WorksheetsMastering Kitchen Lingo
Total questions: 24
Worksheet time: 12mins
What does 'All day' mean in kitchen lingo?
Orders needed
Break time
End of shift
Special dish
What does 'behind' mean in kitchen lingo?
Safety, letting someone know you are behind them
A type of kitchen utensil
A cooking technique
A type of ingredient
What does 'Covers' mean in kitchen lingo?
Number of people being served in the dining room
Type of tablecloth used in the dining room
The total number of dishes prepared in the kitchen
The utensils used for serving food
What does 'Dying on the pass' mean in kitchen lingo?
Plate is sitting too long in the window and may have to be thrown away
A chef is leaving the kitchen for the day
A dish is being prepared incorrectly
A server is late to pick up the order
What does 'Deuce' mean in kitchen lingo?
A table for two
A double portion of dessert
A type of kitchen knife
A special sauce
What does 'Expo' mean in kitchen lingo?
Expeditor, person in charge of organizing and traying up food.
A type of kitchen equipment used for grilling.
A special sauce used in fine dining.
A cleaning process for kitchen utensils.
What does 'Fire' mean in kitchen lingo?
Begin cooking a dish immediately
Turn off the stove
Add extra spices to a dish
Serve the dish to the customer
What does 'Flash' mean in kitchen lingo?
Reheat a dish quickly
Chop vegetables finely
Cook with a blowtorch
Add a garnish
What does 'Floor' mean in kitchen lingo?
Dining room
Kitchen counter
Refrigerator
Pantry
What does 'Heard' mean in kitchen lingo?
Letting the chef know you heard what s/he said
Telling the chef you need more ingredients
Requesting a break from the kitchen
Asking for help with a dish
What does 'In the weeds' mean in kitchen lingo?
Cook is really busy and can’t keep up
Cook is taking a break
Cook is cleaning the kitchen
Cook is preparing desserts
What does 'Kill it' mean in kitchen lingo?
Cook something extra well done = overcook it
Add extra spices to a dish
Serve the dish cold
Throw away the food
What does 'On deck' mean in kitchen lingo?
What order is coming up
A dish is ready to be served
The chef is taking a break
The kitchen is closing soon
Match the kitchen/restaurant term with its correct definition:
Everything is ready for cooking
You needed that order yesterday!!
Dish that is unservable
Pick up window
Safety: letting people know you have a knife
Deliver the dish
Safety: letting people know you are coming round the corner
Sauce on the side
Sauce on the side
Make ingredients last as long as possible
Based on the scenario, what would be the chef lingo response: There is no more salmon at all!
86 the salmon
Fire the salmon
On the fly salmon
All day salmon
Based on the scenario, what would be the chef lingo response: You are carrying a tray of hot soup and walking behind a teammate ________
Hot behind!
Coming through!
Watch your step!
Heads up!
Based on the scenario, what would be the chef lingo response: The grill station is backed up and there are 12 burger orders waiting ________
In the weeds
On the fly
86'd
Fired up
Based on the scenario, what would be the chef lingo response: The head chef tells you to start cooking the chicken ________
Fire the chicken
Boil the chicken
Freeze the chicken
Rest the chicken
Based on the scenario, what would be the chef lingo response: You are short on time and need something cooked as quickly as possible ________
On the fly
In the weeds
86 it
Fire it slow
Based on the scenario, what would be the chef lingo response: The chef wants confirmation you understood the instructions ________
heard
done
ready
noted
Based on the scenario, what would be the chef lingo response: Your prep station is fully stocked and ready for service ________
Mise en place is ready
All hands on deck
Fire in the hole
On the fly
Based on the scenario, what would be the chef lingo response: You are looking for the refrigerator under the counter ________
Low boy
Reach-in
Walk-in
Blast chiller
Based on the scenario, what would be the chef lingo response: You are running out of food for the special and are hoping to get out a few more orders ________
Stretch it.
Fire it up.
Plate it.
86 it.
Based on the scenario, what would be the chef lingo response: You are walking with a knife ________
Sharp
Hot
Behind
Corner
