Maharashtra SSC Cookery Divyang key terms

The transfer of harmful germs from one food, surface, or utensil to another, often through hands, knives, or chopping boards. It is a leading cause of food poisoning in kitchens.

The temperature range between 5°C and 60°C in which bacteria multiply fastest. Cooked food should not stay in this range for more than about two hours.

Reducing germs on a clean surface or utensil to a safe level using heat or a chemical sanitiser. It is done after cleaning, not instead of cleaning.

The everyday habits that keep a food handler clean and safe, such as washing hands, tying back hair, wearing clean aprons, keeping nails short, and not handling food when ill.

The six-step routine of wetting hands, applying soap, rubbing all surfaces for at least 20 seconds, rinsing, drying with a clean towel, and turning off the tap without touching it.

Illness caused by eating food contaminated with bacteria, viruses, toxins, or chemicals. Common signs include stomach pain, vomiting, diarrhoea, and fever within hours or days of eating.

Immediate, simple care given to an injured person before professional help arrives, such as cooling a burn under running water or covering a cut with a clean dressing.

Cooling a burn under cool running water for at least 20 minutes, removing tight items nearby, and covering it loosely. Ice, butter, and toothpaste should never be applied.

A sheet of fire-resistant material used to smother a small pan fire by cutting off oxygen. It is safer than water on oil fires and should be stored near the cooking area.

Preventing and responding to kitchen fires by keeping flames away from cloth and oil, never leaving cooking unattended, and knowing which extinguisher suits which fire type.

Handling knives so cuts are avoided: carry with the blade down and point back, cut on a stable board, keep fingers curled away from the blade, and never leave knives in a sink.

A safe way to hold food while chopping in which fingertips are curled under and the knuckles guide the knife blade, protecting the fingertips from cuts.

A French phrase meaning 'everything in its place'. It is the practice of gathering and preparing all ingredients and tools before cooking starts, making the process smooth and safe.

A written recipe with fixed quantities, method, yield, and cooking time, used so that a dish tastes the same every time it is made in a kitchen.

The amount of finished dish a recipe produces, or the number of portions it serves. Knowing the yield helps plan quantities and control food cost.

Serving a measured, consistent amount of food to each person. It keeps costs predictable, reduces waste, and helps guests receive equal, balanced servings.

Cooking food fully submerged in liquid at about 100°C, where large bubbles rise rapidly to the surface. It suits rice, pasta, and root vegetables but can break up delicate foods.

Cooking food in liquid held just below boiling point, around 85–95°C, with small gentle bubbles. It is ideal for soups, dals, and stews because it tenderises food without breaking it up.

Briefly plunging food into boiling water and then into cold water to stop the cooking. It sets colour, loosens skins, and prepares vegetables for freezing or further cooking.

Cooking food over, not in, boiling water so it cooks in the hot steam. It keeps nutrients and colour well and is a healthy method needing no added fat.

Cooking small pieces of food quickly in a little fat over fairly high heat, tossing or stirring so they brown evenly. The pan should be hot and the food should not crowd it.

Cooking food in a layer of hot oil that reaches partway up the food, in a frying pan. Food is usually turned once and needs to be dry before it goes into the oil.

Cooking food fully submerged in hot oil, usually between 170°C and 190°C. The food must be dry and the oil must not be overfilled to avoid dangerous splashing and fires.

A slow, combined method in which food is first browned in fat, then cooked covered in a small amount of liquid. It suits tough cuts of meat and firm vegetables.

Cooking food slowly in enough liquid to cover it, in a covered pot, so food and liquid are served together as one dish. It is a gentle method for tough ingredients.

Cooking food by dry heat in an oven. It is used for breads, cakes, biscuits, and baked vegetables, and needs accurate measuring and correct oven temperature.

Cooking food by direct radiant heat from above or below. It browns the surface quickly, so foods are often turned and watched closely to prevent burning.

Adding salt and pepper, or other flavourings, to food to bring out its natural taste. It is usually done in stages during cooking and checked again before serving.

Decorating a finished dish with a small edible item, such as coriander, lemon wedges, or grated coconut, to improve its appearance and add a hint of flavour.

A diet that supplies the right amounts of carbohydrates, proteins, fats, vitamins, minerals, fibre, and water from a variety of foods to keep the body healthy.

A nutrient needed by the body in large amounts: carbohydrate, protein, or fat. Each provides energy or building material and should form the bulk of daily food intake.

A nutrient needed in very small amounts, namely vitamins and minerals. They do not supply energy but are essential for growth, immunity, and normal body function.

The part of plant food that the body cannot digest. It helps move food through the gut, prevents constipation, and is found in whole grains, pulses, fruits, and vegetables.

Treating food to slow spoilage so it can be stored longer, using methods such as drying, salting, pickling, freezing, canning, or adding sugar. Each method controls germs or moisture.

A graduated cup used to measure liquid or dry ingredients by volume, usually marked in millilitres. Dry ingredients should be levelled with a straight edge for accuracy.

A weighing device that compares the mass of an ingredient against known weights. Accurate weighing is preferred over volume measuring for baking and portion control.

A bowl-shaped utensil with holes, used to drain liquid from cooked pasta, rice, or washed vegetables. It should be held firmly over the sink to avoid scalds.

Giving full attention to a speaker, not interrupting, and confirming understanding by repeating or asking questions. It reduces errors in kitchen orders and teamwork.

Sharing information clearly by speaking, listening, writing, or using gestures. In a kitchen, clear communication prevents mistakes, delays, and safety incidents.

The activity of spotting a need, planning a small food business, arranging money, and taking on the risk of running it. It rewards initiative, budgeting, and customer focus.

An organised collection of a learner's practical work, such as recipes, photographs, and self-assessment notes, used to show skills and progress to an examiner.