ACF Chef de Cuisine (CCC) flashcards

32 cards. Read the term and the definition here. The deck at the top of this page is optional.

Maillard reaction

A chemical reaction between amino acids and reducing sugars that browns food when heated, typically above 140°C (280°F), creating flavor and color.

Carryover cooking

The continued rise in internal temperature of food after removal from heat, typically 3–8°C (5–15°F), requiring rest time before serving.

Gelatinization

The process where starch granules absorb water and swell when heated, thickening a liquid; occurs between 60°C and 95°C (140–203°F).

Emulsion

A stable mixture of two immiscible liquids, such as oil and water, held together by an emulsifier and mechanical agitation.

Plate cost

The total cost of all ingredients used to produce one serving of a menu item, including garnish and cooking oil, calculated by multiplying quantity by unit cost.

Edible portion cost

The cost of a usable portion after trimming and waste, calculated as as-purchased cost divided by yield percentage.

Contribution margin

The difference between an item's selling price and its plate cost; used to evaluate menu profitability rather than food cost percentage alone.

Menu engineering matrix

A tool that classifies menu items by popularity and contribution margin into stars, plowhorses, puzzles, and dogs to guide menu decisions.

Par level

The minimum quantity of a prepped item or ingredient that should be on hand; when inventory reaches par, reorder or prep more.

Yield testing

A procedure to determine the usable amount of product from a whole item after trimming, used to calculate edible portion cost and portion quantities.

Mise en place

The preparation and organization of all ingredients and tools needed for service before cooking begins, improving speed and consistency.

Batch cooking

Cooking food in small quantities as needed rather than all at once, to maintain quality and reduce waste during service.

Temperature danger zone

The temperature range of 5°C to 57°C (41°F to 135°F) in which bacteria multiply rapidly; food should not remain in this zone over 4 hours cumulative.

HACCP

Hazard Analysis Critical Control Point, a seven-principle system to identify, prevent, and control food safety hazards from biological, chemical, and physical sources.

Two-stage cooling

A method to cool food safely: from 57°C to 21°C (135°F to 70°F) within 2 hours, then to 5°C (41°F) within 4 more hours.

FIFO

First In, First Out, an inventory rotation method where the oldest products are used first to minimize spoilage and waste.

Four-step training method

A structured approach to teach skills: prepare the trainee, present the task, allow practice, and follow up with evaluation and correction.

Progressive discipline

A stepwise process for addressing performance issues, typically verbal warning, written warning, suspension, and termination, with documentation at each step.

FLSA

The Fair Labor Standards Act, which sets minimum wage, overtime pay, recordkeeping, and youth employment standards for covered employees.

Turnover rate

The percentage of employees who leave an organization during a period, calculated as separations divided by average number of employees times 100.

Food cost percentage

The ratio of cost of food sold to food sales, expressed as a percentage; calculated as (beginning inventory + purchases − ending inventory) ÷ food sales × 100.

Prime cost

The sum of food cost and labor cost, typically targeted at 60–65% of sales; a key indicator of operational efficiency.

Break-even point

The sales level at which total revenue equals total costs, calculated as fixed costs divided by (1 minus variable cost percentage).

Inventory turnover

The number of times inventory is sold and replaced over a period, calculated as cost of food used divided by average inventory value.

Three-way match

A verification process in accounts payable that compares the purchase order, receiving report, and invoice to ensure accuracy before payment.

Par stock level

The quantity of an item to have on hand, calculated as usage during lead time plus safety stock, to prevent stockouts.

Receiving temperature check

The process of verifying that delivered food is at safe temperatures: fresh at 5°C (41°F) or below, frozen at −18°C (0°F) or below.

Approved supplier list

A list of suppliers that have been evaluated and approved based on product quality, price, delivery reliability, and food safety compliance.

Class K extinguisher

A fire extinguisher designed for fires involving cooking oils and fats, required in commercial kitchens near cooking equipment.

GFCI

Ground Fault Circuit Interrupter, an electrical safety device required within 6 feet of water sources to prevent shock hazards.

SDS

Safety Data Sheet, a document providing information on chemical hazards, handling, and emergency procedures, required by OSHA to be accessible.

SMART goals

Objectives that are Specific, Measurable, Achievable, Relevant, and Time-bound, used for team and individual performance planning.