CDACC Food Production cheat sheet

Mise en place = all ingredients measured, cut, and arranged before cooking starts; it converts cooking time into assembly time and reduces errors under service pressure.

Production forecast formula: forecast = historical average covers sold + known bookings adjustment + trend percentage; always round up to whole portion units.

Standard yield of a recipe = edible portion mass ÷ as-purchased mass × 100; use it to convert a menu requirement into a purchase quantity.

Portion count required = number of covers × portion factor (e.g., 1.5 pieces per cover); multiply by portion weight to get total batch mass.

Prep list sequencing rule: longest-lead items first (stocks, braises, marinades), shortest-lead last (garnishes, fried items, salads).

Batch size limit: never prepare more than can be held safely through one service period; excess becomes waste or a food-safety risk.

Cross-contamination control in prep: separate boards and knives by colour code - raw meat, ready-to-eat, fish, and vegetables each get their own.

A written prep list must state item, quantity, unit, station, and deadline; verbal lists fail under noise and shift changes.

Temperature danger zone = 5 °C to 60 °C (41 °F–140 °F); bacteria multiply fastest between 20 °C and 50 °C.

Two-hour/four-hour rule: food in the danger zone cumulatively under 2 hours may be returned to refrigeration; 2–4 hours must be used immediately; over 4 hours must be discarded.

Cooking temperature targets: poultry and stuffed items 74 °C; ground meat 71 °C; whole cuts of pork/beef 63 °C with rest; fish 63 °C.

Cooling rule: 60 °C to 21 °C within 2 hours, then 21 °C to 5 °C within a further 4 hours (total 6 hours).

Reheating rule: reheat to 74 °C within 2 hours, once only; never reheat in a hot-holding unit.

Hot holding ≥ 63 °C; cold holding ≤ 5 °C; frozen storage ≤ −18 °C.

Handwash sequence: wet, soap, scrub 20 seconds including fingertips and thumbs, rinse, dry with single-use towel, then sanitise gloves if worn.

Sanitiser contact time and concentration must follow the label; a common chlorine food-contact dilution is 100 ppm for 30 seconds, verified with test strips.

Dry-heat methods (roast, grill, fry, bake) rely on conduction, convection, and radiation and suit tender cuts; moist-heat methods (poach, steam, stew, braise) suit tough cuts via collagen conversion.

Maillard browning begins around 140–165 °C surface temperature and requires a dry surface; it produces flavour and colour, not moisture loss alone.

Caramelisation of sugar starts near 160 °C and is independent of protein; it is not the same reaction as Maillard browning.

Blanching: brief boil then ice-shock to set colour and stop enzymatic browning; parboiling partially cooks before a second method.

Braising sequence: sear, deglaze, add liquid to one-third to one-half height, cover, cook low (about 90–95 °C liquid) until collagen gelatinises.

Deep-frying: oil 175–190 °C; food must be dry and in small batches to limit temperature drop; oil degrades faster above 200 °C.

Reduction thickens by evaporation, concentrating flavour and raising saltiness; a liaison (egg yolk plus cream) thickens without boiling.

Resting meat after cooking allows juices to redistribute; a 5–20 minute rest depending on size reduces loss on carving.

Water activity (aw) below 0.85 inhibits most bacterial growth; below 0.60 inhibits yeasts and moulds. Salt, sugar, and drying all lower aw.

pH below 4.6 makes food acid and prevents growth of Clostridium botulinum; acidification is used in pickling and canning.

Canning requires a pressure retort for low-acid foods (pH > 4.6) to reach 121 °C; boiling-water processing is safe only for high-acid foods.

Freezing stops microbial growth but not enzyme activity; blanching before freezing deactivates enzymes that cause off-flavours.

Cured meats use nitrite (typically 100–200 ppm in finished product) to inhibit botulinum and fix colour; nitrite is regulated.

Vacuum packaging removes oxygen and favours anaerobic pathogens, so vacuum-packed chilled food has stricter shelf-life and temperature controls.

Shelf-life = the period a product remains safe and acceptable under stated storage; it is set by challenge testing or predictive modelling, not guesswork.

Fermentation lowers pH through lactic acid bacteria; the resulting acidity plus competitive flora suppress spoilage organisms.

Energy values (Atwater): carbohydrate 4 kcal/g, protein 4 kcal/g, fat 9 kcal/g, alcohol 7 kcal/g.

Energy from a meal = Σ (grams of each macronutrient × its kcal factor); percentage energy = component kcal ÷ total kcal × 100.

Essential amino acids: 9 in adults (histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine); limiting amino acid determines protein quality.

Protein complementation pairs cereals (limiting lysine) with legumes (limiting methionine) to raise biological value.

Fat-soluble vitamins A, D, E, K require dietary fat for absorption; water-soluble B vitamins and vitamin C are heat- and water-sensitive.

Sodium guideline for adults is under 2,000 mg/day (about 5 g salt); processed and cured foods are the main contributors.

Allergen declaration covers 14 regulated groups in many jurisdictions, including cereals containing gluten, crustaceans, eggs, fish, peanuts, soy, milk, nuts, celery, mustard, sesame, sulphites >10 mg/kg, lupin, molluscs.

Glycaemic index ranks carbohydrate foods by blood-glucose response; cooking and processing generally raise GI by increasing starch availability.

Menu engineering matrix: popularity = item sales ÷ total sales; profitability = item contribution margin vs menu average; classify as star, plough horse, puzzle, dog.

Contribution margin = selling price − food cost; menu mix analysis uses this, not food cost percentage alone, to rank items.

Menu balance rules: vary protein, cooking method, texture, colour, and price band; avoid repeating the same sauce or garnish across courses.

Sensory evaluation uses appearance, aroma, texture, flavour, and aftertaste; a trained panel scores against a defined scale, not personal preference.

HACCP-based quality control: set critical limits, monitor, record, and take corrective action; a deviation log is evidence of control.

Food cost percentage = food cost ÷ selling price × 100; use it to compare items within a category, not across categories.

Portion control is verified by weighing random samples against the standard recipe yield, not by visual estimate.

Menu labelling must match the recipe actually served; substitutions require updating allergen and nutrition data.

Refrigeration capacity rule: allow adequate air circulation; overloading raises product temperature and defeats safe cold holding.

Refrigerator temperature log should be taken at least twice daily and after any power interruption, with corrective action recorded.

Knife care: wash, dry, and store separately; honing realigns the edge, sharpening removes metal - honing is done more often.

Colour-coded chopping boards reduce cross-contamination; boards must be cleaned and sanitised between raw and ready-to-eat use.

Thermometers require ice-point (0 °C) and boiling-point (100 °C at sea level) calibration checks; a probe thermometer must be sanitised between uses.

A combi oven uses dry heat, steam, or a combination; steam mode speeds heat transfer and reduces shrinkage.

Preventive maintenance schedule: daily cleaning, weekly deep clean, periodic descaling of steamers and calibration of probes.

Electrical safety in kitchens: RCD protection, no trailing cords, no water near sockets, and lockout before servicing equipment.

Food cost = opening inventory + purchases − closing inventory; this is the cost of goods consumed in the period.

Food cost percentage = food cost ÷ food sales × 100; target is set per outlet and monitored against actuals.

Edible portion cost = as-purchased price per kg ÷ yield percentage; use it to price recipes, not the raw purchase price.

Inventory turnover = cost of goods used ÷ average inventory value; low turnover signals over-ordering and spoilage risk.

FIFO (first in, first out) and FEFO (first expired, first out) reduce spoilage; date-label everything on receipt and after opening.

Par level = minimum stock + safety stock; reorder point = average daily usage × lead time + safety stock.

Waste tracking separates spoilage, trim loss, overproduction, and customer returns; each has a different corrective action.

Portion variance = (actual portions served × standard cost) − actual cost; it detects over-portioning and theft.

Slip and trip controls: dry floors immediately, use wet-floor signs, wear non-slip closed-toe footwear, and keep walkways clear.

Burn prevention: assume handles are hot, use dry cloths (wet cloths conduct heat), and keep pan handles turned inward.

Manual handling rule: lift with legs, keep load close, avoid twisting; use trolleys for loads above safe single-person limits.

Fire classes: A solids, B flammable liquids, C gases, D metals, F cooking oils; a wet chemical extinguisher is required for class F.

Knife safety: carry blades down and away, never catch a falling knife, cut on a stable board with a damp cloth underneath.

Chemical safety: store cleaning chemicals away from food, keep in original labelled containers, and never decant into drinks bottles.

Gas safety: check for leaks, ensure ventilation, and know the shut-off location; report smell of gas and do not operate switches.

Environmental controls: segregate waste for recycling, composting, and used cooking oil collection; record oil disposal for compliance.