熊家餐馆第一季 第08集
分类：欧美剧 地区：美国年份：2022
主演：杰瑞米·艾伦·怀特,艾邦·摩斯-巴克拉赫,阿尤·艾德維利,莱昂内尔·博伊斯,莉莎·科伦-扎亚斯,艾..
导演：克里斯托弗·斯托勒,乔安娜·卡洛
更新：2023-07-30 21:50
简介：{if:" 原文参见https://www.thespruceeats.com/tv-show-the-bear-gets-restaurant-culture-right-5498898 "Yes, Chef": No matter what you're saying or asking, I hear you. "Heard": I acknowledge what you said. "Behind": I'm walking behind you, so please don't back up or turn quickly because one of us probably has a piping hot pot of something. "Corner": I'm coming around the corner, so be aware. "All Day": This is how many of a particular menu item we have. "86": We're running low or out of a dish, so cut it from the menu. "Hands": Someone (often a server), please come grab this food and deliver it to the customer while it's hot. Chit: A receipt, order ticket, tab, or IOU Consommé: A clear soup made from rich stock that has been clarified, using egg whites to remove fat. Cartouche: A "lid" made from parchment paper used for covering the surface of stews, sauces, braises, and more. In the weeds: Overwhelmed with work. Escoffier-style French brigade: Famous French chef Georges-Auguste Escoffier devised this hierarchy system that many modern restaurants use today. Positions include Chef Executif, Chef de Cuisine, Sous Chef, Chef de Partie, and Commis Chef. Family meal: Also known as staff meal, this is when everyone sits down to eat before service. Knocking on the walk-in door: Hey, I'm coming in (or out), so watch it. Staging or Trailing: Shadowing, cooking, and essentially interviewing at a restaurant in hopes of getting hired, but also to see if the restaurant is a fit for you."<>"" && " 原文参见https://www.thespruceeats.com/tv-show-the-bear-gets-restaurant-culture-right-5498898 "Yes, Chef": No matter what you're saying or asking, I hear you. "Heard": I acknowledge what you said. "Behind": I'm walking behind you, so please don't back up or turn quickly because one of us probably has a piping hot pot of something. "Corner": I'm coming around the corner, so be aware. "All Day": This is how many of a particular menu item we have. "86": We're running low or out of a dish, so cut it from the menu. "Hands": Someone (often a server), please come grab this food and deliver it to the customer while it's hot. Chit: A receipt, order ticket, tab, or IOU Consommé: A clear soup made from rich stock that has been clarified, using egg whites to remove fat. Cartouche: A "lid" made from parchment paper used for covering the surface of stews, sauces, braises, and more. In the weeds: Overwhelmed with work. Escoffier-style French brigade: Famous French chef Georges-Auguste Escoffier devised this hierarchy system that many modern restaurants use today. Positions include Chef Executif, Chef de Cuisine, Sous Chef, Chef de Partie, and Commis Chef. Family meal: Also known as staff meal, this is when everyone sits down to eat before service. Knocking on the walk-in door: Hey, I'm coming in (or out), so watch it. Staging or Trailing: Shadowing, cooking, and essentially interviewing at a restaurant in hopes of getting hired, but also to see if the restaurant is a fit for you."<>"暂时没有网友评论该影片"} 原文参见https://www.thespruceeats.com/tv-show-the-bear-gets-restaurant-culture-right-5498898 "Yes, Chef": No matter what you're saying or asking, I hear you. "Heard": I acknowledge what you said. "Behind": I'm walking behind you, so please don't back up or turn quickly because one of us probably has a piping hot pot of something. "Corner": I'm coming around the corner, so be aware. "All Day": This is how many of a particular menu item we have. "86": We're running low or out of a dish, so cut it from the menu. "Hands": Someone (often a server), please come grab this food and deliver it to the customer while it's hot. Chit: A receipt, order ticket, tab, or IOU Consommé: A clear soup made from rich stock that has been clarified, using egg whites to remove fat. Cartouche: A "lid" made from parchment paper used for covering the surface of stews, sauces, braises, and more. In the weeds: Overwhelmed with work. Escoffier-style French brigade: Famous French chef Georges-Auguste Escoffier devised this hierarchy system that many modern restaurants use today. Positions include Chef Executif, Chef de Cuisine, Sous Chef, Chef de Partie, and Commis Chef. Family meal: Also known as staff meal, this is when everyone sits down to eat before service. Knocking on the walk-in door: Hey, I'm coming in (or out), so watch it. Staging or Trailing: Shadowing, cooking, and essentially interviewing at a restaurant in hopes of getting hired, but also to see if the restaurant is a fit for you.{end if}