Season 3 of ‘The Bear’ has landed, bringing a whirlwind of kitchen lingo with it. Whether you’re an aspiring chef or a die-hard foodie, our guide breaks down the essential terms from the show, helping you navigate a high-pressure kitchen like a pro.

You might already know a few, but here’s the complete rundown.

‘Behind!’
Yelled when moving through the kitchen to alert others, minimising accidents.

‘Corner!’
Announced when turning corners to avoid collisions, especially in tight kitchens.

‘Heard!’
Acknowledgement of a task or order, confirming it’s understood.

‘Hands!’
Notifies wait staff that a dish is ready to be served.

‘Fire!’
Indicates to start cooking a dish immediately after an order.

In the Weeds
Overwhelmed with too many tasks.

Walk-in
The refrigerator or freezer.

Sharp
Warning others of a knife.

Runner
Delivers food from the kitchen to the dining area.

Drop
Start cooking a dish.

Kill
Stop preparing a dish that is no longer needed.

Line
The area where food is cooked and plated.

Hot
Warning of carrying something hot.

Pass
Area where finished dishes are placed for pickup.

Prep
Preparing ingredients before service.

Jus
A thin gravy or broth, often infused with flavours like cherry.

Princess Cake
A Swedish dessert with layers of sponge cake, custard, and green marzipan icing.

Wagyu
A highly marbled and expensive Japanese beef.

Bottarga
Pressed and dried fish roe sac used as a garnish.

Bordelaise
A sauce made from red wine, shallots, and butter.

Béarnaise
A creamy sauce similar to hollandaise, flavoured with tarragon.

Orwellian Butter
High-quality butter from a fictional farm, praised for its excellence.

The Pope’s Nose
The flap of flesh at the tail end of a chicken or turkey.

Raviolo
A large stuffed pasta parcel, often with a runny egg yolk inside.

Cavatelli
A small shell-shaped pasta.

Agnolotti
Stuffed pasta with a fluted edge.

Hamachi
Sushi-grade yellowtail fish, often served raw.

Rib Cap
A tender, marbled cut of beef from the rib-eye.

C-folds
Pre-folded paper towels used in kitchens.

Braise
Cooking method where food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid.

Chiffonade
A slicing technique where leafy green vegetables or herbs are cut into long, thin strips.

Deglaze
Adding liquid to a hot pan to release the flavorful bits stuck to the bottom.

Emulsify
Combining two liquids that normally don’t mix, like oil and vinegar, into a stable mixture.

Julienne
Cutting vegetables into thin, uniform matchstick-sized pieces.

Parboil
Partially boiling food as a first step in the cooking process.

Reduce
Cooking a liquid until it decreases in volume and thickens, concentrating its flavours.

Sous Vide
Cooking food slowly in a vacuum-sealed bag in a water bath at a precise temperature

Temp

Checking the temperature of food, usually with a thermometer, to ensure it is cooked properly.

Zest
The outer peel of citrus fruits, used for its strong flavour.

Family Meal
A pre-service meal for the kitchen staff to bond and prepare for service.