New Posts  All Forums:Forum Nav:

Culinary terminology.......

post #1 of 3
2/2/12 at 1:22pm
Thread Starter 

Our Knowledge Bowl chef has asked us to find out a term. I have never heard of it and can not find it online. Maybe someone here can help. The questions is....'what is the term used, when an item is removed from the menu, but the ingredients are still on hand'??? Thanks in advance.....

Reply

Featured Stories on ChefTalk.com

The Making of a Chef Innovator, without the Pomp
Follow ChefTalk on Pinterest!
A clinical look at how a restaurant runs
post #2 of 3
2/10/12 at 4:58pm

I think that is called lost money

Reply
post #3 of 3
2/10/12 at 6:08pm

Could this be it ???  Let me know, Petals.

 

"According to Merriam-Webster's Dictionary, "86" is a slang term that is used in the American popular culture as a transitive verb to mean throw out or get rid of, particularly in the food service industry as a term to describe an item no longer available on the menu, or to refuse service to a customer.[1]"

 

 

Petals
Réalisé avec un soupçon d'amour.

Baby Cake
(4 photos)
Fruitcake - decorated
(5 photos)
Victorian cupcakes
(10 photos)
Reply
New Posts  All Forums:Forum Nav:
  Return Home

Featured Stories on ChefTalk.com

The Making of a Chef Innovator, without the Pomp
Follow ChefTalk on Pinterest!
A clinical look at how a restaurant runs