NSSCO Hospitality 6156 flashcards
NSSCO Hospitality 6156 · Build recall with a focused review session.
32 cards. Read the term and the definition here. The deck at the top of this page is optional.
- Temperature danger zone
- The range 5 °C to 60 °C in which bacteria multiply fastest. Perishable food should not remain in this zone for more than two hours.
- Food cost percentage
- The cost of food sold divided by food sales, multiplied by 100. A lower figure indicates better cost control.
- RevPAR
- Revenue per available room, calculated as room revenue divided by rooms available. It equals average daily rate multiplied by occupancy percentage.
- Maillard browning
- A reaction between amino acids and reducing sugars above about 140 °C that browns food and creates flavour. It requires a dry surface.
- Gelatinisation
- The process in which starch granules absorb water and swell on heating, thickening a liquid. It begins around 60 °C and completes near 95 °C.
- HACCP
- Hazard Analysis Critical Control Point, a seven-principle system that identifies food-safety hazards and sets controls, limits, monitoring and records to prevent them.
- Cross-contamination
- The transfer of harmful microorganisms from raw food, hands, equipment or cloths to ready-to-eat food. Colour-coded boards and handwashing prevent it.
- FIFO
- First in, first out: a stock rotation rule in which older stock is used before newer stock, reducing spoilage and waste.
- Standard recipe
- A documented formula giving ingredients, exact quantities, yield, portion size, method and cost for a fixed number of portions, ensuring consistency.
- Mise en place
- The French term for preparing and organising all ingredients and equipment before cooking or service begins, reducing errors and speeding production.
- Roux
- A thickening agent made from equal weights of fat and flour cooked together. White, blond and brown roux differ by cooking time and colour.
- Emulsion
- A stable mixture of two liquids that do not normally mix, such as oil and water, held together by an emulsifier like lecithin in egg yolk.
- Coagulation
- The setting of protein when heated, as in egg white from about 60–65 °C. Overheating squeezes out water and toughens the food.
- Occupancy percentage
- Rooms sold divided by rooms available, multiplied by 100. It is a key measure of how fully a hotel is used.
- ADR
- Average daily rate: room revenue divided by the number of rooms sold. It shows the average price achieved per occupied room.
- Guest folio
- A record of all charges and payments for one guest's stay. It is settled at check-out or transferred to the city ledger.
- Night audit
- An overnight front-office process that reconciles daily transactions, posts room charges, checks no-shows and produces the daily revenue report.
- Par stock
- The quantity of linen kept to cover rooms in use, soiled linen in the laundry and a safety reserve, typically three to four sets per room.
- Turndown service
- An evening housekeeping service that folds back the bed, replaces towels, empties bins and leaves a small amenity for the guest.
- Lost property procedure
- Items found are logged with date, place, description and finder's name, stored securely and returned only against identification.
- Silver service
- A table-service style in which food is presented on a platter and served from the guest's left with the right hand; drinks are served from the right.
- À la carte menu
- A menu on which each dish is individually priced and ordered separately, offering wide choice but requiring more stock and kitchen skill.
- Table d'hôte menu
- A fixed-price menu offering a set number of courses with limited choice at a single price per person.
- Yield percentage
- Edible portion weight divided by as-purchased weight, multiplied by 100. It is used to calculate the true cost of a portion.
- Break-even point
- The number of covers at which revenue equals total costs, calculated as fixed costs divided by gross profit per cover.
- BMI
- Body mass index, calculated as weight in kilograms divided by height in metres squared. It screens for underweight, overweight and obesity.
- Complete protein
- A protein supplying all nine indispensable amino acids in adequate amounts. Animal proteins and soy are typical examples.
- Complementary protein
- Pairing foods whose amino acid patterns complement each other, such as cereal low in lysine with legumes low in methionine, raising overall protein quality.
- Gelatinisation of flour
- Starch granules in flour absorb liquid and swell on heating, thickening sauces and setting baked goods. Cooling can cause retrogradation and staling.
- Julienne cut
- A knife cut producing matchsticks about 3 mm by 3 mm by 4 cm. A finer 3 mm dice is called brunoise.
- Bread and butter
- A small side plate of bread with butter served before the meal; it should be placed to the left of the cover with a butter knife.
- Cleaning versus sanitising
- Cleaning removes visible soil and grease; sanitising reduces microorganisms to safe levels using a chemical at the correct dilution and contact time.