ACF CC flashcards
ACF CC · Build recall with a focused review session.
32 cards. Read the term and the definition here. The deck at the top of this page is optional.
- Temperature danger zone
- Bacteria multiply most rapidly between 41°F and 135°F, with the fastest growth typically from 70°F to 125°F; keep TCS foods outside this range.
- Two-stage cooling rule
- Cool cooked TCS food from 135°F to 70°F within two hours, then from 70°F to 41°F within four additional hours, for six hours total.
- Reheating for hot holding
- Reheat previously cooked TCS food to 165°F for at least 15 seconds within two hours before placing it in hot holding.
- HACCP seven principles
- The sequence is hazard analysis, determine critical control points, set limits, monitor, establish corrective actions, verify, and keep records.
- Handwashing requirement
- Food handlers must wash hands with soap and warm running water for at least 20 seconds after contamination events and before handling food.
- Cross-contamination prevention
- 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.
- Sanitizer concentration
- Chlorine sanitizer is typically 50–100 ppm for food-contact surfaces; quaternary ammonium is typically 200–400 ppm; follow label directions and test strips.
- Mother sauces
- The five classical mother sauces are béchamel, velouté, espagnole, hollandaise, and tomato; most derivative sauces are built from one of these.
- Roux proportions
- A roux combines equal weights of flour and fat; cooking time determines white, blond, or brown color and flavor intensity.
- Maillard reaction
- Browning occurs when amino acids and reducing sugars react at roughly 300°F or higher, creating complex flavors and brown color on roasted or seared foods.
- Emulsion definition
- An emulsion is a stable mixture of two liquids that normally separate, such as oil and water; egg yolk lecithin helps stabilize mayonnaise and hollandaise.
- Braise technique
- Braising sears food, then cooks it covered with a small amount of liquid at low heat until tender; it is a combination moist-heat method.
- Standard breading procedure
- Dredge food in flour, dip in egg wash, then coat with breadcrumbs; keep one hand for dry and one for wet to avoid buildup.
- Calorie values per gram
- Carbohydrate and protein provide about 4 kcal per gram, fat provides about 9 kcal per gram, and alcohol provides about 7 kcal per gram.
- Menu engineering matrix
- Classify menu items by popularity and contribution margin as stars, plowhorses, puzzles, or dogs to guide pricing, placement, and recipe changes.
- Big nine allergens
- The major allergens are milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame; staff must prevent cross-contact.
- Nutrient density
- Nutrient density compares the nutrients a food provides with its calories; vegetables, legumes, and lean proteins are typically nutrient-dense.
- Protein complementation
- Combining complementary plant proteins, such as rice and beans, supplies a fuller essential amino acid profile than either food alone.
- Gluten-free rule
- Gluten-free menus avoid wheat, barley, rye, and their derivatives; oats require certification because of common cross-contact during growing and processing.
- Food cost percentage
- Food cost percentage equals food cost divided by food sales, multiplied by 100; it shows the share of sales used to buy food.
- Cost per portion
- Divide the total cost of a standard recipe by the number of portions it yields; include ingredient cost and a documented yield percentage.
- Yield percentage
- Yield percentage equals edible portion weight divided by as-purchased weight, multiplied by 100; use it to convert between AP and EP costs.
- Edible portion cost
- Edible portion cost equals the as-purchased price per unit divided by the yield percentage; it reflects the true cost of usable food.
- Inventory turnover
- Inventory turnover equals cost of goods sold divided by average inventory value; a low rate can indicate excess stock, spoilage, or poor purchasing.
- Prime cost
- Prime cost is food cost plus labor cost; prime cost percentage divides that total by sales and is a key profitability control measure.
- Purchase specification
- A purchase specification states the exact quality, grade, size, packaging, and delivery requirements for an item so vendors bid on the same product.
- Receiving temperature check
- Check refrigerated TCS deliveries at 41°F or lower and frozen foods at 0°F or lower; reject product outside specification or with damaged packaging.
- Blind receiving
- Blind receiving means staff count and inspect deliveries without seeing the invoice quantities, reducing the risk of accepting short or incorrect shipments.
- Credit memo
- A credit memo documents returned, short, or substandard product and authorizes a reduction in the amount owed to the supplier.
- FIFO rotation
- First in, first out means storing older product in front and using it before newer stock to reduce spoilage and maintain quality.
- USDA beef grades
- USDA Prime has the most marbling, Choice is moderately marbled, and Select has less marbling; grade predicts tenderness, juiciness, and cooking behavior.
- Conflict of interest
- Buyers should not accept gifts or favors that could influence purchasing decisions; disclose relationships and follow the operation’s ethics policy.