CDACC Food Production key terms

The organised setup of ingredients, tools and equipment before cooking starts, so that every component is measured, cut, arranged and within reach when service begins.

A written formula listing exact ingredients, quantities, method, yield and portion size for a dish, used to keep results consistent across cooks and service periods.

Planning the order of preparation and cooking tasks so that work moves without backtracking, bottlenecks or idle time between stations in the kitchen.

A document showing what dishes, in what quantities, must be produced by which time and station, linking forecasted demand to daily kitchen activity.

Estimating future customer demand from sales history, bookings, events and seasonality so that purchasing, staffing and production volumes match expected trade.

A preventive food safety system that identifies biological, chemical and physical hazards, sets control points with limits, and monitors and records them to protect consumers.

A step in food production where a specific control measure must be applied to prevent, eliminate or reduce a food safety hazard to an acceptable level.

The range between roughly 5°C and 60°C in which bacteria multiply fastest, so perishable food should be kept outside it during storage, preparation and holding.

Transfer of harmful microorganisms or allergens from raw food, hands, equipment or surfaces to ready-to-eat food, often through shared boards, cloths or utensils.

The unbroken sequence of refrigerated storage, transport and display that keeps perishable food within safe low temperatures from delivery to service.

Boards in designated colours assigned to specific food groups, such as raw meat, fish, vegetables or cooked food, to reduce cross-contamination during preparation.

Briefly immersing food in boiling water or hot oil and then cooling it rapidly, used to set colour, loosen skins, remove strong flavours or prepare vegetables for further cooking.

Plunging blanched or partially cooked food straight into iced water to stop cooking immediately, preserving texture, colour and nutrients before storage or reheating.

Partially cooking food in advance so it can be finished quickly to order, improving service speed while requiring careful cooling and safe storage.

The browning reaction between amino acids and sugars under dry heat that produces savoury flavours and colour on grilled, roasted or fried foods.

The browning of sugars when heated, producing colour and a characteristic sweet-bitter flavour in foods such as onions, syrups and roasted vegetables.

Applying high, dry heat to the surface of food to brown it quickly, developing flavour and appearance before roasting, braising or finishing.

Heating a liquid or food to a set temperature for a set time to destroy harmful vegetative microorganisms, then cooling it rapidly, without sterilising the product.

Treating food or equipment with heat or another agent intense enough to destroy all microorganisms, including spores, giving long shelf life to canned products.

Removing air from a package before sealing to slow oxidation and aerobic spoilage, extending shelf life; it does not make food safe on its own.

Preserving food with salt, sugar, nitrites or smoke to reduce water activity and inhibit microbial growth, as in bacon, ham and salted fish.

Using microorganisms such as yeasts or bacteria to convert sugars and acids in food, lowering pH and creating flavour, texture and longer keeping quality.

A measure of the free water available in food for microbial growth; lowering it by drying, salting or sugaring helps preserve the product.

Carbohydrates, proteins and fats, the nutrients the body needs in large amounts to supply energy and building materials for growth and maintenance.

Vitamins and minerals required in small amounts for normal body function, found in fruits, vegetables, dairy, meat and whole grains.

A daily eating pattern supplying adequate energy and nutrients from varied food groups in proportions that support health and reduce diet-related disease.

A substance, commonly a protein in foods such as nuts, milk, eggs, fish or gluten, that triggers an immune reaction in sensitive people and must be declared.

Weighing or counting a product before and after preparation to find its usable percentage, so recipes, portions and purchase quantities can be calculated accurately.

Serving a consistent, specified quantity of each item using scales, scoops or ladles, protecting cost margins and customer expectations.

The true cost of the usable part of an ingredient after trim and waste are accounted for, calculated by dividing purchase cost by usable yield.

The cost of food sold expressed as a percentage of food sales revenue, a key indicator of purchasing, portioning and pricing efficiency.

First in, first out: storing and issuing older stock before newer deliveries so that food is used within shelf life and spoilage is minimised.

The minimum quantity of an item kept on hand to cover normal demand between deliveries, triggering reordering when stock falls to that level.

Systematically recording the type, quantity and cause of food and material waste so that recurring losses can be traced and reduced.

Scheduled inspection, cleaning, lubrication and servicing of kitchen equipment to prevent breakdowns, extend working life and keep machines safe to operate.

Removing visible soil with detergent, then treating surfaces with a food-safe sanitiser at the correct concentration and contact time to reduce microorganisms.

Items such as aprons, gloves, hair coverings and safety shoes worn to protect workers from injury, burns, chemicals and contamination in the kitchen.

Lifting, carrying, pushing and pulling loads using correct posture and team techniques to avoid back and musculoskeletal injuries in the kitchen.

Preventing and responding to kitchen fires through correct equipment use, keeping extinguishers and blankets ready, and knowing evacuation procedures.