Kwick365, online ordering site by KwickPOS

Kwick365, online ordering site by KwickPOS

Culinary Terms for the Restaurant Business: A Tongue-in-Cheek Guide

Mise en Place: The art of having everything in its place, like a well-organized kitchen where you can find the salt without a salt-sational search.

Sous Vide: A cooking method that involves vacuum-sealing food and cooking it in a water bath, resulting in dishes that are as tender as a baby's bottom (without the diaper rash).

Flambe: The act of setting food on fire, usually with alcohol, creating a dramatic spectacle that will make your customers go "flames out!"

Brunoise: A fancy way of saying "diced into tiny cubes," perfect for adding a touch of elegance to your dishes or for making your customers feel like they're eating a miniature masterpiece.

Julienne: Cutting vegetables into thin, matchstick-like strips, a technique that will make your salads look like they're straight out of a fashion magazine.

Confit: A method of preserving meat or poultry by cooking it slowly in its own fat, resulting in a dish that's so tender, it will melt in your mouth like a butter-soaked croissant.

Coulis: A smooth, pureed sauce made from fruits or vegetables, perfect for adding a pop of color and flavor to your dishes or for making your customers think you're a culinary wizard.

Crème Brûlée: A classic French dessert that consists of a creamy custard topped with a caramelized sugar crust, a dish that will make your customers say "crème de la crème!"

Macaron: A delicate French pastry made from almond flour, sugar, and egg whites, a treat that's as colorful and delicious as a rainbow on a plate.

Foie Gras: The fatty liver of a duck or goose, a delicacy that's so rich and decadent, it will make your customers feel like they're dining in the lap of luxury.

Truffle: A rare and expensive fungus that adds an earthy, umami flavor to dishes, a culinary treasure that will make your customers feel like they've struck gold.

DISCLAIMER: This information is provided for general informational purposes only, and publication does not constitute an endorsement. Kwick365 does not warrant the accuracy or completeness of any information, text, graphics, links, or other items contained within this content. Kwick365 does not guarantee you will achieve any specific results if you follow any advice herein. It may be advisable for you to consult with a professional such as a lawyer, accountant, or business advisor for advice specific to your situation.

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