Menu Master

To cook food quickly in a small amount of fat over high heat while stirring

To briefly cook in boiling water, then plunge into ice water to stop cooking

To add liquid to a hot pan to loosen browned bits from the bottom

To gently combine a light mixture into a heavier one without deflating

To cook in liquid just below boiling point with small bubbles

To brown meat then cook slowly in a covered pot with liquid

To cook gently in liquid at 160-180°F, below simmering

To boil a liquid to decrease volume and concentrate flavor

To slowly bring up temperature of cold ingredient to prevent curdling

To spoon or brush liquid over food during cooking to keep it moist

To ignite alcohol in a dish for flavor and presentation

To cook slowly in fat at low temperature, often for preservation

To cook vacuum-sealed food in precisely controlled water bath

"Everything in its place" - prepping and organizing all ingredients before cooking

Pasta or vegetables cooked to be firm to the bite, not soft

Served with its own cooking juices

Decorative or flavor-enhancing addition to a finished dish

Equal parts fat and flour cooked together as sauce thickener

Bundle of herbs tied together for flavoring stocks and stews

Water bath for gentle, even cooking or keeping food warm

One of five base sauces from which other sauces derive (béchamel, velouté, espagnole, hollandaise, tomato)

Rich brown sauce made by reducing espagnole sauce with brown stock

To combine two liquids that normally don't mix (oil and water)

The fifth taste - savory, meaty flavor found in aged cheeses, mushrooms, soy sauce

Aromatic base of 2 parts onion, 1 part carrot, 1 part celery

Cajun/Creole base of onion, celery, and bell pepper

Latin base of sautéed onion, garlic, peppers, and tomatoes

To be out of a menu item or to remove/cancel an order

Overwhelmed with orders or tasks, falling behind during service

A rush order that needs to be prepared immediately

The total count of a particular item needed across all current orders

Command to begin cooking a course or specific dish

Acknowledgment that an order or instruction has been received and understood

Announcement when walking behind someone in the kitchen for safety

Announcement when approaching a blind corner to prevent collisions

Complimentary items given to guests at no charge

First In, First Out — stock rotation method using oldest products first

A table set for two guests; similarly, a four-top seats four

Point of Sale system used to enter orders and process payments

The shelf or counter where finished dishes wait for servers to pick up

The expeditor who organizes, garnishes, and quality-checks finished dishes before service

Duplicate order tickets sent from the POS to the kitchen

How quickly tables are cleared, cleaned, and reseated with new guests

The number of diners served during a service period

Command to begin plating or delivering food to the table now

The 41°F–135°F (5°C–57°C) temperature range where bacteria multiply rapidly in food

165°F (74°C) minimum internal temperature required for all poultry

145°F (63°C) minimum internal temperature for whole cuts of beef, pork, veal, and lamb

155°F (68°C) minimum internal temperature for ground meats

Hot food must be maintained at 135°F (57°C) or above during service

Cold food must be maintained at 41°F (5°C) or below during service

Cool food from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 more hours