ACF Sous Chef (CSC) flashcards

33 cards. Read the term and the definition here. The deck at the top of this page is optional.

Maillard reaction

Non-enzymatic browning between amino acids and reducing sugars that occurs at roughly 140-165°C (285-330°F) on low-moisture surfaces, producing flavor and color in seared and roasted foods.

Starch gelatinization

The process in which starch granules absorb water and swell when heated to about 60-70°C (140-158°F), thickening liquids and forming the structure of sauces and baked goods.

Yield percentage

The ratio of edible portion weight to as-purchased weight, multiplied by 100, used to calculate true ingredient cost after trim and shrinkage losses.

Complete protein

A protein supplying all nine essential amino acids in adequate proportion, typically from animal sources or complementary plant combinations such as rice and legumes.

Emulsion

A stable dispersion of one liquid in another, such as oil in water in mayonnaise, held together by an emulsifier like egg yolk lecithin.

Caloric density

The energy content per gram of a macronutrient: carbohydrate and protein supply 4 kcal/g, fat supplies 9 kcal/g, and alcohol supplies 7 kcal/g.

Par level

The minimum on-hand quantity of an item calculated as average daily usage times days between deliveries plus safety stock, minus current inventory.

Standard recipe

A documented formula listing exact ingredient quantities, yield, portion size, and method, used to control consistency, cost, and production planning.

Mise en place

The advance preparation and organization of ingredients and tools at a station so that service can proceed efficiently and consistently.

Batch cooking

Preparing food in controlled quantities matched to forecast demand, then cooling and holding properly to balance freshness, safety, and waste.

Station system

The division of kitchen labor into defined positions such as sauté, grill, garde manger, and pastry, each with assigned par levels and handoff points.

HACCP

A seven-principle food safety system: hazard analysis, critical control points, critical limits, monitoring, corrective actions, verification, and recordkeeping.

Temperature danger zone

The range of 5-57°C (41-135°F) in which foodborne pathogens multiply rapidly; TCS foods should not remain in this range more than four cumulative hours.

FAT TOM

The six conditions that favor pathogen growth: Food, Acidity, Time, Temperature, Oxygen, and Moisture, with acidity below pH 4.6 and water activity above 0.85.

Cooling curve

The required schedule for cooling food: from 57°C to 21°C (135-70°F) within two hours, then to 5°C (41°F) within four more hours.

Cross-contamination

The transfer of pathogens from raw to ready-to-eat food through hands, equipment, or surfaces, prevented by color-coded boards and separate storage.

Sanitizer concentration

The verified strength of a chemical sanitizer, typically 50-100 ppm chlorine or 200-400 ppm quaternary ammonium, confirmed with test strips before use.

Food cost percentage

The ratio of food cost to food sales, multiplied by 100, used to measure purchasing and menu pricing efficiency against a target.

Contribution margin

The selling price of a menu item minus its portion cost, used in menu engineering to classify items by profitability and popularity.

Edible portion cost

The as-purchased cost divided by the yield percentage, giving the true cost per usable unit after trim and waste.

Standard purchase specification

A written description of a product's grade, size, form, packaging, and tolerances that ensures consistent quality and fair competitive bidding.

Inventory turnover

Cost of goods sold divided by average inventory value, measuring how quickly stock is used and replaced during a period.

FIFO

First-in, first-out rotation in which the oldest stock is stored in front and used first, with all products labeled and dated.

Receiving temperature check

Verification at delivery that frozen goods are at or below −18°C (0°F) and refrigerated goods at or below 5°C (41°F), rejecting out-of-range items.

Reorder point

The inventory level that triggers a new order, calculated as average daily usage times lead time plus a safety stock buffer.

Prime cost

The combined food and labor cost expressed as a percentage of sales, a key indicator of operational efficiency.

Progressive discipline

A documented sequence of corrective steps from verbal coaching through written warning and termination, applied consistently and fairly.

Training cycle

A four-step process of assessing needs, setting objectives, delivering instruction, and evaluating results, with documentation of completion.

Break-even sales

The sales volume at which total revenue equals total costs, calculated as fixed costs divided by the contribution margin ratio.

Variance analysis

The comparison of actual results to budgeted figures, expressed as a percentage, used to identify and investigate significant deviations.

Preventive maintenance

Scheduled inspection, cleaning, and calibration of equipment according to manufacturer intervals, logged to prevent breakdowns and safety hazards.

Thermometer calibration

Verification of a thermometer against the ice-point (0°C/32°F) and boiling-point (100°C/212°F) references, performed regularly and documented.

Conflict of interest

A situation in which a manager's personal or financial interest could improperly influence a purchasing or staffing decision, requiring disclosure.