Korean Cuisine Craftsman key terms

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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