ACF CWPC 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 where flour weight equals 100% and every other ingredient is expressed as its weight divided by flour weight times 100.
- Yield percentage
- Edible portion weight divided by as-purchased weight, multiplied by 100; used to convert between trimmed and untrimmed quantities.
- Edible portion cost
- As-purchased cost divided by yield percentage; reflects the true cost of usable ingredient after trim or peel loss.
- Food cost percentage
- Portion cost divided by selling price, multiplied by 100; a target percentage is used to set menu prices as portion cost divided by target.
- Contribution margin
- Selling price minus variable portion cost; ranks menu items by profitability per sale rather than by food cost percentage.
- Inventory turnover
- Cost of goods sold divided by average inventory value; low turnover indicates overstock and risk of spoilage in perishables.
- Standardized recipe scaling
- Multiplying each ingredient by new yield divided by old yield; leavening, salt, and spice may need non-linear adjustment at large batches.
- Gluten development
- Hydrated glutenin and gliadin form an elastic network when worked; higher-protein flours produce stronger doughs than low-protein cake flour.
- Lamination
- Alternating layers of dough and plastic butter; steam and fat separation during baking create lift in puff pastry and croissants.
- Creaming method
- Beating butter at about 18–21°C with sugar to incorporate air; too warm breaks the emulsion, too cold prevents aeration.
- Starch gelatinization
- Starch granules absorb water and swell in roughly the 60–95°C range, thickening fillings; cooling then causes retrogradation and weeping.
- Baking powder double action
- Contains its own acid and releases carbon dioxide in two stages: on contact with moisture and again when heated in the oven.
- Maillard browning
- Reaction between reducing sugars and amino acids above about 140°C that produces brown color and savory flavors in baked goods.
- Caramelization
- Thermal breakdown of sucrose beginning around 160–170°C, producing color, aroma, and progressively bitter flavor compounds.
- Yeast fermentation
- Yeast converts sugars to carbon dioxide and ethanol; rate roughly doubles for each 8–10°C rise within the working range.
- Plating rule of thirds
- Place the main component off-center at a thirds intersection, keep the rim clean, and leave negative space for visual balance.
- Ganache ratios
- By weight, 1:1 cream to chocolate makes glaze, 2:1 makes soft truffle filling, and 1:2 makes firm cut ganache.
- Pâte à choux
- A twice-cooked dough: panade is dried on the stove until a film forms, then eggs are added until the batter forms a V.
- Crème anglaise nappe stage
- Custard cooked to 82–85°C coats a spoon; above about 85°C egg proteins coagulate and the custard curdles.
- Italian meringue
- Sugar syrup cooked to 118–121°C is streamed into whipping egg whites, cooking and stabilizing the foam for piping or topping.
- Chocolate tempering
- Dark chocolate is heated to about 45–50°C, cooled to 27–28°C, then brought to 31–32°C to set with snap and shine.
- Temperature danger zone
- The 5–57°C range in which bacteria multiply rapidly; time as a public health control limits food to 4 cumulative hours.
- Cold and hot holding
- Cold food must be held at or below 5°C and hot food at or above 57°C to prevent bacterial growth during service.
- Two-stage cooling
- Cool cooked food from 57°C to 21°C within 2 hours, then to 5°C within a total of 6 hours.
- Handwashing procedure
- Wet hands, apply soap, scrub at least 20 seconds, rinse, and dry with a single-use towel before work and after contamination events.
- Sanitizer concentrations
- Chlorine 50–100 ppm, quaternary ammonium 200–400 ppm, and iodine 12.5–25 ppm, verified with test strips.
- Cross-contamination control
- Use color-coded cutting boards and store raw animal foods below ready-to-eat items to prevent pathogen transfer.
- Mise en place
- Advance preparation and organization of ingredients and tools before service, reducing errors and ticket times.
- HACCP seven principles
- Hazard analysis, critical control points, critical limits, monitoring, corrective actions, verification, and recordkeeping form the food safety system.
- Prime cost
- Food cost plus labor cost; typically targeted below about 65% of total sales in foodservice operations.
- Par level
- Minimum on-hand quantity needed to cover expected demand between deliveries; reorder point adds safety stock to usage during lead time.
- Big 9 allergens
- Milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soy, and sesame require documented control and communication.