Tamil Nadu HSE First Year Food Service Management key terms

The process in which starch granules absorb water when heated and swell, thickening a liquid into a gel or paste. It is why sauces thicken and rice softens during cooking.

Breakdown of starch into shorter chains called dextrins by dry heat, producing browning and a toasted flavour, as when bread is toasted or flour is browned for a sauce.

Dry heating of sugar until it melts and browns, forming new colour and aroma compounds. It gives the characteristic colour and flavour of caramel, syrups, and many baked crusts.

A browning reaction between amino acids and reducing sugars during heating that forms brown pigments and savoury aromas. It colours toast, roasted meat, coffee, and fried foods.

Darkening of cut fruits and vegetables when enzymes such as polyphenol oxidase react with oxygen. Blanching, chilling, or acid treatment such as lemon juice slows this reaction.

A stable mixture of two liquids that do not normally mix, usually oil and water, held together by an emulsifier. Milk, butter, mayonnaise, and salad dressing are common food emulsions.

Development of unpleasant smell and taste in fats and oils when they are oxidised or broken down by heat, light, air, or moisture. Cool, dark, sealed storage delays it.

A diet that supplies all essential nutrients in the right amounts and proportions for a person's age, sex, and activity level, without deficiency or excess.

Nutrients required in large amounts - carbohydrates, proteins, and fats - that supply energy or build body tissue. Each gram provides a different amount of energy.

Vitamins and minerals needed in very small quantities for growth, immunity, and metabolism. They supply no energy, but their absence causes specific deficiency diseases.

The energy the body uses at complete rest to maintain breathing, heartbeat, and cell activity. It is the largest part of daily energy expenditure and varies with age, sex, and body size.

The indigestible carbohydrate portion of plant foods that adds bulk, aids bowel movement, and helps prevent constipation. Whole grains, pulses, fruits, and vegetables are good sources.

A condition resulting from too little protein and energy in the diet, shown by wasting, stunted growth, and weakness. Kwashiorkor and marasmus are its two common forms.

Groups of foods with similar energy and nutrient content that can be swapped in measured portions, so varied meals can be planned while keeping nutrient intake fixed.

A French term meaning 'put in place': preparing and arranging all ingredients, tools, and equipment before cooking starts, so that service runs smoothly and without delay.

Briefly immersing food in boiling water, then usually cooling it quickly in ice water. It sets colour, loosens skins, removes strong flavours, and inactivates enzymes before freezing.

Cooking small pieces of food quickly in a little fat over fairly high heat, with frequent tossing or stirring, so the surface browns while the inside cooks through.

A combination method in which food is first browned in fat, then cooked slowly in a covered vessel with a little liquid. It tenderises tough meat and firm vegetables.

Cooking food in the steam rising from boiling water, without immersing it. This moist-heat method preserves nutrients, colour, and shape, and suits delicate foods.

A cooked mixture of equal weights of flour and fat, used to thicken sauces, soups, and gravies. White, blond, and brown roux differ in how long they are cooked.

One of the basic sauces from which many secondary sauces are made, usually béchamel, velouté, espagnole, hollandaise, and tomato. Each is built on a specific thickening base.

A tested written formula giving exact ingredients, quantities, method, yield, portion size, and cost for a dish, so that any cook can reproduce it consistently.

Serving a measured, standard quantity of food to each guest. It keeps food cost predictable, gives consistent quality, and makes nutritional calculation of menus possible.

The elastic protein network formed when wheat flour is mixed with water and kneaded. It traps gas and gives bread its structure; strong flour forms more of it.

The final rising of shaped dough in a warm, humid place before baking, during which yeast produces gas and the dough increases in volume and becomes light.

The action of yeast or bacteria on sugars, producing carbon dioxide and alcohol or acids. It leavens bread, raises idli and dosa batter, and sours curd.

A cake mixing technique in which fat and sugar are beaten until pale and light before eggs and flour are folded in. Trapped air gives the baked cake a soft crumb.

Hazard Analysis Critical Control Point: a systematic food safety system that identifies hazards, sets control points with critical limits, and monitors them to prevent unsafe food reaching consumers.

The temperature range, about 5 °C to 60 °C, in which bacteria multiply most rapidly in food. High-risk foods must be kept out of it by heating, chilling, or hot holding.

Transfer of harmful microorganisms from raw food, hands, surfaces, or equipment to ready-to-eat food. Separate boards, handwashing, and correct storage prevent it.

First In, First Out: a stock rotation rule in which the oldest stock is used first. It reduces spoilage and waste and stops forgotten items remaining on shelves.

Reducing microorganisms on food-contact surfaces to a safe level by cleaning first and then applying heat or an approved chemical. It is less complete than sterilisation, which destroys all organisms.

A catering unit meaning one guest served at a meal. Covers are counted to plan seating, staff, purchases, and pricing for a service period.

A fixed menu with limited choice served at a set price per person, with the courses included. It is cheaper to operate than cooking everything à la carte.

A self-service style in which prepared dishes are displayed on a table or counter and guests help themselves, sometimes with staff carving or serving at stations.

The organised team of kitchen staff under a head chef, each member holding a defined station and duty, so that work is divided and service is coordinated.

The path joining the three main work centres of a kitchen: storage, washing, and cooking. A short, unobstructed triangle reduces walking and speeds up work.

Scheduled cleaning, inspection, and minor repair of equipment carried out before breakdown occurs. It extends equipment life, cuts downtime, and protects hygiene and safety.

The cost of food used divided by food sales revenue, expressed as a percentage. Managers compare it with a target figure to judge menu pricing and control waste.

The sales level at which total revenue exactly equals total costs, so the business makes neither profit nor loss. Sales above this point produce profit.