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