Pancyprian TS Cooking Arts key terms

A documented system that identifies biological, chemical and physical hazards at each step of food production and sets critical limits and monitoring actions to prevent them reaching the customer.

A step in a food process where a measurable limit can be applied and a loss of control would create an unacceptable health risk, such as final cooking temperature or rapid chilling.

The temperature band between 5 °C and 63 °C in which bacteria multiply fastest; food should spend as little time as possible inside it during preparation, holding and cooling.

Transfer of harmful microorganisms from raw food, hands, boards or equipment to ready-to-eat food; prevented by colour-coded boards, separate storage and hand washing.

First In, First Out: stock rotation rule by which the oldest delivered goods are used first, with dates checked and new deliveries placed behind existing stock.

Rapid reduction of cooked food from above 63 °C to below 5 °C within a set time, usually under 90 minutes, to limit bacterial growth before refrigerated storage or reheating.

French for "put in place": the advance preparation and organised arrangement of ingredients, tools and garnishes so service runs without delay or improvisation.

The classical kitchen hierarchy codified by Escoffier, dividing work among chef, sous-chef, section chefs such as saucier and poissonnier, and commis, each responsible for defined dishes.

A written formula listing exact ingredients, quantities, method, yield and portion size for a dish, so that quality and cost stay consistent whoever cooks it.

A practical trial weighing a commodity before and after trimming or cooking to find its usable percentage, used to set true purchase quantities and accurate portion costs.

The cost of ingredients for a period divided by food sales for the same period, expressed as a percentage; a core control figure for pricing and spotting waste or theft.

Serving a fixed, weighed or counted quantity of each item so that cost, nutritional value and plate appearance stay predictable across every service.

A flavoured liquid made by gently simmering bones, aromatic vegetables and herbs in water, then straining; the base for soups, sauces and braises.

The browned, caramelised deposits left in a pan after searing meat or vegetables; deglazed with liquid to build flavour in sauces and gravies.

One of the five classical base sauces - béchamel, velouté, espagnole, tomato and hollandaise - from which many derivative sauces are made by adding other ingredients.

A cooked mixture of equal weights of flour and fat, cooked white, blond or brown, used to thicken sauces, soups and stews without lumps.

A cold mixture of starch, such as cornflour, with a cold liquid, stirred into a hot preparation to thicken it; cheaper and simpler than a roux for many sauces.

A stable dispersion of one liquid in another that would normally separate, such as oil in water in mayonnaise or butter in hollandaise, held together by an emulsifier like lecithin.

Adding wine, stock or water to a hot pan and scraping up the browned fond so its flavour dissolves into the liquid, forming the base of a pan sauce.

The browning between amino acids and reducing sugars at roughly 140–165 °C that creates savoury crust flavours and aromas on grilled, roasted and fried foods.

The browning and flavour change of sugars when heated alone, producing colour and a sweet-bitter note in syrups, roasted vegetables and dessert crusts.

Brief cooking of food over high heat to brown its surface, developing flavour and colour before further cooking by roasting, braising or stewing.

A combination method in which food is first browned, then cooked slowly in a small amount of liquid in a covered vessel, producing tender meat and a rich sauce.

A slow moist method in which food is cut into pieces and cooked fully submerged in liquid, often with the liquid served as part of the dish.

Heat transfer by direct contact between molecules, as when a pan heats a steak or a hot pan heats the air in an oven; the main route in pan-frying and griddling.

Heat transfer through a moving fluid - air or liquid - such as fan-assisted oven air or simmering water; usually faster and more even than still-air heating.

Heat transfer by electromagnetic waves without contact, as in grilling, salamander browning or microwave heating, affecting the surface of the food most strongly.

A knife cut producing fine sticks about 3 mm square and 4–5 cm long, used for vegetables in stir-fries, salads and garnishes.

A very fine dice of about 3 mm cube, usually cut from julienne, used for garnishes, stuffings and soups where quick, even cooking matters.

A cut of leafy vegetables and herbs into thin shreds, made by stacking, rolling tightly and slicing across the roll with a sharp knife.

A rough-cut mixture of onion, carrot and celery, usually in a 2:1:1 ratio, used to flavour stocks, braises and sauces before being strained out.

A bundle of herbs, typically thyme, parsley stalks and bay leaf, tied or wrapped and simmered in stocks and stews, then removed before service.

The tough connective protein in meat that converts to soft gelatin with long, moist, slow cooking, so tougher cuts suit braising and stewing.

The stiffening of muscle after slaughter as energy stores run out; meat is hung or rested until it passes, otherwise it is tough and poorly textured.

Holding meat under controlled temperature and humidity so natural enzymes tenderise it and moisture evaporates, deepening flavour; can be dry or vacuum-packed wet aging.

Brushing or coating food with a reduced stock, syrup or egg wash to give shine, colour and a thin protective layer during or after cooking.

A beaten mixture of egg and milk or water brushed onto pastry or bread before baking to give a golden, glossy finish and help toppings adhere.

The pastry technique of folding dough around a block of butter and rolling and folding repeatedly to create many thin alternating layers that puff during baking.

Gradually adding a hot liquid to beaten eggs while whisking, then returning the mix to the pan, so the eggs thicken without curdling.

The setting of proteins when heated, as in egg white turning firm or meat fibres shrinking; the basis of custards, terrines and the doneness of fish and meat.