BTEB Food & Beverage Cooking flashcards

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 63 °C in which bacteria multiply most rapidly. High-risk foods should not be held in this range during storage or display.

FIFO stock rotation

First in, first out. Older stock is used before newer stock so that food is consumed within its shelf life and spoilage losses are reduced.

Cross-contamination

The transfer of harmful bacteria from raw food, hands, equipment, or surfaces to ready-to-eat food. Prevented by separation, colour coding, and handwashing.

Sanitiser contact time

The period a surface must stay wet with sanitiser at the label concentration for it to work. Rinsing too early reduces its effectiveness.

Mise en place

French for 'put in place'. It means all ingredients are prepared, measured, and arranged with equipment ready before cooking or service begins.

Chef de partie

The station chef in charge of one section of the kitchen, such as sauces, fish, pastry, or larder. Reports to the sous chef.

Honing versus sharpening

Honing realigns a knife edge with a steel and is done often. Sharpening removes metal with a stone or grinder and is done less frequently.

Convection oven

An oven with a fan that circulates hot air for faster, more even cooking. Temperatures are often reduced by 10–20 °C compared with conventional ovens.

Gluten formation

Gluten develops when glutenin and gliadin proteins in flour are hydrated and worked. Fat and sugar limit gluten development in pastry and cakes.

Roux

A thickener made by cooking equal weights of fat and flour. A darker roux thickens less because heat reduces its starch-thickening power.

Yield percentage

Edible portion weight divided by as-purchased weight, multiplied by 100. Used to calculate how much raw ingredient is needed for a required portion.

Portion cost formula

Total recipe cost divided by the number of portions produced. Total recipe cost is the sum of each ingredient quantity multiplied by its unit cost.

Maillard browning

A reaction between amino acids and reducing sugars that browns food above about 140 °C, creating colour and savoury flavour. It requires a dry surface.

Braising

A combination method where food is first seared in fat, then cooked slowly in a small amount of liquid in a covered pot until tender.

Scaling factor

Desired yield divided by original recipe yield. Every ingredient quantity in the standard recipe is multiplied by this number to produce the new batch.

Mother sauces

The five base sauces: béchamel (milk), velouté (white stock), espagnole (brown stock), tomato, and hollandaise. Other sauces are derived from them.

Espresso extraction ratio

Typically one part ground coffee to two parts liquid espresso, extracted in about 25–30 seconds. Grind, dose, and time control flavour balance.

Responsible service of alcohol

Refusing alcohol to minors and visibly intoxicated guests, offering food and non-alcoholic options, and arranging safe transport home where required.

Cover count

The number of guests served in a service period. It drives forecasting, purchasing, staffing, and the calculation of average spend per guest.

Silver service

A table service style where food is transferred from a serving dish onto the guest's plate using a fork and spoon held in one hand.

Food cost percentage

Cost of food sold divided by food sales, multiplied by 100. It measures how much of each sales unit is spent on food ingredients.

Cost of food sold

Opening stock plus purchases minus closing stock. This figure is used in the food cost percentage formula and in monthly profit reporting.

Portion scoop numbers

Scoop sizes are numbered by the number of level scoops per litre or quart. A smaller number means a larger scoop and a larger portion.

Manual handling technique

Bend the knees, keep the back straight, hold the load close to the body, and avoid twisting. Ask for help with heavy or awkward loads.

Class F fire

A fire involving cooking oils and fats. It is extinguished with a wet chemical extinguisher, never with water, which spreads burning oil.

Core cooking temperature

The internal temperature a food must reach to be safe. Poultry and rolled meat need 74 °C; minced meat needs 71 °C.

Cleaning schedule

A document stating what must be cleaned, the method and chemicals used, the frequency, and the person responsible, signed after each task.

The pass

The final kitchen checkpoint where the expediter checks each dish for temperature, portion, presentation, and garnish before it goes to the guest.

Colour-coded chopping boards

Boards assigned a colour by food type, such as raw meat, fish, vegetables, and cooked food, to prevent cross-contamination during preparation.

Leavening agents

Substances that make dough or batter rise by producing gas. Yeast is biological, baking powder is chemical, and whisked egg white is mechanical.

Temperature conversion

Fahrenheit equals Celsius multiplied by nine-fifths, plus 32. Celsius equals Fahrenheit minus 32, multiplied by five-ninths.

Blanching and shocking

Blanching briefly boils food to set colour and texture. Shocking transfers it immediately to ice water to stop cooking and preserve firmness.