Culinary Terms and Concepts

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Mise en Place

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“Everything in its place”; organizing and preparing all ingredients, tools, and equipment before cooking begins.

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Brigade System

Back

The traditional French kitchen hierarchy, assigning specific roles to chefs and cooks for efficiency.

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Station

Back

A designated work area in the kitchen set up for specific tasks (e.g., grill station, garde manger).

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Sanitize

Back

The process of reducing harmful microorganisms to safe levels on surfaces and tools.

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Cross-Contamination

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The transfer of harmful bacteria or allergens from one food or surface to another.

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FIFO

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First In, First Out; rotating inventory so the oldest items are used first.

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Prep List

Back

A written list of all ingredients and tasks that need to be completed before service.

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Danger Zone

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The temperature range (41°F–135°F) where bacteria grow most quickly.

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Yield

Back

The total amount of food produced from a recipe, after trimming, cooking, or portioning.

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Portion Control

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Measuring and serving consistent amounts of food to maintain cost, quality, and presentation.