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Questions tagged [restaurant]

44 questions
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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 I eat in a restaurant with an open kitchen I…
crmdgn
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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 the table to share family style"; "mains...each…
Celeritas
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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 affect the flavors and prep? Are there other results of…
ogama8
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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 printer in the kitchen and contains what the kitchen…
Mattias Delin
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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, this is not possible to have the meals served…
Johnny
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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 thought that it might give our hamburgers the…
Byron Sommardahl
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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 was. The prawns were still in their shell but…
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 the space. For instance, they both tried FIFO, but…
Matt Broerman
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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 (20 minutes) Pan sear it for around 2.5 minutes…
Jimmy
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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 handled? It's such a spendy item, you wouldn't want…
Jolenealaska
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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 days. However, tourism season is going to be…
user98739
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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 wrap, balled up into a clump (it actually looked…
Carcigenicate
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How do I make restaurant quality pizza?

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 flour and water always go out the window when my hands…
Pixelomo
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Do chefs use customer feedback to improve dishes?

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 customer feedback? Suppose a customer says he likes…
Huff Young
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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 often served, in addition to the dish and…
Newb
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