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If a kitchen receives a ticket for a course that is to be sent 

 This means the kitchen begins and completes the entire preparation process immediately upon receiving the order, rather than holding items for coordinated timing with other courses or tables.

entrées that are ordered as an only course

 and not being grouped into a timed fire with other tables.

Every item that comes in on a ticket is considered 

 A ticket in a sit-down dining establishment will typically (not always) contain all of the food for the guests at a single table, from appetizers to mid-courses to entrées.

 on the order are fired right away and will typically be ready to send to the table in 

, so initial steps for large items are done 

 (such as grilling a steak or rendering a duck breast) and the finishing steps are done on 

Fires are typically designed to be anywhere from 5 to 10 minutes

 and will include all entrées for one or multiple tables. 

 try to arrive at the pass with all of the items they must execute for the fire at the same time.

, the kitchen must do all steps necessary to complete the dish immediately. In the case of proteins, this can take significant time:

 - could take 30 minutes to sear, roast, and rest

 - likely takes 20 minutes to render all of the fat and then hit medium rare through roasting and/or basting

 - short ribs or lamb shanks requiring 45+ minutes

 - requiring 20-25 minutes for proper cooking

a waiter will likely inform the guest of the long wait time

 and offer an appetizer or something else for the guests to enjoy while they wait.

Kitchens generally don't like order fires

 when the entrée compositions are time-consuming because:

Expediting chef reading an incoming ticket

"Order in two bass same table. Order in lamb M.R. Order fire croquettes. Order fire Caesar."

 - begins protein cookery immediately on order fire

 - starts pan preparations and sauce work

 - drops items immediately for quick service

 - assembles and plates salads, cold appetizers

 - plates desserts or prepares à la minute items

Restaurants often design menus with order fire capabilities:

 (fish fillets, chicken breast, thin steaks)

Many restaurants indicate extended cook times:

"Please allow 25 minutes for duck breast"

Modern kitchens use technology to manage order fire items:

 when order fire items are approaching completion

 to front-of-house staff about ready items

Successful order fire execution requires:

 to balance order fire with regular fires

Order fire represents the most immediate form of kitchen service, requiring precise execution and clear communication to maintain both food quality and guest satisfaction.

If a kitchen receives a ticket for a course that is to be sent as soon as it is ready, it is both "ordered in" and "fired" or "order fired". This is generally the case with all appetizers. It is also true of entrées that are ordered as an only course and not being grouped into a timed fire with other tables.


Order Fire