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Brown stock uses roasted bones/meat bones, caramelized mirepoix (onion, celery, carrot), simmered 8-12 hours. On the job, a solid grasp of this concept means faster decisions, fewer errors, and work that passes inspection the first time.

Court bouillon (short-cooking aromatic broth with vinegar/wine, herbs, vegetables) flavors and cooks delicate items. On the job, a solid grasp of this concept means faster decisions, fewer errors, and work that passes inspection the first time.

White stock uses raw/blanched bones (no roasting) to keep it clear and pale. On the job, a solid grasp of this concept means faster decisions, fewer errors, and work that passes inspection the first time.

The five mother sauces: béchamel (roux + milk), velouté (roux + light stock), espagnole (roux + brown stock), tomato, hollandaise. On the job, a solid grasp of this concept means faster decisions, fewer errors, and work that passes inspection the first time.

Béchamel = blond roux (butter + flour cooked gently) + milk, seasoned with salt, pepper, nutmeg, bay. Memorize this formula and practise substituting values — exam questions often give you three variables and ask you to solve for the fourth.

Velouté = blond roux + pale stock; lighter than espagnole, more delicate than béchamel. Memorize this formula and practise substituting values — exam questions often give you three variables and ask you to solve for the fourth.

Espagnole = brown roux + brown stock + tomato; serves as base for demi-glace. Memorize this formula and practise substituting values — exam questions often give you three variables and ask you to solve for the fourth.

Braise: brown meat, add aromatic vegetables and liquid, cover, cook low/slow (2-4 hours) until tender. On the job, a solid grasp of this concept means faster decisions, fewer errors, and work that passes inspection the first time.

HACCP documentation includes hazard analysis, CCPs (critical control points), monitoring, and corrective actions. Safety regulations exist because the consequences of ignoring them are severe — injury, death, or legal liability. Know these requirements the way you know your own name.

CCPs: cooking temps (kill pathogens), cooling/reheating times, cross-contamination prevention, ingredient receiving. On the job, a solid grasp of this concept means faster decisions, fewer errors, and work that passes inspection the first time.

Contribution margin = selling price - food cost; high-margin items deserve premium menu placement. Memorize this formula and practise substituting values — exam questions often give you three variables and ask you to solve for the fourth.

Food cost = selling price × food cost %; $25 × 0.30 = $7.50. Memorize this formula and practise substituting values — exam questions often give you three variables and ask you to solve for the fourth.

FIFO: use oldest stock first, preventing age and spoilage loss. On the job, a solid grasp of this concept means faster decisions, fewer errors, and work that passes inspection the first time.

Seasoning to taste: start under, adjust up; add acid to brighten, salt to enhance, pepper to finish. Safety regulations exist because the consequences of ignoring them are severe — injury, death, or legal liability. Know these requirements the way you know your own name.

Hollandaise = egg yolks + lemon/vinegar whisked, warm butter added slowly (warm emulsion). Memorize this formula and practise substituting values — exam questions often give you three variables and ask you to solve for the fourth.

Vinaigrettes are temporary emulsions; use mustard or other emulsifier to stabilize longer. On the job, a solid grasp of this concept means faster decisions, fewer errors, and work that passes inspection the first time.

Hollandaise = warm butter emulsion; mayonnaise = cold oil emulsion; both use egg yolks. Memorize this formula and practise substituting values — exam questions often give you three variables and ask you to solve for the fourth.

Poultry must reach 75°C (165°F) internal temperature at thickest part for food safety. Safety regulations exist because the consequences of ignoring them are severe — injury, death, or legal liability. Know these requirements the way you know your own name.

Allergen management: know all ingredients, prevent cross-contact, label clearly, communicate with servers. On the job, a solid grasp of this concept means faster decisions, fewer errors, and work that passes inspection the first time.

Major allergens: peanuts, tree nuts, milk, eggs, fish, crustaceans, mollusks, sesame, mustard, soy, wheat. On the job, a solid grasp of this concept means faster decisions, fewer errors, and work that passes inspection the first time.

Prevent cross-contamination: color-coded boards, separate utensils, segregated storage. Understanding and applying code requirements correctly ensures your installations pass inspection and meet legal obligations in your jurisdiction.

Hot foods must be held at minimum 60°C to prevent pathogen growth. On the job, a solid grasp of this concept means faster decisions, fewer errors, and work that passes inspection the first time.

Cool from cooking to 21°C within 4 hours; from 60-21°C is the danger zone requiring quick passage. Safety regulations exist because the consequences of ignoring them are severe — injury, death, or legal liability. Know these requirements the way you know your own name.

Classic mirepoix: 2 onion : 1 carrot : 1 celery by weight. Material selection directly affects performance, code compliance, and longevity. Using the wrong type can fail an inspection or create a hazard down the line.

Food cost % = (Total food cost / Total revenue) × 100%; typical 28-35% in restaurants. Memorize this formula and practise substituting values — exam questions often give you three variables and ask you to solve for the fourth.

Yield = (Usable weight after trimming / Original weight) × 100%; accounts for trim and cooking loss. Memorize this formula and practise substituting values — exam questions often give you three variables and ask you to solve for the fourth.

Standardized recipes list ingredients (weight/volume), method, yield, portion size, and plating notes. Understanding and applying code requirements correctly ensures your installations pass inspection and meet legal obligations in your jurisdiction.

Pre-warming plates to 50-65°C helps maintain food temperature longer. On the job, a solid grasp of this concept means faster decisions, fewer errors, and work that passes inspection the first time.

Fumet uses fish bones, lemon, white wine, herbs; brief cooking (30-45 min) to prevent bitterness. On the job, a solid grasp of this concept means faster decisions, fewer errors, and work that passes inspection the first time.

Rest meat 10-15 minutes after roasting; fibers relax, reabsorbing juices. On the job, a solid grasp of this concept means faster decisions, fewer errors, and work that passes inspection the first time.

Portion cost = (ingredient cost × [100% / yield%]) / portions per unit. Memorize this formula and practise substituting values — exam questions often give you three variables and ask you to solve for the fourth.

Gluten-free means no wheat, barley, rye; avoid cross-contamination (separate prep, utensils, equipment). On the job, a solid grasp of this concept means faster decisions, fewer errors, and work that passes inspection the first time.

Vegan = no animal products; check ingredients for hidden animal derivatives (gelatin, enzymes, etc.). Memorize this formula and practise substituting values — exam questions often give you three variables and ask you to solve for the fourth.

Different foods need different internal temps; HACCP requires verification with calibrated thermometer. Safety regulations exist because the consequences of ignoring them are severe — injury, death, or legal liability. Know these requirements the way you know your own name.

Deglaze: add wine/stock to hot pan after searing, scraping to release fond (flavored browned bits). On the job, a solid grasp of this concept means faster decisions, fewer errors, and work that passes inspection the first time.

Stew: meat cut into chunks, covered with liquid, simmered slowly; braise uses larger cuts. On the job, a solid grasp of this concept means faster decisions, fewer errors, and work that passes inspection the first time.