Questions tagged [restaurant]
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44 questions
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How to keep cream soup warm for restaurant/cafe?
I want to start a soup restaurant/cafe. And I want to keep my soup and cream soup (more thicker and creamy) warm or hot if it can. But I'm not sure how to do that. What is the equipment that I need to ...
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4
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Hash Brown Terminology
If I order fried eggs for breakfast at a restaurant/diner, there's a pretty standard lexicon to communicate quickly how I want them done-- sunny side up, over easy, over well, etc. Even if I mess up ...
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2
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How many items per order of dim sum? [closed]
Dim sum traditionally comes in multiples of 3 or 4 in each steamer basket. However, there doesn't seem to be any resource to let the customer know whether you are getting 3 or 4 dumplings/items.
Is ...
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What happens if chefs don't want to eat something or have dietary restrictions? [closed]
What happens if a chef develops an allergy or an intolerance?
I try to avoid gluten because it makes me feel unwell. If I was a chef, I'd have to be careful with something like pasta or cake or beer.
...
- 109
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158
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How do I keep ribs moist during the whole evening? (for my restaurant)
I'm planning to start serving short ribs in my restaurant.
I'm going to boil the ribs for approx 90 minutes, glaze and oven for 10 minutes, 150 degrees celsius.
But. I want the ribs to stay moist and ...
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2
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12k
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Why do North American Chinese restaurants advertise "We use 100% Vegetable oil"?
I was reading my local Chinese take-out's menu that somehow ended up stuck to my fridge door and I noticed under their logo a marketing bullet-point advertising:
We use 100% Vegetable Oil
That ...
- 289
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1
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How do pastry shops get away with displaying cream filled pastries without a display fridge? [closed]
I see many French and Italian pastry shops displaying and serving pastries that are filled with creams and custards, but these were not stored in a display fridge.
Don't all these need fridges because ...
- 161
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3
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774
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Efficient way to make good mashed potatoes at a restaurant with questionable gear?
I am newly working as a prep cook at a restaurant, and one of my tasks is to make mashed potatoes. Right now we don't sell that much (rice is WAY more popular), so I just fill a third every couple ...
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Category name for restaurants NOT dressing food?
Is it there a specific category name or whatever, defining restaurants that serve food without dressing, or any kind of food art or dish decoration, despite still serving good quality, tasty food, ...
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What are strategies to identify restaurants where you will learn as much as possible?
How do I identify restaurants that offer excellent training/education? I considered looking at the number of chefs that learned at a certain restaurant and afterwards achieved a Michelin star or won ...
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What causes scrambled egg patties to turn greyish green on the inside?
I ordered an egg and cheese bagel from a restaurant. The egg patty was unusually thick, uniformly bright yellow on the outside, and grey on the inside (although the computer photo shows a greenish ...
- 113
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Do food courts with multiple restaurants share food? e.g. is there a common shipping and storage area?
I've never walked behind the food court in the mall. But just wondering if, behind the restaurants fascia, the individual restaurants are receiving incoming food shipments together. e.g. is there a ...
- 111
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Safety of (re)cooking potentially raw beef from delivery
We ordered-in Pho last night, and I got mine with "medium-rare beef".
When it arrived however, the meat looked raw (unfortunately I didn't think to take a picture of it). It was wrapped in plastic ...
- 561
2
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1
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292
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How do I make restaurant quality pizza? [closed]
I've been making my own pizza dough for years but almost always the results are stodgy and thick dough. Ideally I'd like to make thin, crispy pizza bases with those bubbly bits.
Measurements for ...
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3
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163
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Help me find a chinese recipe from "Green Tea" restaurant in Beijing [closed]
Some years ago I went to Beijing for a business trip. My chinese hosts took me out for dinner to a restaurant called Green Tea (it was exactly this restaurant at this location).
Amongst many ...
- 111
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Why would a commercial kitchen buy enormous carrots?
I was recently on a Caribbean cruise ship, and took the behind-the-scenes tour (it was fun seeing an immersion blender the size of an outboard motor!). While we were in the pantry, I saw enormous bags ...
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What do sushi bars do with left overs at the end of the day?
Just walked past a sushi bar in Bangkok, 20 minutes before closing, no customers but still lots of plates going around on the conveyor belt... so that got me wondering - what do they do with those ...
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How do I convey an order for over medium eggs without runny yolks?
I'm not a chef; I'm a (new) waitress and a few days ago a customer ordered her eggs over medium, but she didn't want the yolks runny. She was very insistent on this, and said she would send them back ...
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336
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Can you become a chef without cooking school? [closed]
Is there some other path to becoming a professional chef? If I wanted to teach myself, what would that kind of "program" look like?
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Why is my pizza coming out "soggy"?
I am an owner of a small pizzeria. Im noticing my pizzas are coming out "soggy".. The crust and bottom of the pizza is cooking good, nice golden brown. But there seems to be an excess of water on the ...
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Why do flames shoot up from restaurant pans?
If you watch video of a restaurant kitchen you always see, sooner or later, a spout of flame from one of the pans on the stove. That doesn't happen when I cook at home, and on the rare occasions when ...
- 1,592
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What does it mean for a menu to be a "set menu"?
I hope this question isn't too off topic. What does it mean for a restaurant to have a "set menu"? The one I have in mine has three headings wit the descriptions: "starters...assortment as brought to ...
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When does baking/cooking in bulk have an advantage?
I often wonder (in the cases of spanish rice, soup, & bread) if my local restaurants have an advantage over what I can do at home because they're working at a different scale. How does this ...
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Is there a specific name for the mise en place containers used in professional kitchens?
I've recently been watching the PBS show "The Mind of a Chef" and noticed the plastic containers the chefs use to store ingredients as part of their mise en place. To me they seem like a ...
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Does "American" Food exist around the world?
In America, foods generally considered to be of foreign origin are referred to by the country or region which they are originally from.
For example, "That Italian restaurant just opened, let's try ...
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restaurants terms
Our company makes software for restaurants but we are facing a problem. we dont know the correct words in English for two things
The message that goes to the kitchen, this is printed on a receipt ...
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Requirements for a Good Chef [closed]
I'm an amateur cook and an aspiring Culinary Manager. I'm almost done with my program and I'll be opening my restaurant soon. I'll be hiring soon so I wanted to know what are the certain requirements ...
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4
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3k
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Michelin Three Star Restaurant; but if the chef is not there [closed]
When going to Michelin three star French restaurant in Paris, should I first find out if the star chef is actually cooking or at least present?
I have been visiting a French restaurant in Paris that ...
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Do chefs use customer feedback to improve dishes? [closed]
I understand that chefs can gauge the quality of a dish by monitoring its popularity. However, suppose a chef wants to improve an existing recipe, how might he/she do that?
Will the chef rely on ...
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Keeping consistent quality of marinated meat throughout the day in a restaurant
The issue I need help with is knowing how to serve marinaded meats consistently to customers. I have found that for my recipe, the marinaded meats taste good after three hours of marinating. Of course,...
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What is the liquid often ladled onto the grill top in restaurants?
At some restaurants, I've often seen the cook place something like vegetables onto the grill top, ladle a small amount of liquid on top of them and then cover it with a lid. My assumption is that this ...
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Should a rare steak bleed?
I very much like my steaks to ooze blood on the plate - especially fillet or sirloin. However, I've recently (and only recently) noticed that when visiting restaurants and asking for rare steak, the ...
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How do they Prepare Steak so fast in Restaurants?
I've been wondering how restaurants are able to serve food so fast. How are they able to serve thick steaks in 20 - 30 minutes?
Here's the process that I know of:
Bring the steak to room temperature ...
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How do smaller but good restaurants keep/reheat roasted meat, particularly Prime Rib?
Even if Prime Rib is a popular menu item, a smaller place may not get orders fast enough to sell the beef at the requested doneness while it is still at the appropriate temperature. So how is it ...
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Pickle Accompanying Hotdogs, Burgers, Sandwiches in the US
The following was observed in the US --- it may be an American phenomenon.
I have recently observed in my restaurant visits that more often that not, if I order a burger, sandwich, or a hotdog, I am ...
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Would it be advisable to partially pre-grill hamburgers and freeze so that they can be pan fried when a customer orders?
I have a small restaurant and we serve hamburgers. But we are trying to speed up service and thinking of ways to do that. We don't have a commercial grill, so heating up a grill takes too much time. I ...
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What is the term for the "amuse-bouche" at the end of the meal?
At several restaurants I've been to, in addition to serving an amuse-bouche at the beginning of a meal, there is an equivalent complementary small desert served at the end, sometimes before or after ...
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How do restaurants chop up garlic?
If I buy dishes, such as garlic chicken, from take-away restaurants, the garlic appears to be in small white particles in the meal.
How do restaurants chop up the garlic for this purpose? Are they ...
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How much experience is needed to work in a restaurant?
I've always thought it'd be cool to work in a restaurant as a chef or own one (though I could be sorely mistaken). I'm speaking of small town, mom and pop kinds of restaurants; the kind you'd see on ...
user9817
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Spotting frozen seafood in restaurants
We've just been to Spain and while we were there we ended up in quite a touristy restaurant. There we ate paella which was terrible, at least in my opinion. Then I was wondering how fresh (or not) it ...
user7935
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How to organize a walk-in fridge for a mid-size kitchen?
I have worked in two kitchens which served about 50-75 clients a day. Each had a walk-in fridge that was about 8 feet square with metal racks, and neither had thought much about the organization of ...
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Is Indian food more expensive to prepare than Chinese food?
Based on my subjective experience, Indian food at restaurants is more expensive than Chinese. This seems to hold across restaurant classes, low end takeout is a buck or two more then Chinese takeout, ...
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how often is cleaning done in a professional kitchen?
Today I saw Gordon Ramsay Kitchen Nightmares. Regardless of the alleged nature of "reality", he said that fridges at his London restaurant are cleaned twice a day. Is that excessive or in line with ...
- 1,502
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How is mass egg-frying performed?
I'm currently at a hotel in Spain. We are having a buffet breakfast and one of the meals are sunny-side-up fried eggs. I estimate they probably fry several hundred eggs per breakfast. I wondered how ...
