the components into completed dishes. Also responsible for quality control....
A commercial griddle should provide perfect temperature control, be easy to use, easy to clean and have the capacity to fry a variety of foods simultaneously...
Induction cooking is fast, energy efficient, and a safer cooking option in a busy commercial kitchen...
Macerate
To soak foods, usually fruit, in liquid so they absorb the liquid's flavor. The macerating liquid is usually alcohol, liqueur, wine, brandy or sugar syrup. Macerate is also frequently applied to fruits sprinkled with sugar, which intensifies natural flavor of the fruit by drawing out its juices....
Marinate
To soak food in a seasoned liquid mixture for a certain length of time. The purpose of marinating is to add flavor and/or tenderize the food. Due to the acidic ingredients in many marinades, foods should be marinated in glass, ceramic or stainless steel containers. Foods should also be covered and refrigerated while they are marinating. When fruits are soaked in this same manner, the process is called macerating...
Planetary mixers are ideal for blending, aerating, and stirring a range of solids, liquids, and powders, and if you need one of these versatile preparation tools in your kitchen or restaurant...
Rookie mistake
used when a routine dish is screwed up during service or a ticket is read/sold wrong...
A gas or electric heavy duty grill with removable drip trays and easy glide counter balanced tops...
Saute
To cook food quickly in a small amount of fat or oil, until brown, in a skillet or saute pan over direct heat. The saute pan and fat must be hot before the food is added, otherwise the food will absorb oil and become soggy. Practice makes perfectly saute foods...
Sous Chef
(French for "under-chef of the kitchen") is a chef who is "the second in command in a kitchen; the person ranking next after the head chef." Consequently, the sous-chef holds a lot of responsibility in the kitchen, which can eventually lead to promotion to becoming the executive chef...
Sous vide cooking is a simple and fool-proof culinary technique that produces consistently excellent results and frees you in the kitchen for more creative pursuits. Vacuum-sealed food immersed in a water bath and cooked at a constant temperature allows you to cook food to perfection, without worrying about overcooking...
The Vacuum sealer removes the air from specially designed bags, So it can be used for Sous vide Cooking...
Have you have any terms you want to add email them to us and we add to this list.
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