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Culinary Glossary › The Professional Kitchen

The Professional Kitchen

How a professional kitchen runs: the brigade and its stations, equipment, food safety and HACCP, purchasing, costing, menu engineering and service.

Butchery & Charcuterie (341) Ingredients & Pantry (112) Pastry & Baking (104) Stocks, Sauces & Soups (89) Techniques & Knife Skills (231) The Professional Kitchen (591) Wine & Beverages (492) World Cuisines (20)
All Brigade, Service & Equipment (130) Food Safety & Sanitation (322) Kitchen Management & Costing (139)
591 terms in this subject
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À la carte
A.P. Weight
Aboyeur
Acidified Food
Action Threshold
Active Managerial Control
Actual Food Cost
Administrative Control
Aide de Cuisine
Air Gap
Alarm Response Procedure
All Day
Allergen
Allergen Control Plan
Allergen Declaration
Allergen Matrix
Allergen Risk Assessment
Allergen Segregation
Allergen Verification
Amuse-Bouche
AP Cost (As Purchased)
Apprentice Chef
Approved Chemical List
Approved Cleaning Agent
Approved Food Grade Lubricant
Approved Sanitizer
Approved Source
Approved Supplier Program
Assemble-to-Order
ATP Testing
Audit
Audit Trail
Average Cheque
Aw
Back of House (BOH)
Back-of-House Flow
Backflow Prevention
Bacterial Doubling Time
Bacterial Growth Curve
Bain-marie
Bare-Hand Contact
Barrier Method
Barrier Packaging
Batch Cooking
Batch Record
Batch Traceability
Batch Versus À la Minute
Benchmarking
Bib Gourmand
Bid Comparison
Biofilm
Biological Hazard
Biological Monitoring
Biosecurity
Blanching Control
Blast Chiller
Blast Chilling
Blowtorch
Book Inventory
Braise Pan
Break-Even Point
Breakage
Breakdown Contamination
Budget Variance
Buffer Zone
Bulk Cooling
Calibration
Calibration Log
Capacity Planning
Carbon Footprint
Carving Fork
Cash Flow
Cash Flow Forecast
Cash Handling Policy
Centralized Purchasing
Certification Tracking
Certified Food Protection Manager
Chain of Custody
Cheesecloth
Chef de Banquet
Chef de Cuisine
Chef de Cuisine Adjoint
Chef de Cuisine Exécutif
Chef de Nuit
Chef de Partie
Chef de Partie Junior
Chef de Partie Senior
Chef de Production
Chef de Rang (Cuisine)
Chef Expéditeur
Chef Tournant
Chemical Hazard
Chill Down
Chinois
Clean-in-Place (CIP)
Cleaning
Cleaning Contact Time
Cleaning Schedule
Cleaning Validation
Cleaning Verification
Cleaning vs Sanitizing
Closure Order
Cold Chain
Cold Holding
Cold Holding Limit
Cold Storage Integrity
Cold Storage Zoning
Commis Chef
Commissary Kitchen
Communard
Complaint Resolution
Compliance
Compliance Timeline
Composting Program
Condensation Risk
Consumer Advisory
Consumer Complaint Log
Contamination
Contamination Route
Contamination Source
Contingency Inventory
Continuous Improvement
Contribution Margin
Control Measure
Controllable Cost
Convection Oven
Cook Chill
Cook Freeze
Cook-Serve System
Cook-to-Order
Cooling Log
Corrective Action
Corrective Action Plan (CAP)
Corrective Training
Cost of Goods Sold (COGS)
Cost Plus Pricing
Cover
Critical Control Point (CCP)
Critical Limit
Critical Limit Deviation
Critical Violation
Cross-Contact
Cross-Contamination
Cross-Functional Cleaning
Cross-Training
Cross-Use Equipment
Cross-Utilization
Culinary Yield
Daily Line Check
Daily Prep Sheet
Danger Zone
Danger Zone Exposure Time
Date Marking
Dead Stock
Decoy Pricing
Dedicated Sink
Deep Cleaning
Delegation
Demand Forecasting Model
Demi-Chef de Partie
Depletion Rate
Designated Equipment
Designated Handwashing Sink
Designated Prep Area
Designated Storage Container
Detergent
Deviation
Deviation Log
Digital Audit Trail
Direct Cost
Discard Policy
Disinfection
Document Control
Dog Item
Double Boiler
Double-Shift
Drain Sanitation
Dry Cleaning Method
Dry Storage
Dry Storage Monitoring
Dry Storage Rotation
Due Diligence
Économe
Edible Portion (EP)
Emergency Disposal Procedure
Emergency Response Protocol
Employee Competency Verification
Employee Health Policy
Employee Hygiene Audit
Employee Illness Log
End-of-Day Procedures
Energy Efficiency
Enforcement Action
Entremetier
Environmental Compliance
Environmental Cross-Contamination
Environmental Health Officer (EHO)
Environmental Monitoring
EP Cost (Edible Portion)
Equipment Breakdown Risk
Equipment Certification
Equipment Contact Surface
Equipment Maintenance Log
Equipment Sanitation
Equipment Validation
Executive Chef
Expo (Expediter)
Expo Control
Exposure Risk
External Audit
Family Meal
FAT TOM
FIFO (First In, First Out)
Fillet Knife
Financial Controls
Fire
Fire Time
Fixed Cost
Flash Chilling
Flavor Profile
Flow of Food
Flow Restriction Control
Follow-Up Inspection
Food Code
Food Contact Surface
Food Cost
Food Cost Control
Food Cost Percentage
Food Cost Variance
Food Defense
Food Fraud
Food Fraud Vulnerability Assessment
Food Handler
Food Handler Certification
Food Mill / Mouli
Food Premises
Food Recall
Food Safety Culture
Food Safety Management System (FSMS)
Food Safety Objective
Food Safety Plan
Food Waste Diversion
Foodborne Illness
Foodborne Illness Outbreak
Foodborne Infection
Foodborne Intoxication
Forecasting
Friturier
Front of House (FOH)
Glove Policy
Good Manufacturing Practices (GMP)
Griddle
Grillardin
Gross Profit
Gross Profit Margin
Grosse Pièce
HACCP
HACCP Plan
Hand Contact Control
Hand Contact Surface
Hand Hygiene
Handwashing
Handwashing Station
Hazard Analysis
Hazard Classification
Hazard Control Step
Hazard Likelihood
Hazard Severity
Heat Zoning
High-Risk Food
High-Risk Ingredient
High-Risk Operation
High-Risk Population
Hold Time
Hold-Time Degradation
Holding Cabinet
Holding Temperature
Hot Fill
Hot Holding
Hotel Pan
Hygienic Design Principle
Ideal Food Cost
Illness Exclusion
Illness Reporting
Immersion Blender
Improper Cooling
Improper Holding
Improper Reheating
Improper Storage
Improper Thawing
In the Weeds
Incident Report
Incident Response Plan
Indicator Organism
Induction Cooking
Infectious Dose
Inspection Readiness
Inspection Report
Integrated Pest Management (IPM)
Internal Audit
Inventory Management Software
Inventory Shrinkage
Inventory Traceability
Inventory Turnover
Inventory Valuation
Invoice Reconciliation
Julienne Peeler
Key Performance Indicator (KPI)
Kitchen Brigade
Kitchen Display System (KDS)
Kitchen Porter
Knife Roll
Label Misbranding
Label Rotation System
Labeling
Labor Forecasting
Labor Percentage
Labor Productivity
Labour Cost Benchmark
Ladle
Last-Meter Execution
Lead Time
Line Balancing
Line Check
Line Cook
Log Reduction
Lot Code
Low-Boy
Low-Risk Food
Luting Paste
Maintenance Sanitation
Manual Dishwashing
Margin
Mechanical Dishwashing
Menu Disclosure
Menu Engineering
Menu Item Cannibalization
Menu Item Profitability
Menu Matrix
Menu Mix Percentage
Menu Placement Strategy
Menu Price Elasticity
Menu Risk Assessment
Michelin Green Star
Michelin Guide
Michelin Star
Microbial Load
Minimum Order Quantity (MOQ)
Minor Infraction
Mise en Place
Mock Recall
Modified Atmosphere Packaging (MAP)
Moisture Control Measure
Monitoring
Monitoring Frequency
Multi-Unit Operation
Napkin Fold
Near Miss
Net Profit
Non-Conformance
Non-Conformance Report
Non-Controllable Cost
Non-Critical Violation
Non-Food Contact Surface
Non-Potentially Hazardous Food
Onboarding Program
Operating Margin
Operational Control Measure
Operational Deviation
Operational Discipline
Operational Hazard
Operational Prerequisite Program (OPRP)
Operational Sanitation
Out-of-Specification Product
Out-of-Temperature Product
Outbreak Investigation
Overnight Cooling
Overproduction
Par Level
Paring Knife
Pass
Pathogen
Pâtissier
Performance Review
Permit Conditions
Perpetual Inventory
Personal Hygiene
Personal Protective Equipment (PPE)
Pest Activity Log
Pest Control Program
Pest Harborage
pH Control
Physical Hazard
Physical Inventory Count
Physical Separation
Pick-Up Time
Pickup
Plate Cost
Plongeur
Plowhorse
Point of Sale (POS) System
Poissonnerie Assistant
Poissonnier
Portion Control
Portion Cost
Post-Incident Review
Post-Operational Sanitation
Post-Process Handling
Post-Service Breakdown
Potable Water
Potentially Hazardous Food (PHF)
Pre-Cleaning
Pre-Operational Inspection
Prep List
Preparation Sequence
Prerequisite Program
Preventive Control
Preventive Controls Qualified Individual (PCQI)
Preventive Maintenance
Preventive Measure
Price Point
Prime Cost
Prime Cost Ratio
Process Authority
Process Flow Interruption
Procurement Strategy
Product Disposition
Product Hold
Product Shelf-Life Validation
Production Batch Size
Production Log
Production Schedule
Production Sheet
Profit and Loss Statement (P&L)
Protective Clothing
Psychological Pricing
Public Health Inspection
Purchase Order (PO)
Purchasing Specification
Puzzle
Quality Assurance (QA)
Quality Assurance Check
Quality Control Check
Quarantine Area
Quat Sanitizer
Reach-In
Ready-to-Eat (RTE)
Recall Coordinator
Receiving
Receiving Deviation
Receiving Dock Sanitation
Receiving Log
Receiving Procedure
Receiving Temperature
Recipe Costing
Recipe Management System
Reconciliation
Record Keeping
Recycling Stream
Refrigeration Load Capacity
Refrigeration Log
Regen Cooking
Regulatory Authority
Reheating
Reheating for Hot Holding
Reheating Standard
Reopening Approval
Reorder Point
Responsable de Production
Responsible Sourcing
Restaurant Business Plan
Return on Investment (ROI)
RevPASH
Rework Policy
Risk Assessment
Risk Classification
Risk Factor
Risk Mitigation
Risk Severity Matrix
Risk-Based Cleaning Frequency
Risk-Based Inspection
Roasting Rack
Rondeau
Root Cause Analysis
Rôtisseur
Sales Analytics
Sales Forecast Accuracy
Sales Mix
Sanitary Transport Practice
Sanitation
Sanitation Log
Sanitation Standard Operating Procedure (SSOP)
Sanitizer Concentration
Sanitizer Test Strips
Sanitizing
Saucier
Secondary Packaging
Segregated Storage
Segregation of Duties
Segregation Protocol
Service Cadence
Service Choreography
Service Consistency
Service Delay Impact
Service Flow
Service Recovery
Service Standard
Service Temperature
Sharpen
Sheet Pan
Single-Use Item
Skimmer
Smoker
Source Reduction
Sous-Chef
Spider Skimmer
SPLH (Sales per Labour Hour)
Spoilage Organism
Staff Food Safety Orientation
Stage
Standard Operating Procedure (SOP)
Standard Recipe
Star Item
Station Architecture
Station Flow
Station Map
Steam Table
Stock Rotation
Stockpot
Storage Hierarchy
Supplier Audit
Supplier Traceback
Supply Chain Disruption
Sustainability Program
Table d’Hôte
Table Turn
Tamis
Tamper
Temperature Control Device
Temperature Control Standard
Temperature Log
Temperature Mapping
Temperature Monitoring Device
Temperature Recovery Time
Theoretical Food Cost
Thermal Death Time
Thermal Kill Step
Thermometer
Thermometer Calibration
Third-Party Audit
Three-Compartment Sink
Throughput
Ticket Management
Time and Temperature Control for Safety (TCS)
Time as a Public Health Control (TPHC)
Time-Temperature Abuse
Tool Control
Traceability
Training Matrix
Training Record
Transport Sanitation
Two-Compartment Sink
Two-Stage Cooling
Underproduction
Unsafe Food
Upcycling
Use-By Date
Utensil Rotation
Utensil Separation Policy
Utensil Storage
Vacuum Sealing
Validation
Variable Cost
Variance
Verification
Walk-In Cooler
Wash-Rinse-Sanitize
Waste Audit
Waste Handling Procedure
Waste Log
Waste Segregation
Water Activity (Aw)
Water Stewardship
Whisk
Working Capital
Workplace Contamination
Workstation Sanitation
Yield
Yield Percentage
Yield Test
Zone Cleaning
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