- Industry: Others
- Number of terms: 1240
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A metal dish that is filled with water and kept warm with a candle or fuel cell underneath. These are typically used on buffets.
Industry:Restaurants
A term that means it is really, really busy. For example, if the kitchen has several orders across the board and are having a hard time keeping up, they are “in the weeds. ”
Industry:Restaurants
Refers to the set up of the sauté station. Essentially, it means everything in its place. Most cooks put certain ingredients in a certain spot each shift (salt and pepper to the right, olive oil to the left).
Industry:Restaurants
Thickly coated with flour or bread crumbs in order to bind ingredients to food item.
Industry:Restaurants
Combining two liquid ingredients that don’t dissolve into one another, such as oil and vinegar, together with a fork or whisk.
Industry:Restaurants
Refers to a group of restaurants that have the same layout, menu and service style. Don't confuse chain restaurants with franchises. All franchises are chains, but not all chains are franchises.
Industry:Restaurants
A restaurant fee charged for opening and serving a bottle of wine brought in by the patron.
Industry:Restaurants
A beverage that combines an alcohol with a mixer, such as fruit joice, tonic water or soda. Can also refer to an appetizer served before a meal.
Industry:Restaurants
The assigning of a price of each service offered. This includes food, labor, overhead and profit margins.
Industry:Restaurants
