Cooking Terms
This is the quick reheating of a dish.
What is "Flash"?
This is the total number of orders needed.
What is "All Day"?
This term identifies tables by guest capacity.
What are two-top, three-top, four-top, five-top, six-top?
Alert said to avoid collisions in the kitchen.
What is "Behind"?
This means sauce on the side.
What is "SOS"?
This phrase means to cook something extra well done.
What is "Kill It"?
This is the order ticket printed from the POS system.
What is "Chit"?
A phrase you might use id a dish gets, ruined, not rung in, or rung in incorrectly.
What is "on the fly"?
This acknowledgment shows orders have been received.
What is "Heard"?
This term means to make ingredients last longer.
What is "Stretch It"?
Phrase meaning "everything in its place."
What is "Mise en Place"?
This is the area where orders are placed for pickup.
What is "the pass"?
This refers to the number of people served in the dining room.
What is "Covers"?
This term describes a dish sitting too long and becoming unservable.
What is "Dying on the Pass"?
This is the short term for expeditor, who organizes and trays up food.
What is "Expo"?
This phrase is used when you need an order immediately.
What is "On the Fly"?
This holds incoming order tickets.
What is "The Rail"?
This is the dining room area.
What is "the floor"?
This term describes being overwhelmed and busy.
What is "In the Weeds"?
This is an undercounter refrigerator.
What is "Low Boy"?
This term means "at the minute" and refers to freshly prepared dishes.
What is "A La Minute"?
This term is used when a menu item has completely run out.
What is "86"?
This term is used for giving special treatment to a table.
What is "Waxing a Table"?
This is the area where chefs cook during service.
What is "On the Line"?
This means delivering a dish to a table.
What is "Run the Dish"?