Glossary of Common Words Used in the Restaurant Business - Part 2

Glossary of Common Words Used in the Restaurant Business - Part 2

Part 1 Glossary of Common Words Used in the Restaurant Business was a very popular post. So after plenty of suggestions & ideas, we have added to this list. If you missed Part 1 then check out Glossary of Common Words Used in the Restaurant Business Part 1 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. Aerate To pass dry ingredients through a fine-mesh sifter so large pieces can be removed. The process also incorporates air to make ingredients like flour, lighter. Sifting dry ingredients aerates them while distributing small amounts of chemical leaveners or dry seasoning evenly through the mixture. Use sifters, sieves or whisks to both aerate and sift... A la grecque A preparation style where vegetables are marinated in olive oil, lemon juice and herbs and served cold... Algorienne [French] a garnish of small tomatoes and sweet potato croquettes... Ancho Chilies Dried poblano chilies that come in color ranging from dark red to almost black. They are moderately hot with a smoky flavor... Antipasto An Italian term referring to an assortment of hot or cold appetizers (smoked meats, fish, cheeses, olives, etc.) it literally translates to "before the pasta" and denotes a relatively light dish served before courses that are more substantial... Aperitif A French term for a light alcoholic beverage served before a meal, usually sherry or champagne, to stimulate the appetite... Baking Powder A combination of dry acid, baking soda, and starch that has the ability to release carbon dioxide in two stages: when liquid ingredients are added and when the mixture is heated... Baking Soda Bicarbonate of Soda: A Leavening agent that causes baked goods to rise when combined with an acid ingredient such as buttermilk or yogurt... Basic Sauces Also known as leading or mother sauces, the foundation for the entire classic repertoire of hot sauces. The five leading sauces (Bechamel, veloute, espagnole, tomato and hollandaise)... Blanch To cook briefly in boiling water to seal in flavor and color; usually used for vegetables or fruit, to prepare for freezing, and to ease skin removal... 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... Cooking on the Mekong River Fueled by Vietnam's booming economy and its expat community, the vibrant restaurant scene in Ho Chi Minh City, formerly known as Saigon, has become one of the hottest in Southeast Asia. .. Coulis A sauce made from a puree of vegetables and/or fruit... Couverture A high-quality chocolate containing at least 32% cocoa butter... Deglaze To dissolve the thin glaze of juices and brown bits on the surface of a pan in which food has been fried, sauteed or roasted. To do this, add liquid and stir and scrape over high heat, thereby adding flavor to the liquid for use as a sauce.... Emlsify To bind together two liquid ingredients that normally do not combine smoothly, such as water and fat. Slowly add one ingredient to the other while mixing rapidly. This action disperses tiny droplets of one liquid in the other. Mayonnaise and vinaigrettes are emulsions. Use a good whisk for a steady even emulsification... Fold To combine two ingredients using a specific movement with a spoon. To fold: Go down through the mixture on the far side of the bowl with a spoon or spatula. Bring the spoon across the bottom of the bowl and up the near side. Turn the bowl slightly and repeat. Keep doing this until the mixture is well blended... Julienne To cut food, usually vegetables, into long thin match-size strips, approximately 3.175mm (1/8-inch) wide and 50.8mm (2-inches) long... **Mise ** Short for mise en place (French for “everything in its place”), this term refers to all of the prepped items and ingredients a cook will need for his specific station, for one night of service. E.g., Chef: “Did you get all of your mise done?” Cook: “I just need to slice shallots for the vin(aigrette), chef, then I’m ready.”... Niçoise, À La Meaning ‘as prepared in Nice’ and containing tomatoes, olives and garlic. It often refers to a niçoise salad.... Oeuf a la Neige Sweet meringue puffs that are poached in milk and chilled. When served, these puffs are drizzled with caramel and served with creme anglaise.... Panada/panade A thick mixture, usually of flour, butter and milk or water used as the base of soufflés, quenelles and choux pastry. Sometimes eggs are also added... Poach To cook slowly in a liquid such as water, seasoned water, broth or milk, at a temperature just below the boiling point... Parboil To cook food in a boiling liquid just until partially done. Cooking may be completed using another method or at another time... Piquer, To To make deep cuts into the surface of a piece of meat in order to insert pieces of garlic or herbs... Poach To cook slowly in a liquid such as water, seasoned water, broth or milk, at a temperature just below the boiling point... Ratatouille A popular dish from the French region of Province that combines tomatoes, eggplant, onions, peppers, zucchini, olive oil, herbs and garlic all simmered together. Visti our recipe section to get the recipe thats full of flavor... Refreshing Submerging a hot food item in cold water to quickly stop the cooking process. Also known as an icebath... Running The Pass The “pass” is the long, flat surface where dishes are plated and picked up by wait staff. The chef or high-level cook who “runs the pass” each night is in charge of letting the cooks know what they will be cooking as orders come in. They are in control of the watching the order tickets, monitoring the speed and rhythm of the coursing, and making sure each dish looks good before it goes out to the customer... Sear To brown meat or fish quickly over very high heat either in a fry pan, under a broiler or in a hot oven. Searing seals in the food's juices and provides a crisp tasty exterior. Seared food can then be eaten rare or roasted or braised to desired degree of doneness... Soigne Mostly used by wannabe fine-dining douchebags, soigne (pronounced “SWAN-YAY”) means “elegant” in French. It’s used to describe an exceptionally sexy dish, or when you really nailed a plating presentation... Tempering To slowly add hot liquid to eggs while stirring vigorously to slowly bring mixture up to temperature without curdling the eggs... Zest To remove the outermost skin layers of citrus fruit using a knife, peeler or zester. When zesting, be careful not to remove the pith, the white layer between the zest and the flesh, which is bitter... Have you have any terms you want to add email them to us and we add to this list. Part 1 Glossary of Common Words Used in the Restaurant Business was a very popular post. So after plenty of suggestions & ideas, we have added to this list. If you missed Part 1 then check out Glossary of Common Words Used in the Restaurant Business Part 1

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