If you're new to the restaurant scene, it's easy for things to get lost in translation. Picking up a few restaurant terms, including "robocop" and "salamander," may help you become friends with your chef — or just help you follow along with the next season of "The Bear."

"Robocop" likely comes from people mishearing the French company Robot-Coupe, which has been making food processors since 1963. Today, their food processors are found in almost every kitchen, and — unsurprisingly — the new moniker was adopted around 1987 with the release of the film "RoboCop."

In contrast, a "salamander," a self-contained broiler that's used to finish or brown dishes, derives its name from a mythical beast that is impervious to fire. Chefs refer to it as the salamander because it's the hottest spot in the kitchen, reaching up to 1,500 F.