Here’s a list of kitchen/industry terms and phrases that sometimes appear in blog entries. The key to reading is understanding, after all! Most definitions have been referred from the Food Lover’s Companion (and the occasional online source). The Glossary is a page in the works so new terms will be added whenever there’s need for one. Check it out!


FLY / ON THE FLY – As quickly as possible.
[Betty Sez: When a ticket comes in with notes like “on the fly”, more often than not, it’s usually a server’s fault; they didn’t or forgot to put in an order. Or a customer will mention a time-constraint and we have to get their food to them fast. It’s annoying but it happens.]

LINE – The section of the kitchen where food is finished, or cooked when ordered. The line is usually made up of different stations dedicated to different preparation techniques, such as grill, fryer, etc.
[Betty Sez: Avec’s line consists of three stations/three line cooks. We don’t have clear-cut duties like grilling/frying/etc but instead, we’re responsible for several menu items that encompass different cooking techniques from salads to roasting, sautes to desserts. Talk about jacks-of-all-trades…]

ORDER-FIRE / ORDER-IN – Calls used to announce orders on tickets. Firing means to cook the dish, whereas orders-in are later courses.
[Betty Sez: Everyone has slightly different ways of reading out orders on tickets but generally order-fires and order-ins are de rigueur.]

PLACE / MISE EN PLACE – [plahs / MEEZ ahn plahs] A French term referring to having all the ingredients necessary for a dish prepared and ready to combine up to the point of cooking.

STAGE – from the word Stagiaire [stah-zhee-EHR], a French term that essentially means “apprentice”. Stagiaires are typically not paid; if they receive a salary, it’s usually nomimal.
[Betty Sez: Most of our stages to date have been people looking to be employed. A stage is the best way of observing how a person works/behaves in the kitchen environment. Sometimes stages can be industry people who want to check out what certain restaurants/kitchens are like. A stage at Avec usually involves prep work and then shadowing on the line.]