emerit Line Cook (TCP) key terms

The transfer of harmful bacteria or allergens from one food, surface, or utensil to another, often through shared cutting boards, unwashed hands, or dripping raw juices.

The temperature range of roughly 4°C to 60°C (40°F to 140°F) in which bacteria multiply fastest, so perishable food should not sit there for long.

Reducing microorganisms on a cleaned surface or utensil to a safe level using heat or an approved chemical solution at the correct concentration and contact time.

A washing setup with separate basins for washing, rinsing, and sanitizing, used to clean dishware and small equipment when a machine dishwasher is unavailable.

First in, first out: a stock rotation rule in which older deliveries are used before newer ones so food does not spoil or expire unnoticed.

Labeling prepared or opened food with the date it was made and its discard date, so staff know how long it may legally and safely be kept.

A written record of fridge, freezer, and hot-holding temperatures taken at set times, used to prove food stayed within safe limits.

The unintended presence of an allergen in a dish through shared tools, fryer oil, or hands, which can harm guests even in tiny amounts.

Personal protective equipment such as cut-resistant gloves, aprons, and safety shoes worn to reduce injury and contamination risk during kitchen work.

A safety data sheet supplied with a chemical product that lists its hazards, safe handling, first aid, and storage requirements.

The three elements needed for fire: fuel, oxygen, and heat. Removing any one of them extinguishes or prevents a kitchen fire.

A wet-chemical extinguisher designed for cooking-oil fires in commercial fryers and ranges; it cools and smothers the oil surface.

Realigning a knife's edge with a steel or ceramic rod to restore sharpness between full sharpenings; it straightens the edge rather than removing metal.

An abrasive stone, used wet or dry, that grinds metal from a blade to create a new edge when honing is no longer enough.

The way the hand holds a knife, typically with the index finger and thumb pinching the blade near the bolster, giving control and reducing strain.

A guiding-hand position in which fingertips curl under and the knuckles guide the blade, protecting fingers during chopping.

A cut that stacks leafy herbs or vegetables, rolls them tightly, and slices across into thin ribbons for garnish or finishing.

A precise cut producing matchsticks roughly 3 mm square and 5 cm long, used for even, quick cooking and neat presentation.

A very fine dice, about 3 mm, made by cutting julienne strips crosswise; often used for garnishes and fine sauces.

Setting out and preparing every ingredient, tool, and container needed for a dish before service so cooking flows without interruption.

A documented formula listing exact ingredients, quantities, method, yield, and portion size so a dish turns out the same every time.

The usable amount a recipe or ingredient produces after trimming, cooking, or shrinkage, expressed as weight, volume, or number of portions.

Measuring each serving to a set size so costs stay predictable, plates look consistent, and guests receive the same value every visit.

The browning that occurs when proteins and sugars are heated together, creating savory flavor and color on seared meat, bread, and roasted vegetables.

To brown food quickly over high heat with little fat, building flavor and color before finishing by another method such as roasting or braising.

The continued rise in internal temperature after food leaves the heat, caused by heat stored in the food; cooks must pull items slightly early.

Letting cooked meat stand off the heat so juices redistribute through the muscle, giving a moister, more evenly colored slice.

A combined method in which food is seared, then cooked covered in a small amount of liquid at a gentle simmer until tender.

Briefly cooking food in boiling water or hot oil, then stopping the cooking in ice water or by draining, to set color and texture.

Plunging blanched food into ice water to halt cooking immediately, preserving bright color, firm texture, and nutrients.

Adding liquid to a hot pan and stirring to dissolve the browned bits stuck to the bottom, capturing flavor for a sauce or braise.

A cooked mixture of equal parts flour and fat used to thicken sauces, soups, and stews; darker roux add color and nutty flavor.

A paste of starch and cold liquid stirred into a hot dish near the end of cooking to thicken it without lumps.

One of the basic sauces from which many others are derived, such as béchamel, velouté, espagnole, hollandaise, and tomato.

Adding salt and other flavorings in stages so the finished dish tastes balanced, neither flat nor over-salted.

The set quantity of a prepared item or ingredient kept on hand to cover expected service without excess waste.

Repeating an order aloud to the person who gave it, confirming that the ticket and the instruction were heard correctly.

A printed or written order listing the dishes and any special requests for one table, used to sequence cooking and plating.

The person who coordinates orders between the kitchen and the dining room, checking plates and calling the pass for pickup.

Timing the cooking of each dish so all items for a table finish together and hot food reaches guests before it cools.

Arranging finished food on the plate with consistent portion, height, and garnish so the dish looks as intended and travels well.

A small edible item added to a plate for color, texture, or flavor; it should be relevant to the dish and not waste food.

Inspecting a finished plate for correct portion, temperature, seasoning, and cleanliness before it leaves the pass.

Moving older product to the front and using it first, so nothing spoils at the back of a shelf or walk-in.