Vikhroli Cucina

How good is your kitchen vocabulary?

28 September 2018 , 0 comments / 0 likes

Do you know that experts in the kitchen also use fancy terms and jargons as part of their job?

Some professionals like to call it their code language, while others believe it’s just a way of making things simple and fun while working in the kitchen. So here’s your opportunity to pick up interesting terminologies and learn how some professionals communicate in the kitchen.


Tip: Use these terms smartly to sound like a pro in the kitchen!

GBD
For certain dishes, we are required to keep cooking until they look GBD. No points for guessing this! GBD is an acronym for ‘golden, brown, and delicious’. It’s a term ideally used for fried foods.

SOS
We all know that SOS means ‘save our souls’ and is used in a situation of emergency. However, in kitchen terminology, it does not indicate any distress signal. SOS simply stands for ‘sauce on the side’.

À la minute
This is a French term which means ‘in the minute’. It is a cooking style which refers to preparing a dish upon receiving an order. Unlike common dishes like rice, these food items are made fresh from scratch and served immediately. They are not kept ready in advance. Many times, these foods are also prepared in the same pan as the items they accompany. For eg: sauce with risotto.

Mise
This is another French term commonly used in kitchens around the world. It is derived from ‘mise en place’ which means ‘everything in its place’. Pronounced as ‘meez’, this term refers to having all the ingredients and equipments ready before the chef starts cooking. It’s always good to have all the mise done before the cooking begins.

Waxing a table
There are instances in a restaurant when there is a high priority customer – either due to his/her social status, health condition, or some other reason. In such a situation, the staff pays extra attention to their needs to ensure that they have a delightful experience. Waxing a table refers to giving VIP treatment to a table.

86’d
Well, this one is difficult to decode! The situation of eighty-sixed arises when a kitchen runs out of a dish. A dish can also be temporarily 86’d when a chef is unhappy with its preparation. Basically, 86’d means getting rid of something. This term originates from an incident in a bar in Manhattan, New York. The bartenders there used to be warned about police raids ahead of time and they would ask their customers to exit out to the 86th street. Who would have ever thought that this term would someday become so popular in the culinary world!

Is there a kitchen jargon that you frequently use? We’re excited to learn about it, please let us know about it below.
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