BP Arts de la cuisine cheat sheet
BP Arts de la cuisine · Keep the key ideas within reach.
Culinary design, cooking mechanisms and accountable kitchen organization
Link menu and service decisions to actual diners, capacity and requirements.
Cooking mechanisms explain tendencies rather than universal recipes.
Role clarity and evidence-based supervision support coordinated service.
Food cost, markup, margin and net profit are different measures.
Food composition, functional properties and microbial growth
Water activity differs from total moisture content.
Gelatinization, retrogradation, caramelization and Maillard browning describe different changes.
Protein and emulsion behavior depends on the actual material and conditions.
Desired fermentation does not eliminate contamination and safety-control needs.
Hazard analysis, hygiene foundations and verified process controls
Separate contamination pathways and hazard types.
Prerequisite hygiene controls support an effective preventive system.
Validation and verification answer different questions.
A control deviation needs approved action and product disposition, not invented reassurance.
Finance and accounting
Profit and cash differ because of credit, stock and capital spending.
Break-even = fixed costs ÷ unit contribution; contribution funds fixed costs and profit.
Gearing formulas vary; use the debt and capital definitions supplied in the exercise.
Payback ignores later cash flows; NPV discounts all cash flows.
Liquidity ratios need interpretation, not just calculation.
Human resource management
Turnover uses average employees; absenteeism uses possible working days.
Job description = duties; person specification = candidate attributes.
Herzberg separates hygiene factors from motivators; pay alone is hygiene.
Leadership style should be matched to task, workforce skill and time pressure.
Redundancy and dismissal have different legal and motivational implications.