NettetBOH means Back of House, which are the sections of a restaurant that guests don't usually see. That means the kitchen, dish pit, dry storage rooms, wine storage, and all other areas that aren't public-facing. You … Nettet19. nov. 2024 · We reached out to chefs, bussers, servers, hosts, line cooks, owners and managers to build a definitive list of restaurant terms, lingo and slang—from basic to the most obscure. Here’s your guide to common (and not so common) restaurant terms. Lightspeed: The most intuitive restaurant POS around
Talk-the-Talk: Industry Lingo, Terms and Slang Culinary …
NettetBeat Mixing vigorously with a fork, whisk, electric mixer or wooden spoon. Beating ingredients together incorporates air and makes them lighter; it can also soften them. Used for cake or biscuit mixtures as well as mashed potato. Blanch Immersing foods in boiling water for a short time. Nettetof '' using a recipe yield of '0. [...] un rendement de '' portions en utilisant une recette prévue pour '0 portions. When I realized that my 15-hour/week job as a line cook was more enjoyable to me than my full-time computer consulting position, the decision to follow my heart became clear. thinksns官网
Line cook - definition of Line cook by The Free Dictionary
Nettet- Spiegato ¿Qué hace un Line Cook? Un cocinero de línea es un chef de nivel medio que asume la responsabilidad principal de preparar ciertos platos en una cocina ocupada, generalmente comercial. Nettet7. jun. 2024 · 1. Communicate clearly. Strong lines of communication between all kitchen staff are essential when filling high-volume orders in a restaurant. Line cooks are responsible for passing information through their workstations. Stay alert and pay attention to your chef de cuisine, sous chef, or expeditor, who serves as the liaison between the … Nettet31. mar. 2016 · The chef and culinary educator has been in the business a long time and the pieces he posts online are always thoughtful and useful for others working in the industry. In the latest post we’d like to highlight from the Sorgule, the chef write an open letter to the line cooks of the world that’s full of really important advice. thinkso powerpoint