ACF CPC flashcards
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32 cards. Read the term and the definition here. The deck at the top of this page is optional.
- Baker's percentage
- A formula method in which flour weight equals 100 percent and every other ingredient is expressed as a percentage of that flour weight.
- Gluten development
- Hydrated gliadin and glutenin form gluten when wheat flour is mixed; more mixing and higher-protein flour produce a stronger, more elastic network.
- Creaming method
- A mixing method that aerates butter or shortening with sugar, then adds eggs gradually and folds in dry ingredients; used for butter cakes and cookies.
- Foam method
- A method in which whole eggs or whites are whipped with sugar to incorporate air, creating a fragile foam that provides structure in sponges and genoise.
- Maillard reaction
- A browning reaction between amino acids and reducing sugars that occurs during baking and creates complex flavors and brown color on crusts and baked goods.
- Starch gelatinization
- Heating starch with water causes granules to absorb water, swell, and rupture, thickening mixtures; gelatinization temperature varies by starch source.
- Pastry cream
- A starch-thickened custard made from milk, sugar, egg yolks, and starch; it must be boiled to cook the starch fully, then cooled rapidly.
- Tempering chocolate
- A controlled heating and cooling process that forms stable cocoa butter crystals, giving chocolate a glossy finish, snap, and resistance to bloom.
- Laminated dough
- Dough layered with fat, then folded and rolled repeatedly; steam and melting fat separate layers, creating lift in croissants and puff pastry.
- Bavarian cream
- A chilled dessert made by combining a custard base with gelatin and folded whipped cream; it sets into a light, creamy mousse-like texture.
- Sugar soft-ball stage
- A sugar syrup stage around 235 to 240 degrees Fahrenheit, or 113 to 116 degrees Celsius, used for fudge and fondant.
- Plated dessert balance
- A dessert composition that balances sweetness, acidity, texture, temperature, and visual height while keeping garnishes edible and purposeful.
- Poolish
- A wet preferment made with equal weights of flour and water plus a small amount of yeast; it improves flavor and extensibility in bread dough.
- Biga
- A stiff Italian preferment with about 50 to 60 percent hydration and a small amount of yeast; it adds flavor and strength to bread dough.
- Bulk fermentation
- The first rise after mixing, during which yeast produces carbon dioxide and dough develops flavor, strength, and extensibility before dividing.
- Final proof
- The shaped dough's last rise before baking; properly proofed dough springs back slowly when gently dented and holds its shape.
- Oven spring
- The rapid rise of bread dough during the first minutes of baking, caused by expanding gases and steam before the crust sets.
- Sourdough starter
- A fermented mixture of flour and water containing wild yeast and lactic acid bacteria; it leavens dough and contributes tangy flavor.
- Danger zone
- The temperature range from 41 to 135 degrees Fahrenheit, or 5 to 57 degrees Celsius, in which foodborne bacteria multiply rapidly.
- Two-stage cooling
- Cool cooked food from 135 to 70 degrees Fahrenheit within two hours, then to 41 degrees Fahrenheit within four more hours.
- HACCP
- A food safety system with seven principles: hazard analysis, critical control points, limits, monitoring, corrective actions, verification, and recordkeeping.
- Handwashing steps
- Wet hands, apply soap, scrub for at least 20 seconds including fingers and nails, rinse, and dry with a single-use towel.
- Cross-contamination
- The transfer of harmful microorganisms from raw food, equipment, or hands to ready-to-eat food; prevent it with separation, cleaning, and sanitizing.
- Edible portion yield
- The percentage of a purchased ingredient's weight remaining after trimming and preparation, calculated as edible portion weight divided by as-purchased weight times 100.
- Food cost percentage
- Food cost divided by selling price, multiplied by 100; it measures the share of sales revenue consumed by ingredient cost.
- Formula conversion factor
- Desired total flour weight divided by the original total flour weight; multiply every ingredient weight in the formula by this factor.
- Baking soda
- A chemical leavener that releases carbon dioxide when heated and combined with acid; it also browns and can leave a soapy taste if unbalanced.
- Standard recipe
- A documented formula with exact ingredients, weights, procedures, yield, portion size, and costing; it supports consistency and cost control.
- Mise en place
- The preparation and organization of ingredients, tools, and workstations before service, reducing errors and improving speed and consistency.
- Labor cost percentage
- Total labor cost divided by total sales, multiplied by 100; it helps managers schedule staff against forecasted business volume.
- Allergen cross-contact
- The unintended transfer of an allergen to a food that should not contain it; prevent it through dedicated tools, cleaned surfaces, and clear communication.
- Closed-loop communication
- A communication method in which the receiver repeats the message back to confirm understanding, reducing errors during service and production.