ACF CC key terms

The temperature range, roughly 41°F to 135°F (5°C to 57°C), in which bacteria multiply fastest. Keep perishable foods outside this range during storage, preparation, and holding.

A preventive food safety system that identifies biological, chemical, and physical hazards at specific steps and sets critical limits, monitoring, corrective actions, and records to control them.

The transfer of harmful microorganisms or allergens from raw or dirty surfaces, hands, or equipment to ready-to-eat food. Prevent it with separation, handwashing, and cleaned and sanitized tools.

Foods that require time or temperature control for safety because they support rapid bacterial growth, such as meat, dairy, cooked rice, cut melons, and leafy greens.

First in, first out: a stock rotation method in which older product is used before newer deliveries. Label and date containers, and store new items behind existing ones.

Treating a cleaned surface or food-contact item to reduce microorganisms to safe levels. It follows washing and rinsing and requires correct concentration, contact time, and temperature.

Adjusting or verifying a thermometer against a known reference, such as an ice-water bath at 32°F (0°C) or boiling water, so readings are accurate.

A protein in food that triggers an immune reaction in sensitive people. In kitchens, prevent contact with allergens and avoid cross-contact through dedicated tools and clear communication.

French for 'everything in its place': organizing and prepping ingredients, tools, and equipment before cooking so service runs smoothly and consistently.

Straightening a knife's edge with a steel or ceramic rod. Honing maintains alignment between sharpenings; it does not remove enough metal to create a new edge.

A knife cut producing matchstick pieces about 1/8 inch by 1/8 inch by 2 inches (3 mm by 3 mm by 5 cm). Consistent size helps even cooking and professional presentation.

A fine dice, often about 1/8 inch (3 mm) square, made by cutting julienne strips into tiny cubes. Used for garnishes, sauces, and fillings where uniform texture matters.

A cutting technique for leafy herbs or greens: stack, roll tightly, and slice into thin ribbons. Sharp knives and dry leaves prevent bruising and discoloration.

Briefly cooking food in boiling water or hot fat, then stopping the cooking. In vegetables, it sets color and texture; before freezing, it inactivates enzymes that cause spoilage.

Rapidly cooling blanched or cooked food by plunging it into ice water. This stops carryover cooking, preserves color and texture, and moves food quickly through the danger zone.

A stable mixture of two liquids that normally separate, such as oil and vinegar. An emulsifier, plus agitation, disperses one liquid as tiny droplets throughout the other.

A cooked mixture of equal parts flour and fat by weight, used to thicken sauces and soups. Cooking time determines color and flavor, from white to blond to brown.

A cold mixture of starch, such as flour or cornstarch, and liquid. Stirred into hot liquid, it thickens without lumps; heating gelatinizes the starch.

Browning that occurs when amino acids and reducing sugars react under heat, creating complex flavors and color. It begins at relatively high temperatures and is not the same as caramelization.

The browning of sugars when heated, producing nutty flavors and color without proteins. It differs from the Maillard reaction, which requires amino acids as well as sugars.

A protein network formed when wheat flour is mixed with water and worked. It gives dough elasticity and structure; overmixing can make baked goods or sauces tough.

One of five foundational sauces in classical cuisine-béchamel, velouté, espagnole, tomato, and hollandaise-used to build many derivative sauces.

Concentrating a liquid by simmering or boiling it so water evaporates. This intensifies flavor and body, but heat-sensitive ingredients and salt levels need attention.

Adding liquid to a hot pan to dissolve browned food particles, called fond, left after sautéing or roasting. The resulting liquid adds flavor to sauces, soups, or gravies.

Serving a measured, consistent amount of food to each guest. It supports cost control, nutrition accuracy, and customer satisfaction by reducing waste and variability.

A written formula with exact ingredients, quantities, procedures, yield, portion size, and service details. It helps produce consistent food, control costs, and train staff.

The usable edible portion of a food after trimming, cooking, or processing, expressed as a percentage of its as-purchased weight. It is used to calculate true portion costs.

The weight or cost of food in the form it is bought, including trim, bones, packaging, and moisture. Recipes and cost cards may need conversion to edible portion.

Food cost divided by food sales, expressed as a percentage. Operators compare it with a target to judge pricing, purchasing, waste, and menu performance.

How many times inventory is used and replaced during a period, calculated as cost of goods used divided by average inventory value. Higher turnover generally means fresher stock and less tied-up cash.

Analyzing menu items by popularity and contribution margin to classify them as stars, plowhorses, puzzles, or dogs. The results guide pricing, placement, and menu changes.

A nutrient needed in large amounts for energy and body function: carbohydrate, protein, or fat. Alcohol is sometimes included because it supplies energy but not essential nutrients.

A vitamin or mineral needed in small amounts for health, growth, and regulation of body processes. Deficiencies can occur when menus lack variety or rely on highly processed foods.

Indigestible carbohydrate from plants that supports digestion, satiety, and health. Menus can increase it with whole grains, legumes, vegetables, fruits, nuts, and seeds.

A written description of a product's required quality, grade, size, packaging, and delivery terms. It helps buyers compare bids and ensures consistent, safe ingredients.

Checking deliveries against the purchase order and specification for quantity, quality, temperature, damage, and labeling before accepting them. Reject unsafe or noncompliant product immediately.

Workplace conduct reflecting skill, integrity, responsibility, and respect. In kitchens it includes punctuality, proper hygiene, teamwork, safe behavior, and accountability for mistakes.

Practices that prevent food workers from contaminating food, including handwashing, clean uniforms, restrained hair, and exclusion of ill workers from food handling.