Skip to Content

What is the unspoken kitchen code?

The unspoken kitchen code refers to a set of general rules of conduct that are expected to be followed while working in the kitchen. This code is not written, but is generally understood through common experiences among kitchen staff.

Some of the main points of this code include working together as a team, having respect for one another, and keeping a clean working environment. It is important to remain efficient and organized, communicating clearly with everyone in the kitchen.

There should also be a focus on safety, as proper knife handling and safety protocols should always be placed as a priority.

Additionally, it is also important to work with a positive attitude and be kind to one another. Creating a friendly and welcoming atmosphere in the kitchen is key in creating a successful working environment.

It is important for staff to take the initiative and remain proactive, so tasks can be completed efficiently.

Following the unspoken kitchen code is essential to having an enjoyable and successful experience in the kitchen. Doing so will create a strong team dynamic and allow for great food and memories to be made.

What is the number one rule in the kitchen?

The number one rule in the kitchen is to always practice food safety. This includes washing your hands with warm water and soap before and after handling food, keeping raw meats away from other foods to avoid cross-contamination, using clean utensils and cutting boards, avoiding food that’s past its expiration date, and storing foods at the right temperatures.

Additionally, it’s important to clean counters and surfaces where food is prepared, and to ensure that all foods are cooked to a safe internal temperature. Doing so will help ensure that you and your family stay healthy and free from food-borne illnesses.

What does saying hands mean in the kitchen?

In the culinary world, the phrase “saying hands” is generally used to indicate that preparations for food should be conducted by hand and not with the use of machines or other mechanical aids. This includes tasks such as cutting, slicing, dicing, grinding, and forming items with various ingredients.

While machines can help to speed up and make many of these tasks more efficient, some chefs prefer to perform them by hand due to the precision and personal touch that it offers. In addition to making sure that items are cut or shaped exactly to specification, manually doing these tasks often allows a chef to get a better sense of the ingredients and their qualities.

For instance, an experienced chef may be able to identify when a piece of meat has gone bad simply due to the feel, color, and smell when it is being handled, allowing them to discard it before it ever reaches the plate.

What are 5 basic rules for the kitchen?

1. Keep the kitchen clean. This means that all kitchen surfaces and appliances should be wiped down regularly and that dishes should be washed and put away directly after each meal. Taking the time to keep the kitchen clean helps to prevent the spread of foodborne illnesses and makes the space more inviting to be in.

2. Practice safe food handling. This means washing your hands before preparing meals and avoiding cross-contamination. Make sure to always separate raw meat, poultry, and seafood when shopping or storing in the refrigerator.

Be sure to cook food to the right temperatures and refrigerate leftovers promptly.

3. Limit clutter. Try to keep countertops, pantries, and cupboards organized by storing items in airtight containers when possible. This will also help to reduce the risk of a kitchen fire from things like electrical cords getting tangled.

4. Keep appliances in good working order. Check to make sure your stove, oven, dishwasher, and other kitchen appliances are up to date with annual maintenance. This will reduce the chance of these items breaking down in the middle of a meal.

5. Monitor food expiration dates. Avoid using food beyond its expiration date to help prevent foodborne illnesses. It’s also helpful to check canned goods and other non-perishables for any signs of spoilage before using them.

Do and don’ts in kitchen?


1. Make sure to clean up after yourself when cooking in the kitchen.

2. Make sure to keep your kitchen counters and surfaces clear of clutter and clean.

3. Make sure to wash your hands before and after handling food.

4. Store all food properly in labeled containers to avoid cross contamination.

5. Regularly clean stove burners and pots/pans to avoid potentially dangerous flare ups.

6. Always check the expiration date on ingredients used in cooking.

7. Use separate cutting boards and utensils for raw and cooked food.

8. Wear oven gloves or mitts when handling hot pots or pans.

9. Make sure to unplug or turn off all small appliances when not in use.

10. Check sources for safety tips and cooking techniques.


1. Don’t leave food items out of the fridge for more than two hours.

2. Don’t cook with used dishes or utensils.

3. Don’t leave kitchen appliances plugged in or on when not in use.

4. Don’t leave pot handles over intense heat sources on the stove.

5. Don’t try to put out stove flare-ups with water as this could worsen the danger.

6. Don’t wear loose clothing while cooking to prevent it getting caught in stove top elements.

7. Don’t leave food cooking unattended.

8. Don’t reuse marinades and sauces that have touched raw meat.

9. Don’t forget to wash your cutting boards along with any other kitchen utensils.

10. Don’t use a kitchen cloth more than once – it can spread germs.

What are the first 3 food rules?

The first three food rules are:

1. Eating responsibly: This means consuming food in moderation and avoiding overeating. Additionally, it is important to be mindful of portion sizes and food choices, especially when it comes to unhealthy foods.

2. Eating a healthy, balanced diet: Eating a variety of healthy foods provides the body with all the necessary nutrients as well as energy. It is also important to drink enough water every day.

3. Paying attention to food safety: It is crucial to follow proper nutrition and food safety practices in order to reduce the risk of food-borne illnesses. This includes washing hands before and after handling food, cooking food to the right temperatures and making sure to store food properly.

What are the 5 golden rules of cooking?

The five golden rules of cooking are as follows:

1. Always taste as you go. This is the most important rule, as it allows you to make necessary adjustments to ensure that the dish comes out as best as possible.

2. Keep it simple. Don’t try to do too much with a single dish. Keep it clean and let the ingredients shine.

3. Use quality ingredients. Invest in good ingredients, as it will make a huge difference in the end result.

4. Get organized. Have everything prepped and ready to go. Don’t try to do too many things at once, be organized to make the process easier and more enjoyable.

5. Have fun. Cooking should be a pleasurable experience. Enjoy the process, experiment, and don’t take it too seriously.

What are the 3 standard rules of kitchen cutting?

The three standard rules of kitchen cutting are:

1. Always use a clean, sharp knife. Dull knives require added pressure to force through foods, resulting in an increased risk of injury. Keeping your knives sharp is essential to keep them safe and effective.

2. Slice away from your body when cutting. This ensures that any slips away from the food item are away from your hands and body, reducing the risk of injury.

3. Use a cutting board when working with food. Not only does it protect your countertops and knives, but it also ensures your food items can be easily handled to create consistent cuts. Additionally, the elevated surface of a cutting board also avoids any cross-contamination that might otherwise result from direct contact with kitchen surfaces.

What do chefs say when food is ready?

Chefs typically say “Order up!” when food is ready. It is a call to the waitstaff that the hot and ready food items are prepared and ready to serve. This is a widely accepted term used in restaurants around the world when food items are finished cooking and can be plated up and served to the customer.

Often, the chef may yell out different items to the wait staff such as “burger and fries up!”, “Fish and chips up!”, or what ever food items they were preparing. Food is ready when the chef loudly proclaims “Order up!”, alerting everyone in the kitchen that their meal is ready.

What does 68 mean in a restaurant?

In a restaurant, the number 68 usually refers to an item on the menu. For example, if a restaurant has a dish labelled “68” on the menu, this usually means it is a chef’s specialty dish and/or it’s a popular item at the restaurant.

It is also sometimes used as a generic number to denote something specific that the restaurant doesn’t want to disclose to customers. For example, a restaurant may denote a specific wine by listing it on the menu as “68” or a specific drink by listing it as “68 on the rocks”.

This varies from restaurant to restaurant, so it is best to ask your server for more information about any item marked “68” on the menu.

What do you call a chefs kiss?

A “chefs kiss” is an informal term used to describe a gesture made after tasting a dish, either to indicate that it tastes great or to spice up presentation. It is often done with a smacking sound, along with a soft kiss gesture, with the cook touching their own lips with their fingertips.

The gesture implies that the cook is taking a moment to savor the flavors of the dish. The term is largely used in English-speaking countries, and is thought to be derived from the Italian phrase “baci di chef”, meaning “chef’s kiss”.

What do they yell at the beginning of Iron chef?

At the beginning of Iron Chef, the show’s signature phrase “Allez Cuisine!” is yelled. This is French for “Go cooking!” and is meant to encourage the chefs to start cooking and get creative. The phrase has become synonymous with the show and is often used in everyday conversations about food and cooking.

While the phrase is often used as an encouragement to get creative in the kitchen, Iron Chef also asks viewers to embrace the same phrase to be creative in their own cooking as well.

What should you not say to a cook?

It is important to be polite and respectful to cooks. When communicating with cooks, there are some things that should not be said. For example, it is not helpful to criticize the food that a cook puts out, even if you don’t like it.

Making comments about the taste, presentation, or temperature of food can be insulting and discouraging, so it’s best to avoid discussing or making judgments about the food. You should also avoid questioning the cook’s technique or skill; even offering unsolicited cooking advice can come across as patronizing and condescending.

Instead, you might offer general compliments or suggestions without putting the cook on the defensive. Above all, it’s best to be polite and to establish a good rapport with the chef, as their job is often stressful and demanding.

What did Kitchen Confidential reveal?

Kitchen Confidential, a memoir and exposé written by the late celebrity chef Anthony Bourdain, reveals the gritty, behind-the-scenes working conditions of high-end restaurant kitchens. It was released in 2000 and it forever changed the way the public viewed the restaurant industry.

In the book, Bourdain shares his personal stories from his time as a chef, from his rise from a line cook to an executive chef. He also touches on the challenges of managing staff, the challenges of dealing with demanding customers, and the challenges of working in a very high-pressured, high-risk environment.

The book also gives an inside look into the culture of the restaurant industry, from its long hours to its often unseemly inner workings.

Bourdain’s book resonated with the public, and it propelled him to a level of fame he never expected. It also brought much needed attention to the plight of restaurant workers and it ushered in a new era in which restaurants had to reassess their working practices.

Kitchen Confidential was a groundbreaking book when it was released and it has had a lasting impact on the restaurant industry.

What movie was inspired by Kitchen Confidential?

The 2014 romantic comedy, “Burnt,” starring Bradley Cooper and Sienna Miller, was loosely inspired by Anthony Bourdain’s best-selling book, “Kitchen Confidential: Adventures in the Culinary Underbelly.

” The story follows Cooper’s character, a celebrity chef who rises from obscurity and chaos to the top of the culinary world. Cooper’s character is a former drug addict who, through grit and determination, is able to turn his talent and passion into a successful career.

Although the film’s focus is on following Cooper’s journey as he grapples with personal demons while striving to achieve greatness, it still has many elements that allude to Bourdain’s book. For example, viewers can expect to see the hidden dramas playing out in the kitchen and learn more about the stresses that chefs face in their daily lives.