ACF CEC flashcards
ACF CEC · Build recall with a focused review session.
33 cards. Read the term and the definition here. The deck at the top of this page is optional.
- Mother Sauces
- The five foundational sauces: béchamel, velouté, espagnole, hollandaise, and tomato. Small sauces are derived from these by adding flavoring ingredients.
- Roux Ratio
- A thickening mixture of equal weights of flour and fat, cooked to white, blond, or brown stages depending on desired color and flavor.
- Conversion Factor
- New recipe yield divided by original yield. Multiply every ingredient quantity by this factor to scale a standard recipe accurately.
- Mise en Place
- French for 'everything in place.' All ingredients prepped, measured, and arranged before service begins to support speed and consistency.
- Carryover Cooking
- Continued temperature rise in food after removal from heat due to residual internal heat. Large roasts may rise 5–10°F during resting.
- Standard Breading Procedure
- Three-step coating sequence of flour, egg wash, and bread crumbs. Keeps one hand dry and one wet to prevent clumping.
- Julienne Cut
- A stick cut approximately 1/8 inch by 1/8 inch by 2 inches. Used for uniform cooking and consistent plate presentation.
- Calorie Yield Per Gram
- Carbohydrate and protein supply 4 kcal per gram, fat supplies 9 kcal per gram, and alcohol supplies 7 kcal per gram.
- Big Nine Allergens
- Milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame. These require disclosure and cross-contact controls.
- TCS Foods
- Time/temperature control for safety foods: meats, dairy, cooked rice, cut melons, and leafy greens that support pathogen growth without control.
- Two-Stage Cooling
- Cooked food must cool from 135°F to 70°F within 2 hours, then to 41°F within 4 more hours, totaling 6 hours.
- Danger Zone
- The temperature range from 41°F to 135°F where bacteria multiply most rapidly. Minimize time food spends in this range.
- FATTOM Conditions
- Six factors supporting bacterial growth: Food, Acidity, Temperature, Time, Oxygen, and Moisture. Controlling any one limits growth.
- Reheating for Hot Holding
- Food reheated for hot holding must reach 165°F within 2 hours and then be held at 135°F or above.
- Food Cost Percentage
- Food cost divided by selling price, multiplied by 100. A core metric for pricing menu items against target cost ratios.
- Target Selling Price
- Plate cost divided by desired food cost percentage. Used to set menu prices that hit a cost target.
- Menu Engineering Stars
- Items high in both popularity and contribution margin. Keep them prominent on the menu and protect their quality and consistency.
- Menu Engineering Dogs
- Items low in popularity and low in contribution margin. Candidates for removal, re-engineering, or repositioning on the menu.
- Contribution Margin
- Selling price minus food cost per portion. Measures how much each item contributes toward covering labor and fixed costs.
- Inventory Turnover
- Cost of goods sold divided by average inventory value. Indicates how quickly stock is used and replaced over a period.
- Theoretical Usage
- Beginning inventory plus purchases minus ending inventory. Compared with actual usage to identify waste, theft, or portion variance.
- Situational Leadership
- A model matching leadership style to follower readiness. Directing suits low competence; coaching and delegating suit progressively higher readiness.
- Herzberg Two-Factor Theory
- Hygiene factors such as pay and working conditions prevent dissatisfaction, while motivators such as recognition and growth create genuine satisfaction.
- SMART Goals
- Goals that are specific, measurable, achievable, relevant, and time-bound. Vague goals are difficult to track and evaluate.
- Progressive Discipline
- A graduated sequence of documented corrective steps, typically verbal coaching, written warning, final warning, suspension, and termination.
- Behavior-Based Feedback
- Feedback describing observable actions and their impact rather than personality traits. More actionable and less defensive for the recipient.
- Labor Cost Percentage
- Total labor cost divided by total sales, multiplied by 100. Tracks staffing efficiency relative to revenue generated.
- Turnover Rate
- Separations divided by average headcount, multiplied by 100 for a defined period. High rates raise recruiting and training costs.
- Prime Cost
- Food cost plus labor cost, expressed as a percentage of total sales. The largest controllable cost category in foodservice operations.
- Break-Even Sales
- Fixed costs divided by the contribution margin ratio. The sales level at which total revenue equals total costs and profit is zero.
- Gross Profit Margin
- Revenue minus cost of goods sold, divided by revenue, times 100. Shows profitability before operating expenses are applied.
- Current Ratio
- Current assets divided by current liabilities. Measures the operation's ability to meet short-term obligations as they come due.
- RevPASH
- Revenue divided by seats multiplied by hours open. Measures revenue captured per available seat hour of service.