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 term used to describe the length of time a product can be stored without loss of quality to place in the fryer the amount of product you have in the house the steps used to cool down a hot product quickly before refrigerating to beat a product into a smooth consistency with a wire ship or blender when the kitchen is out of a particular item or when a customer has requested that an item be withheld from an order the number of products needed to fill all orders to heat liquid until it begins to steam and before it comes to a boil to cut an item into pieces 1/2 by 1/2 to cut into 1/8 by 1/8 or smaller
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