ACF CEC cheat sheet

Mother sauces: béchamel (milk + white roux), velouté (white stock + blond roux), espagnole (brown stock + brown roux + tomato), hollandaise (emulsified egg yolk + butter), tomate (tomato + roux/stock).

Roux ratios by weight: equal parts flour and fat for a standard roux; cook time determines white, blond, or brown color and flavor depth.

Standard breading sequence: flour, then egg wash, then crumbs; each hand stays dry or wet to prevent clumping.

Danger-zone holding: keep hot foods at or above 135°F (57°C) and cold foods at or below 41°F (5°C).

Carryover cooking: large roasts rise roughly 5–10°F after removal from heat; rest 15–20 minutes before carving.

Mise en place sequencing: prep items in order of longest lead time first; batch prep reduces cross-contact and rework.

Standard recipe yield conversion: new yield ÷ old yield = conversion factor; multiply every ingredient weight by that factor.

Knife cut sizes: chiffonade (thin ribbons), julienne (about 1/8 × 2 in), brunoise (1/8 in dice), paysanne (thin flat slices).

HACCP-based kitchen flow: separate raw and ready-to-eat zones; color-coded boards and dedicated utensils reduce cross-contamination.

Calorie yield per gram: carbohydrate 4, protein 4, fat 9, alcohol 7.

Macronutrient energy share: (grams × kcal/g) ÷ total kcal = percent of calories from that macronutrient.

FDA Big 9 allergens: milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, sesame.

TCS foods (time/temperature control for safety) require time or temperature control: meats, dairy, cooked rice, cut melons, leafy greens.

Two-stage cooling: 135°F to 70°F within 2 hours, then 70°F to 41°F within an additional 4 hours (6 hours total).

Reheating for hot holding: reach 165°F (74°C) within 2 hours and hold at 135°F or above.

Handwashing minimum: 20 seconds with soap and warm water; required after restroom, raw protein handling, and trash contact.

FATTOM growth conditions: Food, Acidity, Temperature, Time, Oxygen, Moisture; bacteria multiply fastest between 41°F and 135°F.

Added-sugar labeling: percent Daily Value for added sugars is based on 50 g per day on a 2,000-kcal reference diet.

Food cost percentage = food cost ÷ selling price × 100.

Target selling price = plate cost ÷ desired food cost percentage.

Menu engineering matrix: high popularity + high contribution margin = star; low popularity + high margin = puzzle; high popularity + low margin = plowhorse; low popularity + low margin = dog.

Contribution margin per item = selling price − food cost per portion.

Beverage cost percentage uses the same formula but typically targets a lower percentage than food.

Standard portion cost = (purchase unit cost ÷ yield) ÷ portions per unit; account for trim and cooking loss.

Inventory turnover = cost of goods sold ÷ average inventory value; higher turnover indicates fresher stock and tighter cash use.

Theoretical usage = beginning inventory + purchases − ending inventory; compare with actual usage to find variance.

Menu pricing anchors: price points ending in .95 or .99 signal value; round pricing signals premium positioning.

Situational leadership: directing fits low competence/high commitment; coaching fits moderate competence; delegating fits high competence/high commitment.

Maslow hierarchy order: physiological, safety, social, esteem, self-actualization; lower needs dominate until met.

Herzberg two-factor theory: hygiene factors (pay, conditions) prevent dissatisfaction; motivators (recognition, growth) drive satisfaction.

SMART goals: specific, measurable, achievable, relevant, time-bound.

Progressive discipline sequence: verbal coaching, written warning, final warning, suspension, termination; document each step.

Behavior-based feedback describes observable actions and impact rather than personality traits.

Labor cost percentage = labor cost ÷ total sales × 100.

Turnover rate = separations ÷ average headcount × 100 over a defined period.

Training transfer improves when practice mirrors the actual job task and feedback follows immediately.

Prime cost = food cost + labor cost; prime cost percentage = prime cost ÷ total sales × 100.

Break-even sales = fixed costs ÷ contribution margin ratio, where contribution margin ratio = (sales − variable costs) ÷ sales.

Operating income = revenue − (cost of goods sold + operating expenses); excludes interest and taxes.

Gross profit = revenue − cost of goods sold; gross margin = gross profit ÷ revenue × 100.

Current ratio = current assets ÷ current liabilities; measures short-term liquidity.

Labor productivity = covers served (or sales) ÷ labor hours worked.

Controllable expenses include food, labor, and supplies; fixed costs include rent, insurance, and depreciation.

RevPASH = revenue ÷ (seats × hours open); measures revenue capture per available seat hour.

Cash flow management: track accounts payable timing against receivables and payroll cycles to avoid shortfalls.