Culinary terminology.......

Discussion in 'General Culinary School Discussions' started by nolapastrygirl, Feb 2, 2012.

  1. nolapastrygirl

    nolapastrygirl

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    Our Knowledge Bowl chef has asked us to find out a term. I have never heard of it and can not find it online. Maybe someone here can help. The questions is....'what is the term used, when an item is removed from the menu, but the ingredients are still on hand'??? Thanks in advance.....
     
  2. davehriver

    davehriver

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    I think that is called lost money
     
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  3. petalsandcoco

    petalsandcoco

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    Could this be it ???  Let me know, Petals.

    "According to Merriam-Webster's Dictionary, "86" is a slang term that is used in the American popular culture as a transitive verb to mean throw out or get rid of, particularly in the food service industry as a term to describe an item no longer available on the menu, or to refuse service to a customer.[1]"