Flashcards: Grow Your Professional Kitchens Vocabulary

Use these interactive Flashcards to practice the vocabulary words from our Professional Kitchens list.

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vocabulary list

WordDefinition
chefA chef is a highly skilled professional responsible for overseeing the preparation of food in a professional kitchen setting.
cookA cook in a professional kitchen is responsible for preparing, cooking, and presenting food items on the menu.
sous chefA sous chef is the second-in-command in a professional kitchen, responsible for overseeing food preparation and kitchen staff.
line cookA line cook is a chef responsible for preparing and cooking specific dishes on the menu in a professional kitchen.
prep cookA prep cook is responsible for preparing ingredients, such as chopping vegetables or marinating meats, before they are cooked.
dishwasherA dishwasher is a vital role in a professional kitchen responsible for cleaning and sanitizing dishes, utensils, and kitchen equipment.
kitchen managerA kitchen manager is responsible for overseeing the operations of a professional kitchen, including staff management, food preparation, and inventory control.
GrillA grill in a professional kitchen is a cooking station equipped with a grilling surface for cooking meats and vegetables.
Sauté stationSauté station: A cooking station in a professional kitchen dedicated to sautéing food quickly in a skillet or pan.
Pasta stationA pasta station is a designated area in a professional kitchen where chefs prepare and cook various types of pasta dishes.
Carving stationA carving station is a designated area in a professional kitchen where large cuts of meat are carved to order.
FryerA fryer is a cooking station in professional kitchens used for deep-frying foods such as French fries, chicken, and donuts.
Salad stationA designated area in a professional kitchen where salads are prepared, composed, and plated for service to customers.
Omelette stationAn omelette station is a designated area in a professional kitchen where omelettes are custom-made to order for customers.
mise en placeMise en place refers to the practice of organizing and preparing ingredients and tools before cooking in a professional kitchen.
knife stationA designated area in a professional kitchen where knives are stored, organized, and easily accessible for food preparation tasks.
portioning toolsPortioning tools in professional kitchens are utensils or equipment used to accurately measure and divide ingredients for recipes.
Prep tableA prep table is a surface in a professional kitchen used for preparing and assembling ingredients for cooking dishes.
ServiceIn professional kitchens, service refers to the process of preparing and serving food to customers at a restaurant or catering event.
PlatingPlating refers to the arrangement and presentation of food on a plate, typically done at a designated station in professional kitchens.
PresentationPresentation refers to the visual arrangement of food on a plate or serving station in a professional kitchen setting.
GarnishGarnish refers to the decorative elements added to a dish before serving, enhancing its appearance, flavor, and overall presentation.
ExpediteExpedite in professional kitchens means to prioritize and speed up the preparation and delivery of dishes to customers efficiently.
Cleaning StationA designated area in a professional kitchen where dishes, utensils, and kitchen equipment are cleaned and sanitized.
Kitchen hygieneKitchen hygiene in professional kitchens refers to maintaining cleanliness and sanitation standards to prevent food contamination and ensure food safety.
Food safetyFood safety in cleaning stations refers to maintaining proper sanitation and hygiene practices to prevent contamination and ensure safe food preparation.
DegreasingDegreasing in professional kitchens refers to the process of removing grease and oil from surfaces, equipment, or utensils.
SterilizingSterilizing in professional kitchens refers to the process of killing bacteria and other pathogens on surfaces and equipment.
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