Cert III Commercial Cookery key terms

A written food safety system that identifies hazards at each step of production and sets critical limits, monitoring and corrective actions to control them.

A step in a food process where a specific control measure can prevent, eliminate or reduce a food safety hazard to an acceptable level.

The step taken when monitoring shows a critical limit has not been met, such as reheating, discarding food or recalibrating equipment.

Food that needs temperature control to stay safe because it supports the rapid growth of bacteria, including meat, poultry, dairy, eggs, seafood and cooked rice.

The range between 5°C and 60°C in which bacteria multiply most rapidly, so food should be kept outside it wherever possible.

A guide for ready-to-eat food left in the danger zone: under two hours it may be refrigerated, two to four hours it must be used immediately, over four hours it is discarded.

The transfer of harmful bacteria or allergens from raw food, hands, equipment or surfaces to ready-to-eat food, often via chopping boards, cloths or knives.

Boards assigned a fixed colour by food type, such as red for raw meat and green for vegetables, to reduce cross-contamination between ingredients.

A substance in food that can trigger an immune reaction in sensitive people; in Australia the declared allergens include egg, milk, peanut, tree nuts, sesame, fish, shellfish, soy, wheat and lupin.

A documented set of procedures and records a food business keeps to manage hygiene, temperature control, cleaning and pest control and to show compliance with food law.

Two distinct steps: cleaning removes visible grease and dirt with detergent, while sanitising uses heat or chemicals to reduce microorganisms on a surface to a safe level.

Preparing and organising all ingredients, tools and equipment before service so that cooking and plating can proceed smoothly and consistently.

A documented formula giving exact quantities, method, yield and portion size so a dish is produced consistently by any cook.

Measuring each serve to a set size so that food cost, nutrition and presentation stay consistent and predictable.

The usable amount of product obtained after trimming, cooking or processing, expressed as a percentage of the original weight or count.

The cost of ingredients for a dish divided by its selling price, multiplied by one hundred, used to judge menu profitability.

Cooking with hot air, hot fat or a hot surface and no added moisture, as in roasting, grilling, shallow-frying and baking.

Cooking where water, stock or steam transfers heat to the food, as in boiling, poaching, steaming and stewing.

The browning that occurs when proteins and sugars react under dry heat, creating colour and savoury flavour on roasted and grilled foods.

The browning and sweetening of sugar when it is heated strongly, used for sauces, syrups and glazed vegetables.

A combined method in which food is first browned in fat, then cooked slowly in a small amount of liquid in a covered vessel.

Slow cooking of food cut into pieces and fully covered in liquid, producing a thick, flavoursome dish such as a casserole.

Briefly cooking food in boiling water or hot fat, then refreshing or draining it, to set colour, loosen skins or prepare for further cooking.

Allowing cooked meat to stand off the heat before carving so juices redistribute through the fibres and the meat stays moist.

Continued cooking of a large roast or piece of meat after it leaves the oven because internal heat keeps rising for several minutes.

Flavoured liquids made by simmering bones, vegetables and aromatics in water, then straining, and used as a base for soups and sauces.

A cooked mixture of equal weights of flour and fat used to thicken white sauces, gravies and soups.

One of the five classic foundation sauces from which many derivative sauces are made, namely béchamel, velouté, espagnole, tomato and hollandaise.

A stable mixture of two liquids that do not normally combine, such as oil and vinegar in mayonnaise or butter and egg yolk in hollandaise.

The smoky, seared aroma and flavour produced when food is tossed in a very hot wok, achieved by high heat, small batches and constant motion.

A Chinese technique of coating raw meat or seafood in egg white, cornflour and sometimes oil before brief cooking, giving a silky texture.

A fast Asian method of cooking small, uniform pieces in a little hot oil over high heat while tossing constantly.

A pounded or blended mixture of fresh aromatics, spices and sometimes shrimp paste, fried in oil to release flavour before liquid is added.

A liquid extracted from grated coconut flesh, used in South-East Asian curries and desserts to add richness and balance chilli heat.

Adjusting a dish with salty, sour, sweet, bitter and hot elements so no single taste dominates and the finished flavour is harmonious.

A salty, fermented seasoning liquid made from fish and salt, widely used in South-East Asian cooking to add savoury depth.

A person in a food business who has completed approved training and is responsible for overseeing safe food handling and hygiene practices.

Working in ways that reduce waste, energy and water use and choose seasonal or local produce to limit environmental impact.

Planning purchases, using trim and storing food correctly so that fewer ingredients and finished dishes are thrown away.

Ingredients at their natural peak of supply and quality, which are usually cheaper, fresher and better flavoured.