Back Of House Glossary For Chefs

About This Course

Clear communication in the kitchen is key to speed, safety, and success. This glossary-based course is designed to help chefs and kitchen staff understand the most commonly used culinary terms, tools, and techniques found in a professional back-of-house environment. Whether you're new to the kitchen or refining your skills, this course builds the vocabulary you need to work confidently and communicate effectively with your team.

In this course, you will explore:

• Preparation techniques such as trussing, filleting, emulsifying, and brining

• Flavour and texture terms that help with seasoning, plating, and refinement

• Cooking methods including braising, sautéing, sous vide, and more

• Key kitchen tools and how to use them correctly and safely

• Common kitchen language used during busy service, from “mise en place” to “86’d”.

Each chapter includes a short quiz, with a final assessment at the end of the course. Successful completion earns a certificate in “Back Of House (BOH) Glossary for Chefs.”

Course Curriculum

5 Chapters

Chapter 1 - Preparation Techniques

Covers core kitchen terms such as trussing, filleting, marinating, brining, and zesting. Explains preparation methods that enhance flavour, texture, and consistency across dishes.

Chapter 2 - Flavour, Texture & Seasoning

Explores how to balance flavours, understand texture, and apply seasoning effectively. Introduces concepts like umami, acidity, spice heat, and mouthfeel for elevated cooking precision.

Chapter 3 - Cooking Methods

Outlines major techniques including braising, blanching, grilling, roasting, sous vide, and smoking. Explains how each method impacts texture, flavour, and presentation.

Chapter 4 - Kitchen Equipment and Tools

Provides an overview of essential kitchen tools—from knives, whisks, and tongs to mandolines, mixers, and thermometers—and explains their professional applications.

Chapter 5 - Kitchen Language

Defines common BOH expressions such as “mise en place,” “on the fly,” “fire table,” and “86’d.” Enhances communication between BOH and FOH teams during service.