Restaurant Terms and Definitions: A Guide by Category

If you’ve ever wondered what all those fancy terms in a restaurant mean, you’re in for a treat. This article is like your personal cheat sheet to the world of dining, breaking down everything from the basics—like what a “POS system” is—to more intricate concepts like “amuse-bouche,” which is that delightful little appetizer that chefs serve to whet your appetite. But wait, there’s more! We dive into some fun restaurant slang too.

1. General Restaurant Terms

Turnover Rate

The rate at which tables are cleared and reset for new diners in a quick service restaurant. A high turnover rate indicates efficient service and a steady flow of customers, which is crucial for restaurant managers aiming to maximize seating capacity and profitability.

Covers

Refers to the number of guests served in a restaurant during a specific time period. This metric helps in understanding the volume of business and is essential for planning staffing, food preparation, and inventory management.

POS System

Point of Sale System, a computerized network used in restaurants to manage sales transactions, inventory, and customer orders. It also helps manage orders from walk-in customers efficiently. It streamlines operations by integrating with kitchen display systems and providing real-time data for restaurant owners and managers. The kitchen display system (KDS) displays incoming orders on a screen for chefs, ensuring that orders are quickly and accurately communicated as soon as they are taken by the point of sale system.

Amuse-Bouche

A small complimentary appetizer served before the meal to excite the taste buds. Often presented as a surprise to the dining party, it showcases the chef’s creativity and sets the tone for the entire meal process, particularly in fine dining restaurants.

Demitasse

A small cup used to serve espresso or other strong coffee, typically holding around 2-3 ounces. It’s a staple in both upscale and casual dining establishments, offering a refined way to enjoy a concentrated coffee experience.

Degustation

A culinary term referring to a tasting menu that offers small portions of various dishes, allowing diners to experience a variety of flavors. This format is popular in fine dining restaurants, providing guests with a curated journey through the chef’s signature creations.

Gueridon Service

A style of table service where food is prepared or finished tableside on a movable cart, enhancing the dining experience. This interactive approach is often seen in upscale restaurants, adding a theatrical element to the meal.

Banquette Seating

A type of seating arrangement in restaurants where benches are placed against the wall, providing a cozy and space-efficient option for diners. It’s ideal for group dining and can enhance the ambiance of both casual and fine dining settings.

Tasting Menu

A curated selection of small dishes offered as a complete meal, allowing guests to sample a variety of menu items. This dining format is popular in fine dining establishments, offering a comprehensive experience of the chef’s culinary expertise.

Garde Manger

A chef responsible for preparing cold dishes such as salads, pâtés, and cold appetizers in the kitchen and dining room. This role is crucial in maintaining the quality and presentation of cold menu items, often seen in both the front and back of house operations.

Brigade System

A hierarchical structure in restaurant kitchens, developed by Auguste Escoffier, where each chef has a specific role, ensuring efficient restaurant operations. This system helps maintain order and consistency in food preparation and service.

Front of House (FOH)

The area of a restaurant where customer-facing employees work, including the dining room, bar, and guest’s table. FOH staff are responsible for creating a welcoming atmosphere and ensuring a pleasant dining experience for guests.

Back of House (BOH)

The part of a restaurant where food preparation, cooking, and storage take place, typically hidden from diners. BOH operations are essential for maintaining food quality and safety, involving roles like line cooks, sous chefs, and kitchen managers.

Food Cost Percentage

A measure of the cost of food used to create a dish relative to the revenue generated by that dish. This metric is crucial for managing menu item costs and ensuring profitability, helping restaurant owners balance quality with cost efficiency.

Table d’Hôte

A fixed price menu offering a selection of dishes with limited choices, often used in upscale restaurants for a complete meal experience. This format allows guests to enjoy a structured dining experience, often featuring the chef’s specialties.

2. Front of House (FOH) Terminology

Maître d’

The head of the dining room staff, responsible for overseeing the front of house operations and ensuring guests have a seamless dining experience. The maître d’ manages reservations, greets dining parties, and coordinates with the kitchen to deliver exceptional service.

Host Stand

The station located at the entrance of the restaurant where hosts greet and seat guests, manage the waitlist, and handle reservations. It’s a key point of contact for customer interaction and contributes to the overall ambiance of the dining room.

Wine Key

A tool used by servers and sommeliers to open wine bottles, typically featuring a corkscrew, foil cutter, and lever. Essential for providing efficient wine service at the guest’s table in both casual and fine dining restaurants.

Captain’s Order

A detailed list of a dining party’s food and drink requests, communicated to the kitchen and bar by the server or captain. This ensures accuracy and efficiency in delivering a complete meal experience.

Check Presenter

A folder or booklet used to present the bill to guests at the end of their meal. It helps maintain discretion and professionalism during the payment process in full service restaurants.

Expediter

A staff member responsible for coordinating between the kitchen and dining room, ensuring dishes are prepared and delivered promptly. The expediter plays a crucial role in maintaining the flow of service and food quality.

Service Station

A designated area in the dining room where servers store necessary items like silverware, napkins, and condiments to efficiently serve guests. It helps streamline operations and improve table service.

Banquet Event Order

A document detailing the specifics of a large group dining event, including menu items, seating arrangements, and timing. It’s essential for planning and executing successful events in both casual and upscale restaurants.

Crumber

A small tool used by servers to clean crumbs and debris from the guest’s table between courses. It enhances the dining experience by maintaining a tidy and inviting table setting.

Tip Pooling

A system where tips collected by the wait staff are shared among customer-facing employees, including servers, bussers, and bartenders. This approach promotes teamwork and equitable distribution of gratuities.

Bussing Station

An area in the dining room where used dishes, glasses, and utensils are collected before being taken to the back of house for cleaning. It helps maintain a clean and organized dining environment.

Floor Plan

A layout of the dining room, indicating table arrangements, seating capacity, and server’s tables. It’s used by restaurant managers to optimize seating and ensure efficient service.

Waitlist Management

The process of organizing and seating guests who arrive without reservations during busy times. Effective waitlist management minimizes wait times and enhances the guest’s dining experience.

Reservation Book

A record of all upcoming reservations, used by the host stand to manage seating and ensure a smooth flow of guests. It’s crucial for planning and accommodating both walk-ins and booked dining parties.

Service Charge

An additional fee added to the guest’s bill, often used to cover gratuities for the staff. It’s commonly applied in group dining situations or upscale restaurants to ensure fair compensation for service staff.

3. Back of House (BOH) Terminology

Bain-Marie

A bain-marie is an essential kitchen tool used to gently heat or maintain the temperature of food without direct exposure to heat, preventing scorching or curdling. It consists of a container filled with hot water in which a smaller pan is placed. This method is ideal for cooking delicate dishes such as custards, sauces, and chocolates, where precise temperature control is crucial. In the restaurant industry, a bain-marie is often used to keep dishes warm until they are ready to be served, ensuring consistency in the entire meal process.

Salamander

A salamander is a high-heat broiler used in professional kitchens to finish or brown dishes quickly. It is perfect for tasks such as melting cheese on a gratin, crisping the top of a crème brûlée, or giving a final sear to meats. The salamander’s intense heat from above allows chefs to achieve the desired texture and color in a short amount of time, making it a valuable tool in both fine dining restaurants and more casual settings.

Ramekin

Ramekins are small, round dishes made from heat-resistant materials like ceramic or glass, used for baking and serving individual portions. They are commonly used for dishes like soufflés, crème brûlée, and molten chocolate cakes. Ramekins allow for precise portion control and elegant presentation, making them a staple in upscale restaurants where attention to detail is paramount. Their versatility extends beyond desserts, as they are also used for serving condiments, dips, and side dishes.

Chafing Dish

A chafing dish is a portable heating device used to keep food warm during buffet service. It consists of a frame, a water pan, and a food pan, with a heat source such as a fuel canister or electric element underneath. Chafing dishes are essential for catering and banquet events, providing a practical solution for maintaining the temperature and quality of food over extended periods. They enhance the dining experience by ensuring guests enjoy hot and fresh meals.

Sous Vide

Sous vide is a precise cooking technique where food is vacuum-sealed in a plastic bag and cooked in a water bath at a consistent temperature. This method allows chefs to achieve perfect doneness and enhanced flavors by cooking food evenly throughout. Sous vide is popular in both fine dining and quick service restaurants, offering a way to prepare dishes in advance and maintain quality. It is especially beneficial for cooking proteins like meat and fish, as it preserves moisture and tenderness.

Proofing

Proofing is a critical step in bread-making, referring to the final rise of shaped dough before baking. During this stage, yeast ferments the dough, causing it to expand and develop flavor. Proper proofing ensures a light and airy texture in the finished bread, making it an essential process in bakeries and restaurants that bake fresh bread in-house. Mastery of proofing techniques is vital for achieving consistent results and meeting customer expectations in the hospitality industry.

Mandoline

A mandoline is a versatile kitchen tool used for slicing and julienning vegetables and fruits with precision and consistency. It features a flat surface with adjustable blades, allowing chefs to create uniform cuts in various thicknesses. Mandolines are indispensable in professional kitchens for tasks such as preparing garnishes, salads, and side dishes. Their ability to produce even slices quickly enhances efficiency and presentation, contributing to the overall dining experience.

Hotel Pan

Hotel pans are versatile, rectangular metal pans used in commercial kitchens for cooking, storing, and serving food. Designed to fit into steam tables, they come in various sizes and depths to accommodate different culinary needs. Hotel pans are essential for maintaining organized and efficient kitchen operations, allowing chefs to prepare large quantities of food while ensuring consistent quality. They are commonly used in both back of house and front of house settings for food display and service.

Fish Spatula

A fish spatula is a flexible, slotted spatula specifically designed for handling delicate foods like fish fillets. Its thin, angled edge allows chefs to easily flip and maneuver food without causing damage. The fish spatula’s versatility extends to other delicate tasks, such as lifting poached eggs or turning pancakes. It is a valuable tool in any kitchen, helping chefs maintain the integrity and presentation of their dishes.

Cambro

Cambro is a brand name synonymous with durable plastic storage containers used in food service. Known for their strength and reliability, Cambros are essential for storing and transporting food safely. They come with tight-fitting lids to prevent spills and maintain freshness, making them a staple in both kitchen and storage areas. Cambros are available in various sizes, accommodating different storage needs and helping restaurant managers efficiently organize their inventory.

Speed Rack

A speed rack is a mobile shelving unit designed to hold sheet pans and trays, maximizing space and efficiency in commercial kitchens. It allows chefs to easily access prepared foods and baked goods, streamlining kitchen operations. Speed racks are particularly useful in bakeries and restaurants with high-volume production, providing a practical solution for cooling, storing, and transporting large quantities of food.

Sizzle Platter

A sizzle platter is a small, oval metal platter used to serve hot dishes directly from the oven or grill. Its design retains heat, keeping food warm during service and adding a dramatic presentation element. Sizzle platters are often used for dishes like fajitas, steaks, or sizzling seafood, enhancing the dining experience by engaging the senses of sight, sound, and smell.

Combi Oven

A combi oven is a versatile cooking appliance that combines convection, steam, and combination cooking modes. It allows chefs to bake, roast, steam, and reheat with precision, enhancing food quality and efficiency. Combi ovens are widely used in the restaurant industry for their ability to cook multiple dishes simultaneously, saving time and energy. Their versatility makes them a valuable investment for establishments aiming to deliver consistent and high-quality meals.

Blast Chiller

A blast chiller is a rapid cooling device used to quickly reduce the temperature of cooked foods, maintaining food safety by minimizing bacterial growth. It extends the shelf life of prepared dishes, making it an essential tool in kitchens that require advance preparation and storage. Blast chillers are commonly used in catering and large-scale food production, ensuring that food remains fresh and safe for consumption.

Lowboy

A lowboy is a refrigerated storage unit located under the counter in a kitchen, providing easy access to ingredients during food preparation. It helps maintain optimal temperatures for perishable items, ensuring food safety and quality. Lowboys are integral to efficient kitchen operations, allowing chefs to quickly retrieve ingredients without disrupting workflow. They are commonly found in both fine dining and quick service restaurants, supporting seamless and organized food preparation.

4. Restaurant Slang and Lingo

86’d

A restaurant term used to indicate that a menu item is no longer available. When an item is “86’d,” it means the kitchen has run out of it, and it cannot be served to guests. This term is crucial for both the front of house and back of house staff to communicate effectively and manage guest expectations.

In the Weeds

A phrase used to describe a situation where a staff member, typically a server or line cook, is overwhelmed with tasks and falling behind. Being “in the weeds” means struggling to keep up with service demands, often during peak hours in the restaurant industry.

On the Fly

A term used to request an item or dish to be prepared immediately, often due to a mistake or unexpected guest’s request. “On the fly” signifies urgency and prioritization in the kitchen and dining room operations.

Behind

A safety term used in the kitchen and dining room to alert others when someone is walking behind them, usually while carrying hot dishes or sharp objects. This helps prevent accidents and ensures a smooth flow of restaurant operations.

Heard

A confirmation term used in restaurants to acknowledge that a message or instruction has been received and understood. It is commonly used in both the front and back of house to ensure clear communication and efficient service.

All Day

A term used to indicate the total quantity of a specific menu item or order needed at any given time. It helps line cooks and kitchen staff keep track of what needs to be prepared, ensuring accuracy and efficiency in food preparation.

Fire

A command used in the kitchen to start cooking a specific dish or order. When a chef says “fire,” it signals the line cooks to begin preparing the dish so it is ready to be served at the right time.

Stretch It

A term used to describe the process of making a limited amount of food serve more guests than originally intended. This might involve adding extra ingredients or slightly altering the dish to accommodate more servings, often used during unexpected busy periods.

Kill It

A phrase used to instruct the kitchen to cook an item well done. “Kill it” indicates that the dish should be cooked thoroughly, often beyond the usual level of doneness, to meet a specific guest’s request.

On the Rail

A term used to describe orders that are ready to be picked up by the wait staff. “On the rail” means the dishes are completed and placed on the kitchen pass, ready for delivery to the guest’s table.

Drop the Check

A phrase used to indicate that it’s time to present the bill to the guests. This term is part of the table service process, signaling the end of the dining experience and the beginning of the payment process.

Two-Top

A term used to refer to a table set for two guests. “Two-top” helps restaurant managers and staff efficiently organize seating arrangements and manage server’s tables.

Four-Top

A term used to refer to a table set for four guests. “Four-top” is commonly used in reservation and seating management, helping staff allocate appropriate seating for dining parties.

Campers

A slang term for guests who remain at their table long after finishing their meal, potentially affecting table turnover rates. “Campers” can impact the restaurant’s ability to serve new guests, especially during busy times.

Deuce

A casual term for a table set for two guests, similar to a “two-top.” “Deuce” is used in the hospitality industry to describe seating arrangements and manage dining room flow efficiently.

5. Culinary Terms and Definitions

Velouté

A classic French sauce made from a light stock, such as chicken or fish, thickened with a roux. Velouté is one of the five mother sauces in French cuisine, serving as a base for many derivative sauces. It is known for its smooth and velvety texture, enhancing the flavor of various dishes in both fine dining and casual settings.

Chiffonade

A culinary technique involving the cutting of leafy vegetables or herbs into fine ribbons. This method is often used for garnishing or incorporating fresh herbs into dishes, adding both flavor and visual appeal. Chiffonade is commonly applied to ingredients like basil, spinach, and lettuce.

Confit

A traditional French cooking method where food, typically meat, is slowly cooked in its own fat. Confit is often used for preserving meats like duck or pork, resulting in tender and flavorful dishes. This technique is popular in upscale restaurants, offering rich and savory flavors.

Béchamel

A white sauce made from milk thickened with a roux of butter and flour. Béchamel is one of the five mother sauces in French cuisine, providing a creamy base for many dishes, including lasagna and gratins. Its smooth texture and subtle flavor make it a versatile component in various culinary creations.

Duxelles

A finely chopped mixture of mushrooms, onions, and herbs sautéed in butter. Duxelles is used as a stuffing or flavoring for dishes like beef Wellington and omelets. This preparation enhances the umami and depth of flavor in dishes, commonly seen in both traditional and modern cuisine.

Mirepoix

A foundational aromatic blend of diced vegetables, typically onions, carrots, and celery, used to flavor soups, stews, and sauces. Mirepoix is a staple in French cooking, providing a balanced base that enhances the overall taste of a dish. It is essential in both professional kitchens and home cooking.

Coulis

A thick sauce made from puréed and strained fruits or vegetables. Coulis is often used as a garnish or base for both savory and sweet dishes, adding vibrant color and concentrated flavor. It is a popular choice for enhancing the presentation and taste of desserts and entrees.

Roulade

A dish consisting of a rolled piece of meat or pastry filled with various ingredients. Roulades can be sweet or savory, offering a visually appealing presentation and a combination of flavors. This technique is widely used in both fine dining and casual dining establishments.

Sous Chef

The second-in-command in a restaurant kitchen, responsible for overseeing daily operations and assisting the head chef or executive chef. The sous chef plays a crucial role in managing kitchen staff, ensuring quality control, and maintaining efficiency in food preparation and service.

Emulsify

The process of combining two immiscible liquids, such as oil and water, into a stable mixture. Emulsification is essential in creating sauces like mayonnaise and vinaigrettes, where a smooth and cohesive texture is desired. This technique is commonly used in both professional kitchens and home cooking.

Deglaze

A cooking technique involving the addition of liquid, such as wine or stock, to a pan to dissolve browned bits of food stuck to the bottom. Deglazing is used to create flavorful sauces and gravies, capturing the essence of the cooked ingredients and enhancing the overall dish.

En Papillote

A French term meaning “in parchment,” referring to a method of cooking where food is wrapped in parchment paper and baked. This technique allows ingredients to steam in their own juices, preserving moisture and flavor. It is often used for delicate proteins like fish and vegetables.

Sauté

A cooking method involving the quick frying of ingredients in a small amount of oil or butter over high heat. Sautéing is used to achieve a golden-brown exterior while retaining the natural flavors and textures of the food. It is a fundamental technique in both home and professional kitchens.

Julienne

A knife technique used to cut vegetables into thin, matchstick-like strips. Julienne is often used for garnishing or incorporating crisp textures into dishes, enhancing both presentation and flavor. This precise cut is a staple in culinary practices across various cuisines.

Bain-Marie

A gentle cooking method using indirect heat, where a container of food is placed in a larger pan of hot water. A bain-marie is used to cook delicate dishes like custards and sauces, preventing curdling or scorching. It is an essential tool in both professional and home kitchens for maintaining consistent temperatures.

6. Menu and Dining Terms

Prix Fixe

A fixed-price menu offering a set selection of dishes for a single price. This dining option allows guests to enjoy a complete meal experience, often featuring the chef’s specialties, and is popular in both fine dining restaurants and casual settings.

Chef’s Tasting

A curated menu prepared by the chef, allowing diners to sample a variety of dishes. This experience showcases the chef’s creativity and culinary skills, offering a comprehensive journey through the menu’s highlights.

Wine Pairing

The practice of matching specific wines with each course of a meal to enhance the dining experience. Wine pairings are carefully selected to complement the flavors of each dish, often guided by a sommelier in upscale restaurants.

Pre-Theater Menu

A specially designed menu offering quick and efficient service for guests attending theater performances. These menus typically feature a selection of dishes that can be served promptly, allowing diners to enjoy a meal before their show.

Happy Hour

A designated time period, usually in the late afternoon or early evening, when restaurants and bars offer discounted drinks and appetizers. Happy hour is a popular way to attract customers and increase business during slower times.

Seasonal Menu

A menu that changes according to the season, featuring dishes made with fresh, seasonal ingredients. This approach allows chefs to highlight the best produce available and offer diners a menu that reflects the time of year.

Market Price

A pricing strategy for menu items, such as seafood, whose cost fluctuates based on market conditions. The price is determined daily, allowing restaurants to adjust according to the current market rates.

Entrée

The main course of a meal, typically featuring a protein paired with sides. The entrée is the focal point of the dining experience, showcasing the chef’s culinary expertise and creativity.

Appetizer

A small dish served before the main course, designed to stimulate the appetite. Appetizers can range from simple bites to elaborate creations, setting the tone for the dining experience.

Digestif

An alcoholic beverage served after a meal to aid digestion. Digestifs are typically stronger spirits, such as brandy or liqueur, and are enjoyed as a final indulgence to conclude the meal.

Flight

A selection of small portions of similar items, such as wines, beers, or spirits, offered for tasting and comparison. Flights allow diners to explore a variety of flavors and make informed choices about their preferences.

House Special

A signature dish or drink that represents the restaurant’s unique offerings. House specials are often highlighted on the menu to attract guests looking for a distinctive dining experience.

Tasting Flight

A curated selection of small portions of various dishes or beverages, allowing guests to sample a range of flavors. Tasting flights provide a diverse and engaging dining experience, often used to showcase a chef’s or sommelier’s expertise.

Al Fresco

Dining outdoors, typically in a patio or garden setting. Al fresco dining allows guests to enjoy their meal in a relaxed and natural environment, often enhanced by pleasant weather and scenic views.

Chef’s Table

A special seating arrangement within the kitchen or dining room where guests can observe the chef at work and enjoy a personalized dining experience. The chef’s table offers an exclusive and intimate look at the culinary process, often accompanied by a unique tasting menu.

7. Service and Operations Terms

Ticket Time

The duration from when an order is placed until it is served to the guest’s table. Ticket time is a critical metric for restaurant managers, as it impacts guest satisfaction and the overall efficiency of the dining room and kitchen operations.

Service Window

The pass-through area between the kitchen and dining room where completed dishes are placed for pick-up by the wait staff. The service window is essential for maintaining the flow of service, ensuring that food is delivered promptly and at the correct temperature.

Turn and Burn

A restaurant slang term referring to the rapid turnover of tables to maximize seating capacity and revenue. This approach is often employed during peak hours in quick service restaurants to accommodate more guests and increase profitability.

Pre-Shift Meeting

A gathering of restaurant staff before service begins to discuss the day’s specials, menu items, and any important updates. Pre-shift meetings are vital for ensuring all staff members are informed and prepared to deliver exceptional service.

Line Check

A systematic review of the kitchen’s readiness before service, including checking food quality, stock levels, and equipment functionality. Line checks help maintain consistency and efficiency in food preparation, ensuring a smooth operation in both back of house and front of house areas.

Service Recovery

The process of addressing and resolving guest complaints or issues to restore satisfaction and loyalty. Effective service recovery is crucial for maintaining a positive reputation and ensuring repeat business in the hospitality industry.

Reservation System

A digital or manual system used to manage guest bookings and seating arrangements. Reservation systems help optimize dining room capacity and enhance the guest experience by minimizing wait times and ensuring smooth service flow.

Check Average

The average amount spent by a guest during a visit to a restaurant. Check average is a key performance indicator for restaurant owners, helping them assess pricing strategies and overall financial health.

Table Turnover

The process of clearing and resetting a table for new guests after the previous diners have left. Efficient table turnover is essential for maximizing seating capacity and profitability, particularly in busy restaurants.

Cover Count

The total number of guests served during a specific period. Cover count is an important metric for planning staffing, food preparation, and inventory management, providing insights into the restaurant’s business volume.

Shift Bid

A process where staff members request preferred shifts based on availability and seniority. Shift bidding allows for equitable distribution of work hours and helps maintain staff satisfaction and productivity.

Breakage

The loss or damage of restaurant equipment, such as glassware or dishes, during service. Managing breakage is important for controlling costs and maintaining inventory levels in both front of house and back of house operations.

Opening Duties

The tasks performed by staff members to prepare the restaurant for service, including setting up the dining room, stocking supplies, and checking equipment. Opening duties ensure the restaurant is ready to deliver a seamless dining experience.

Closing Duties

The tasks completed by staff members at the end of service, including cleaning, restocking, and securing the premises. Closing duties are essential for maintaining a clean and organized environment and preparing for the next day’s operations.

Shift Drink

A complimentary beverage provided to staff members at the end of their shift as a token of appreciation for their hard work. Shift drinks are a common practice in the hospitality industry, fostering camaraderie and boosting morale among staff.

8. Beverage and Bar Terms

Aperitif

An alcoholic beverage served before a meal to stimulate the appetite. Aperitifs are typically light and dry, such as vermouth or champagne, setting the tone for the dining experience.

Digestif

An alcoholic beverage served after a meal to aid digestion. Digestifs are typically stronger spirits, such as brandy or liqueur, and are enjoyed as a final indulgence to conclude the meal.

Neat

A term used to describe a spirit served straight from the bottle without any ice or mixers. Serving a drink neat allows the guest to experience the full flavor and aroma of the spirit.

On the Rocks

A phrase used to indicate a drink served over ice. Serving a beverage on the rocks helps chill the drink while slightly diluting it, which can enhance the flavor profile.

Back

A non-alcoholic drink served alongside an alcoholic beverage, often used to cleanse the palate. A common example is a water back served with whiskey.

Muddle

A bartending technique involving the crushing of fruits, herbs, or spices to release their flavors. Muddling is an essential step in creating cocktails like mojitos and old fashioneds.

Shaker Tin

A metal container used in bartending to mix drinks by shaking. Shaker tins are essential for creating cocktails with a smooth and frothy texture.

Jigger

A bartending tool used to measure and pour precise amounts of liquid, ensuring consistency in cocktail recipes. Jiggers typically have two sides with different measurements.

Infusion

The process of steeping ingredients such as fruits, herbs, or spices in a liquid to impart flavor. Infusions are commonly used in creating flavored spirits and syrups for cocktails.

Bitters

A concentrated flavoring agent made from herbs, spices, and botanicals, used to add complexity to cocktails. Bitters are a staple in classic drinks like the Manhattan and the Old Fashioned.

Garnish

An edible decoration added to a drink for visual appeal and flavor enhancement. Common garnishes include citrus twists, olives, and cocktail cherries.

Pour Spout

A device attached to the neck of a bottle to control the flow of liquid, ensuring accurate and efficient pouring. Pour spouts are commonly used in busy bar settings to maintain consistency.

Speed Rail

A rack located at the front of a bar where frequently used bottles are stored for quick access. Speed rails help bartenders work efficiently during peak hours.

Call Drink

A beverage ordered with a specific brand of liquor, as opposed to a well drink which uses the house brand. Call drinks allow guests to choose their preferred spirit.

Nightcap

A final alcoholic beverage consumed at the end of an evening, often intended to relax and unwind before bed. Nightcaps are typically warm or soothing drinks like brandy or hot toddies.

9. Food Preparation and Storage Terms

FIFO (First In, First Out)

A method used in food storage and inventory management to ensure that older stock is used before newer stock. This practice helps maintain food freshness and reduces waste, ensuring that ingredients are used within their shelf life.

Sous Vide

A precise cooking technique where food is vacuum-sealed in a plastic bag and cooked in a water bath at a consistent low temperature. This method allows for even cooking and enhanced flavors, often used in both fine dining and quick service restaurants.

Blanching

A cooking process where food, typically vegetables, is briefly boiled and then rapidly cooled in ice water. Blanching helps preserve color, texture, and nutritional value, making it a common technique in food preparation.

Brining

A technique involving soaking food, usually meat, in a saltwater solution to enhance flavor and moisture. Brining is often used before cooking to ensure juiciness and tenderness in the final dish.

Curing

A preservation method that uses salt, sugar, and other ingredients to draw moisture out of food, inhibiting bacterial growth. Curing is commonly used for meats and fish, adding unique flavors and extending shelf life.

Fermentation

A natural process where microorganisms like yeast and bacteria convert sugars into alcohol or acids. Fermentation is used to produce foods and beverages such as bread, yogurt, beer, and wine, enhancing flavor and nutritional value.

Reduction

A cooking technique where a liquid is simmered to evaporate water, concentrating flavors and thickening the consistency. Reductions are often used to create rich sauces and glazes that enhance the main course.

Resting

The practice of allowing cooked meat to sit before slicing, enabling juices to redistribute evenly. Resting results in a more tender and flavorful dish, commonly applied to steaks and roasts.

Trussing

A method of tying meat, particularly poultry, with string to maintain its shape and ensure even cooking. Trussing helps achieve a uniform appearance and prevents stuffing from falling out during cooking.

Zesting

The process of removing the outermost layer of citrus fruit peel, known as zest, to add flavor to dishes. Zesting is used to enhance both sweet and savory recipes with aromatic citrus oils.

Cryovac

A brand name associated with vacuum-sealing technology, used to extend the shelf life of food by removing air and sealing in freshness. Cryovac packaging is common in both commercial and home kitchens for preserving ingredients.

Flash Freezing

A rapid freezing technique that prevents the formation of large ice crystals, preserving the texture and quality of food. Flash freezing is widely used in the restaurant industry to maintain the freshness of ingredients.

Parboiling

A partial boiling process used to pre-cook food, often vegetables or rice, before final cooking. Parboiling helps reduce cooking time and ensures even doneness in the finished dish.

Racking

A technique used in winemaking and brewing to separate liquid from sediment by transferring it to a new container. Racking helps clarify the beverage and improve its flavor profile.

Scaling

The process of adjusting ingredient quantities in a recipe to achieve the desired yield. Scaling is essential in both professional kitchens and bakeries to ensure consistency and accuracy in food preparation.