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- Al dente — Usually used in reference to pasta, this terms literally means “to the tooth” in Italian. Al dente means there should be a little bit of toothsome texture left in the noodle — as in it’s 90% cooked through, but not 100%.
- Baste — Basting just means to bathe a food in liquid while it’s cooking. This liquid could be melted fat, butter, or its own juices. Why? Basting does a few things.
- Blanch — To blanch means to flash-boil something in salted boiling water, literally just a few seconds to a few minutes. Usually followed by “refreshing,” which means to sink the food into a bowl of ice-cold water to quickly stop cooking.
- Brine — To brine simply means to salt ahead of time. There are two kinds of brining: dry brining and wet brining. Dry brining means to rub something with granulated salt, while wet brining means to soak something in salty water.
- A la minute. Sorry to disappoint you, but most restaurant dishes are not made 100 per cent to order. As a patron, you should probably thank chefs for this, as it would simply take too long to prepare certain items from scratch, right when you place your order.
- All day. During a busy service, the chef or expeditor (the person reading off the orders) might call out something like, “Two halibuts all day,” meaning that there are two orders of that dish currently on the queue.
- Chit. This is just another name for the ticket that the kitchen receives for each table, indicating what they have ordered. Chefs are sure to hear these coming with the click-click noise they make as they are printed out of the machine.
- Covers. The number of tables that a restaurant has served during a service is also referred to as the number of “covers” they did. People love to brag about how many covers they did on a busy night but in reality, it is all pretty relative.
Common phrases: "Now you're cooking" - things have suddenly improved, become more efficient. "Now we’re cooking with gas” originated in the late 1930’s or early 40s as a slogan thought up by the natural gas industry to convince people to use gas for cooking, rather than electricity.
Whether you heard them from The Bear or an old restaurant job, here are the meanings behind 15 slang words used in professional kitchens. 1. Stage —pronounced “stahj”—comes from stagiaire, which...
- Michele Debczak
Why cooking should be taught in schools? Cooking not only provides nourishment but also cultivates essential life skills that can benefit individuals throughout their lives. Therefore, it is imperative that cooking be included as a mandatory subject in school curriculums.
lousy with (something) Having an abundance of something; having more of something than one needs or knows what to do with. We don't need another accountant—we're lousy with accountants! What we need is someone to overhaul our social media presence.
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Aug 13, 2024 · This cooking terms glossary will help you understand the difference between sautéing and stir-frying, a skillet and a saucepan, and beyond.
