Last Updated on October 5, 2022 by Lauren Beck
The term ‘on the fly’ is a phrase typically used in the restaurant business. It refers to food that is made while a customer waits. This could be something simple, such as making an omelet right before your eyes, or preparing more complex dishes like pizza or pasta. While it may take longer for a chef to make on the fly dishes than it would take to whip up something that is ready made and frozen or canned, there are some advantages to cooking on the fly.
One advantage of on the fly food is that you get a fresher meal since it is being prepared just for you. This means that your dish hasn’t been sitting around for hours or days, as is the case with some frozen or canned foods. On the fly food also gives you the chance to customize your meal to your liking. For example, a chef can make that for you on the spot if you want a pizza with extra cheese and pepperoni. Now that we’ve covered what on the fly means in a restaurant, let’s get to some more related restaurant questions.
What does cooked on the fly mean?
In cooking, on the fly refers to making last-minute changes or substitutions to a dish while it is being prepared. For example, if a recipe calls for mushrooms but the chef realizes that they are out of mushrooms, they may substitute another ingredient on the fly.
While this term is most commonly used in professional kitchens, home cooks can also benefit from cooking on the fly. This means being flexible with ingredients and trying new flavor combinations or substitutions, which can help you get creative with your cooking.
What does working on the fly mean?
In the context of business or other professional settings, working on the fly describes an organized and efficient process for keeping things moving and making decisions quickly when unexpected issues arise. This can involve improvising or coming up with new strategies on the spot, as well as collaborating closely with coworkers to make sure that tasks are completed in a timely manner. Whether you’re dealing with a last-minute change to a project plan or responding to an urgent customer request, being able to work on the fly is an essential skill in today’s fast-paced business world.
What does it mean in a restaurant when they say all day?
In a restaurant setting, all day typically refers to the hours during which the kitchen is open and food is served. For example, a breakfast restaurant may be open from 6am to 11am, while a dinner spot may serve food from 5pm to 10pm. Some restaurants may also offer an all-day menu, which means that you can order any item on the menu at any time during the day. This is typically only offered at restaurants with more extensive menus, such as those that serve both breakfast and lunch/dinner. All-day menus can be a great option if you’re looking for something specific and don’t want to wait for a particular mealtime.
Where does the phrase on the fly come from?
The phrase on the fly is believed to have originated in the early 1800s, though its exact origins are unclear. It may be derived from the phrase “on the fly ball,” which was used in baseball to describe a catch that was made while the ball was still in the air.
What should you typically not do when plating?
When plating, it is important to avoid making last-minute changes or substitutions to your dish. This can be difficult if you want to try a new recipe or use different ingredients than those originally called for in the recipe, but you run the risk of compromising the flavor, texture, and appearance of your dish if you make these changes on the fly. It is also important to avoid overcrowding your plate, as this can make your dish look messy and unappetizing. Stick to a simple, clean presentation that highlights the key components of your dish.
Where did the term 86 come from in a restaurant?
The term 86 typically refers to an item that is no longer available on the menu, or is otherwise out of stock. For example, if a restaurant is out of chicken, they may say that the chicken is 86ed. This term is believed to have originated in the 1930s, though its exact origins are unclear. It may be derived from the phrase “86ed from the book,” which was used in casinos to indicate that a gambling card had been removed. Today, the term 86 is still commonly used in restaurants as a shorthand way of indicating that an item has become unavailable. Some restaurants may also use this term when they need to discontinue a dish due to low demand or other business-related factors. While it can be frustrating to lose a favorite dish, there is always the chance that it may return in the future if demand increases.