UPMSP Class 12 Cookery flashcards

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

Mise en place

French for 'everything in its place': the advance preparation of ingredients, tools, and workspace before cooking starts, which improves timing, consistency, and hygiene during service.

Standard recipe

A documented formula stating exact ingredient quantities, method, yield, portion size, and critical control points, used to guarantee repeatable quality and accurate food costing.

Yield percentage

The edible weight of a food divided by its as-purchased weight, multiplied by 100. Used to convert purchase quantities into portion quantities and to cost trimmed ingredients.

Food cost percentage

Cost of food sold divided by food sales, multiplied by 100. It measures how much revenue is consumed by ingredient cost and is a primary menu-pricing control.

Moist-heat cooking

Cooking in water, steam, or stock at temperatures from about 71 °C (poaching) to 100 °C (boiling). It tenderises connective tissue and suits tough cuts and grains.

Dry-heat cooking

Cooking by hot air, hot fat, or radiant heat without added moisture, as in roasting, baking, grilling, and frying. It develops browning through the Maillard reaction.

Combination method

A technique using dry heat first, then moist heat, such as searing then braising. It builds flavour and colour while tenderising tough cuts through long gentle simmering.

Maillard reaction

Non-enzymatic browning between amino acids and reducing sugars that occurs above roughly 140 °C, producing the brown colour and savoury aroma of roasted and grilled foods.

Carryover cooking

Continued internal temperature rise of 3–6 °C after food leaves the heat source, caused by residual heat in the food. Large roasts need resting to allow it.

Danger zone

The temperature range of 5 °C to 60 °C in which bacteria multiply fastest. Food should not remain in this range for more than two cumulative hours.

Emulsion

A stable dispersion of one liquid in another, such as oil droplets in water in mayonnaise. Lecithin in egg yolk acts as the emulsifier keeping droplets apart.

Gelatinisation

The process in which starch granules absorb water when heated, swell, and burst, thickening a liquid. On cooling, the mixture sets into a gel such as a starch pudding.

Roux

A thickener made by cooking equal weights of flour and butter. White, blond, and brown stages differ in cooking time and colour, giving different thickening power and flavour.

Slurry

A cold mixture of starch and water stirred into hot liquid to thicken it. It avoids lumps because the starch granules are separated before they gelatinise.

Reduction

Simmering a liquid uncovered so water evaporates and flavour concentrates. Because salts concentrate too, seasoning should be corrected after reduction, not before.

Seasoning vs flavouring

Seasoning adjusts salt and acid to balance taste; flavouring adds new aromatic character through herbs, spices, and aromatics. Both are judged by tasting at each stage.

Cross-contamination

Transfer of harmful microorganisms from raw foods or surfaces to ready-to-eat food. Prevented by colour-coded boards, separate storage, and handwashing between tasks.

FIFO

First In, First Out: stock rotation so the oldest delivered items are used first. It limits spoilage and waste and is checked through date labels on stored goods.

Brunoise cut

A very fine dice of about 3 mm on each side, produced by julienning then turning and dicing. Used for garnishes, soups, and fine vegetable preparations.

Julienne cut

Matchstick strips about 3 mm by 3 mm by 40 mm. Cut vegetables into even lengths first, then slice into planks and stack before cutting into strips.

Batonnet cut

A thicker stick cut of roughly 6 mm by 6 mm by 40 mm, one size up from julienne. Evenness of dimension is assessed before speed of production.

Chiffonade

A fine shredding technique for leafy herbs and vegetables: stack leaves, roll tightly, and slice thinly across the roll to produce ribbon-like strips.

Blanching and shocking

Brief boiling of vegetables followed by immediate transfer to ice water. It sets bright colour, stops enzyme action, and preserves texture before reheating or service.

French omelette

A three-egg omelette stirred rapidly in a hot buttered pan for 30–45 seconds, then rolled into a smooth pale oval with a moist interior and no surface browning.

White stock method

Bones start in cold water, are brought slowly to 85–95 °C, and simmer gently with regular skimming. Boiling is avoided because it clouds the stock and emulsifies fat.

Emulsion rescue

If a mayonnaise splits, place a fresh yolk or a teaspoon of water in a clean bowl and whisk the broken mixture in drop by drop until it re-emulsifies.

Tasting checkpoints

Scheduled tasting points during preparation, using a clean spoon each time, to verify seasoning, texture, and consistency before the dish leaves the kitchen.

Portion control

Weighing or counting each serving to a set standard so that cost, nutrition, and customer expectation stay consistent. Scales are used rather than estimation.

Plating hygiene

Wiping plate rims, using clean utensils, avoiding bare-hand contact with ready-to-eat items, and serving hot food above 60 °C to meet safety and presentation standards.

Allergen labelling

Identifying and declaring the recognised allergens present in a dish, such as egg, milk, wheat, and nuts, so that customers and service staff can make safe choices.

Knife safety and care

Carry knives with the point down and blade back, cut on a stable board, keep fingers curled, and clean and dry blades after use to prevent rust and cross-contamination.

Waste and trim recording

Logging trimmings and spoilage during practical work so that yield calculations and cost control reflect real kitchen performance rather than theoretical recipe figures.