BTEB Food & Beverage Cooking cheat sheet

Temperature danger zone is 5–63 °C (41–145 °F); keep high-risk foods outside it except during brief preparation.

Bacterial growth needs moisture, protein, warmth, and time; multiplication is fastest between 20 °C and 45 °C.

Two-hour/two-stage rule: cooked or chilled high-risk food held in the danger zone must be used, reheated, or discarded within defined cumulative time limits.

Core cooking temperatures: poultry and rolled meat to 74 °C; minced meat to 71 °C; whole cuts of pork, lamb, and beef to 63 °C with resting.

Reheating must reach 74 °C for at least 15 seconds and be done only once.

Cool cooked food from 63 °C to 21 °C within 2 hours, then to 5 °C within a further 4 hours.

FIFO stock rotation: first in, first out; check date codes and label opened products with the opening date.

Cross-contamination controls: separate raw and ready-to-eat areas, colour-coded boards, and dedicated utensils.

Handwashing steps: wet, soap, scrub palms, backs, between fingers, and nails for at least 20 seconds, rinse, dry with disposable towel.

Clean-then-sanitise sequence: remove soil with detergent, rinse, apply sanitiser at label concentration and contact time, then air-dry.

Sanitiser concentration is measured in parts per million (ppm) or mg/L; contact time is stated on the product label.

Personal hygiene rules: short clean nails, no nail polish or jewellery, hair restrained, clean uniform, no eating or smoking in food areas.

Exclusion and reporting: staff with vomiting, diarrhoea, or infected wounds must not handle food and must report illness to the supervisor.

Pest control signs: droppings, gnaw marks, grease trails, live insects, and webbing indicate infestation requiring immediate reporting.

Cleaning schedules state what, how, when, and by whom; they are logged and signed after each task.

Waste must be held in lidded, lined bins, emptied before overflow, and kept away from food preparation surfaces.

Brigade de cuisine hierarchy: executive chef, sous chef, chef de partie, commis, and kitchen assistant.

Chef de partie stations include sauce, fish, roast, vegetable (entremetier), pastry, and larder (garde manger).

Mise en place is the preparation of ingredients and equipment before service; it determines service speed and consistency.

Workflow design follows a one-way flow: delivery, storage, preparation, cooking, plating, service, and waste out.

The pass is the final check point where the expediter inspects and calls orders before service.

A prep list and a service count sheet translate forecast covers into quantities of each component required.

Equipment zoning separates raw preparation, cooked handling, and wash-up to prevent cross-contamination.

Standard recipes and station folders give each cook the yield, portion size, and method for every dish.

Knife anatomy: blade, spine, edge, heel, tip, bolster, tang, and handle; the tang runs through the handle on a full-tang knife.

Common knives: chef's knife (general), paring knife (small work), boning knife (flexible), filleting knife (thin and flexible), serrated knife (bread).

Honing straightens the edge on a steel; sharpening removes metal on a whetstone or grinder.

Cutting boards are colour-coded by use; plastic boards can be sanitised, wooden boards must be kept dry and free of cracks.

Measurement tools: balance and digital scales for weight, measuring jugs for volume, probe thermometer for core temperature.

Oven types: convection (fan) ovens cook faster and more evenly than conventional ovens; adjust temperature down about 10–20 °C for fan.

Refrigeration equipment must hold food at 5 °C or below; freezers at −18 °C or below, checked with a calibrated thermometer.

Blender, food processor, and stick blender differ in capacity and use; never fill a blender above its marked maximum.

Flour types differ by protein: strong bread flour about 12–14% protein, plain flour about 9–11%, cake flour about 7–9%.

Gluten forms from glutenin and gliadin when flour is hydrated and worked; fat and sugar shorten gluten strands.

Fats: butter contains about 80% fat and 15–16% water; oils are 100% fat and do not contain water.

Roux thickening: equal weights of fat and flour; a darker roux thickens less because starch is dextrinised.

Salt performs three roles: seasoning, preservation, and strengthening gluten in bread dough.

Acids (lemon, vinegar) denature protein, set marinades, and brighten flavour; they also slow enzymatic browning.

Leavening agents: yeast (biological), baking powder (chemical, includes acid and alkali), baking soda (needs acid).

Egg functions: bind, thicken (custard), aerate (whisked foam), emulsify (mayonnaise), and glaze.

Metric conversions: 1 kilogram = 1000 grams; 1 litre = 1000 millilitres; 1 gram of water = 1 millilitre.

Imperial conversions: 1 pound = 16 ounces = 454 grams; 1 ounce = 28.35 grams; 1 inch = 2.54 centimetres.

Volume conversions: 1 tablespoon = 3 teaspoons = 15 millilitres; 1 cup (metric) = 250 millilitres.

Kitchen measures: 1 dessertspoon ≈ 10 millilitres; 1 fluid ounce ≈ 30 millilitres.

Temperature conversion: °F = (°C × 9/5) + 32; °C = (°F − 32) × 5/9.

Yield percentage = (edible portion weight ÷ as-purchased weight) × 100.

As-purchased quantity = edible portion required ÷ yield percentage.

Portion cost = total recipe cost ÷ number of portions; total recipe cost is the sum of ingredient quantities × unit cost.

Dry-heat methods: roasting, baking, grilling, broiling, and sautéing; moist-heat methods: poaching, simmering, boiling, steaming, and stewing.

Combination methods: braising and stewing use searing plus liquid; pot-roasting is a covered dry-moist method.

Deep-frying temperatures: about 160–175 °C for blanching, 175–190 °C for crisping; oil must be filtered and monitored.

Maillard browning occurs above about 140 °C between amino acids and reducing sugars; it needs a dry surface.

Caramelisation is sugar browning at about 160–180 °C; it is distinct from Maillard browning.

Blanching sets colour and texture; shocking in ice water stops the cooking process immediately.

Reduction concentrates flavour by evaporating water; a glaze is a reduction coated onto food.

Deglazing uses liquid to dissolve fond from a hot pan, forming the base of a sauce.

Standard recipe format: name, yield, portion size, ingredients with units, method, equipment, and critical control points.

Scaling factor = desired yield ÷ original recipe yield; multiply every ingredient by the same factor.

Recipe costing: ingredient cost = quantity used × unit price; add a wastage allowance for trim and spillage.

Mise en place lists are built from the standard recipe and the forecast number of covers.

Emulsions: mayonnaise (oil in water, egg yolk lecithin); a broken emulsion can be rescued by restarting with a fresh yolk.

Stocks: white stock uses unroasted bones; brown stock uses roasted bones; both simmer, never boil, to keep stock clear.

Mother sauces: béchamel (milk and white roux), velouté (white stock), espagnole (brown stock), tomato, and hollandaise.

Consistency checks: seasoning, texture, temperature, and portion weight are verified before the dish leaves the pass.

Coffee extraction: grind size, water temperature (about 90–96 °C), contact time, and dose ratio determine flavour balance.

Espresso ratio is typically 1:2 (ground coffee to liquid yield) with about 25–30 seconds extraction.

Tea brewing: water temperature varies by type; green tea about 70–80 °C, black tea about 95–100 °C.

Bar service order: glassware first, then ice, then spirit, then mixer, garnish last.

Standard drink measures are fixed by law or house policy; free-pouring must be replaced by measured pourers where required.

Responsible service: refuse service to minors and to visibly intoxicated guests; offer food and non-alcoholic alternatives.

Beer storage: kegs kept cold and settled; lines cleaned on a scheduled cycle to prevent bacterial and yeast build-up.

Glassware hygiene: wash, rinse, and air-dry; never dry glasses with a cloth that may transfer bacteria or lint.

Service sequence: greeting, seating, order taking, order transfer to kitchen, service, clearing, billing, and farewell.

Cover count is the number of guests served; it drives forecasting, staffing, and purchasing.

Types of service include table service (silver, plated, family, butler), counter service, buffet, and self-service.

Order of service: ladies first, then guests, then host; serve and clear from the guest's right, food plated from the left.

Upselling increases average spend per cover; suggestive selling uses specific dish descriptions.

Reservation systems record guest name, time, party size, contact, and special requests to manage covers.

Table setting follows a standard cover: forks left, knives and spoons right, glass upper right, napkin left or on plate.

Complaint handling: listen, apologise, resolve, and record; escalate to the supervisor for serious issues.

Food cost percentage = (cost of food sold ÷ food sales) × 100.

Cost of food sold = opening stock + purchases − closing stock.

Gross profit = selling price − food cost; gross profit margin = (gross profit ÷ selling price) × 100.

Menu price using a target food cost: price = portion cost ÷ target food cost percentage.

Portion control tools: scales, scoops (numbered by portions per litre), ladles, and portion-controlled packaging.

Standard portion size must match the standard recipe and be checked at the pass.

Waste log records type, quantity, cause, and value; waste percentage = (waste weight ÷ total prepared weight) × 100.

Trim and offcuts should be reused where safe (stocks, sauces) to reduce as-purchased cost.

Manual handling: bend knees, keep load close, keep back straight, and do not twist while lifting.

Slips and trips controls: clean spills immediately, use wet-floor signs, keep walkways clear, and wear non-slip shoes.

Burns and scalds: turn pan handles inward, use dry cloths, and open hot oven doors away from the body.

Knife safety: cut on a stable board, keep fingers curled (claw grip), carry knives blade down and away, never leave in a sink.

Fire classes: A (solids), B (flammable liquids), C (gases), D (metals), F (cooking oils and fats); use a wet chemical extinguisher for class F.

Electrical safety: no damaged cords, no water near outlets, and tag out faulty equipment.

Professional conduct: punctuality, correct uniform, respect for colleagues, confidentiality, and honesty in reporting incidents.

Hazard reporting: record the hazard, the location, and the action taken, then notify the supervisor immediately.