When venturing into the world of professional cooking or even just to enhance your home cooking skills, understanding cooking slang is crucial for effective communication and efficiency in the kitchen. Here’s a comprehensive guide to help you decipher the often-used terms and phrases.
Basic Cooking Terms
Before diving into the slang, it’s important to understand some basic cooking terms:
Bake: To cook uncovered by dry heat, usually in an oven or oven-like appliance[1].
Baste: To moisten foods with pan drippings or sauces during cooking to add flavor and prevent drying[1].
Boil: To heat a liquid over high heat until bubbles rise and break continually on the surface[1].
Simmer: To cook liquid over low heat at just below the boiling point so tiny bubbles form slowly[1][4].
Kitchen Slang and Lingo
Common Phrases
Fire: Begin to cook. For example, “Fire mains on table four!” means to start cooking the main courses for table four[5].
On the Fly: Refers to an emergency status or an immediate need. It takes priority over all other tasks[2][5].
Pump it Out: To plate and sell food to the expo quickly, ensuring dishes are delivered promptly to the customers[2][5].
Refire: A dish that needs to be remade quickly, often because it was not prepared correctly the first time[2][5].
Kitchen Roles and Areas
Back of the House (BOH): The kitchen and storage areas where chefs, cooks, prep people, and dishwashers work[5].
Line: The workspace of the kitchen where line cooks are stationed[5].
Sous Chef: The second in command in the kitchen, assisting the head chef[2][5].
Food Preparation and Presentation
Plate: To put a dish on its final plate, ready to be delivered to the customer[2].
Sell: To plate a dish, put it in the window, and be done with it, indicating it is ready for delivery[2].
SOS: Sauce on the side, often requested by customers who prefer their sauce separate from the main dish[2][5].
Miscellaneous Terms
Nuke It: To microwave something[2][5].
Hold: To leave something off a dish. For example, “Hold the cheese” means to omit the cheese from the dish[5].
Sub: To substitute one menu choice for another[5].
Shelf Life: The amount of time a product can maintain quality and freshness in storage[5].
Important Safety and Efficiency Terms
Hot Behind: A warning that someone is coming behind you with hot pans, dishes, etc., so you should move out of the way[5].
Sharps: Called out when walking anywhere in the BOH with sharp objects to alert others of potential danger[2].
Specialized Terms
Cambro/Lexan: Large plastic pans used for storage of perishables and non-perishables[5].
Cremate It: To almost burn something or cook it to be very overcooked, similar to an extra well-done hamburger[5].
Hockey Puck: A very well-done hamburger[5].
Most Important Facts About Cooking Slang
Key Phrases
Fire: Start cooking.
On the Fly: Immediate need.
Pump it Out: Deliver food quickly.
Refire: Remake a dish quickly.
Critical Roles and Areas
Back of the House (BOH): Kitchen and storage areas.
Sous Chef: Second in command in the kitchen.
Line: Workspace of the kitchen.
Essential Terms for Efficiency and Safety
Plate: Final preparation of a dish.
Hold: Omit an ingredient.
Hot Behind: Warning for hot items.
Sharps: Warning for sharp objects.
Common Requests and Preparations
SOS: Sauce on the side.
Sub: Substitute menu items.
Nuke It: Microwave something.
Understanding these terms can significantly enhance communication and efficiency in any kitchen, whether you are a professional chef or an enthusiastic home cook.
