garde manger a cool, well-ventilated area of the kitchen where cold items such as salads are prepared; also, the person who works this section of the kitchen
garnish any item that decorates or accompanies the central component of a given dish
gavage the administration of food or drugs by force, esp. to an animal, typically through a tube leading down the throat to the stomach
gelatin a virtually colorless and tasteless substance derived from collagen, the introduction of which allows a liquid to take on the properties of a solid at room temperature
girolle the French term for chanterelle
glace (as noun) a sauce that has been reduced to a thick, shiny consistency; (as verb, glacé) to coat a foodstuff with such a sauce
Griswold brand name of a now-defunct maker of iron cookware that has been adopted in the common vernacular to refer to cast-iron or black steel pans
guanciale unsmoked Umbrian salumi made from salted and spiced pig jowl
Gyutou a general-purpose Japanese chef knife with a wide blade ranging from eight to twelve inches in length
HACCP (Hazard Analysis and Critical Control Points) a food safety program in which a victualer tracks the entire life span (receipt, storage, preparation, service, etc.) of a given product in order to identify all points at which said product may be subject to bacterial contamination or proliferation; in the state of New York, approved HACCP programs are mandatory for any victualer wishing to practice ROP
half pan see hotel pan
hanger steak a small flap of belly-side cow meat, known for an intense beef flavor, said to hang from the cow’s diaphragm; also known as butcher’s steak, as it is the most flavorful cut, which butchers would often keep for themselves
hollandaise a creamy emulsion of egg yolks and clarified butter often seasoned with salt, acid, and mustard; one of the five mother sauces, from which all other sauces are said to derive
Honesuki a triangular Japanese poultry boning knife
hood an exhaust system positioned above cooking apparatuses, which sucks hot air, steam, and smoke out of the kitchen
hors d’oeuvre a small savory dish served in advance of a meal
hotel pan (third/sixth/ninth/half) a vessel of thin-gauge stainless steel, which, owing to the metal’s conductivity, is ideal for storing prepared food at a particular temperature, either warm or hot depending on the application; most refrigeration units, hot tables, chafing racks, and shelves are designed around the standard dimensions of the variously sized hotel pans
houndstooth pants (pl.) black-and-white-checked pants considered standard attire for professional cooks, preferred because of the pattern’s ability to conceal stains; while houndstooth checks are standard for cooks, most chefs work in black trousers
induction burner any stove system that heats cooking vessels by way of electromagnetic induction, as opposed to the heat transfer method of open flame or heat coil cooking. Induction burners are sometimes preferred because they are energy efficient and because of their ability to heat a cooking vessel to a more controlled temperature, though gas ranges are considered much sexier; the major drawback to induction is that the cooking vessel must be ferromagnetic, i.e. iron or stainless steel, as induction burners will not work on aluminum (this, however, is only a minor drawback, because virtually nobody in serious kitchens uses aluminum cookware)
jackfruit the large edible fruit of the tropical tree Artocarpus heterophyllus, common in Indian and Southeast Asian cuisine; the ripe fruit is quite sweet, often used in desserts, whereas the unripe fruit, usually braised or stewed, is often used by vegetarians as a substitute for meat in Thai cooking
jus a stock or bouillon that has been reduced to sauce consistency
knife kit a cook’s collection of work tools including knives and other instruments
Kumamoto (Crassostrea sikamea) a small Japanese oyster characterized by a deep, almost bowl-shaped shell festooned with flutes, knobs, and points; owing to their slow growth rate and remarkable sweetness, Kumamotos are highly prized, often fetching high prices and warranting strict rules of nomenclature
legume any plant of the pea family (Leguminosae); also, the fruit or seed of such a plant
Lexan a transparent plastic (polycarbonate) of high impact strength, originally used for cockpit canopies, bulletproof screens, etc., adopted as a suitable material for food storage containers because of its durability; also, a container made of this material
line the part of a professional kitchen where food is prepared during service
liquor liquid in which something has been steeped or cooked; liquid that drains from food during cooking; see also caisson
LOI (Last Order In) in a state of service when all guest orders have been delivered to the kitchen: “Is that it for the night, Chef?” “Yes, we are LOI.”
lowboy a long, squat refrigeration unit, approximately three feet in height, which doubles as a tabletop surface
lychee a small rounded fruit with sweet white scented flesh, a large central stone, and a thin rough skin (also called lychee nut when dried); also, the Chinese tree that bears this fruit (Nephelium litchi)
mafalde a fringed, ribbon-shaped pasta that can be described as some midpoint between fettuccini and lasagna sheets
Maillard reaction a form of nonenzymatic browning, resulting from a chemical reaction between an amino acid and a reducing sugar, usually requiring heat and often yielding hundreds of different flavor and aroma compounds; the process differs from caramelization in that it requires the presence of amino acids (examples of the Maillard reaction include the coloration of toasted bread, fried potatoes, and roasted meats)
mandoline a device consisting of a flat frame with adjustable cutting blades for slicing vegetables
marbled (adj., of meat) marked by a noticeable lacework of fat; since fat imparts flavor, the more marbled a piece of meat, the better
meal period a shift of service, e.g. breakfast, lunch, brunch, dinner, or late night
meat glue see transglutaminase
Metro rack brand name of a type of wire shelving, which has been adopted in the common vernacular to describe any shelving of this sort
Michelin Guide (Le Guide Michelin, specifically the red book) a French hotel and restaurant guidebook that reviews and rates restaurants on a three-star scale; Michelin stars are the most coveted honor in the global restaurant arena, often the source of culinary nervous breakdowns and mania
Microplane brand name of a fine metal grater used to zest citrus fruits, or to shave hard cheeses, spices, truffles, or other such items over food, which has been adopted in the common vernacular to describe any grater of this sort
mise en place the activity of preparing and collecting ingredients in advance of service; also, the items produced by this activity
mousse any preparation that incorporates air bubbles to give it a light, frothy texture
MR/M/MW (of doneness) medium rare, i.e. having an internal temperature of approximately 130°–135°F; medium, i.e. having an internal temperature of approximately 140°–145°F; medium well, i.e. having an internal temperature of approximately 150°–155°F
noisette d’agneau a small round piece of lamb meat
ninth pan see hotel pan
oui French for “yes”
oven an enclosed insulated chamber in which ambient heat (i.e. hot air) is used to cook food; compare stove
Pakkawood a solid material consisting of layered hardwood veneers that have been impregnated with phenolic thermosetting resins to prevent moisture retention; Pakkawood is ideal for knife handles as it has the desirable look and feel of wood and the durability and hygienic properties of synthetic materials
par the expected or necessary quantity of a given foodstuff kept or prepared regularly in a kitchen
paring knife a small knife used mainly for peeling fruits and vegetables
pass (as noun) the area of the kitchen where food is plated or finalized and transferred to the custody of
the waitstaff; (as verb) to press or strain through a fine strainer or sieve
patina a gray gloss or sheen that develops on a high-carbon knife, produced by age and polishing
pavé a rectilinear cut of meat or fish, so named because its size and shape resemble a paving stone
Pedro Ximenez a white grape grown in certain regions of Spain, used to make a dark, rich sherry wine of the same name; a sweet vinegar produced from such a sherry, often aged in oak casks to a syrupy consistency
Peltex a slotted metal spatula designed for turning fish, the name of which is borrowed from Nogent Peltex, a brand name line of such spatulas
Petty a small, thin knife of five to six inches designed for small detail work
piano the surface area of the stove anterior to the heating surface, so named for its resemblance in size and shape to the keyboard of a piano; pans and drop trays are often placed on the piano to keep their contents warm without delivering direct heat to the food
Piave an Italian cow’s milk cheese from the Piave River valley; depending on its age, the color ranges from off-white to yellow, and the mouth feel ranges from mild and bouncy like a young Pecorino to hard and pungent like Parmigiano Reggiano
pickup a group of guest orders to be prepared simultaneously; the act of preparing such a group
pimentón dulce sweet smoked paprika from Spain
piquillo a small, sweet red chili (with a negligible ranking on the Scoville scale), native to northern Spain
plancha a steel plate (usually attached to the stove as part of a cooking suite) on which food is seared directly
plat du jour a special of the day
pluche a sprig or leaf of a given herb
PPX (personne particulièrement extraordinaire) an important guest, a VIP
poissonnier a fish cook
pommes fondant a dish of potatoes cooked in stock (usually animal-based) and butter
pommes purees smooth mashed potatoes
pope’s nose the fatty piece of meat on a chicken rump that holds the tail feathers
POS (Point of Sale) the computing system through which an FOH staff member distributes relevant information regarding guest requests to necessary parties (e.g. kitchen and bar), from which guest checks and receipts are produced, and in which financial records and business figures are stored and calculated
prawn a marine crustacean (Leander and other genera, class Malacostraca) that resembles a large shrimp
prep (as noun) the work that is done in advance of service; (as verb) to engage in such work
primal (in butchery) of the initial group of sections, cuts, or quarters separated by the butcher in meat fabrication
proofing box a chamber or cabinet, sometimes heated by an outside power source, designed to store bread doughs while yeast activates; proofing boxes are also often used to house prepared foods meant to be kept warm throughout catering services, and for large format dehydration projects, such as tomato confit
puree the smooth, creamy substance made when a solid is liquidized mechanically
push an especially busy duration of time throughout service or prep
quenelle (as noun) an oblong, rounded, or three-sided scoop of food, usually a puree, resembling a football; (as verb) to create such a shape with a spoon
range a cooking apparatus consisting of one or more oven (q.v.) components and one or more stove (q.v.) components
ramp a wild onion native to the Appalachian region of the United States known for a mild yet robust flavor
reduce to increase the viscosity of a liquid by the administration of heat
rethermalize to reintroduce heat after an initial cooking process
risotto an Italian dish of rice (usually arborio) cooked slowly with stock and butter
roast (as verb) to cook slowly using ambient heat, as in an oven; (as noun) any food prepared in this way
roe the mass of eggs contained in the ovaries of a fish
rocket alternative name for arugula, a peppery Mediterranean leaf plant of the cabbage family eaten raw or wilted
romesco a Catalonian sauce made from nuts and red peppers; there are myriad recipes for romesco containing any or all of the following ingredients: pine nuts, hazelnuts, almonds (chiefly Marconas), piquillo peppers, roasted tomato, raw garlic, roasted garlic, parsley leaves, chili flake, sherry vinegar, bread crust, egg, anchovy, and chocolate
rondeau a wide, round, shallow sautoir with handles on each side, used for a variety of techniques such as reducing sauces, making risottos, braising meats, and searing large quantities of food at once
ROP (Reduced Oxygen Packaging) the process of sealing (product) in a plastic vessel from which air is removed via vacuum; ROP is a fundamental step in sous vide cookery
rôtisseur a cook who works the roast (meat) station
roulade a dish cooked or served in the form of a roll, typically made from a flat piece of meat, fish, or sponge cake spread with a soft filling and rolled up into a spiral
RTG (Ready to Go) alternative term for “there”
salamander (colloquial) a broiler-style cooking apparatus that delivers heat from above by way of an open flame
salsa verde a pesto-style sauce made with any of the broad-leafed soft herbs (e.g. parsley, cilantro, tarragon, basil, chervil, chive, etc.) blended with any or all of the following ingredients: olive oil, garlic, salt, acid, egg, anchovy, pickled vegetables
salumi meats that have been salted, smoked, dried, or otherwise cured and flavored, which are then sliced and served in advance of a meal
sapori forte any sauce in which a series of bold components work in harmony together, in effect canceling each other’s relative strengths
sauce any liquid served with food to add moisture or flavor
sauce consistency the viscosity a liquid must reach before being served, which varies from case to case based on what the particular sauce or the particular dish calls for; it is usually judged by the way the liquid behaves on the back of a spoon or its relative tackiness when rubbed between two fingers
sauce rôti any sauce made from a stock of roasted bones or vegetables
sauté to fry atop the stove very quickly in shallow oil
sauteuse a shallow frying pan with angled sides, so named because it is more feminine in form than a sautoir
sautoir a shallow frying pan with vertical sides, so named because it is more masculine in form than a sauteuse
Scamorza a mild white Italian cheese made originally from buffalo’s milk, but now chiefly from cow’s milk, typically produced in a pear shape
Scoville scale a measuring system that grades the pungency or “spiciness” of peppers
sear to burn or scorch the surface of something with sudden, direct, intense heat
season to add a quality or feature (e.g. salt, spice, acid) to (food) so as to enhance its naturally occurring flavors or to contribute new ones
service (in restaurants) the period of time during which the restaurant is open for business and actively preparing food for patrons
Sicilian pistachio the sweet green seed from a tree of the same name, which differs from the traditional pistachio in softness of texture, vibrancy of color, and richness of flavor
sieve a utensil consisting of a wire or plastic mesh held in a frame, used for straining solids from liquids, for separating coarser from finer particles, or for reducing soft solids to a pulp
skate a typically large marine fish of the ray family (Rajidae) with a cartilaginous skeleton and a flattened diamond-shaped body; the flesh of such a fish
slurry a semiliquid mixture of fine particles suspended in water
smallwares those cooking utensils that are portable (e.g. part of a knife kit) or have no fixed location within the kitchen (e.g. a hand blender)
sofrito a sauce base of vegetables (often including carrot, celery, onion, garlic, pepper, and tomato) that have been finely diced and caramelized in olive oil
SOP (Standard Operating Procedure) the way thi
ngs are done, particularly from a managerial perspective, in business; a recipe for how situations are handled
soubise a white sauce made from pureed onions that have been gently sweated until soft
soufflé a dish caused to rise as by the addition of heat or air
sous chef a restaurant’s second in command
sous vide (as noun) a cooking technique in which the item to be cooked is vacuum-sealed and (usually) submerged in a thermo-regulated liquid wherein it is brought to a highly specific internal temperature; (as verb) to prepare food using this technique; (as adj.) (of a food) having been cooked this way
soya oil an oil pressed from Glycine max, the Asian soybean, prized in cooking for its high flash point and neutral flavor
spoon water a vessel of water (usually a small bain-marie) for storing and rinsing spoons and other cooking utensils throughout service; according to health department regulations, utensils intended for frequent reuse must be stored in constantly running water (e.g. Dipwell containers) or washed between uses, though most restaurants violate this regulation in favor of a spoon water basin that is changed out regularly
sprezzatura an easy facility in accomplishing difficult actions that hides the conscious effort that went into them
stagiaire a transient member of a kitchen staff who works without pay, voluntarily, in order that he or she might learn techniques and practices unique to said kitchen; an intern
steam kettle a kettle- or pot-shaped cooking apparatus enclosed in an outer wall, or jacket; it introduces heat to its contents (usually liquid) by channeling steam into the void between the cooking surface and the jacket, which optimizes heat distribution and promotes even cooking
stew to cook slowly in liquid; any dish preparation of this sort
steward a custodian employed to clean the entire restaurant, usually after closing, typically overnight
stock the strained liquid that results from slowly simmering ingredients (chiefly animal bones or vegetables) in water
stove an unenclosed surface that uses direct heat (typically flame or electricity) to heat a vessel in which food is cooked; compare oven
Sous Chef: 24 Hours on the Line Page 17
