ACF CPC cheat sheet

Baker's percentage: flour weight is 100%; all other ingredients are percentages of flour weight, and total formula percentage includes flour and can exceed 100%.

Gluten forms when gliadin and glutenin hydrate and are mixed; higher-protein wheat flour and more mixing produce a stronger gluten network.

Creaming method: fat and sugar are aerated, eggs are added gradually, and dry ingredients are folded in; it is used for butter cakes and many cookies.

Foam method: eggs or egg whites and sugar are whipped to incorporate air; the fragile foam supplies structure in sponge cakes and genoise.

Starch gelatinization occurs when starch granules absorb water and swell with heat, thickening a mixture; excess heat or stirring can break the gel.

Maillard browning is a reaction between amino acids and reducing sugars; caramelization is the thermal decomposition of sugar without proteins.

Sugar tenderizes baked goods, delays gluten development, raises starch gelatinization temperature, aids browning, and retains moisture.

Fat shortens gluten strands, adds richness, improves tenderness, and assists aeration when creamed; salt strengthens flavor and gluten.

Oven spring is the rapid early rise from expanding gases and steam before structure sets; a hot oven and adequate steam support it.

Pastry cream is a starch-thickened custard of milk, sugar, egg yolks, and starch; boil it briefly to cook the starch, then cool it rapidly to below 41°F (5°C).

Custard relies on egg protein coagulation for set; overcooking causes curdling and syneresis, while a water bath moderates heat for delicate custards.

Laminated dough alternates dough and fat layers; steam and melting fat separate layers, and resting dough between turns relaxes gluten.

For laminated dough, fat and dough should have similar plasticity; butter above about 90°F (32°C) melts into dough and destroys layer separation.

Chocolate tempering forms stable beta crystals; untempered chocolate can develop streaky gray bloom, while tempered chocolate sets glossy with snap.

Ganache texture is set by the cream-to-chocolate ratio: more cream gives softer ganache; more chocolate gives firmer ganache; emulsify while warm.

Bavarian cream combines a custard base with bloomed gelatin and folded whipped cream; gelatin must be fully dissolved before cold setting.

Sugar stages: soft ball 235-240°F (113-116°C), firm ball 244-248°F (118-120°C), hard ball 250-266°F (121-130°C), soft crack 270-290°F (132-143°C), hard crack 300-310°F (149-154°C).

Plated dessert composition balances sweetness, acidity, texture, temperature, and height; garnishes must be edible, purposeful, and compatible with the dessert.

Poolish is a preferment at 100% hydration with a small amount of yeast; biga is stiffer at roughly 50-60% hydration; both improve flavor and dough strength.

Bulk fermentation is the first rise after mixing; folding during bulk redistributes gas, equalizes dough temperature, and strengthens gluten.

Final proof is judged by dough volume and a slow spring-back dent; underproofed dough tears, while overproofed dough collapses and lacks oven spring.

Steam during early baking gelatinizes surface starch, delays crust formation, and supports oven spring, shine, and scoring expansion.

Scoring controls where dough opens during oven spring; a shallow angle and decisive cut allow controlled expansion rather than random tearing.

Croissant lamination uses a butter block and dough of similar firmness; three single turns create many layers, with chilling between turns to keep butter from melting.

Croissant proofing is done at about 75-80°F (24-27°C) and 75-80% humidity; keep below 90°F (32°C) so the butter does not melt out.

Sourdough starters contain wild yeast and lactic acid bacteria; fermentation produces carbon dioxide and organic acids that leaven and flavor dough.

Lean dough contains flour, water, salt, and yeast; enriched dough adds fat, sugar, eggs, or milk, which weaken gluten and require more mixing and longer proofing.

TCS foods require time or temperature control for safety; the danger zone is 41-135°F (5-57°C).

Minimum cooking temperatures: poultry 165°F (74°C); ground meat 155°F (68°C); whole muscle meat 145°F (63°C) with rest; fish 145°F (63°C).

Cooling rule: 135°F to 70°F (57°C to 21°C) within 2 hours, then to 41°F (5°C) within 4 more hours, for a total of 6 hours.

Hot holding is at or above 135°F (57°C); cold holding is at or below 41°F (5°C); reheating for hot holding reaches 165°F (74°C) within 2 hours.

Handwashing: wet hands, apply soap, scrub at least 20 seconds including nails, rinse, dry with a single-use towel; no bare-hand contact with ready-to-eat food.

Prevent cross-contamination by storing raw animal foods below ready-to-eat foods, using separate boards and utensils, and cleaning and sanitizing contact surfaces.

HACCP has seven principles: hazard analysis, critical control points, critical limits, monitoring, corrective actions, verification, and recordkeeping.

Chlorine sanitizer for food-contact surfaces is typically 50-100 ppm; test with strips and follow the label for contact time and concentration.

Date-mark ready-to-eat TCS foods held more than 24 hours; store at 41°F (5°C) or below and discard within 7 days including the preparation day.

Baker's percentage = ingredient weight ÷ flour weight × 100; flour is always 100%, and total formula percentage includes the flour percentage.

To convert a formula, divide desired total flour weight by the original flour weight to get the factor, then multiply every ingredient by that factor.

Yield percentage = edible portion weight ÷ as-purchased weight × 100; as-purchased cost per edible unit = as-purchased cost ÷ yield percentage.

Portion cost = total recipe cost ÷ number of portions; food cost percentage = portion cost ÷ selling price × 100.

Target selling price = portion cost ÷ desired food cost percentage; a lower food cost percentage requires a higher price for the same portion cost.

Baking soda needs an acid to release carbon dioxide; baking powder contains both soda and acid and may be single- or double-acting.

Sugar is hygroscopic, tenderizes, delays gluten, raises starch gelatinization temperature, and promotes browning; salt enhances flavor and controls fermentation.

Standardized recipes specify ingredients by weight, procedure, yield, portion size, and cost; they support consistency, allergen control, and costing.

Inventory turnover = cost of goods sold ÷ average inventory value; low turnover can indicate overstock, spoilage, or slow-moving items.

Mise en place is the complete preparation and organization of ingredients, tools, and stations before service; it reduces errors and ticket times.

Standardized recipes and portion scales give consistent taste, cost, and allergen information across shifts and staff.

Training sequence: explain the task, demonstrate it, let the learner practice, observe, correct, and document competence.

Labor cost percentage = labor cost ÷ sales × 100; schedule labor to forecasted sales volume and control overtime to protect margin.

Closed-loop communication: sender gives a clear message, receiver repeats it back, and sender confirms; this reduces errors during service.

Allergen control requires identifying major allergens, preventing cross-contact with dedicated tools and cleaned surfaces, and communicating clearly with guests.

Professional standards include clean uniform, hand hygiene, punctuality, respectful conduct, and no impairment from alcohol or drugs on duty.

Conflict resolution: address issues privately, listen to facts, focus on behavior and standards, document outcomes, and escalate when necessary.