Guide to Shared Kitchen Terms

Guide to Shared Kitchen Terms

As you venture further into the world of shared kitchen, you may begin to hear some words thrown about that are new to you, starting with the term “shared kitchen.” The food industry is always moving forward, changing and evolving, and if you want to be a success in your own business there will always be something new to learn! BLT Kitchens takes pride in providing all the tools for food businesses of all types and that includes helping the newbies learn the words that will soon be heard as they stir, bake, and blend their way to success and this guide to shared kitchen terms is where it all begins!

Shared Kitchen

There’s no better place to start than right at the beginning and the term shared kitchen is at the top of our list! Often used interchangeably with ghost or commissary kitchens, these spaces are designed to be used by multiple food industry businesses at the same time. Serving as a starting point for businesses in their infancy or even for businesses that have reached the acme of their success, they provide many benefits for the chefs who utilize the spaces offered.

Au Sec

Now that you know all about the place you are going to be working in, it’s time to delve into some little known culinary terms that will help add to your cooking skills. Au Sec, a French term, means to reduce the liquid in a dish until it is nearly dry; in other words, it’s a fancy term for reduction!

Back of House (BOH)

This term is actually used more in restaurants and refers to the working sections of the business, the kitchen, office, or storage spaces. With BLT Kitchens BOH could be used to describe the tasting rooms, storage spaces, or even the office spaces that we provide.


We love the way the culinary world steals terms from languages all over the world. French, however, is the main language used, and concasse comes from the French word concasser and means to crush or rough chop ingredients; it is most commonly used for crushed tomatoes, the main ingredient in many Italian dishes.


Zest is the skin of citrus fruits, scraped off with a tool called a zester (although a fork works well too!) Often used in baking, it can also be found in many chicken dishes as well.

From A to Z

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