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 cut into 1/8 by 1/8 or smaller the term used to describe the length of time a product can be stored without loss of quality the steps used to cool down a hot product quickly before refrigerating the amount of product you have in the house the number of products needed to fill all orders to place in the fryer 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 cut an item into pieces 1/2 by 1/2 to beat a product into a smooth consistency with a wire ship or blender
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