Kitchen lingo

Discussion in 'General Culinary School Discussions' started by zane, Jul 15, 2010.

  1. zane

    zane

    Messages:
    143
    Likes Received:
    12
    Exp:
    Other
    What are some terms you guys have picked up? The ones we mainly use are:

    Knife - announcing that we are walking around with a knife.

    Hot behind / behind - announcing that we are carrying either something hot or anything in general behind someone

    Corner - We never use it due to our kitchens at school not having corners, but its a given to say it if we had it.

    Many more, what have your professors / chefs taught?
     
  2. culinuthiast

    culinuthiast

    Messages:
    73
    Likes Received:
    11
    Exp:
    Culinary Student
    Sooooosh!

    = [Sous Ch]ef
     
  3. chefedb

    chefedb

    Messages:
    5,516
    Likes Received:
    177
    Exp:
    Retired Chef
    F.N.G. ==     - - - - ing new guy.

    Chicago==Throw it out    P.D.==Pay Day  
     
    culinuthiast likes this.
  4. culinuthiast

    culinuthiast

    Messages:
    73
    Likes Received:
    11
    Exp:
    Culinary Student
    Chicago==Throw it out

    rofl!
     
  5. cookpiper

    cookpiper

    Messages:
    40
    Likes Received:
    11
    Exp:
    Professional Caterer
    Buzz  to blend or liquidize

    Manky for nasty or wet  /img/vbsmilies/smilies/drinkbeer.gif
     
     
  6. hausfrau

    hausfrau

    Messages:
    24
    Likes Received:
    10
    Exp:
    Line Cook
    give it the King Eddie = triple wrap a pan/item so it can travel or go in the freezer

    hum = the smell of bad meat

    skank = something that has gone of and needs to be thrown out

    clusterf**k = how the dish pit gets on a busy night or someone that isn't working neat

    grunions = green onions

    I can't think of any more at the moment...more later
     
  7. aric87

    aric87

    Messages:
    81
    Likes Received:
    12
    Exp:
    Line Cook
    86- ran out 

    waste it- throw it out

    [email protected]#$%^&*()- what you say when the wait staff screws up

    comin down- when your walking past multiple people on line and you don't wanna say behind a million times
     
    sara57 likes this.
  8. just jim

    just jim

    Messages:
    1,317
    Likes Received:
    57
    Exp:
    Professional Chef
    "Give it to Chef Mike" - microwave it (replaces "nuke it")

    "Door" - opening a lowboy door during service

    "Seagulls" - waitstaff who flock to special sample plate (think Finding Nemo - "mine mine mine....")

    "All Day" - total number of an item needing to be cooked at a particular moment, as in "I have 10 halibut all day"

    "On The Fly" - in a hurry

    LOL, the new girl found out that her use of the term "reach around" was not actually kitchen-speak for reaching around someone to get something. She decided on the term all on her own. Boy did her face get red when we explained to her what it meant.
     
  9. cheesenbacon

    cheesenbacon

    Messages:
    49
    Likes Received:
    11
    Exp:
    Sous Chef
    I always thought the chef mike one was great.  I refuse to use microwaves, but that's just funny.  Microwave is a bad word.  Especially in an open kitchen.

    I love the reach-around one too.  That's a first.  hahaha!

    And the seagulls?  I call them vultures.  lol

    Lets see....

    "To the house" = TO-GO order.  Or just togo.

    "Raggae" = regular.  When you have two of the same thing, like raggae fries and sweet fries

    "Working" = everyone knows that one

    "On deck" = waiting to fire.  Like baseball

    "down or up #" = obvious too

    "Downtown" = in the oven or what have you

    "Heard" = acknowledging calls when callbacks aren't necessary

    "Swimming" = in the fryer or pot

    "Walking in" = new ticket/call.  "Adding on" works too

    I'm sure I'll think of a lot more soon
     
  10. cheesenbacon

    cheesenbacon

    Messages:
    49
    Likes Received:
    11
    Exp:
    Sous Chef
     
  11. just jim

    just jim

    Messages:
    1,317
    Likes Received:
    57
    Exp:
    Professional Chef
    We called them vultures until the movie came out.

    Sounds nicer, funnier too.
     
  12. cheesenbacon

    cheesenbacon

    Messages:
    49
    Likes Received:
    11
    Exp:
    Sous Chef
    Yeah that makes sense
     
  13. nomnom

    nomnom

    Messages:
    9
    Likes Received:
    10
    Exp:
    Line Cook
    We use a lot when moving around each other.

    "Sharp behind/beside" when moving around with a knife

    "Coming hot on your back" this one always makes the boss chuckle

    "Hot below" when we open the oven and the other guy on the line is still close

    "Coming in hot" when someone already has the oven open and another is throwing something in.
     
  14. aric87

    aric87

    Messages:
    81
    Likes Received:
    12
    Exp:
    Line Cook
    to make it easy, you want to make sure everyone knows where you are, and what you have. if its hot, or sharp. or if you work in close quarters, let them know when your opening drawers or ovens. 

    We say under when we open the drawers under the grill so no one smashes their knees.
     
  15. culinuthiast

    culinuthiast

    Messages:
    73
    Likes Received:
    11
    Exp:
    Culinary Student
    JJFTW

    =

    JustJim For The Win
     
  16. leeniek

    leeniek

    Messages:
    1,630
    Likes Received:
    31
    Exp:
    Professional Chef
    Hmm lets see..

    "in my hand"    something I am working on right now as expo is calling for it

    "walk in of (insert number here)"  when we see a group walk in so everyone is aware and ready

    "open menus/open tables"  people who have yet to order, and it's used alot at the end of the day

    and a couple of my own...

    "I'm not having fun right now"  means that I'm having a hard time with something and it's really starting to p*** me off

    "scum sucking pig fart"  - I use that when an egg breaks as soon as it leaves the shell, breaks when it flips or generally something just doesn't go right
     
  17. hausfrau

    hausfrau

    Messages:
    24
    Likes Received:
    10
    Exp:
    Line Cook
    I thought of another one ...

    china caps = Madonna

    chef had two hanging on the side of the rack and he always yelled at us for bumping into Madonna...teehee

    one of the kids in the dish pit asked me why I keep calling them Madonna....I told him to YouTube the Like a Virgin video....he gets it now
     
  18. gobblygook

    gobblygook

    Messages:
    309
    Likes Received:
    18
    Exp:
    I Just Like Food
    From 25 years ago, when I worked at McDonald's fine dining (a joke), we always replied with "thank you".  To this day, I can't get my wife to acknowledge me.  If I say it twice, I get "I heard you the first time" and if it doesn't happen I get "I didn't hear you".  I find myself using "thank you" in everyday life as a response indicating "I heard you, but no reply is needed".  I like the "friendly" nature of the reply and a verbal acknowledgement. 
     
     
  19. leeniek

    leeniek

    Messages:
    1,630
    Likes Received:
    31
    Exp:
    Professional Chef
    I tend to say "thanks so and so" when they call something to me that I need to act on... so if the person working lunch calls over "western over easy going in"  I know that I need to drop one over easy egg for the western skillet that is going to appear at my station in the very near future so I say "thanks so and so" so they know I've heard them and that I'm indeed dropping the egg. 
     
  20. ringtonebeat

    ringtonebeat

    Messages:
    13
    Likes Received:
    10
    Exp:
    Sous Chef
    "Nuts" goin to grab something infront of someone