Culinary Slang & Jargon

What does 'Cover' refer to in restaurant lingo?

• Number of customers served

• A tablecloth

• A type of dish

• Kitchen equipment

What is a 'Top' in the context of a restaurant?

• The highest shelf in the kitchen

• A table, indicating how many people it can seat

• A high-rated dish

• A chef's hat

What does 'Line' refer to in a kitchen setting?

• A queue of customers

• The outline of the menu

• A type of seasoning

• Area of the kitchen where cooking is done

What is the meaning of '86' in kitchen jargon?

• A perfectly cooked steak

• Remove an item from the menu

• A new menu item

• A dish that needs to be cooked longer

What does 'In the weeds' mean in a restaurant?

• Harvesting herbs for dishes

• Incredibly busy, probably running behind

• Decorating the dining area with plants

• Cleaning the kitchen

What does 'Fire' mean in kitchen communication?

• To increase the temperature of the oven

• A kitchen emergency

• To start cooking a dish

• To dismiss an employee

What is a 'Low boy' in a kitchen?

• A fridge below the counter

• A type of oven

• A short chef

• A low shelf for pots and pans

What does 'Mise' stand for?

• A type of sauce

• A kitchen greeting

• Short for 'mise en place'

• A mistake in the kitchen

What does 'Expo' stand for in restaurant terminology?

• Short for expediter

• An exhibition of new dishes

• A type of expensive ingredient

• An external position not related to the kitchen

What does 'All Day' refer to in a kitchen?

• A kitchen that is open 24/7

• A dish that can be served at any time

• The total number of a particular item needed

• A shift that lasts the entire day