In the bustling world of the restaurant industry, understanding the lingo is as crucial as knowing how to cook a perfect dish. Whether you’re a seasoned pro or just dipping your toes into the culinary scene, here’s a comprehensive guide to over 100 essential restaurant industry terms, all explained in English.
A
A la carte
- Definition: A menu option where each dish is priced individually, allowing customers to choose from a variety of items.
- Example: “Would you like to see our a la carte menu for tonight’s dinner?”
Amuse-bouche
- Definition: A small, light appetizer served before the meal to stimulate the appetite.
- Example: “To start, we’ll serve you a refreshing amuse-bouche of cucumber sorbet.”
Appetizer
- Definition: A dish served before the main course to stimulate the appetite.
- Example: “For appetizers, we have a selection of crispy calamari and avocado bruschetta.”
B
Bain-marie
- Definition: A water bath used to gently cook or keep food warm.
- Example: “The chocolate mousse is set in a bain-marie to ensure it doesn’t overcook.”
Bread and butter
- Definition: A term used to describe a basic, everyday dish or menu item.
- Example: “Our bread and butter dish is the classic Caesar salad.”
Braise
- Definition: A cooking method that involves simmering food in liquid in a covered pot until it becomes tender.
- Example: “The beef brisket is slow-braised for hours until it falls apart.”
C
Cuisine
- Definition: The style of cooking and food preparation associated with a particular culture or region.
- Example: “Our restaurant specializes in Italian cuisine.”
Culinary
- Definition: Relating to cooking or the preparation of food.
- Example: “She has a culinary degree from a prestigious cooking school.”
D
Dish
- Definition: A serving of food, typically a complete course.
- Example: “For dinner, we’re serving a dish of grilled salmon with a lemon butter sauce.”
Diner
- Definition: A place where people can buy and eat food, often serving breakfast, lunch, and dinner.
- Example: “My favorite diner is open 24 hours a day.”
E
Entrée
- Definition: The main course of a meal.
- Example: “For the main course, you can choose from our delicious steak or vegetarian lasagna.”
Executive chef
- Definition: The head chef responsible for the overall culinary direction of a restaurant.
- Example: “Our executive chef is known for his innovative approach to traditional dishes.”
F
Food cost
- Definition: The cost of the ingredients used to prepare a dish, expressed as a percentage of the menu price.
- Example: “Our food cost is currently running at 28%.”
Front of house
- Definition: The part of the restaurant where customers are served, including the dining area and the kitchen.
- Example: “The front of house team works hard to ensure every guest has a pleasant experience.”
G
Garnish
- Definition: Decorative ingredients added to a dish to enhance its appearance.
- Example: “She garnished the salad with a sprinkle of fresh herbs and a drizzle of balsamic glaze.”
Gastronomy
- Definition: The art or science of preparing and serving food.
- Example: “Gastronomy is a subject that interests many food enthusiasts.”
H
Host
- Definition: The person responsible for seating guests and managing the dining room.
- Example: “Our hostess greeted us with a warm smile and led us to our table.”
Hygiene
- Definition: The practice of maintaining cleanliness and preventing the spread of disease, especially in food preparation areas.
- Example: “Our restaurant is inspected regularly to ensure high hygiene standards.”
I
Inventory
- Definition: The stock of food and other items that a restaurant has on hand.
- Example: “It’s inventory day, and we need to check our stock levels.”
Ironing board
- Definition: A flat board used to iron clothes or linens.
- Example: “The laundry staff uses an ironing board to press the napkins before they are used.”
J
Jug
- Definition: A container with a handle and spout, used to serve drinks.
- Example: “We have a selection of fresh juices served in jugs.”
K
Kilogram
- Definition: A unit of mass equal to one thousand grams.
- Example: “The chef weighed the meat on a kilogram scale to ensure the portion sizes were accurate.”
L
Liquor license
- Definition: A legal document that allows a restaurant to sell alcohol.
- Example: “Our restaurant obtained a liquor license to serve drinks with dinner.”
Line cook
- Definition: A cook who works on the line, preparing dishes to be served to customers.
- Example: “The line cook was busy plating the entrées as the guests arrived.”
M
Menu
- Definition: A list of dishes available for customers to order.
- Example: “Here’s our menu for tonight’s dinner service.”
Mise en place
- Definition: The preparation of all the ingredients needed for a recipe before cooking begins.
- Example: “The chef had everything ready for the service, thanks to his mise en place.”
Molecular gastronomy
- Definition: A sub-discipline of food science that seeks to explore the science behind cooking techniques.
- Example: “Our restaurant is known for its molecular gastronomy dishes.”
N
Napkin
- Definition: A small piece of absorbent fabric used to wipe the mouth and hands during meals.
- Example: “Please use your napkin to wipe your mouth before taking another bite.”
Nobu
- Definition: A Japanese chef and restaurateur known for his fusion cuisine.
- Example: “We serve a variety of Nobu-inspired dishes on our menu.”
O
Order
- Definition: A request for a dish or drinks to be served.
- Example: “Can I take your order, please?”
Outdoor seating
- Definition: Seating area for customers that is located outside the restaurant.
- Example: “The outdoor seating area is perfect for enjoying a meal on a sunny day.”
P
Pass
- Definition: A technique used in cooking to separate the liquid from the solid parts of a dish.
- Example: “The chef passed the sauce through a sieve to remove any lumps.”
Portion
- Definition: The amount of food served to a customer.
- Example: “We pride ourselves on providing consistent portion sizes.”
Prosciutto
- Definition: A type of Italian dry-cured ham.
- Example: “The chef added slices of prosciutto to the salad for a touch of saltiness.”
Q
Quiche
- Definition: A savory pie filled with cheese, meat, or vegetables.
- Example: “We have a classic quiche Lorraine on the menu today.”
R
Restaurant
- Definition: A place where people can buy and eat food, typically prepared by chefs or cooks.
- Example: “Our restaurant is known for its elegant dining experience.”
Ratatouille
- Definition: A stewed vegetable dish that is typical of Provençal cuisine.
- Example: “The chef prepared a delicious ratatouille to accompany the main course.”
S
Sauce
- Definition: A liquid or semi-liquid food preparation used to add flavor to other foods.
- Example: “The chef drizzled a rich tomato sauce over the pasta.”
Sous-chef
- Definition: The second-in-command in a kitchen, responsible for assisting the head chef.
- Example: “The sous-chef supervised the line cooks during the busy dinner service.”
StEW
- Definition: A dish made by cooking meat or vegetables slowly in liquid, typically over a low heat.
- Example: “The beef stew was slow-cooked for hours until it was tender and flavorful.”
Tableware
- Definition: Utensils and dishes used for eating and serving food.
- Example: “The tableware was elegantly set for the guests.”
T
Tasting menu
- Definition: A menu that consists of several small dishes, often paired with wine or other beverages.
- Example: “Our tasting menu is a culinary journey through the flavors of the Mediterranean.”
Tender
- Definition: Meat that is cooked to a soft and juicy texture.
- Example: “The chef recommended ordering the tenderloin for a delicious meal.”
Tipping
- Definition: A gratuity given to a server or other staff member as a reward for good service.
- Example: “Would you like to leave a tip for your server?”
U
Umbrella menu
- Definition: A menu that covers a wide range of dishes, typically with a focus on a particular cuisine.
- Example: “Our umbrella menu includes a variety of Italian dishes, from antipasti to desserts.”
V
Vendue
- Definition: The sale of goods at auction.
- Example: “The restaurant held a vendue to sell off its old inventory.”
W
Waitstaff
- Definition: The staff responsible for serving customers at a restaurant.
- Example: “The waitstaff ensured that the guests had everything they needed during their meal.”
Wine list
- Definition: A list of wines available for customers to order.
- Example: “We have a comprehensive wine list, including both local and international selections.”
X
Xenophobia
- Definition: Fear or dislike of people from other countries.
- Example: “Our restaurant is committed to fostering a welcoming environment for all guests, regardless of their nationality.”
Y
Yacht club
- Definition: A club for members who own or have access to yachts.
- Example: “The yacht club is known for its luxurious dining experience.”
Z
Zest
- Definition: The outer rind of a citrus fruit, used to add flavor to dishes.
- Example: “She grated some lemon zest over the dessert to enhance the citrus flavor.”
Understanding these terms will help you navigate the world of the restaurant industry with confidence, whether you’re a professional in the field or just a food enthusiast looking to impress your friends with your knowledge. Bon appétit!