Korean Cuisine Craftsman flashcards

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

Cross-contamination

Transfer of harmful microorganisms or other contamination between foods, equipment or surfaces during storage, preparation or service.

Allergen cross-contact

Unintended transfer of an allergenic protein into food that should not contain it for the particular customer.

Critical control point

A process step where control is essential to prevent, eliminate or reduce an identified food-safety hazard to an acceptable level.

Critical limit

A measurable boundary for a specified critical control, established from an appropriate validated safety basis.

Monitoring

Planned observation or measurement used to determine whether a process is operating within its established control limits.

Corrective action

The preplanned response to loss of process control, including management of affected food and correction of the cause.

Verification

Checks that assess whether the food-safety system is being implemented and working as intended, distinct from routine monitoring.

Gelatinization

The swelling and structural disruption of starch granules heated with sufficient water, contributing to thickening and changed texture.

Retrogradation

Reassociation of starch molecules after gelatinization, associated with changes such as firming during storage of cooked starch foods.

Skimming

Removing surface foam or fat during stock preparation to help achieve the desired clarity and finished quality.

Jidan

A thin cooked egg garnish, often separating white and yolk to provide distinct colors in Korean presentation.

Namul

A Korean vegetable preparation category whose ingredients and seasoning may vary, requiring appropriate handling of ready-to-eat portions.

Braising

Cooking with controlled moist heat, often after preliminary preparation, to develop tenderness and flavor in the selected ingredients.

Standardized recipe

A documented formula and method specifying ingredients, quantities, yield and preparation controls for a reproducible finished dish.

Edible portion

The usable quantity remaining after the specified preparation losses, distinct from the gross amount originally purchased.

As-purchased quantity

The gross delivered quantity before trimming or other preparation losses have been removed to obtain usable food.

Yield percentage

The usable output divided by the relevant input quantity, multiplied by one hundred under the defined preparation process.

Conversion factor

The required recipe yield divided by the original yield, used as the starting multiplier for ingredient quantities.

Contribution margin

Sales less the relevant variable costs, leaving an amount to cover fixed costs and any remaining profit.

Purchase specification

A documented statement of the product characteristics and delivery requirements needed for consistent purchasing and receiving decisions.