Kitchen Numbers
This measurement is equivalent to half a pint and holds 8 ounces.
What is a cup?
This person is the first to greets customers at a restaurant.
Who is the host?
Container used for baking bread.
What is a loaf pan?
Performing this basic procedure will prevent most food-borne illnesses.
What is hand washing?
This person prepares ingredients to be used by the chefs, such as washing and peeling fruits and vegetables.
What is a prep cook?
This abbreviation stands for the equivalent of 3 teaspoons.
What is "tbsp" or "T."
This employee clears tables and makes sure that the service station is stocked with supplies.
Who is the busser?
This tool measures the weight of food.
What is a scale?
The range between 41*F and 135*F has a name for unsafe temperatures when it comes to holding food.
What is the Temperature Danger Zone?
This person is responsible for making baked items, such as breads and desserts.
What is the pastry chef?
This measurement is equivalent to two pints, or 32 ounces.
What is a quart?
This staff member has the most contact with the customers and helps set the tone of the dining experience.
Who is the server?
This perforated bowl allows liquid to filter through and keeps the food intact.
What is a colander?
This kitchen arrangement has back-to-back work stations and foodhandlers work on the outer sides.
What is a parallel, back-to-back arrangement?
This person prepares food and then plates it to be taken to customers.
What is the line or station cook?
This amount equals both two fluid cups and one pound.
What is 16 ounces?
This employee processes the payment, makes change and thanks the customers for their support.
Who is the cashier?
This pan has two handles and is taller than it is wide.
What is a stockpot?
You should serve food from this side of the customer whenever possible.
What is the left?
This person is "under" the executive of the kitchen, supervising and sometimes assisting others.
What is the sous chef?
Sixteen cups, eight pints, four quarts and one gallon all equal this many ounces.
What is 128?
Keeping your hair pulled back, hands clean, fingernails trimmed, teeth clean, deodorant worn daily are examples of this important service skill.
What is personal hygiene?
This curved pan is great for making stir-fried foods.
What is a wok?
This French culinary term means "everything in its place," where all foods and supplies are set out in preparation to cook.
What is mise en place?
The pantry chef is in charge of preparing cold foods such as salads, cold meats, cheese, cold appetizers and sauces, and garnishes.
What is the garde manger?