Kitchen reference: charts, calculators and calls

The numbers a line cook keeps taped inside a cupboard door: blanching times, carryover and pull temperatures, a dry-brine salt calculator and the calls you hear on the pass. Each one is sourced and linked to the issue that explains the technique.

• Blanching times chartHow long to blanch 25 vegetables, from the NCHFP water-blanching table, with water ratio, ice-bath timing and a chef's notes for crisp-tender service veg.
• Carryover cooking chartHow much meat rises while it rests, pull temperatures for rare to well done in °C, and the UK rules on which meats must be cooked through.
• Dry brine calculatorWork out how much salt to dry brine chicken, pork or beef: grams for any weight at 0.75–1.25%, how long to leave it, and why you should weigh, not spoon.
• Kitchen calls glossaryHeard, all day, away, 86, behind, hands: what chefs actually say during service in a UK restaurant kitchen, and what each call means.