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Culinary Arts & Cooking vocabulary · Service & Plating

Pass

Meaning in culinary arts & cooking, with examples

/pɑːs/nounCore term

In culinary arts & cooking, pass means: The counter between the kitchen and the dining room where finished plates are checked, often under heat lamps, before servers take them out.

In Turkish: pas, servis tezgahı, pas tezgahı

How it is used

Usually called the pass. The head chef or sous chef runs the pass: reads tickets, calls orders, checks every plate and calls "Service!" when it is ready. In the US the person doing this job is often the expeditor or expo.

Example sentences

  1. Put it on the pass and wipe the rim first.

  2. Chef runs the pass on Friday and Saturday nights.

Common collocations

  • on the pass
  • run the pass
  • work the pass
  • hot pass
  • plates on the pass
  • ticketA printed or written order sent from the dining room to the kitchen, showing the table, the dishes and any special requests or allergies.
  • serviceThe period when a restaurant is open and the kitchen is cooking and sending out orders, such as lunch service or dinner service.
  • plateTo arrange cooked food on a plate so that it is ready to be served and looks attractive. The noun plating means the way a dish is arranged.
  • head chefThe person in charge of a kitchen, responsible for the menu, the team, food quality, ordering and costs. Also called chef de cuisine.

This word in other fields

The same English word can have a different meaning in another field:

More terms: Service & Plating

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