ACF Sous Chef (CSC) key terms

The advance preparation and organized arrangement of ingredients, tools, and components a station needs before service begins, so cooking proceeds quickly and consistently during peak periods.

A written formula that fixes ingredient quantities, yields, portion sizes, and method so a dish tastes and costs the same no matter who prepares it.

The total quantity or number of portions a recipe produces after preparation and cooking, used to calculate portion size and per-serving cost.

The food cost of a single serving, found by dividing total recipe cost by the number of portions the recipe yields.

A ratio comparing the cost of food sold to food sales revenue, expressed as a percentage and used to judge whether menu pricing and controls are working.

A method of rating menu items by both sales popularity and contribution margin, then adjusting placement, pricing, or recipes to improve overall profitability.

The money left from an item's selling price after its food cost is subtracted; it shows how much each sale contributes toward labor, overhead, and profit.

The share of a purchased item's weight that remains usable after trimming, peeling, or boning, used to convert as-purchased amounts into as-served amounts.

The price paid per unit of an item in the form it arrives from the supplier, before any trimming or preparation losses are accounted for.

The target on-hand quantity of an item that covers expected use between deliveries plus a safety buffer, triggering a reorder when stock falls to it.

First in, first out: a storage practice of placing newer deliveries behind older stock and using the oldest product first to limit spoilage and waste.

Labeling prepared or opened foods with the date they were made or opened and a discard date, so staff use or throw out product within allowed holding limits.

The range of roughly 41°F to 135°F (5°C to 57°C) in which bacteria multiply fastest; foods must be kept out of it or moved through it quickly.

A required cooling method in which cooked food drops from 135°F to 70°F within two hours, then to 41°F or below within four more hours.

A written food safety system that identifies biological, chemical, and physical hazards at specific steps, sets critical limits, and defines monitoring, corrective actions, and verification.

A step in a food's flow where a control measure can prevent, eliminate, or reduce a hazard to an acceptable level, such as cooking or chilling.

The transfer of harmful bacteria or allergens from one food, surface, or tool to another, often through shared cutting boards, hands, or unwashed utensils.

Procedures that prevent a major food allergen from reaching a guest who reacts to it, including separate tools, verified labels, and clear communication with service staff.

Treating a cleaned food-contact surface with heat or an approved chemical to reduce microorganisms to levels considered safe by public health standards.

The browning that occurs when amino acids and sugars react under high heat, producing savory flavors and color on seared, roasted, or toasted foods.

The browning and flavor development that happens when sugars alone are heated to high temperatures, as in making caramel or browning onions.

A stable mixture of two liquids that normally separate, such as oil and water, held together by an emulsifier like egg yolk or mustard.

The formation of elastic protein strands when wheat flour is mixed with water and worked, giving structure to breads and toughness to overmixed batters.

A written, step-by-step instruction describing how a routine task must be performed so results are consistent and training is repeatable.

The arrangement of equipment, tools, and ingredients at a work position so a cook can work efficiently without leaving the station or crossing other stations.

One guest served at a meal; covers are counted to forecast production, schedule labor, and measure sales per seat.

A prediction of how many guests and which menu items will be sold for a given period, used to plan purchasing, prep quantities, and staffing.

Total labor expense divided by sales revenue, expressed as a percentage; it tracks whether staffing levels are in line with business volume.

The combined total of food cost and labor cost, usually watched as a share of sales because these two expenses are the largest controllable costs in a kitchen.

The structured process of welcoming, orienting, and training a new hire in policies, safety, and job duties so they become productive and stay with the operation.

A step-by-step response to repeated performance or conduct problems, moving from verbal coaching to written warning and finally termination if behavior does not improve.

The written record of training, counseling, incidents, and corrective actions kept by supervisors to support fair decisions and legal defensibility.

Giving full attention to a speaker, restating what was heard, and asking clarifying questions so instructions and concerns are understood correctly before action is taken.

A document supplied with a chemical that lists its hazards, safe handling, first aid, and spill response, kept accessible to staff who use the product.

A procedure for shutting off and physically locking energy sources on equipment before cleaning or repair, preventing accidental startup that could injure a worker.

A controlled trial that weighs an item before and after trimming or cooking to measure its usable yield and true cost per served portion.

Purchasing decisions that consider fair labor, animal welfare, and environmental impact alongside price and quality, reflecting the operation's stated values.