ACF CC cheat sheet

The temperature danger zone is 41°F to 135°F; ready-to-eat TCS food held in this range for more than 4 hours must be discarded.

Minimum internal cooking temperatures: poultry 165°F for 15 seconds; ground meat 155°F for 17 seconds; whole-muscle beef or pork 145°F for 4 minutes; fish 145°F for 15 seconds.

Two-stage cooling: 135°F to 70°F within 2 hours, then 70°F to 41°F within 4 additional hours, for a maximum of 6 hours total.

Reheat previously cooked TCS food to 165°F for at least 15 seconds within 2 hours before hot holding.

HACCP’s seven principles are hazard analysis, critical control point identification, limit establishment, monitoring, corrective action, verification, and recordkeeping.

Handwashing requires soap and warm running water for at least 20 seconds at a dedicated hand sink; bare-hand contact with ready-to-eat food is restricted.

Ready-to-eat TCS food held longer than 24 hours is date marked and discarded after 7 days at 41°F or lower, with the preparation day counted as day 1.

Chlorine sanitizer is typically 50–100 ppm for food-contact surfaces; quaternary ammonium is typically 200–400 ppm; concentration is verified with test strips.

Store raw animal foods below ready-to-eat foods; use separate or color-coded cutting boards and clean and sanitize utensils between raw and cooked items.

Brunoise is a 1/8-inch cube; julienne is 1/8 inch by 1/8 inch by 2 inches; chiffonade produces thin ribbons of leafy herbs or vegetables.

The five mother sauces are béchamel (milk and white roux), velouté (stock and blond roux), espagnole (brown stock, brown roux, tomato), hollandaise (emulsion), and tomato.

A roux uses equal weights of flour and fat; white, blond, and brown roux are distinguished by cooking time and resulting color and flavor.

An emulsion disperses one liquid in another; egg yolk lecithin stabilizes mayonnaise and hollandaise, and a broken emulsion can be re-formed by whisking in warm water.

The Maillard reaction browns food through reactions between amino acids and reducing sugars at roughly 300°F or higher; caramelization is sugar browning without proteins.

Braising is a combination method: sear the food, add a small amount of liquid, cover, and cook at low heat until collagen converts to gelatin and the item is tender.

Standard breading proceeds from flour to egg wash to breadcrumbs; using one dry hand and one wet hand prevents coating buildup on fingers.

Blanching briefly cooks food in boiling water or oil, then shocking in ice water stops carryover cooking and sets color and texture.

Sautéing uses high heat, a small amount of fat, and small pieces of food; sweating uses lower heat to soften food without browning.

Calorie values are about 4 kcal per gram for carbohydrate and protein, 9 kcal per gram for fat, and 7 kcal per gram for alcohol.

Daily Values based on a 2,000-kcal diet include 78 g total fat, 20 g saturated fat, 2,300 mg sodium, 28 g fiber, and 50 g added sugars.

In menu engineering, stars are high popularity and high contribution margin; plowhorses are high popularity and low margin; puzzles are low popularity and high margin; dogs are low in both.

The major allergens are milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame; cross-contact control is required in prep and service.

Protein complementation combines plant foods with complementary amino acid profiles, such as rice and beans, to improve the overall essential amino acid supply.

Nutrient density compares a food’s nutrient content with its calorie content; vegetables, legumes, and lean proteins are generally nutrient-dense.

Gluten-free menus exclude wheat, barley, rye, and derivatives; oats require certified gluten-free sourcing because of common cross-contact.

Menu price can be set by the factor method: selling price equals standard food cost multiplied by a markup factor, or food cost divided by a target food cost percentage.

Dietary guidance emphasizes filling half the plate with fruits and vegetables, choosing whole grains, and limiting added sugars, sodium, and saturated fat.

Food cost percentage equals food cost divided by food sales, multiplied by 100.

Cost per portion equals total standard recipe cost divided by the number of portions the recipe yields.

Yield percentage equals edible portion weight divided by as-purchased weight, multiplied by 100.

Edible portion cost equals the as-purchased price per unit divided by the yield percentage.

Inventory turnover equals cost of goods sold divided by average inventory value; low turnover can signal overstocking, spoilage, or weak purchasing control.

Labor cost percentage equals labor cost divided by sales, multiplied by 100.

Prime cost equals food cost plus labor cost; prime cost percentage divides prime cost by sales.

Break-even units equal fixed costs divided by the contribution margin per unit, where contribution margin equals selling price minus variable cost per unit.

Contribution margin equals menu item selling price minus its variable cost; it is the profitability measure used in menu engineering.

A purchase specification defines quality, grade, size, packaging, labeling, and delivery requirements so vendors bid on an identical product.

Receiving checks product against the purchase order and specification, counts quantities, and verifies temperatures; refrigerated TCS food must be 41°F or lower and frozen food 0°F or lower.

Dry storage is generally 50°F to 70°F with 50–60% humidity; refrigeration is 34°F to 40°F; freezers are 0°F or lower.

FIFO rotation places older stock in front and requires using it before newer stock to reduce spoilage and quality loss.

A credit memo documents returned, short, or substandard product and authorizes a reduction in the amount owed to the supplier.

Invoice approval matches the invoice to the purchase order and receiving record before payment is authorized.

Vendor selection considers product quality, price, delivery reliability, service, and food safety record.

USDA beef grades include Prime with the most marbling, Choice with moderate marbling, and Select with less marbling; grade predicts tenderness, juiciness, and cooking behavior.

Buyers avoid gifts or favors that could influence purchasing decisions and disclose any relationship that creates a conflict of interest.