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Questions tagged [restaurant]

44 questions
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6 answers

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 if they were runny so I put the order in as over…
Natasha
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6 answers

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 it.", there are many Italian restaurants in…
John
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16
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6 answers

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 standard hygiene guidelines ? What about the…
Stefano Borini
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14
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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 sounded unusual to me - and it's unhelpfully vague…
Dai
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12
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6 answers

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 they pull it off in the kitchen, especially the…
Nikolai Prokoschenko
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11
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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 is water so that the steam will help cook the…
mbeasley
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9
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4 answers

Michelin Three Star Restaurant; but if the chef is not there

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 is highly rated and I never questioned myself if…
Naomi
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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 using some kind of food processor, or do they…
Paul Lassiter
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7
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Hash Brown Terminology

I'm not sure if terminology questions are on topic, but here goes: 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. …
Novak
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6
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3 answers

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 of enormous carrots; that is, the bags were…
Daniel Griscom
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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, and mid-range is a few dollars more. Could this…
Scott Weinstein
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5
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7 answers

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 alternative to other methods such as the custard cups…
buddahbrot
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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 the check. What on earth is the name for this…
mbeasley
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4
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2 answers

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 leftovers? Considering most of them contain raw…
Magnus
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4
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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 pizza sometimes. The more toppings the worse it…
Joe
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