SACE Stage 2 Food and Hospitality key terms

The French term for preparing and organising all ingredients, tools and equipment before cooking starts, so a task runs smoothly and safely once production begins.

A written schedule showing the order and timing of tasks during a practical session, so dishes finish together and equipment is shared without clashes.

A documented recipe stating exact quantities, method, yield, portion size and cost, used so a dish turns out consistently whoever prepares it.

The number of portions or total quantity a recipe produces after preparation and cooking, used to scale recipes and calculate costs.

Measuring each serving to a set size so customers receive consistent amounts, food costs stay predictable and waste is reduced.

The cost of ingredients for a dish or period divided by the selling price or revenue, expressed as a percentage; it shows how much income is spent on food.

Selling price minus the food cost of that item, before overheads such as wages, rent and power are deducted.

The amount added to a dish's ingredient cost to set its selling price, often expressed as a percentage or multiplier of cost.

A systematic food-safety system that identifies biological, chemical and physical hazards, sets control points and monitors them to prevent unsafe food reaching customers.

A step in a food process, such as cooking or chilling, where a specific control measure must be applied to prevent or eliminate a food-safety hazard.

The temperature range of roughly 5°C to 60°C in which bacteria multiply most rapidly, so high-risk foods should spend minimal time within it.

The transfer of harmful microorganisms from raw food, hands, equipment or surfaces to ready-to-eat food, which can cause foodborne illness.

Treating a cleaned surface or utensil with heat or a chemical sanitiser to reduce microorganisms to a safe level.

A documented plan listing what must be cleaned, how often, with which chemicals and by whom, to keep the kitchen hygienic and auditable.

The process of removing unsafe or mislabelled food from sale and informing customers, often triggered by a supplier alert or a production fault.

The ability to track a food product one step back to its supplier and one step forward to where it was sold, enabling targeted recalls.

The mandatory labelling or menu information naming substances that can cause allergic reactions, such as peanuts, egg, milk, fish and wheat.

A document agreed with a supplier stating the required quality, composition, packaging and delivery standards for goods purchased.

Planned checks and procedures built into production to ensure products consistently meet agreed standards before they reach the customer.

Assessing food using the senses of sight, smell, taste, touch and hearing, often with a scored checklist, to judge quality and acceptability.

How acceptable and enjoyable a food is to eat, shaped by appearance, aroma, flavour, texture and temperature.

An edible decoration added to a dish to improve its visual appeal and sometimes add flavour or texture; it should be relevant and fresh.

Arranging and presenting a finished dish on the serviceware, considering balance, colour, height, portion size and cleanliness of the rim.

Safe and efficient techniques for holding and using knives to chop, slice, dice and julienne ingredients evenly, improving cooking consistency and speed.

Practices that prevent injury in the kitchen, including safe knife use, correct lifting, spill control, and handling hot pans and equipment.

Items worn to reduce injury or contamination risk, such as aprons, closed shoes, hair coverings and heat-resistant gloves.

Lifting, carrying and moving loads safely using correct posture and team lifts, to prevent back and muscle injuries in kitchens and stores.

A process of identifying hazards in a task or workplace, judging how likely and serious harm is, and recording controls to reduce it.

Buying food in ways that limit environmental harm, such as choosing seasonal, local, certified or lower-food-mile products and avoiding overfished species.

The distance food travels from where it is produced to where it is consumed, used as one indicator of its environmental impact.

Fruit, vegetables and other foods at their natural peak of supply in a region, typically cheaper, fresher and lower in transport impact.

Edible food discarded during storage, preparation or service; reducing it saves money and lowers environmental impact.

Planning the content and layout of a menu so dishes suit the clientele, season, budget, skills and equipment available.

Arranging cutlery, crockery and glassware in the correct order and position for the style of service being provided.

A formal style of service where food is served from a dish onto the guest's plate using a serving spoon and fork from the left.

The way staff interact with guests, including greeting, taking orders, responding to requests and resolving complaints, to create a positive experience.

Judging the success of a practical activity or product against stated criteria, using evidence such as sensory results, cost data and customer feedback.