It is common knowledge, a profession has a special and unique term which is only understood by the reasonable. It was also experienced by the culinary world, who are very familiar with the processing and presentation of food.
Various terms are used by the chefs and restaurant workers sometimes sound foreign ears, sometimes also sounded exotic.
Here are the terms that you can understand from the world of cooking:
1. A La Minute
This fact may sound disappointing, not even all the dishes in the restaurant made-to-order. On the basis of considerations of time, most of the dishes already prepared, either overcooked or undercooked dishes. Just waiting for the touch of the chef to get to your table. However, some of the dishes to be made a la minute, which means order. For example refined steak made of beef, chicken or lamb. Made by order, from preparing the meat, spice rubbed up burned to the maturity level of roasting to order. Also sauce that accompanies the form of a mushroom sauce, oyster Saur, black pepper, sweet and sour and more included a la minute upon request.
2. Mise En Place
Sentences in French which when translated into Indonesian, which means “just in place”. A requirement that must be met in a standard serving and preparing food. The dose of spices, the right ingredients, processing methods to the tools used to eat.
3. Sous Chef
Is the second person after Chef. Who will take full responsibility in the kitchen when the chef off or unable to attend. Daily duties coordinating different levels of manpower and operational prepare Your kitchen in a hotel or restaurant. His job is to process another base sauce to flavor the food with the right dose of flavor.
4. On The Rail and On The Fly
On The Rail pronounced when there is an important element and immediately. Eg “Please add the salad to the order table.” while
On The Fly usually uttered by a Chef during processing of food for food suppression promptly processed and presented.
Isitlah cynical for a group of customers who clustered, rowdy and do not move away from the restaurant. Generally, younger children who use the free Internet access and order food and beverages with a small order value.
6. All Day
Used to emphasize the total amount of processing time. If the table no. 3 ordered two servings of fried rice, table no. 7 booked 5 servings, and no.8 table ordered one serving of the same food then there are 8 servings fried rice to be served concurrently. Chef in charge will say “8 fried rice all day” so that no orders are left to be made.