Glossary Of Kitchen Slang Used By Chefs

If you are just starting out your career in the culinary arts in a commercial kitchen, then you must certainly be proud to be wearing your fancy tailored kitchen shirts and hats, and looking forward to the day when you can make the transition into one of those all-hallowed chef whites or fancy chef coats and the toque. It is a long journey though from the time you start culinary school, become an apprentice, and work your way to the top of the kitchen hierarchy.

When starting work in a commercial kitchen, one of the first things you should make yourself familiar with is the kitchen jargon (or slang) used by chefs, because without knowing this you won’t be able to understand your instructions or what is happening around you, making your work even more difficult than it already is.

Here are some important terms that you should know to make your way in a commercial kitchen.

A La Minute – This is a French term translated to “on the minute”, and means that the food is freshly prepared, and not part of a large batch that had been prepared earlier in the day.
All Day – This is a term used to describe the total number of orders of a certain dish, when combining all the order tickets issued.
Behind – A kitchen is a very crowded place with many people running around. This term is generally used when you are passing behind another person, in order to prevent a collision.
Chit – This is another name used for the Order Ticket.
Covers – The number of people being seated or served in the dining area.
Dead Plate – This term is used to describe a dish that cannot be served because it was either prepared incorrectly or the customer has sent it back. Cook and kitchen staff usually eat off of dead plates.
Dying on the Pass – When a dish has been kept on the window for too long and will soon become unfit to serve is known as one that is dying on the pass.
Deuce – A table at a restaurant that seats only two people.
Fire – Firing is when servers enter a table’s order into the POS system and send it to the kitchen. Firing too may orders at once is considered to be bad etiquette on the part of the server.
Flash – When a dish needs to be reheated really quick the chefs flash it in the char boiler on high heat. This is necessary if the dish seems under cooked or has been waiting too long on the window.
Floor – The floor is what the dining room is referred to as in the jargon of restaurants and chefs.
Heard – This is how kitchen staff will respond to a chef to indicate that they have understood their orders from him.
In the Weeds – This means that a person in the kitchen is very busy and is not able to keep up with their work.
Kill It – To overcook something in the kitchen is to kill it, such as when it comes to steak or chicken.
Low Boy – Low Boy is another name given for under-counter refrigerators.
Mise – This is a shortened form of the phrase Mise-en-place, meaning “everything in its place”.
On the Fly – When a dish is required on the fly, it means that they need it in double quick time.
On the Line – This refers to an area behind the kitchen window where the chefs do their cooking, and will include a workspace and the equipment they need to cook.
Pass – The pass in the area in front of the line where the cooked dishes are kept for the servers to pick them up.
The Rail – This is a special line above the window where the order tickets are placed by the servers, and they can be easily read by the kitchen staff.
Run the Dish – To run the dish means to deliver a specific dish to the table.
Running the Pass – In every kitchen there is one staff member in the kitchen who is responsible for calling out the order tickets and ensuring that they are completed. This is called running the pass.
SOS – The term SOS in used to mean Sauce on the Side.
Stretch It – A term used when they need to make ingredients last as long as possible.
Waxing a Table – When someone is waxing a table, it means that they are providing special treatment for that table.
Two Top, Three Top etc – This term is used to refer to the number of people that can be seated at each table, whether two or three or four or five etc.
86 – An item is referred to as being 86ed when the kitchen has run out of it and are not able to make it anymore. During such a time it is important to inform this to the servers so that they can refrain from taking orders for it.

As you can see there is a lot to learn if you are just starting out in the culinary world, and it is best to learn these early so that you know what is going on in the kitchen and what instructions are being given to you by your Head Chef.

How Great Real Estate Agents NEGOTIATE, For You?

Although, every real estate agent, must be licensed, and comply, with, both the laws of the state, he does business, in, as well as the Code of Ethics, of the National Association of Realtors, some may be, better – suited, for you, than others. There are many factors, which might, influence, your important decision, of, who you should hire, to represent you (also known as, list your house). Since, for most people, their house represents, their single – biggest, financial asset, wouldn’t it make sense, for you, to choose wisely, when selecting your real estate agent? Often, one of the most essential skills, is overlooked, or misunderstood, This characteristic and skill, is the art and science of quality, effective negotiations. With that in mind, this article will attempt to consider, examine, review, and discuss, how great real estate agents, effectively negotiate for your best – interests, and make a real difference, for the better.

1. Listen far more than talk: One of the most overlooked aspects of negotiating, is proceeding, with a willingness, and ability, to listen, far more than talking. Since, for most of us, our favorite sound, is the sound, of our own voice, this becomes challenging, but is essential! When one effectively, listens, and learns from every conversation and experience, he becomes capable of providing customized, quality representation, focused on the needs, and priorities of his clients. This genuine empathy is rare, but how can anyone, hope, to do, what’s in a client’s best – interests, if it is not the driving force.

2. The art of negotiating: Negotiating is both, an art and a science, but, unless, one, first masters the art, it becomes, nearly impossible, to provide the best negotiations, for the specific homeowner. Negotiating begins during the interview stage, when the agent must demonstrate, clearly, his skill. A homeowner should observe, whether, an agent, can defend, effectively, the fee/ commission, he requests, because if someone can’t negotiate, in his own, best – interest, how will he be able to do so, for you? In addition, there is a need, for agent and client, to communicate clearly, so they proceed, consistently, on the same – page, throughout the entire transaction process, and period. How an agent explains his marketing plan, niche market/ audience focus, and creates a clear – cut strategy, will determine, how well he positions you, to be in the best possible, negotiating position!

3. The science of negotiating: There are certain specific techniques, needed, to negotiate, effectively. Some of these skills include: effective listening; understanding both your client and potential buyer’s needs, goals and priorities; accentuating the positive, while minimizing/ addressing, areas of weakness, etc; timely responses, always; and, closing the deal!

Master the art and science of quality negotiations, and you will be a better real estate agent! When you serve your clients, more effectively, and efficiently, you’ll do a better job!

Some Suggestions on Keeping Your Home Presentable When it is For Sale

Staging a home for sale involves such cosmetic changes as necessary to make the home appear to be in an up to date and well cared for condition. Simple additions such as an inexpensive but stylish light for the entry or a coordinating shower curtain and towels for the bath can make a difference in the way a home is presented. In fact, concentrating on the entryway and the kitchen and bath often give the most return for your dollar and are the easiest updates to accomplish. While granite counter tops are very much in style and appreciated by the home buyer, an impeccably clean kitchen with laminated countertops completely clear of clutter can also give an inviting look to a prospective homebuyer. In the same way, a bathroom that is spotless and outfitted with a beautiful set of towels and a lovely set of shower curtains can go a long way in making the bathroom more appealing.

Homes are languishing on the market for months anymore and it is more important than ever that these homes are kept in a perfectly pristine condition for viewing at anytime. Any opportunity to show a house may result in a sale and should be taken very seriously by the seller. Here are a few suggestions to keep a home in a desired condition:

o Consider hiring a person to come in every week or so to take care of the routine jobs such as vacuuming, scrubbing bathroom and kitchen fixtures and changing bedding. This frees up the homeowner to attend to everyday things like loading the dishwasher, putting away laundry and making beds. The idea here is to always return items to their proper place so that the house appears easy to maintain and large enough to have a place for everything that is needed in everyday life.

o Give thought to meal preparation so that the kitchen can be kept in a condition that is easy to clean up and make presentable at any given time. Sometimes it may be advantageous to cook several meals at one time so that there can be a freezer full of dinners that only require being thawed and heated up. This can be especially beneficial after a full and tiring day at work when the last thing you want to do is spend time tidying up the kitchen after cooking a meal. This reduces the amount of time that is needed in the kitchen and also dramatically cuts down on the cleanup end of things. Ideally, if these so called “batch cooking” sessions can take place in the home of a relative or friend it is even better because the mess can be cleaned up at the leisure of everyone involved and a person does not risk getting a call for a home showing during this busy time.

o Involve the whole family in everyday tasks such as making sure dirty laundry makes it to the hamper and then to the laundry room. Controlling the accumulation of magazines, newspapers and school papers brought home by the children can go a long way in making a home neat and clutter free.