Industry Glossary
Key terms and definitions for restaurants, bars, hotels, and the foodservice and restaurant supply industry.
377 terms
A
Air Curtain
An air curtain is a device mounted over door openings that creates a directionally-controlled airstream moving across...
Kitchen LingoAll Day
All day refers to the total quantity of a particular menu item that needs to be prepared at that exact moment across...
Health & SafetyAllergen Awareness
Allergen awareness refers to the knowledge, training, and operational practices restaurant staff must have to identify...
EquipmentAlto-Shaam
Alto-Shaam is a commercial foodservice equipment manufacturer founded in 1955, best known for inventing the Cook & Hold...
EquipmentAnti-Griddle
An Anti-Griddle is a kitchen appliance that flash freezes or semi-freezes foods placed on its chilled metal surface...
CertificationsASTM D6400
ASTM D6400 is a specification established by ASTM International that outlines the requirements for labeling plastics...
CertificationsASTM D6868
ASTM D6868 is a standard specification for labeling paper and fiber products that incorporate plastics as coatings or...
B
Back of House Labor
Back of House (BOH) labor refers to restaurant staff who work in areas not visible to customers, including the kitchen,...
Health & SafetyBackflow Preventer
A backflow preventer is a plumbing safety device that prevents contaminated water from reversing direction and flowing...
MaterialsBagasse
Bagasse is the fibrous residue that remains after juice is extracted from sugarcane stalks during sugar refining,...
MaterialsBagasse Fiber
Bagasse fiber is the fibrous cellulose-based residue remaining after extracting juice from sugarcane stalks, which is...
EquipmentBain-Marie
A bain-marie is a cooking utensil that uses heated water to gently cook or keep food warm, also known as a water bath...
Bar & BeverageBar Back
A bar back is a bartender's assistant responsible for keeping the bar stocked, clean, and operational by handling...
Bar & BeverageBar Caddy
A bar caddy is a compact, multi-compartment organizer placed on bar countertops to hold napkins, straws, stirrers,...
Bar & BeverageBar Caddy Insert
A bar caddy insert is a removable plastic compartment that fits inside a bar caddy or condiment holder to organize and...
Bar & BeverageBar Condiment Holder
A bar condiment holder is a tabletop organizer with multiple compartments (typically 4-12) designed to store and...
Bar & BeverageBar Ice Scoop
A bar ice scoop is a food-safe utensil designed to transfer ice from ice machines or bins into glasses, shakers, and...
Bar & BeverageBar Mat
A bar mat is a specialized rubber or silicone mat placed on bar counter surfaces to absorb spills, prevent glassware...
Bar & BeverageBar Spoon
A bar spoon is a long-handled bartending tool (12-15 inches) with a twisted shaft used for stirring cocktails, layering...
Bar & BeverageBar Strainer
Bar strainer refers to a metal bartending tool with perforations or mesh that removes ice, fruit pulp, herbs, and other...
Food PrepBarding
Barding is a culinary technique that involves wrapping lean cuts of meat, poultry, or game in a layer of fat (such as...
Food PrepBasting
Basting is a cooking technique that involves periodically coating meat or other foods with liquids such as pan...
Business OperationsBatch Cooking
Batch cooking is a professional kitchen technique where food is prepared in large quantities, then held in heated...
Food PrepBâtonnet
Bâtonnet is a classical French knife cut that produces uniform stick-shaped pieces measuring ¼ inch × ¼ inch × 2-2½...
Bar & BeverageBeer Tap
A beer tap is a valved device that controls the release of beer from a keg through a faucet system, allowing bartenders...
Kitchen LingoBehind!
Behind is a one-word safety warning shouted in professional kitchens to alert someone that you are passing directly...
EquipmentBench Scraper
A bench scraper is a flat, rectangular tool made of stainless steel with a handle on one edge, typically measuring 6...
Bar & BeverageBitters
Bitters are concentrated alcoholic preparations (35-45% ABV) flavored with botanical ingredients including herbs, bark,...
Food PrepBlanching
Blanching is a cooking technique where food (usually vegetables or fruits) is briefly submerged in boiling water or...
EquipmentBlast Chiller
A blast chiller is a commercial refrigeration unit designed to rapidly cool food from cooking temperatures (135-165°F)...
Cooking TechniquesBlind Baking
Blind baking is the process of baking a pie crust or pastry shell without filling before adding ingredients, used to...
Food PrepBlooming
Blooming refers to three culinary techniques: toasting aromatics and spices in hot fat to release essential oils,...
Management & StaffingBOH
BOH is an acronym for Back of House and refers to all the behind-the-scenes areas of a restaurant that customers don't...
Bar & BeverageBoston Shaker
A Boston Shaker is a two-piece cocktail shaker consisting of a large metal tin (28 oz) and a smaller mixing container...
Bar & BeverageBottle Well
A bottle well is the recessed storage area behind a bar, also called a speed rail or speed rack, where bartenders keep...
CertificationsBPI Certified Compostable
BPI Certified Compostable is a certification mark from the Biodegradable Products Institute verifying that products...
Food PrepBraising
Braising is a combination cooking method that uses both wet and dry heat: food is first seared at high temperature,...
EquipmentBrat Pan
A brat pan is a heavy-duty commercial cooking appliance with a tilting mechanism that can perform multiple cooking...
EquipmentBrazier
A brazier (also called a braiser or rondeau pan) is a wide, shallow, heavy-duty pot used in commercial kitchens for...
Kitchen LingoBreak Down
Break down refers to either butchering whole proteins into smaller, usable portions or cleaning and closing a cooking...
Business OperationsBreak-even Point
Break-even point is the sales level at which a restaurant's total revenue equals total costs, resulting in neither...
Cooking TechniquesBrining
Brining is a food processing technique where meat is soaked in a salt water solution (wet brine) or rubbed with salt...
Food PrepBrunoise
Brunoise is a French culinary knife cut that produces uniform cubes measuring 3mm (1/8 inch) on each side, created by...
Kitchen LingoBuried
Buried is kitchen slang meaning extremely busy and falling behind on orders during service, synonymous with being 'in...
ServiceBus Station
A bus station (also called bussing station or side station) is a designated area in a restaurant where staff...
Management & StaffingBusser
A busser is a front-of-house restaurant team member responsible for clearing dirty dishes, resetting tables with fresh...
Food PrepButterflying
Butterflying is a culinary knife technique where meat, poultry, or fish is sliced horizontally through the middle...
C
Calibration Log
A calibration log is a document that records temperature readings during thermometer calibration testing, along with...
Bar & BeverageCall Drink
A call drink is a mixed drink where the customer specifies the exact brand of liquor they want, such as "Tanqueray and...
Kitchen LingoCall Out
Call out refers to the practice of verbally announcing order tickets aloud in a kitchen so all stations can hear what...
Business OperationsCalling Orders
Calling orders refers to announcing orders or instructions out loud in a professional kitchen so the team stays...
EquipmentCambro
Cambro refers to a brand of commercial food storage containers manufactured by Cambro Manufacturing that has become a...
Kitchen LingoCamper
A camper is a restaurant guest who occupies a table for an extended period after finishing and paying for their meal,...
ServiceCampers
Campers are restaurant customers who remain seated at a table long after finishing their meal and paying the check,...
Food PrepCarryover Cooking
Carryover cooking is the phenomenon where food continues to cook after being removed from a heat source, as residual...
Business OperationsCash Drop
A cash drop is the process of removing excess cash from a cash register and depositing it in a secure location, such as...
Business OperationsCash Out
Cash out refers to the end-of-shift procedure where servers, bartenders, or cashiers reconcile their cash drawer by...
EquipmentChafing Dish
A chafing dish is a metal cooking or serving pan mounted on a stand with a heat source below it, used primarily for...
EquipmentChar-Broiler
A char-broiler is a commercial cooking appliance consisting of gas or electric burners, heat radiants, and cast iron...
Business OperationsCheck Average
Check Average (also called Average Ticket or Average Spend) is a key restaurant performance metric representing the...
ServiceCheck Presenter
A check presenter is a folder or holder used by restaurant servers to present bills to guests at the end of a meal,...
EquipmentCheese Melter
A cheese melter is an overhead broiler designed specifically for finishing dishes using radiant heat to melt cheese and...
Food PrepChiffonade
Chiffonade is a French cutting technique where leafy herbs or vegetables are stacked, rolled tightly into a cigar...
Food PrepChilling
Chilling is the process of cooling food to refrigeration temperatures (typically 33°F-42°F or 1°C-8°C) above its...
EquipmentChina Cap
A china cap is a cone-shaped strainer with perforated holes used in professional kitchens to strain stocks, broths, and...
Food PrepChine
Chine refers to the backbone or spine of an animal (most commonly pork, lamb, or beef), or the butchery technique of...
EquipmentChinois
A chinois is a conical sieve with extremely fine mesh used to strain sauces, soups, stocks, and custards, producing...
Kitchen LingoChit
A chit is a printed order ticket generated by a restaurant's POS system that communicates to kitchen staff what food...
Health & SafetyChlorine Test Strips
Chlorine test strips are chemical testing tools designed to measure the concentration of chlorine-based sanitizer...
Health & SafetyClean-in-Place
Clean-in-Place (CIP) is an automated method of cleaning the interior surfaces of pipes, vessels, tanks, and processing...
Management & StaffingClopen
A clopen is a shift schedule where an employee closes a restaurant at night and returns the next morning to open,...
Bar & BeverageCocktail Napkins
Cocktail napkins are small square napkins, typically 5" x 5", used in bars and restaurants for drink service to protect...
Bar & BeverageCocktail Pick
A cocktail pick is a sharp metal, plastic, wood, or bamboo stick with a decorative head (such as a paddle, sword, or...
Bar & BeverageCocktail Shaker
A cocktail shaker is a bar tool used to mix beverages by shaking with ice to quickly chill, dilute, aerate, and blend...
Bar & BeverageCocktail Shaker Tin
A cocktail shaker tin is a stainless steel vessel used as part of a two-piece shaking system for mixing cocktails, with...
Bar & BeverageCocktail Strainer
A cocktail strainer is a metal bar accessory used to remove ice, fruit pulp, herbs, and other solid materials from a...
Bar & BeverageCocktail Straws
Cocktail straws are short drinking straws measuring 5.25" to 5.75" in length with a narrow 3-5mm diameter, designed...
EquipmentColander
A colander is a bowl-shaped kitchen utensil with perforations designed to drain cooked foods and rinse vegetables or...
Health & SafetyCold Holding
Cold holding is the practice of maintaining perishable food at 41°F (5°C) or below to prevent the growth of harmful...
Health & SafetyColor-Coded Cutting Boards
Color-coded cutting boards are a food safety system where each board color is designated for specific food types to...
EquipmentCombi Oven
A combi oven is a commercial kitchen appliance that uses three cooking methods in one unit—convection (hot air), steam,...
Business OperationsComp
A comp (short for complimentary) is a food or beverage item that was prepared, served, and recorded in the POS system...
Food PrepConcassé
Concassé is a French culinary technique that produces peeled, seeded, and diced ingredients—most commonly...
Cooking TechniquesConfit
Confit is a French cooking technique where food is slowly cooked submerged in fat at low temperatures (200-300°F), well...
Business OperationsContribution Margin
Contribution margin is the amount left over from selling a menu item after subtracting variable costs (ingredients,...
EquipmentConvection Oven
A convection oven is a commercial cooking appliance that uses a built-in fan to circulate hot air around food, reducing...
EquipmentConvection Steamer
A convection steamer is a commercial cooking appliance that uses internal fans to circulate steam evenly throughout the...
Health & SafetyCooling Log
A cooling log is a food safety documentation tool used to record the cooling times and temperatures for hot foods that...
Kitchen LingoCorner!
Corner is a safety callout shouted by kitchen and restaurant staff when approaching or turning a blind corner to warn...
Business OperationsCost of Goods Sold
Cost of Goods Sold (COGS) is the total direct cost of ingredients, supplies, and consumables used to produce the food...
Bar & BeverageCoupe Glass
A coupe glass is a stemmed cocktail glass with a shallow, broad bowl designed for serving chilled cocktails without...
Management & StaffingCover
A cover refers to one individual guest or customer served during a specific meal period in a restaurant. The term is...
Business OperationsCover Average
Cover Average (also called Average Per Cover or APC) is the average revenue generated from each guest served in a...
Business OperationsCovers
A cover is one customer or one meal served in a restaurant during a specific service period, used as the primary unit...
Business OperationsCovers Per Labor Hour
Covers Per Labor Hour (CPLH) is a restaurant productivity metric calculated by dividing total covers served by total...
MaterialsCPET (Crystallized Polyethylene Terephthalate)
CPET (Crystallized Polyethylene Terephthalate) is a specialized form of PET plastic that has been heat-treated to...
Health & SafetyCritical Control Point
A Critical Control Point (CCP) is a step in the food handling process where control can be applied and is essential to...
Health & SafetyCross-Contamination
Cross-contamination is the transfer of harmful bacteria, viruses, allergens, or other contaminants from one food item,...
ServiceCrumber
A crumber is a pocket-sized, curved metal tool (typically 6 inches long) used by servers in fine dining restaurants to...
Cooking TechniquesCuring
Curing is a food preservation and flavoring technique that uses salt, often combined with sugar, nitrates, nitrites, or...
Management & StaffingCut
Cut refers to the practice of releasing restaurant staff from taking new customers or tables before their scheduled...
Kitchen LingoCutting Board
A cutting board is a solid, flat board used during food preparation to protect countertops and prevent...
D
Daily Sales Report
A daily sales report (DSR) is a comprehensive financial document that shows a restaurant's total revenue, broken down...
Health & SafetyDanger Zone
The danger zone refers to the temperature range between 40°F and 140°F (4°C-60°C) where pathogenic bacteria multiply...
Health & SafetyDate Labeling
Date labeling is the practice of marking food containers to show when time/temperature control for safety (TCS) foods...
Business OperationsDay Part
Day part refers to a specific segment of the business day (such as breakfast, lunch, dinner, or snack times) during...
Business OperationsDead Plate
A dead plate is a prepared dish that has become unservable to customers due to quality issues, typically from sitting...
Food PrepDebearding
Debearding is the process of removing the tough, fibrous threads (byssal threads or beards) that mussels use to anchor...
EquipmentDeck Oven
A deck oven is a commercial oven that uses conduction and radiant heat from stone or steel baking surfaces to cook food...
Food PrepDeglazing
Deglazing is a cooking technique where liquid such as wine, stock, or spirits is added to a hot pan to dissolve and...
Food PrepDegorging
Degorging is a French culinary technique with two distinct applications: (1) salting cut vegetables to extract moisture...
EquipmentDeli Case
A deli case is a refrigerated display unit designed to showcase and store deli meats, cheeses, salads, and prepared...
Food PrepDemi-Glace
Demi-glace is a rich brown sauce in French cuisine made by reducing brown stock and traditionally espagnole sauce by...
Kitchen LingoDeuce
A deuce is a table that seats exactly two people or a dining party of two guests, derived from the French word 'deus'...
EquipmentDeuce Burner
Deuce Burner is an informal term that likely describes a chafing dish configuration using two fuel cans (burners)...
Health & SafetyDishwasher Test Strips
Dishwasher test strips are specialized temperature-indicating labels that use thermochromic ink to verify commercial...
Health & SafetyDishwashing Gloves
Dishwashing gloves are heavy-duty, reusable protective gloves designed specifically for commercial dishwashing and...
ServiceDouble Sat
Double sat (or double-sat) refers to when a host seats two tables in a server's section at the same time or within a...
Management & StaffingDouble Shift
Double shift refers to working two consecutive shifts in one workday, typically covering both lunch and dinner service...
EquipmentDough Docker
A dough docker is a food preparation tool with spikes that pierces dough before baking to prevent air bubbles,...
EquipmentDough Roller
A dough roller is commercial kitchen equipment that uses powered rollers to flatten and sheet dough into uniform...
EquipmentDough Sheeter
A dough sheeter is a machine designed to roll out dough into uniform sheets of desired thickness by feeding it between...
Bar & BeverageDraft System
A draft system is a liquid dispensing system that stores and serves beverages from kegs at controlled pressure and...
Food PrepDredging
Dredging is a cooking technique that coats wet or moist foods with a dry ingredient—typically flour, cornmeal,...
Kitchen LingoDrop
Drop means to start cooking an item, particularly accessory items, sides, or quick-cooking components, used in kitchen...
Business OperationsDrop Count
Drop count is informal restaurant terminology that may refer to tracking how many items have been "dropped" (started...
Food PrepDry Brining
Dry brining is the process of applying salt directly to the surface of meat and allowing it to rest refrigerated for...
EquipmentDunnage Rack
A dunnage rack is a low-to-the-ground storage platform designed to keep food products and supplies elevated at least 6...
ServiceDupe
Dupe is short for "duplicate" and refers to the order ticket that carries customer information from servers to kitchen...
Kitchen LingoDying on the Pass
Dying on the pass refers to when a plated dish sits at the expo station (the pass) too long after finishing, causing it...
E
Emulsifying
Emulsifying is the process of combining two immiscible liquids (typically oil and water) that would not naturally stay...
ServiceExpedite
Expedite refers to the process of coordinating food orders from kitchen to dining room, with the expeditor (or expo)...
Management & StaffingExpeditor
An expeditor is a restaurant position that manages the pass (the counter between kitchen and dining room), coordinating...
Kitchen LingoExpo
Expo is short for expeditor—the person who manages order flow at the pass (the counter between kitchen and dining...
EquipmentExpo Window
The expo window (also called "the pass" or "the window") is the counter, opening, or table where finished dishes are...
F
Family Meal
Family meal (also called staff meal) is a group meal that a restaurant serves its entire staff outside peak business...
Business OperationsFIFO (First In, First Out)
FIFO (First In, First Out) is an inventory management system where food items that arrive first are used first,...
Kitchen LingoFire
Fire is a command used in restaurant kitchens to instruct line cooks to begin preparing a specific dish immediately,...
Health & SafetyFirst In First Out
First In First Out (FIFO) is a food storage and rotation system where items that have been in storage longest ('first...
ServiceFlag Down
Flag down refers to a guest's action of trying to get a server's attention through waving, making eye contact, or...
Cooking TechniquesFlambé
Flambé is a cooking technique where 80-120 proof alcohol is added to a hot pan and deliberately ignited to create a...
Kitchen LingoFlash
Flash refers to quickly cooking or reheating food using high heat for a short duration (typically 2-10 minutes) to...
EquipmentFlat-Top
A flat-top grill is a commercial cooking appliance featuring a large, flat metal cooking surface heated from underneath...
ServiceFlip
Flip refers to the process of clearing, cleaning, and resetting a restaurant table for new guests after the previous...
Management & StaffingFloor Manager
A Floor Manager is the supervisor responsible for overseeing all front-of-house operations during scheduled shifts,...
Management & StaffingFOH
FOH stands for Front of House and refers to all customer-facing areas of a restaurant or foodservice establishment,...
Business OperationsFood Cost
Food cost is the total dollar amount spent on ingredients and raw materials used to make menu items sold in a...
Health & SafetyFood Handler Card
A food handler card is a certification proving an individual has completed ANSI National Accreditation Board...
EquipmentFood Mill
A food mill is a manual or electric kitchen tool that purées and strains cooked soft foods in one step, automatically...
Health & SafetyFood Safety Plan
A Food Safety Plan (FSP) is a written set of procedures based on HACCP principles that identifies biological, chemical,...
ServiceFour-Top
A four-top refers to either a table that seats four guests or a party of four people dining together, used as universal...
Bar & BeverageFree Pour
Free pour is a bartending technique of pouring spirits directly from the bottle without using measuring tools like...
EquipmentFrench Fry Cutter
A french fry cutter is a specialized kitchen tool that slices whole potatoes into uniform strips for frying by pushing...
Food PrepFrenching
Frenching is a butchery technique where meat, fat, and sinew are trimmed and scraped away from the end of a rib bone to...
ServiceFront of House
Front of House (FOH) refers to all customer-facing areas and staff in a restaurant where guests interact with the...
EquipmentFryer Basket
A fryer basket is a wire mesh basket made from stainless steel, nickel-plated iron, or chrome-plated steel, used to...
EquipmentFryer Basket
A fryer basket is a wire mesh container with front hooks used to safely lower food into hot oil, lift it out when...
G
Garnish
A garnish is an edible item or substance used to decorate and enhance a prepared food dish or drink, often adding...
Bar & BeverageGarnish Tray
A garnish tray is a compartmentalized bar organizer that holds and displays cocktail garnishes like citrus wedges,...
Health & SafetyGlove Protocol
Glove protocol refers to the systematic procedures for proper disposable glove use in food service, including when...
EquipmentGravity Feed Slicer
A gravity feed slicer is a commercial meat slicer with an angled blade (typically 25° to 45°) that uses gravity to...
Health & SafetyGrease Trap
A grease trap is a plumbing device that intercepts and captures fats, oils, and grease (FOG) before they enter the...
EquipmentGriddle
A griddle is a cooking device with a broad, flat metal cooking surface heated by gas burners or electric elements from...
ServiceGuest Check
A guest check is a formal documentation form used to record customer orders and present itemized bills in restaurants...
H
HACCP
HACCP (Hazard Analysis and Critical Control Point) is a systematic preventive approach to food safety that identifies...
Health & SafetyHair Restraint
A hair restraint is a device or garment such as a hair net, bouffant cap, chef hat, or beard net worn by food employees...
Kitchen LingoHands
Hands is a kitchen call that signals finished dishes are ready for pickup at the pass and need to be run to guests, or...
Health & SafetyHandwashing Station
A handwashing station is a dedicated sink and supply area specifically designed for employee handwashing in commercial...
Bar & BeverageHawthorne Strainer
A Hawthorne strainer is a cocktail strainer featuring a flat perforated disc with a handle, stabilizing prongs, and a...
Health & SafetyHealth Inspection
Health inspection refers to an unannounced examination conducted by local health departments to verify that restaurants...
Kitchen LingoHeard!
Heard is a verbal acknowledgment used in professional kitchens to confirm that an instruction, order, or request has...
EquipmentHobart Mixer
A Hobart mixer is a commercial-grade planetary mixer manufactured by Hobart Corporation, where the agitator rotates on...
EquipmentHotel Pan
A hotel pan is a rectangular metal or plastic pan used in commercial kitchens for food storage, holding, cooking, and...
Business OperationsHouse Account
A house account is a billing arrangement where restaurants extend credit to trusted customers, allowing them to sign...
EquipmentHydraulic Sausage Stuffer
A hydraulic sausage stuffer is a commercial kitchen machine that uses motorized hydraulic pressure to push ground meat...
I
Ice Well
An ice well is a specialized bar equipment unit designed to store ice directly at the bartender's workstation,...
EquipmentImmersion Blender
An immersion blender is a handheld electric kitchen tool with a motorized shaft and rotating blades that blends,...
Kitchen LingoIn the Box
"In the Box" is not a widely recognized term in professional kitchen slang, with no documentation in authoritative...
Kitchen LingoIn the Weeds
In the weeds refers to a state where a restaurant worker (cook, server, or bartender) is so overwhelmed with orders...
Kitchen LingoIn the Window
In the window refers to completed dishes that have been placed in the warming area between the kitchen and server...
EquipmentInduction Burner
An induction burner is a stand-alone cooking unit that uses electromagnetic technology to create heat directly in...
Food PrepInfusing
Infusing is the process of extracting flavors from ingredients such as herbs, spices, fruits, or flowers by steeping...
Business OperationsInventory Shrinkage
Inventory shrinkage is the difference between recorded inventory levels and actual physical inventory on hand,...
J
Jigger
A jigger is a bartending tool used to accurately measure and pour liquid ingredients when making cocktails, consisting...
Bar & BeverageJigger Pour
Jigger pour is the bartending technique of using a jigger measuring tool to accurately portion liquid ingredients when...
Bar & BeverageJulep Strainer
A julep strainer is a perforated, bowl-shaped metal strainer with a short handle, designed to fit inside mixing glasses...
Food PrepJulienne
Julienne is a French culinary knife cut that produces long, thin strips of vegetables or ingredients resembling...
K
Kettles
Kettles, also called steam kettles or steam-jacketed kettles, are commercial cooking vessels that use pressurized steam...
Kitchen LingoKill It
Kill it is kitchen slang that means to cook something extremely well done or overcooked, typically at a customer's...
Business OperationsKitchen Display System
A Kitchen Display System (KDS) is a digital screen setup that displays orders from the POS system to kitchen staff in...
MaterialsKraft Paper
Kraft paper is a strong packaging material produced from chemical pulp using the kraft process, which preserves long...
L
Labor Cost Percentage
Labor Cost Percentage is a financial metric that measures the proportion of total sales revenue spent on employee...
Business OperationsLabor Matrix
A labor matrix is a scheduling framework that defines the optimal number of employees needed based on forecasted sales...
Food PrepLarding
Larding is a culinary technique involving the insertion of strips of fat (lardons), typically pork fatback or bacon,...
Business OperationsLine Check
A line check is a pre-service inspection process where managers systematically verify that food products, equipment,...
Kitchen LingoLow Boy
Low boy refers to a low-profile, horizontal commercial refrigerator or freezer designed to fit under work surfaces in...
EquipmentLowboy
A lowboy is a low-profile, horizontal commercial refrigerator or freezer designed to fit beneath counters, prep...
M
Macédoine
Macédoine is a French culinary term referring to both a knife cut technique (dicing vegetables or fruits into uniform...
EquipmentMandoline
A mandoline is a kitchen slicing tool featuring a flat platform with an adjustable blade that creates uniform cuts of...
EquipmentMeat Slicer
A meat slicer is a motorized commercial kitchen machine that creates uniform, thin slices of meat, cheese, bread, and...
EquipmentMeat Tenderizer
A meat tenderizer is a kitchen tool that breaks down tough muscle fibers and connective tissues in meat through...
Business OperationsMenu Engineering
Menu engineering is the systematic analysis and strategic design of restaurant menus using sales data and food costs to...
EquipmentMezzaluna
A mezzaluna is a knife consisting of one or more curved blades with a handle on each end, rocked back and forth to chop...
EquipmentMicroplane
A Microplane is a rasp-style grater featuring photo-etched stainless steel blades that slice rather than tear...
Food PrepMirepoix
Mirepoix is a mixture of diced vegetables (onions, carrots, and celery) in a 2:1:1 ratio by weight, cooked slowly in...
Food PrepMise en Place
Mise en place is a French culinary practice meaning 'everything in its place.' It refers to organizing, preparing, and...
Bar & BeverageMixing Glass
A mixing glass is a bartending tool designed for preparing stirred cocktails through gentle agitation with ice,...
MaterialsMolded Fiber
Molded fiber is a packaging material made from recycled paperboard, newsprint, or natural fibers such as bagasse, wheat...
Bar & BeverageMuddler
A muddler is a bartending tool used like a pestle to mash fruits, herbs, and spices in the bottom of a glass or shaker...
N
O
Offset Spatula
An offset spatula is a kitchen tool with a thin, flexible, stainless steel blade that bends at an angle near the...
ServiceOn a Wait
"On a wait" is an informal restaurant phrase indicating a table or party is currently waiting for seating, typically...
Kitchen LingoOn Deck
On deck is a kitchen communication term used by the expeditor to signal that an order is coming up next in the queue,...
Kitchen LingoOn the Board
On the board refers to order tickets that are hanging on the metal rail in the kitchen and are actively being prepared...
Kitchen LingoOn the Fly
On the fly refers to a restaurant order that requires immediate preparation, bypassing the normal ticket sequence in...
ServiceOpen Table
OpenTable is a digital reservation management platform that enables restaurants to accept online bookings, manage table...
Business OperationsOpening Duties
Opening duties are the set of tasks that restaurant staff must complete before the establishment opens for service each...
Kitchen LingoOuts
Outs refers to the number of minutes remaining until a dish is ready to be plated and served, communicated by cooks...
Business OperationsOverhead Cost
Overhead cost refers to indirect operating expenses incurred while running a restaurant that aren't directly tied to...
EquipmentOyster Knife
An oyster knife is a specialized knife with a short, thick blade (2.5-4 inches) designed for prying open oyster shells...
P
Panini Press
A panini press is commercial cooking equipment featuring two heated plates that simultaneously press and grill...
Business OperationsPar Level
Par level is the minimum amount of inventory a restaurant must keep on hand to maintain operations between deliveries,...
Food PrepParbaking
Parbaking is a commercial baking technique where bread or dough products are partially baked to 70-90% completion...
Food PrepParboiling
Parboiling is the partial or semi-boiling of food in boiling water, typically for 5-15 minutes, as the first step...
Kitchen LingoPass
The pass is the counter or window area separating the kitchen from the dining room where finished dishes are placed for...
EquipmentPass-Through Window
A pass-through window (or "the pass") is the counter or opening separating the kitchen from the dining area where...
EquipmentPasta Cooker
A pasta cooker is a commercial kitchen appliance designed to boil water and cook pasta, noodles, rice, and vegetables...
Food PrepPaupiette
A paupiette is a thin slice of meat, poultry, or fish that is pounded flat, stuffed with savory filling (typically...
Food PrepPaysanne
Paysanne is a French knife cut meaning "country-style" where vegetables are sliced thinly (approximately 1/8 inch...
Business OperationsPerpetual Inventory
Perpetual inventory is a real-time tracking system that continuously records inventory changes as transactions occur,...
Health & SafetyPest Control Log
A pest control log is a mandatory documentation record that details pest management activities in food service...
Health & SafetypH Test Strips
pH test strips are paper strips treated with pH-sensitive dye that change color when exposed to different acidity or...
Cooking TechniquesPickling
Pickling is a food preservation method that uses high-acid solutions—either added vinegar or naturally produced lactic...
Kitchen LingoPickup
Pickup is a kitchen command that signals a dish is plated and ready for servers to collect from the pass, typically...
Food PrepPincage
Pinçage is a French cooking technique where tomato paste is added to mirepoix and bones during browning and cooked...
EquipmentPiping Bag
A piping bag is a cone- or triangular-shaped tool used to pipe semi-solid foods by squeezing them through a narrow...
MaterialsPLA (Polylactic Acid)
PLA (Polylactic Acid) is a bio-based, compostable thermoplastic biopolymer derived from fermented plant sugars (corn...
EquipmentPlancha
A plancha is a flat-top griddle used in Spanish cooking that reaches extremely high temperatures (550°F-800°F) to sear...
Kitchen LingoPlate
Plate refers to both the act of arranging food on a serving dish (verb) and the prepared dish itself ready for service...
Business OperationsPlate Cost
Plate cost (also called portion cost or recipe cost) is the calculation of all raw ingredient expenses required to...
Business OperationsPlate Presentation
Plate presentation is the arrangement and styling of food on plates to enhance visual appeal, engage diners' senses,...
EquipmentPlate Warmer
A plate warmer is commercial kitchen equipment designed to pre-heat and hold stacks of plates at controlled...
Food PrepPlating
Plating is the process of arranging and decorating food on a plate in a visually appealing manner that balances color,...
Food PrepPoaching
Poaching is a moist-heat cooking method that uses liquid heated between 160°F-190°F (70°C-85°C) to gently cook delicate...
Food PrepPortioning
Portioning is the establishment of standard-sized portions for all menu items and the consistent application of those...
Business OperationsPOS System
A POS system is the integrated hardware and software that restaurants use to process transactions, manage orders, track...
EquipmentPot Sink
A pot sink is a commercial sink with deep basins (12-14 inches) and wide bowls specifically designed for washing large...
EquipmentPotato Ricer
A potato ricer is a kitchen implement with two long handles that forces cooked potatoes or other soft foods through...
Business OperationsPour Cost
Pour cost is the percentage of a bar's total beverage revenue that goes toward the cost of alcohol and drink inventory,...
Bar & BeveragePour Spout
A pour spout is a small attachment that fits into the neck of a liquor bottle to control the flow of liquid when...
Bar & BeveragePourers
Pourers are devices that insert into bottle necks to control liquid flow during pouring, enabling bartenders and...
ServicePPA
PPA (Per Person Average) is the average amount of money spent by each individual customer during their visit to a...
ServicePre-Bus
Pre-bussing is the systematic removal of finished or unnecessary items from a dining table while guests are still...
Management & StaffingPre-Shift
Pre-shift is a brief meeting held before meal service where managers gather all on-duty staff to relay important...
Kitchen LingoPrep Cook
A prep cook is a kitchen staff member responsible for preparing ingredients before service, including chopping...
Business OperationsPrep Sheet
A prep sheet is a printed or digital guide that lists all food preparation tasks for a specific day or shift, detailing...
EquipmentPrep Table
A prep table is a commercial kitchen work surface used for food preparation tasks such as chopping, slicing, dicing,...
Business OperationsPrime Cost
Prime cost is the combined total of Cost of Goods Sold (COGS) and total labor costs in a restaurant, typically...
Health & SafetyProbe Thermometer
A probe thermometer is a device used to measure the internal temperature of food, consisting of a metal stem (probe)...
EquipmentProof Box
A proof box is a heated cabinet that maintains precise temperature (typically 75-90°F) and humidity levels to create...
Kitchen LingoPush It
Push it refers to actively selling or promoting a particular menu item that management directs servers to recommend to...
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Ramekin
A ramekin is a small, heat-resistant dish with straight sides used for baking and serving individual portions,...
EquipmentReach-In
A reach-in refrigerator is a standalone commercial refrigeration unit designed for professional kitchens that allows...
Business OperationsRecipe Costing
Recipe costing is the practice of calculating the exact cost of every individual ingredient used in a single menu item,...
Business OperationsRecipe Yield
Recipe yield is the total amount of food or servings a recipe produces after preparation and cooking, measured in...
Cooking TechniquesReducing
Reducing is the process of thickening and intensifying the flavor of a liquid by simmering or boiling it uncovered...
Food PrepReduction
Reduction is the culinary technique of simmering or boiling a liquid uncovered to decrease its volume through...
Food PrepRendering
Rendering is the process of gently heating raw animal fat at low temperature (250-275°F) to melt it and separate it...
Business OperationsReservation Management
Reservation management refers to the process of managing customer table bookings, seat assignments, waitlists, and...
Food PrepResting
Resting is the culinary technique of allowing cooked meat to sit undisturbed after cooking and before slicing, giving...
Business OperationsRevPASH
RevPASH (Revenue Per Available Seat Hour) is a restaurant performance metric that measures revenue efficiency by...
ServiceRing In
Ring in refers to entering an order into the restaurant's POS (point of sale) system to create an official record for...
EquipmentRobot Coupe
Robot Coupe is a French manufacturer that invented the commercial food processor in 1961 and has become synonymous with...
EquipmentRoll Warmer
A roll warmer is commercial food warming equipment designed to keep bread rolls, buns, and baked goods at safe serving...
ServiceRollup
A rollup (also called a 'set up') is silverware—typically fork, knife, and spoon—wrapped inside a napkin for restaurant...
Food PrepRondelle
Rondelle is a French knife cut that translates to 'round' and produces coin-shaped or circular slices from cylindrical...
EquipmentRotisserie
A rotisserie is a cooking method and equipment where meat is skewered on a rotating spit over or around a heat source,...
Kitchen LingoRunner
A runner (also called food runner or server assistant) is a restaurant worker who transports plated food from the...
ServiceRunning Food
Running food refers to delivering prepared dishes from the kitchen to the correct customer table in a restaurant,...
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Salamander
A salamander is a specialized overhead broiler that uses intense infrared or radiant heat from above to quickly finish,...
Health & SafetySanitizer Bucket
A sanitizer bucket is a container used to hold wiping cloths in a chemical sanitizer solution for cleaning and...
EquipmentSauté Pan
A sauté pan is a wide, flat-bottomed cooking vessel with tall, straight sides used for high-heat cooking techniques...
Kitchen LingoSauté Station
Sauté station refers to the specialized cooking area in a professional kitchen where a chef (saucier) prepares all...
Cooking TechniquesSautéing
Sautéing is a dry-heat cooking method that uses a small amount of oil or fat in a shallow pan over high heat...
Food PrepScoring
Scoring is a culinary technique involving making shallow cuts or incisions (typically 1/4 inch deep) on the surface of...
Food PrepSearing
Searing is a high-temperature cooking technique where food surfaces reach 300-550°F to create a browned crust through...
ServiceSeat
Seat refers to both a physical seating position at a table (such as a chair or spot at the bar) and the operational...
Business OperationsSeat Turnover Rate
Seat turnover rate is a restaurant metric that calculates how many times each individual seat is occupied during a...
ServiceSection
A section is a designated group of tables assigned to a specific server during their shift in a restaurant dining room,...
Management & StaffingServer Assistant
A Server Assistant is a front-of-house position that supports servers and waitstaff by clearing dishes, resetting...
ServiceServer Book
A server book is a compact organizational wallet or padfolio designed for restaurant servers to carry in their apron,...
ServiceServer Station
A server station is a dedicated workstation in a restaurant where servers store and access essential supplies like...
ServiceServer Tray
A server tray is a durable platform, typically circular or rectangular, used by restaurant servers to transport...
Health & SafetyServSafe
ServSafe is a food and beverage safety training and certification program administered by the National Restaurant...
Food PrepShallow Poaching
Shallow poaching is a moist-heat cooking technique where food is partially submerged in liquid (roughly 1/3 to halfway...
Kitchen LingoSharp
Sharp is a safety callout used in professional kitchens to warn others that someone is carrying a knife or sharp object...
EquipmentSheet Pan
A sheet pan is a flat, rectangular metal pan with raised edges (typically 1 inch high) used for baking, roasting,...
Management & StaffingShift Lead
A shift lead is a higher-level hourly employee who supervises front-line restaurant staff during designated work...
Food PrepShocking
Shocking is a cooking technique where food is plunged into ice water immediately after blanching to halt the cooking...
Kitchen LingoSide Work
Side work refers to cleaning, organizing, restocking, and maintenance tasks performed by restaurant staff outside of...
ServiceSidework
Sidework refers to cleaning, organizing, and prep tasks that restaurant staff perform outside of direct customer...
EquipmentSizzle Platter
A sizzle platter is a small, oval-shaped metal serving dish heated to high temperatures to create a dramatic sizzling...
Cooking TechniquesSkimming
Skimming is the cooking technique of removing fat, foam, scum, or impurities from the surface of simmering liquids...
Kitchen LingoSlamming / Slammed
Slammed refers to when a restaurant or kitchen is hit with a sudden, overwhelming rush of customers or orders that...
Food PrepSlurry
A slurry is a mixture of starch (typically cornstarch, flour, or potato starch) and cold water used to thicken soups,...
EquipmentSmoker
A smoker is a commercial cooking appliance that cooks food at low temperatures (typically 126-176°F) while flavoring it...
Health & SafetySneeze Guard
A sneeze guard is a transparent acrylic or glass barrier positioned above food displays to protect food from...
Bar & BeverageSoda Gun
A soda gun (also called a bar gun) is a handheld multi-beverage dispenser used in bars and restaurants to serve...
Kitchen LingoSOS
SOS is restaurant shorthand for "Sauce on the Side," indicating that a customer has requested their sauce, dressing, or...
Management & StaffingSous Chef
A sous chef is the second-in-command in a professional kitchen, ranking directly below the executive chef and...
Food PrepSous Vide
Sous vide is a cooking technique where food is vacuum-sealed in plastic pouches and cooked in a precisely...
EquipmentSous Vide Bath
A sous vide bath is a water-filled container or vessel used for sous vide cooking, where vacuum-sealed food is cooked...
Bar & BeverageSpeed Pourer
A speed pourer is a tapered spout device that fits into bottle necks to control liquid flow and enable fast, accurate...
Bar & BeverageSpeed Rack
A speed rack is a stainless steel bar fixture that holds frequently used liquor bottles (well brands) within easy reach...
EquipmentSpeed Rail
A speed rail is a stainless steel rack that mounts to underbar equipment (ice bins, sinks, drainboards) to store...
EquipmentSpider
A spider is a wide, shallow wire-basket strainer with a long handle used to safely lift and drain foods from hot...
Management & StaffingSplit Shift
A split shift is a work schedule that divides an employee's workday into two or more separate parts with an extended...
Business OperationsSpoilage Rate
Spoilage rate is the percentage of food inventory that becomes unusable and must be discarded during restaurant...
EquipmentSqueeze Bottle
A squeeze bottle is a flexible plastic container with a controlled dispensing tip used in commercial kitchens to apply...
Kitchen LingoStage
Stage (pronounced "stah-zh") refers to an unpaid internship where a cook or chef works temporarily in another...
Management & StaffingStaging
Staging (pronounced STAH-zhing) is an unpaid internship where a cook or chef works temporarily in another restaurant's...
Management & StaffingStation
A station is a designated area in a restaurant kitchen where a specific type of food is prepared, managed by a...
EquipmentSteam Table
A steam table is food-holding equipment that uses steam heat to maintain pre-cooked hot foods at safe serving...
Food PrepSteaming
Steaming is a moist-heat cooking technique that uses hot steam from boiling water (212°F/100°C) to cook food positioned...
EquipmentStock Pot
A stock pot is a large, deep cooking vessel characterized by tall straight sides, a wide circular base, and two looped...
Kitchen LingoStretch It
Stretch it is a chef command meaning to make remaining ingredients last as long as possible when supplies are running...
Food PrepSupreme
Supreme (from French 'suprême') refers to the highest quality part of a food item in three contexts: a boneless,...
Food PrepSweating
Sweating is a cooking technique that involves gently heating vegetables in a small amount of fat over low heat, with...
T
Table Marks
Table marks refers to the practice of pre-setting tables with the appropriate silverware and utensils before the...
Business OperationsTable Mix
Table mix refers to the proportion and configuration of different table sizes (two-tops, four-tops, six-tops, etc.) in...
ServiceTable Number
Table number is an organizational identifier assigned to each dining table in a restaurant to facilitate accurate order...
ServiceTable Touch
Table touch is a restaurant service technique where a manager, owner, or chef personally visits and checks in on every...
Business OperationsTable Turn
Table turn (also called table turnover) refers to the complete cycle of seating guests, serving their meal, and...
EquipmentTamis
A tamis (pronounced "tammy") is a drum-shaped kitchen sieve with flat metal, nylon, or horsehair mesh stretched across...
Health & SafetyTemperature Log
A temperature log is a systematic record-keeping document used in restaurants to track and document temperatures of...
Food PrepTempering
Tempering refers to three distinct culinary techniques: gradually raising the temperature of cold ingredients...
Cooking TechniquesTenderizing
Tenderizing is the process of breaking down tough muscle fibers and connective tissue in meat through mechanical...
Kitchen LingoThe Rail
The rail is a metal strip mounted at the pass or expo window that holds printed order tickets (chits) in sequential...
Business OperationsTheoretical Cost
Theoretical cost is what a restaurant's food costs should be during a given period, calculated based on current...
Health & SafetyThree-Compartment Sink
A three-compartment sink is manual warewashing equipment required in commercial kitchens that cleans and sanitizes...
ServiceTicket Machine
A ticket machine is a kitchen printer that prints order tickets (Kitchen Order Tickets or KOTs) transmitted from the...
Kitchen LingoTicket Time
Ticket time is the elapsed time from when a customer's order is sent to the kitchen until the food is completely...
EquipmentTilt Skillet
A tilt skillet is a large, flat-bottomed commercial cooking vessel with high sides and a manual or electric tilting...
EquipmentTilting Braiser
A tilting braiser is a large, flat-bottomed commercial cooking pan with 10-inch-deep sides, built-in heat source, and a...
Health & SafetyTime-Temperature Control
Time-Temperature Control for Safety (TCS) refers to foods that require specific time and temperature monitoring to...
Management & StaffingTip Pool
A tip pool is a system where servers, bartenders, and other tipped employees combine all or some of their tips during a...
ServiceTop
Top refers to the number of guests seated at a table or a table's seating capacity in restaurant service. A '4-top'...
Food PrepTournée
Tournée is a classic French knife cut that creates oblong, seven-sided vegetables in a football shape, typically 2...
ServiceTrail
A trail is a working interview lasting 8-12 hours where prospective restaurant employees perform actual job duties to...
Management & StaffingTrail Shift
A trail shift (also called trial shift, stage, or working interview) is a hands-on evaluation lasting 2-6 hours where...
ServiceTray Jack
A tray jack is a folding stand used to support service trays near guest tables during restaurant and catering service,...
ServiceTray Stand
A tray stand is a folding, portable stand with four legs and fabric straps that provides a stable surface for servers...
Food PrepTrussing
Trussing is the technique of tying poultry or meat with food-safe kitchen twine so that wings and legs stay secured...
ServiceTurn and Burn
Turn and burn is a restaurant service strategy that involves quickly turning over tables to seat more guests,...
ServiceTwo-Top
A two-top is a table that seats two guests, or refers to a party of two people being seated at a restaurant table. The...
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Variance Report
A variance report is a financial analysis tool that compares expected outcomes (theoretical costs, forecasted sales,...
Kitchen LingoVerbal
Verbal (or verbalize) refers to the practice of servers informing guests about menu items that aren't printed on the...
EquipmentVertical Cutter Mixer
A vertical cutter mixer is a commercial food processor with capacities from 8 to 60+ liters that uses high-speed...
ServiceVIP
VIP stands for Very Important Person and refers to restaurant guests who receive personalized and exclusive treatment...
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Walk-In
A walk-in is shorthand for walk-in refrigerator or walk-in cooler—a large refrigerated space in commercial kitchens...
Kitchen LingoWalking In
Walking In is a verbal announcement made by the expeditor or head chef to signal that new order tickets have just been...
ServiceWalkout
A walkout refers to a customer who leaves the restaurant without paying for their meal, also known as 'dine and dash.'...
EquipmentWarming Cabinet
A warming cabinet is specialized foodservice equipment that maintains cooked food at safe serving temperatures...
Business OperationsWaste Log
A waste log is a document where restaurant staff record what food and beverage items are being thrown away, including...
Kitchen LingoWaxing
Waxing a table refers to providing VIP treatment or enhanced service to important guests in a restaurant, typically...
Bar & BeverageWell Drink
A well drink is a mixed alcoholic beverage made with lower-cost, house-brand liquor stored within easy reach of the...
Kitchen LingoWheel
The wheel is the equipment and system used to track and organize customer order tickets as they come into a...
Bar & BeverageWine Key
A wine key is a compact, folding corkscrew tool used by servers, bartenders, and sommeliers to open wine bottles,...
EquipmentWok Burner
A wok burner is a specialized high-output gas burner (60,000-150,000+ BTUs) with concave burner openings designed to...
Kitchen LingoWorking Clean
Working clean is the continuous practice of organizing and cleaning your station during service—putting tools back...