Tamil Nadu HSE Second Year Food Service Management flashcards

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

Mise en place

French term meaning 'everything in place'; all ingredients are prepared, measured and arranged before cooking or service begins so production runs without interruption.

Roux

Equal weights of flour and fat cooked together, used to thicken sauces and soups; white, blond and brown roux differ only in cooking time and colour.

Five mother sauces

Béchamel, velouté, espagnole, hollandaise and tomato; the classic French foundation sauces from which derivatives such as Mornay or Bercy are made.

Maillard reaction

Non-enzymatic browning between amino acids and reducing sugars when food is heated above about 140 °C, producing the brown colour and savoury flavour of toast and roast meat.

Essential amino acids

Nine amino acids the adult body cannot synthesise in adequate amounts and must obtain from food; animal proteins such as egg, milk and meat supply all nine.

Gelatinisation

Starch granules absorb water and swell on heating, eventually bursting and thickening the liquid; cooling then sets the mixture into a gel, as in custard.

Fat-soluble vitamins

Vitamins A, D, E and K, absorbed with dietary fat and stored in the liver and adipose tissue; a consistently low-fat diet can therefore lead to deficiency.

Table d'hôte menu

A fixed menu of two or more courses offered at a single set price with limited choice; opposite of à la carte, where each dish is separately priced.

Cover in service

One place setting at a table and, in planning terms, the space allowed for one diner - roughly 60 cm of table edge by 45–60 cm depth.

Russian service

Food is prepared and arranged on platters in the kitchen, presented to guests and portioned at the table; a formal, labour-intensive style suited to banquets.

Danger zone

The temperature range 5–60 °C in which bacteria multiply most rapidly; food should not remain within it for more than two hours in total.

HACCP

Hazard Analysis Critical Control Point; a seven-principle system that identifies biological, chemical and physical hazards and sets control limits at critical points.

FATTOM

Conditions bacteria need in order to multiply: Food, Acidity, Time, Temperature, Oxygen and Moisture; removing any one of them slows or stops growth.

Cross-contamination

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

Fermentation in bakery

Yeast feeds on sugars in the dough and produces carbon dioxide and ethanol, which aerate and flavour the bread during bulk fermentation and final proofing.

Baking powder

A chemical leavener containing bicarbonate of soda, an acid and a starch filler; it releases carbon dioxide with moisture and heat and cannot replace yeast in bread.

Soft ball stage

Sugar syrup cooked to 116–118 °C, tested by dropping a little into cold water where it forms a soft ball; used for fudge and fondant.

Standard recipe

A documented formula listing exact ingredients, quantities, method, portion size and yield for a dish, so quality and cost stay consistent however often it is produced.

Yield testing

Measuring how much edible portion remains after a food is trimmed and cooked, for example a whole fish after filleting; used to calculate edible-portion cost.

Bratt pan

Large tilting stainless-steel pan with a flat or ridged base, used in quantity kitchens for braising, stewing and shallow frying large batches of food.

Room status OOO

Out of order: a room withdrawn from sale because of a maintenance defect; unlike out of service, it is not counted in the available-room inventory.

American plan

A tariff plan in which the room rate includes all three meals a day; abbreviated AP and also known as full board.

Guest folio

Running record of a resident guest's charges and payments, opened at check-in and settled at departure; the basis of front-office accounting.

Break-even point

The sales level at which total revenue equals total cost and profit is zero; in units, fixed cost divided by contribution per unit.

SWOT analysis

Structured review of a venture's internal Strengths and Weaknesses and its external Opportunities and Threats, used to shape business strategy before launch.

Mudra loan

Collateral-free loan scheme of the Government of India for non-farm micro and small enterprises, given in Shishu, Kishor and Tarun categories by loan amount.

Food cost percentage

Cost of food sold divided by food sales, multiplied by 100; a key control ratio showing how much of each sales rupee is spent on food.

Edible portion cost

Cost per usable kilogram after trimming or cooking, calculated by dividing the as-purchased cost per kilogram by the yield percentage of that item.

Prime cost

The combined food cost and labour cost of an operation, usually expressed as a percentage of sales and monitored as the largest controllable expense.

Active listening

Deliberate listening in which the receiver concentrates fully, notes non-verbal cues and paraphrases or questions to confirm the message before replying.

Proxemics

Study of the personal space people keep in communication: intimate up to 45 cm, personal 45–120 cm, social 1.2–3.6 m and public beyond 3.6 m.

Service recovery

A planned response to a service failure: acknowledge the guest's feelings, apologise sincerely, fix the problem quickly and follow up so the guest leaves satisfied.