Restaurant Vocabulary

Pasta is a type of Italian noodle made from durum wheat semolina and water, often shaped into tubes, sheets, or spirals. It is typically boiled and served with sauce. The term also refers to dishes made with this staple, and is widely used in many cuisines beyond Italy.

Pastry refers to baked goods made from ingredients such as flour, fat, and water, formed by rolling or folding dough and containing a sweet or savory filling. Common examples include pies, tarts, and pastries. The term also broadly denotes the category of dough products that achieve a flaky, tender texture through layered fat in the dough, and is used both in culinary contexts and as a general descriptor for baked confections.

Peeler is a noun or verb referring to a tool or person that removes the outer layer of fruit or vegetables, especially skin. The word is formed from peel + -er and is commonly used in kitchens and agriculture. In pronunciation, it has two syllables with the stress on the first: /ˈpiː.lər/ (US/UK), often pronounced with a light, unstressed second syllable.

Peppermill is a compound noun referring to a device that grinds peppercorns into powder. In American usage it typically denotes a manual or electric grinder, but can also describe a restaurant or brand name. The term is used in both culinary and furniture/household contexts, usually without capitalization beyond initial sentence position.

Plating refers to the process of coating a surface, typically metal, with a thin layer of another metal or material to achieve desired properties such as corrosion resistance, appearance, or wear resistance. In manufacturing and materials science, plating is a controlled electrochemical deposition or chemical treatment, often involving steps like cleaning, activation, and the actual deposition of the coating. It is a precise, technical term used across engineering, electronics, and jewelry contexts.

Potato is a starchy root vegetable, widely consumed baked, boiled, or fried. In everyday use, it also appears in phrases like “small potatoes.” The word refers to the plant’s tuber and, by extension, to the vegetable itself, with varied regional pronunciations and spellings. It’s a two-syllable term in most dialects, though some forms compress into three, depending on speech rhythm.

Prep is a short, informal noun or verb meaning preparation or to prepare. In everyday use it often refers to a quick, early stage of preparation, or tasks done in advance. As a verb, it can mean to ready something for use; as a noun, it denotes the act or period of preparing or the material prepared. It’s common in academic, professional, and casual contexts.

Roast refers to cooking food in an oven or over a fire, often with dry heat, until browned. It also denotes a humorous or cutting attack on a person, usually delivered in a playful, exaggerated manner. The word can function as a verb or noun, depending on context, and frequently collocates with terms like meat, coffee roast, or a roast event.

Saltshaker refers to a container fitted with holes to dispense salt, typically used at the table or in cooking. The term combines salt and shaker, denoting its function. In everyday usage, it denotes the household object; as a compound noun, it is usually written as one word in informal contexts and as salt shaker in more formal usage. It’s pronounced as a single lexical item with a stress on the first syllable, creating a clear, compound- noun rhythm.

Sauce is a flavorful liquid or semi-liquid accompaniment used to enhance dishes. In English, it commonly refers to a sauce served with food, from marinara to béarnaise, and can describe a figurative

A word used for a person who serves food or drinks, and in computing a program or machine that provides services to other devices or users. As a noun, it commonly denotes hospitality staff or a networked service in tech contexts; as a verb, to serve means to perform duties for others. In everyday use, it often occurs in phrases like "waiter/waitress and server" and "file server."

Simmer is a verb meaning to cook gently just below the boiling point, or to become slowly heated in this manner. It can also describe a state of quiet, sustained activity or emotion beneath the surface. In cooking, it implies steady, small bubbles and gentle heat, typically around 85–96°C (185–205°F). The term can also metaphorically describe factors that are simmering or developing gradually.

Slice is a short, precise action of cutting through something with a sharp edge, usually producing a clean, thin piece. As a verb, it conveys making a thin cut or segment; as a noun, it denotes a thin piece itself. In everyday usage, it often implies speed and accuracy, often with a crisp, single-cut motion. The term is common in cooking, sports (e.g., slice of a shot), and informal diaglogue.

Slicer is a noun referring to a tool or device that slices materials into thin pieces, or more broadly a person or thing that cuts. It can also describe a kitchen appliance or a component of a machine that performs slicing. The term emphasizes the action of cutting with a sharp edge or blade. In some contexts it may appear as slang for a device that segments data or items.

Spice refers to a substance used to flavor food, often derived from aromatic plant compounds, or to add excitement or interest to something. In everyday use, it denotes flavor-enhancing seasonings like pepper or cumin, or metaphorically to make an idea or story more lively. The term spans culinary and figurative contexts and highlights the taste or character that livens dishes and descriptions.

Station is a noun or verb referring to a fixed place or position where people or things are stationed, or a place where services or transportation are provided. It denotes a specific point or stop in a network, often used for trains, stations, or service centers. The term implies regular, organized placement or assignment within a system or workflow.

Steamer refers to a device or vessel powered by steam, or more loosely, any steamboat or steam-powered appliance. In everyday use, it can mean a large cooking vessel used to steam foods or a ship propelled by steam engines. The term commonly appears in contexts discussing equipment, maritime history, or kitchen techniques. Pronunciation emphasizes the two-syllable rhythm with a clear /iː/ vowel in the first and a reduced vowel in the second syllable.

Stockpot refers to a large, deep cooking pot designed for long simmering and boiling, typically used for making stocks, soups, and stew. It has a wide mouth and tall sides to maximize liquid surface area and heat distribution. The term combines stock (broth) and pot (vessel), and is common in professional and home kitchens for bulk cooking tasks.

Strainer refers to a device with perforations used to separate solids from liquids, or to a person who strains or filters. It is pronounced with two syllables, emphasis on the first: STRAY-ners. In culinary and laboratory contexts, it describes tools that capture solids while allowing liquid to pass.

Table is a common, four-legged furniture piece with a flat top used for eating, working, or placing objects. It functions as a surface in homes, offices, and public spaces, and can be portable or fixed. The word also appears in phrases like 'periodic table' or 'periodic table of elements' in scientific contexts.

Tip is a small, pointed end or a piece of advice intended to guide action or behavior. It also refers to gratuity given for service. The term can function as a noun or verb in everyday language, often conveying concise information or a subtle hint. In pronunciation, the word is short, with a single stressed syllable and a crisp final consonant.

An implement, typically made of metal or wood, used to prepare, mix, or eat food. Utensils include forks, knives, spoons, tongs, and ladles. The term covers tools designed for handling or serving food, distinguishing them from appliances, cookware, or vessels.

A lexis referring to a person or thing that zestfully imparts zest, or to a tool used for zesting citrus. In standard usage, it denotes a citrus rind grater or the action/instrument of removing zest; in culinary contexts it can also describe something that adds brightness or sharpness to flavor. It functions as a noun and, less commonly, a descriptive term in phrases like zester blade.