Definition

A hasty evasive maneuver, or the aquatic bird that inspired said maneuver. In kitchens, it's that gloriously fatty waterfowl that makes roasts sing and chefs weep with joy.

Example Usage

The head chef told the new intern to duck under the pass before the hot plates came flying.

Source: Merriam-Webster via Free Dictionary API

Related Terms

Beginner

comp

To give something away for free, usually to apologize for mistakes or impress VIPs. Management's favorite way to fix problems that cooks created, using the restaurant's money.

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Beginner

glaze

The shiny, delicious coating that transforms ordinary baked goods into glossy masterpieces—or in pottery, the glassy finish that makes ceramics waterproof and pretty. Whether it's a sugary finish on donuts or a transparent layer on a painting, glazing is all about that final touch of edible or artistic sophistication. Pastry chefs and ceramicists both use the term, though only one version is safe to lick.

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Intermediate

fire

The command to begin cooking a specific dish, not an actual emergency requiring evacuation. When the expeditor calls 'fire table seven,' that's your cue to start the clock.

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Intermediate

cryovac

Vacuum-sealed packaging used to preserve meats and other foods, named after the Cryovac brand that popularized the technology. Also describes the distinctive slightly funky smell that hits you when opening one.

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Advanced

run the pass

To take charge of the expediting station, coordinating timing and quality control for all dishes leaving the kitchen. The conductor's podium of the culinary orchestra, where reputations are made or destroyed.

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Beginner

chamois

A soft, velvety leather (traditionally from mountain goat skin) that's perfect for polishing without scratching—basically the gentle giant of cleaning cloths. Also a type of wild goat if you're into taxonomy.

🍳 Food / Culinary

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