C2 · 50 words
The restaurant kitchen in Spanish
Stations, technique and the words a menu is written in.
Practise this list
From these 50 words, as many per round as you like — up to all of them: first what is due today, then new ones. First you choose, then you fill the gap, then you write it yourself. Mistakes come back again shortly.
More about this list
A restaurant kitchen is a workshop with a fixed order, and its language is exact to match. La partida is the station somebody stands at, la puesta a punto is everything that has to be ready before the first guest, and el mostrador de pase is the place a plate leaves the kitchen from. Halfway down comes la salsa que no se corta, and behind it is a verb doing four jobs English gives to four different words. Cortarse is what milk does when it goes off — « to curdle » — and what a sauce does when the emulsion breaks — « to split ». Cortarse is also to cut yourself on a knife. And no te cortes means « do not hold back », said to somebody being shy. Four English words, one Spanish verb, and one idea underneath all of them: something that was joined comes apart.
The words
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Phrase (42)
la partida de cocinathe kitchen stationPhraseC2
Cada partida de cocina tiene su responsable.Every kitchen station has somebody in charge of it.
el jefe de partidathe chef de partiePhraseC2
El jefe de partida responde de su sección entera.The chef de partie answers for the whole of their section.
el segundo de cocinathe second in the kitchenPhraseC2
El segundo de cocina lleva el servicio cuando falta el jefe.The second in the kitchen runs the service when the chef is away.
la puesta a puntothe preparation before servicePhraseC2
La puesta a punto ocupa la mañana entera.The preparation before service takes the whole morning.
el mostrador de pasethe passPhraseC2
En el mostrador de pase se comprueba cada plato antes de salir.At the pass every plate is checked before it goes out.
el servicio en salathe rhythm of the dining roomPhraseC2
El servicio en sala marca el ritmo de la cocina.The rhythm of the dining room sets the rhythm of the kitchen.
el ticket de cocinathe kitchen ticketPhraseC2
El ticket de cocina llega impreso al pase.The kitchen ticket arrives printed at the pass.
el cálculo del coste del platothe costing of the dishPhraseC2
El cálculo del coste del plato decide el precio de la carta.The costing of the dish decides the price on the menu.
la receta escrita con gramajesthe recipe written with weightsPhraseC2
La receta escrita con gramajes fija tiempos y cantidades.The recipe written with weights fixes times and quantities.
la merma en el despiecethe loss in butcheringPhraseC2
La merma en el despiece se calcula antes de fijar el precio.The loss in butchering is worked out before the price is set.
el menú degustaciónthe tasting menuPhraseC2
El menú degustación cambia cada temporada.The tasting menu changes with every season.
el acompañamiento líquido del menúthe drinks that accompany the menuPhraseC2
El acompañamiento líquido del menú se propone copa por copa.The drinks that accompany the menu are proposed glass by glass.
el aperitivo de bienvenidathe welcome bite from the kitchenPhraseC2
El aperitivo de bienvenida no figura en la carta.The welcome bite from the kitchen does not appear on the menu.
el fondo oscurothe dark stockPhraseC2
El fondo oscuro se hace con huesos tostados.The dark stock is made with roasted bones.
la salsa que no se cortathe sauce that does not splitPhraseC2
La salsa que no se corta aguanta veinte minutos en el pase.The sauce that does not split holds twenty minutes at the pass.
la cocción a baja temperaturathe cooking at low temperaturePhraseC2
La cocción a baja temperatura deja la carne uniforme.Cooking at low temperature leaves the meat even throughout.
el envasado al vacíothe vacuum packingPhraseC2
El envasado al vacío conserva y a la vez cocina.Vacuum packing both preserves and cooks.
el humo aromático en campanathe aromatic smoke under a clochePhraseC2
El humo aromático en campana se hace delante del cliente.The aromatic smoke under a cloche is released in front of the guest.
el marcado en la planchathe searing on the griddlePhraseC2
El marcado en la plancha dura cuarenta segundos.The searing on the griddle lasts forty seconds.
el reposo de la carnethe resting of the meatPhraseC2
El reposo de la carne es tan importante como el fuego.The resting of the meat matters as much as the heat.
el punto de la cocciónthe point the cooking has reachedPhraseC2
El punto de la cocción se comprueba con sonda.The point the cooking has reached is checked with a probe.
el atemperado del chocolatethe tempering of the chocolatePhraseC2
El atemperado del chocolate decide el brillo.The tempering of the chocolate decides the shine.
el punto de nievethe stiff peak of the egg whitePhraseC2
El punto de nieve se pierde si hay una gota de grasa.The stiff peak of the egg white is lost if there is a drop of fat.
la guarnición secundariathe second garnishPhraseC2
La guarnición secundaria acompaña sin competir.The second garnish accompanies without competing.
el toque final en el pasethe last touch at the passPhraseC2
El toque final en el pase es siempre del mismo cocinero.The last touch at the pass is always done by the same cook.
la temperatura del platothe temperature of the platePhraseC2
La temperatura del plato arruina más comidas que la sal.The temperature of the plate ruins more meals than salt does.
el género del díathe produce that came in todayPhraseC2
El género del día manda sobre la carta.The produce that came in today overrules the menu.
el proveedor de confianzathe trusted supplierPhraseC2
El proveedor de confianza avisa cuando algo no está bien.The trusted supplier rings when something is not right.
la trazabilidad del pescadothe traceability of the fishPhraseC2
La trazabilidad del pescado se guarda con la factura.The traceability of the fish is kept with the invoice.
el aviso de alérgenos en cartathe allergen notice on the menuPhraseC2
El aviso de alérgenos en carta figura junto a cada plato.The allergen notice on the menu stands beside each dish.
el registro de temperaturas de cámarathe log of the cold room temperaturesPhraseC2
El registro de temperaturas de cámara se firma dos veces al día.The log of the cold room temperatures is signed twice a day.
el enfriamiento rápido tras la cocciónthe rapid cooling after cookingPhraseC2
El enfriamiento rápido tras la cocción baja a tres grados en noventa minutos.The rapid cooling after cooking gets down to three degrees in ninety minutes.
la contaminación cruzada en cocinathe cross-contamination in the kitchenPhraseC2
La contaminación cruzada en cocina se evita con tablas separadas.Cross-contamination in the kitchen is avoided with separate boards.
la limpieza en profundidadthe deep cleanPhraseC2
La limpieza en profundidad se hace el día de cierre.The deep clean is done on the closing day.
el desperdicio aprovechablethe trimming that can still be usedPhraseC2
El desperdicio aprovechable vuelve como caldo.The trimming that can still be used comes back as stock.
la rotación del personalthe turnover of staffPhraseC2
La rotación del personal es el problema del oficio.The turnover of staff is the problem of the trade.
el turno partidothe split shiftPhraseC2
El turno partido explica muchas renuncias.The split shift explains a great many resignations.
la previsión de comensalesthe forecast of coversPhraseC2
La previsión de comensales permite comprar exacto.The forecast of covers makes it possible to buy exactly.
la mesa que no aparecethe table that never turns upPhraseC2
La mesa que no aparece cuesta el género comprado.The table that never turns up costs the produce already bought.
el aforo del comedorthe seating capacity of the dining roomPhraseC2
El aforo del comedor limita el número de pases.The seating capacity of the dining room limits the number of services.
la carta cortathe short menuPhraseC2
La carta corta permite comprar mejor y tirar menos.A short menu allows better buying and less waste.
el plato de firmathe signature dishPhraseC2
El plato de firma no se retira nunca de la carta.The signature dish is never taken off the menu.
Noun (m) (5)
Grammar for these: Masculine or feminine · The plural
el prepostrethe course before the dessertNoun (m)C2
El prepostre limpia el paladar.The course before the dessert clears the palate.
el fumetthe fish stockNoun (m)C2
El fumet no debe hervir nunca.The fish stock must never be allowed to boil.
el desglasadothe deglazingNoun (m)C2
El desglasado recupera lo pegado al fondo.Deglazing recovers what has stuck to the bottom.
el escabechethe vinegar marinadeNoun (m)C2
El escabeche mejora al segundo día.The vinegar marinade improves on the second day.
el emplatadothe platingNoun (m)C2
El emplatado se ensaya antes de ponerlo en carta.The plating is rehearsed before the dish goes on the menu.
Noun (f) (3)
Grammar for these: Masculine or feminine · The plural
la reducciónthe reductionNoun (f)C2
La reducción concentra el sabor sin añadir nada.The reduction concentrates the flavour without adding anything.
la ligazónthe thickening of the sauceNoun (f)C2
La ligazón se hace fuera del fuego.The thickening of the sauce is done off the heat.
la salmuerathe brineNoun (f)C2
La salmuera se calcula en porcentaje sobre el agua.The brine is worked out as a percentage of the water.
Missing a word? Look it up in the dictionary
This list belongs to Farming and food production — 14 lists and 700 words that can also be practised as a whole.