BP Arts de la cuisine flashcards

30 cards. Read the term and the definition here. The deck at the top of this page is optional.

Mise en place

Preparation and organization of the relevant ingredients, tools and tasks for an intended service, while preserving applicable hygiene and process controls.

Food-cost percentage

Defined ingredient cost divided by the relevant selling revenue under consistent assumptions, which is not automatically net profit after other costs.

Edible yield

The usable amount obtained from a stated purchased quantity under the specified preparation conditions, requiring consistent definitions for costing.

Service dependency

A relationship in which one kitchen task needs information or output from another, requiring an accountable handover rather than job titles alone.

Water activity

A measure of water availability relevant to microbial growth and reactions, distinct from the total amount of water in a food.

Gelatinization

A change in a suitable starch-water system during heating, distinct from sugar caramelization or later starch retrogradation under other conditions.

Protein denaturation

A change in protein structure under relevant conditions, whose functional effects depend on the actual protein, medium and treatment.

Emulsion

A dispersion of one ordinarily immiscible liquid in another, whose stability depends on interfaces, formulation, processing and storage conditions.

Foam

A system containing dispersed gas within a surrounding phase, whose formation and stability depend on actual materials and processing conditions.

Maillard reaction

A family of browning reactions involving suitable amino compounds and reducing sugars, distinct from every other browning mechanism or a safety measurement.

Controlled fermentation

Intentional microbial activity under appropriate product-specific process conditions, which does not eliminate the need to control contamination and other relevant hazards.

Retrogradation

Reassociation of starch components after suitable prior processing, which can affect food texture and should not be confused with initial gelatinization.

Cross-contamination

Transfer of a relevant contaminant between materials, surfaces or foods, requiring attention to the actual route rather than only appearance.

Allergen cross-contact

Unintended transfer of an allergenic ingredient into another food, which cannot be dismissed merely because no visible residue is present.

Prerequisite programme

Foundational hygiene and operating arrangements supporting appropriate preventive food-safety controls, rather than a guarantee that every significant hazard is controlled.

Critical control point

A step where an essential control is applied for a significant hazard under the actual hazard analysis, not simply every measured temperature.

Critical limit

A validated criterion separating acceptable from unacceptable control at the relevant critical point, which must fit the actual hazard and process.

Validation

Evidence that a proposed food-safety measure can achieve the intended control under the specified actual product and process conditions.

Verification

Activities checking implementation and effectiveness of the food-safety system, distinct from simply designing or scientifically validating a proposed control measure.

Corrective action

An approved response to a control deviation addressing the process and relevant affected product, rather than merely rewriting an incomplete record.

Break-even point

The output level at which total revenue equals total cost, so neither profit nor loss is made. It is found by dividing fixed costs by contribution per unit and helps assess risk and required sales volume.

Contribution

Selling price per unit minus variable cost per unit. It shows how much each sale adds towards covering fixed costs and then generating profit, and is used in break-even and decision calculations.

Margin of safety

The difference between current or planned output and the break-even quantity. It measures how far sales can fall before a loss is made, so a larger margin indicates lower risk.

Cash flow forecast

A projection of cash inflows and outflows over a period, showing the expected closing cash balance each month. It highlights likely shortfalls so finance can be arranged in advance, but depends on estimate accuracy.

Working capital

Current assets less current liabilities under the stated definitions. It is a net balance, not necessarily cash immediately available, because inventory and receivables may take time to convert into money.

Liquidity

The ability of a business to meet short-term debts as they fall due, often measured by the current ratio and acid-test ratio. It concerns cash timing rather than profitability.

Gross profit margin

Gross profit divided by revenue, expressed as a percentage. It shows how much of each sales pound remains after cost of sales and reflects pricing and direct cost control.

Net profit margin

Net profit after all expenses divided by revenue, expressed as a percentage. It shows the overall profitability of sales and is affected by overheads and interest as well as direct costs.

Gearing

The proportion of a firm's capital employed financed by long-term debt, often expressed as a percentage. High gearing raises interest commitments and financial risk but can increase returns to shareholders.

Span of control

The number of employees reporting directly to one manager. Its width can affect workload, communication and supervision, but does not alone determine every layer or the degree of delegation.