Stack Exchange Network

Stack Exchange network consists of 174 Q&A communities including Stack Overflow, the largest, most trusted online community for developers to learn, share their knowledge, and build their careers.

Visit Stack Exchange

Questions tagged [restaurant]

The tag has no usage guidance.

1
vote
3answers
109 views

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 ...
3
votes
2answers
240 views

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 ...
4
votes
2answers
617 views

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 ...
26
votes
6answers
9k views

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 ...
1
vote
1answer
115 views

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?
1
vote
4answers
2k views

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 ...
2
votes
2answers
2k views

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 ...
5
votes
2answers
2k views

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 ...
4
votes
4answers
266 views

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 ...
4
votes
6answers
2k views

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 better ...
17
votes
6answers
4k views

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 ...
4
votes
1answer
211 views

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 ...
0
votes
1answer
134 views

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 ...
9
votes
4answers
3k views

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 ...
2
votes
3answers
653 views

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 ...
4
votes
1answer
273 views

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,...
10
votes
1answer
5k views

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 ...
2
votes
2answers
15k views

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 ...
2
votes
3answers
13k views

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 ...
2
votes
1answer
3k views

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 ...
2
votes
1answer
430 views

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 ...
4
votes
5answers
11k views

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 ...
5
votes
2answers
4k views

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 ...
7
votes
2answers
1k views

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 ...
1
vote
1answer
4k views

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 ...
4
votes
1answer
1k views

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 ...
4
votes
1answer
2k views

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 ...
6
votes
3answers
4k views

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, ...
16
votes
6answers
12k views

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 ...
12
votes
6answers
19k views

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 ...