ACF Sous Chef (CSC) cheat sheet

Maillard browning begins around 140-165°C (285-330°F) surface temperature and requires low moisture; it is not caramelization, which is sugar pyrolysis above ~160°C (320°F).

Gluten forms when glutenin and gliadin hydrate and are worked in water; fat and sugar shorten strands, salt tightens them, and acid weakens them.

Starch gelatinizes roughly 60-70°C (140-158°F); gelatin sets at about 1% concentration and melts near 35°C (95°F).

Emulsion stability rule: egg yolk lecithin is the standard emulsifier in mayonnaise; a broken emulsion is recovered by re-whipping a fresh yolk or water and streaming the broken mixture in slowly.

Protein coagulation: egg white sets 60-65°C (140-149°F), egg yolk 65-70°C (149-158°F), and collagen converts to gelatin with moist heat above ~70°C (158°F).

Cooking yield formula: yield % = cooked weight ÷ raw weight × 100; shrinkage is the complement of yield.

The 9 essential amino acids are histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine; a complete protein supplies all nine in adequate proportion.

Caloric density: carbohydrate 4 kcal/g, protein 4 kcal/g, fat 9 kcal/g, alcohol 7 kcal/g; menu labels derive from these factors.

Par level = average daily usage × days between deliveries + safety stock − on-hand inventory.

Production planning sequence: forecast covers, convert to batch/recipe yields, schedule prep by station, then set pull/reorder points.

Standard recipe scaling: scale factor = desired yield ÷ recipe yield; scale all ingredients by that factor except salt, leavening, and strong spices, which are adjusted by judgment.

Mise en place timing: schedule high-perishable prep closest to service; hold cold prep at ≤5°C (41°F) and hot hold at ≥57°C (135°F).

Station (partie) system: garde manger, sauté, grill, poissonier, entremetier, tournant, patissier, commis - each with defined par and handoff points.

Labor scheduling rule: schedule to forecast covers using covers-per-labor-hour metrics; adjust within the labor cost percentage target.

Batch cooking: cook to the forecast plus a safety margin, cool rapidly in shallow pans (≤5 cm depth) to 5°C within 6 hours per HACCP cooling curve.

HACCP seven principles: hazard analysis, determine CCPs, establish critical limits, monitor, corrective actions, verification, recordkeeping.

Temperature danger zone is 5-57°C (41-135°F); total cumulative time in the zone should not exceed 4 hours for TCS foods.

Cooling rule: 57°C to 21°C (135-70°F) within 2 hours, then to 5°C (41°F) within an additional 4 hours (6 hours total).

Reheating rule: reheat to 74°C (165°F) for 15 seconds within 2 hours; hot hold ≥57°C (135°F), cold hold ≤5°C (41°F).

Handwashing: wet, soap, scrub 20 seconds, rinse, dry with single-use towel; required before food contact and after restroom, raw protein, or trash handling.

FAT TOM: Food, Acidity (pH <4.6), Time, Temperature, Oxygen, Moisture (aw >0.85) - conditions favoring pathogen growth.

Cross-contamination control: color-coded cutting boards, separate raw/cooked storage (raw below cooked), sanitizer concentration 50-100 ppm chlorine or 200-400 ppm quaternary ammonium.

Sanitizer contact time: chlorine 50-100 ppm for 7-10 seconds minimum; quaternary ammonium 200-400 ppm for 30 seconds; verify with test strips.

Recipe cost = Σ (ingredient quantity × unit cost); portion cost = recipe cost ÷ number of portions.

Menu price = portion cost ÷ target food cost percentage; food cost % = food cost ÷ selling price × 100.

Contribution margin = selling price − portion cost; menu engineering classifies items by popularity (mix %) and contribution margin (high/low).

Edible portion (EP) cost = as-purchased (AP) cost ÷ yield %; yield % = EP weight ÷ AP weight × 100.

Standard purchase specification (SPS) states: product name, grade, size, form, packaging, and acceptable tolerances.

Purchasing methods: competitive bid, standing order, cost-plus, and prime vendor; select based on volume and price stability.

Menu pricing methods: factor pricing (multiplier), contribution margin, and prime cost method; prime cost = food + labor cost.

Inventory turnover = cost of goods sold ÷ average inventory value; higher turnover means fresher stock and less capital tied up.

FIFO: oldest stock is stored in front, new stock behind; label and date all received product.

Receiving checks: count, weigh, inspect temperature and condition, compare against specification and invoice, reject substandard product.

Receiving temperature standards: frozen ≤ −18°C (0°F); refrigerated ≤5°C (41°F); shell eggs ≤7°C (45°F); reject thawed or damaged frozen product.

Inventory count method: physical count × unit cost = inventory value; reconcile against perpetual records.

Par/order point = (average daily usage × lead time) + safety stock.

Storage hierarchy: dry storage 10-21°C (50-70°F) at ≤50% humidity; refrigerated 1-5°C (34-41°F); freezer ≤ −18°C (0°F).

Training cycle: assess needs, set objectives, deliver, evaluate, document; a standard recipe is the training document for production.

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

Labor cost % = labor cost ÷ sales × 100; prime cost = food cost + labor cost.

Scheduling metrics: covers per labor hour, sales per labor hour, and labor minutes per cover.

Delegation rule: assign by skill level and authority, define the standard, verify results, and give feedback.

Turnover cost estimate: recruiting + training + lost productivity; retention improves with clear standards and cross-training.

Documentation standard: record dates, times, observed behavior, corrective action, and signature for all coaching events.

Income statement: Sales − Cost of Sales (food + beverage) = Gross Profit; Gross Profit − Operating Expenses = Operating Income.

Food cost % = (beginning inventory + purchases − ending inventory) ÷ sales × 100.

Prime cost % = (food cost + labor cost) ÷ sales × 100; target typically 55-65% for full-service operations.

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

Budgeting: sales forecast → variable cost % → fixed costs → profit target; compare actual vs. budgeted variance monthly.

Variance analysis: (actual − budget) ÷ budget × 100; investigate variances beyond ±5%.

Cash flow: track accounts payable/receivable, inventory turns, and days payable outstanding to manage working capital.

Equipment preventive maintenance: schedule by manufacturer interval; log inspections, filter changes, and calibration dates.

Refrigeration temperature log: verify at least twice daily with a calibrated thermometer; calibrate monthly with ice-point (0°C/32°F) and boiling-point (100°C/212°F) methods.

Fire safety: Class K extinguisher for cooking oil fires; Class A/B/C for other combustibles; suppression system inspected semi-annually.

Electrical safety: GFCI protection in wet areas; lockout/tagout before equipment service.

Ergonomics rule: work surfaces at elbow height, anti-fatigue mats, and lifting with legs to prevent back injury.

Ventilation: hood filters cleaned per schedule; duct cleaning per code; exhaust must capture grease and smoke at the source.

Food safety is a legal and ethical duty; a manager who knowingly serves unsafe food violates public trust and law.

Conflict of interest rule: disclose any personal financial interest in a supplier or vendor relationship.

Leadership styles: autocratic (crisis), democratic (consensus), laissez-faire (expert teams); select by situation.

Ethical purchasing: reject gifts that influence vendor selection; document all purchasing decisions.

Professional communication: state the standard, the observation, the impact, and the corrective action.

Team culture: recognize performance publicly, correct privately, and model the standards you enforce.

Legal compliance: wage/hour laws, food safety regulations, and allergen disclosure are non-negotiable obligations.

Food safety is a legal and ethical duty; knowingly serving unsafe food violates public trust and law.

Conflict of interest rule: disclose any personal financial interest in a supplier or vendor relationship.

Leadership styles: autocratic (crisis), democratic (consensus), laissez-faire (expert teams); select by situation.

Ethical purchasing: reject gifts that influence vendor selection; document all purchasing decisions.

Professional communication: state the standard, the observation, the impact, and the corrective action.

Team culture: recognize performance publicly, correct privately, and model the standards you enforce.

Legal compliance: wage/hour laws, food safety regulations, and allergen disclosure are non-negotiable obligations.