EFC

ENGLISH FOR CULINARY

OM SWASTIASTU
BERDO
A
MOTIVATION
CLASS RULE
 Unit :
Handling complaints

Title :
Build the nature and details of complaints (9)
70 minutes time for study
 POINT to learn

Use the right type of vocabulary (3)

Conversation waiter &
culinary
Food service slang
86

Kitchen team : chef the chicken

wing “86”

When you run out of Chef who run the pass : well noted, waiter
an ingredient and can please mention
no longer make a to all the team
particular dish. that chicken
wing “86)

Waiter : well noted chef

 Reggae

The dish is to be prepared as

described, no modifications
 On the fly

Waiter : chef I do
apologize 1 more
spaghetti
bolognaise are
missing please
make it on the fly

Chef : well noted. Team

1 spaghetti When a server forgets to write down
bolognaise make it part of an order or there’s a mistake in
on the fly the preparation, you “make it on the
fly” which means remake it as fast as
Kitchen team : yes chef possible.
The expediter (responsible for making
sure all food gets out at the same time)
needs to know if you step away from
the cooking line for a moment. Saying
you’re “off line” communicates you’re
gone for a moment
 Atras

Spanish for “behind you.” It’s

used to alert those around you that
you’re behind them and may be
carrying something hot or sharp.
Waiter : chef! Margarita
pizza how long?

Chef : 5-out

Waiter : thank you chef

5-out, 3-out, and so on…. let’s the other cooks in a busy kitchen know that you will
be ready to plate in 5 minutes, or 3 minutes, or whatever time you say
 Running the pass

Chef : Team new

order 5 Caesar
and 5 steak
medium well

Kitchen team : Noted chef

The person who “runs the pass” is in charge of informing the cooks what they’ll be
cooking as each order comes in. They monitor the order tickets and how quickly they
go out and how they look before they’re picked up
 Dying on the pass
Chef : This steak is
dying on the
pass

Waiter : sorry chef!

Right now chef

Chef : thanks

Hot food that’s ready to go out and has been sitting on the “pass” for a long time is
getting cold. The “pass” is the long, flat area where dishes are plated and ready to be
picked up by servers.
 Expo

Term for the expediter, who

coordinates all incoming
tickets and is responsible for
quality control. As in, “Who’s
on Expo tonight?”
 Mise

Chef : Team remembers

Pronounced “meez.” Stands for mise
“Mise” again
en place (MEEZ ahn plahs), a French
and again. It’s
term for having all your prep done
difficult to
before you start cooking: all
work without “Mise”
ingredients measures, bowls and tools
ready and pans prepared.
Team : Well noted chef
 Fire
Waiter : Chef the table number 4
done for starter. They
ready for main course

Chef : thank you! Team table

number 4 “Fire”

Team : Yes chef!

When a ticket comes in, those items that need to be prepared now are “fired.” In
other words, those dishes need to get on the grill and readied for the table. As in,
“fire” the toast 1 minute before the eggs are done.
 GBD

An acronym for Golden Brown and Delicious. It’s

shorthand for how the chef wants something
prepared.

Chef : Team remember for the

chicken wing “GDB”

Team : Yes chef!!

Grill station : Chef!! Grill station
in the weeds!!

Chef : Hot station!! Please

do help quickly

Hot station : Yes chef!!

When you’ve reached the point on the line where you’re completely jammed and
can’t keep up. A call for some help to get back on track.
 Kill it

When the guest wants his

meat really well done. For example, “I
need a burger and fries, kill it,” means
more well-done than usual.
 Shoemaker

a nickname you don’t want in the

kitchen. It means you have a
sloppy station, are unable to
follow directions and find
yourself cutting corners. Time to
move on.
 Sandbagging

Sometimes you just have to cook

something ahead of time and
reheat it when the order comes
in… it’s not ideal, but that’s
sandbagging.
 Burn the Ice

Disposing of the ice in the ice

machine at your station or under
the bar by pouring hot water over
it.
 All Day

This is the total amount of dishes one cook

is preparing in one specific pick-up.

For example,
the cook may ask the chef “How many
burgers am I working?”

Chef will reply: “You have 2 bison, 2 beef

and one veggie, all day.”
 Flash

Waiter : chef this meat is

undercook, this
dishes was give
back from the guest

Chef : Team!! “Flash it”

If a bit of protein in slightly undercooked, the cook can “flash it” in the oven for a
few minutes to raise the temperature.
 Check your plates!

In an open kitchen where the cooks

can see the patrons, it signals that
an attractive patron is in the dining
room.
 Conclusion

Trainees are able in knowledge, skill and attitude in using this type
of vocabulary appropriately.
DISCUSION HOW TO APPLY

Use the right type of vocabulary.

EVALUATION

• none
NEXT SESSION

Unit :
Handling complaints

Title :
Build the nature and details of
complaints (10)
 MATUR SUKSMA

OM SHANTI-SHANTI-SHANTI
OM