Relier Pairs KITCHEN TERMS Part 1Version en ligne Common Back of the House Kitchen Terminology par Toi Carter 1 2 3 4 5 6 7 8 9 10 the number of products needed to fill all orders the term used to describe the length of time a product can be stored without loss of quality to cut into 1/8 by 1/8 or smaller when the kitchen is out of a particular item or when a customer has requested that an item be withheld from an order to heat liquid until it begins to steam and before it comes to a boil to beat a product into a smooth consistency with a wire ship or blender the steps used to cool down a hot product quickly before refrigerating to place in the fryer the amount of product you have in the house to cut an item into pieces 1/2 by 1/2
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