Certificate IV in Kitchen Management flashcards
Certificate IV in Kitchen Management · Build recall with a focused review session.
32 cards. Read the term and the definition here. The deck at the top of this page is optional.
- Temperature danger zone
- The range between 5°C and 60°C in which bacteria multiply most rapidly. High-risk food should not be held in this range longer than necessary.
- Two-hour/four-hour rule
- Ready-to-eat high-risk food held between 5°C and 60°C for under 2 hours may be refrigerated; 2–4 hours must be used immediately; over 4 hours must be discarded.
- HACCP
- Hazard Analysis Critical Control Point: a seven-principle food safety system that identifies hazards, sets critical limits at control points, monitors them, and records corrective actions.
- Critical control point
- A step in food production where a control measure can be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level, such as cooking or chilling.
- Declared allergens
- In Australia and New Zealand, the nine allergens that must be declared are egg, milk, peanut, tree nuts, sesame, fish, shellfish, soy, and wheat/gluten; sulphites above 10 mg/kg also require declaration.
- Cross-contamination
- The transfer of harmful microorganisms from one food, surface, or utensil to another. Prevent it with separate colour-coded boards, handwashing, and cleaning between tasks.
- Cooling requirement
- Cooked high-risk food must be cooled from 60°C to 21°C within 2 hours and from 21°C to 5°C within a further 4 hours, giving a maximum total of 6 hours.
- Hierarchy of control
- The order for managing WHS risks: elimination, substitution, engineering controls, administrative controls, then personal protective equipment. Higher levels are more reliable.
- Manual handling technique
- Keep the load close to the body, bend the knees rather than the back, avoid twisting, and use team lifts or mechanical aids for heavy or awkward loads.
- Cleaning versus sanitising
- Cleaning removes visible soil and grease; sanitising then reduces microorganisms to safe levels using heat or an approved chemical sanitiser at the correct dilution.
- FIFO stock rotation
- First In, First Out: older stock is used before newer stock. It reduces waste and spoilage and is checked by date-coding and labelling containers.
- Food recall
- A process for removing unsafe food from supply. Staff must follow the recall plan, isolate affected stock, and keep records to trace products quickly.
- Standard recipe card
- A document listing ingredients, exact quantities, method, yield, portion size, and cost per portion. It ensures consistent quality and accurate menu pricing.
- Portion cost
- The cost of one served portion, calculated as total ingredient cost divided by the number of portions the recipe yields.
- Food cost percentage
- Ingredient cost divided by selling price, multiplied by 100. A lower percentage generally means higher gross profit on each item sold.
- Selling price formula
- Selling price equals portion cost divided by the target food cost percentage. For example, a $4.00 portion cost at 30% food cost gives $13.33.
- Gross profit
- Selling price minus portion cost. Gross profit percentage equals gross profit divided by selling price, multiplied by 100.
- Contribution margin
- Selling price minus variable cost per item. It shows how much each sale contributes toward covering fixed costs and generating profit.
- Menu engineering matrix
- A tool that classifies menu items by popularity and profitability into Stars (high/high), Plowhorses (high popularity, low profit), Puzzles (low popularity, high profit), and Dogs (low/low).
- Usable yield percentage
- Edible weight divided by as-purchased weight, multiplied by 100. It is used to calculate the true cost of the edible portion of an ingredient.
- Menu balance
- Planning a menu with variety in colour, texture, flavour, cooking method, and price, including vegetarian and allergen-aware choices, seasonality, and local availability.
- Labour cost percentage
- Total labour cost divided by total sales, multiplied by 100. It is compared with budget and used to adjust rosters against forecast covers.
- Par level
- The minimum quantity of an item to keep in stock before reordering. It helps avoid running out while limiting excess stock and waste.
- Reorder point
- The stock level that triggers a new order. It equals usage during lead time plus safety stock, so stock arrives before it runs out.
- Portion control
- Serving a consistent, specified amount of food using scales, scoops, ladles, or standard recipes. It controls costs and keeps customer expectations consistent.
- Mise en place
- French for 'everything in its place': preparing and organising ingredients and equipment before service so production runs efficiently and safely.
- Yield test
- A test that measures the edible yield of an ingredient after trimming, peeling, or cooking, used to calculate accurate portion costs.
- Roster
- A schedule of staff shifts and responsibilities. It should match forecast business levels, control labour cost, and meet award and WHS requirements.
- Forecast covers
- The predicted number of customers for a service period. It guides food preparation quantities, purchasing, and staff rosters.
- Waste minimisation
- Reducing food and packaging waste through accurate ordering, FIFO rotation, portion control, using trimmings creatively, and monitoring waste records.
- Sustainable menu choices
- Selecting seasonal, local, and lower-impact ingredients, reducing single-use packaging, and managing waste to lower environmental impact and often cost.
- Team briefing
- A short pre-service meeting that communicates the menu, specials, allergens, tasks, and safety issues so the team works consistently and safely.