LM-Cookery Grade 9 - Key Terms (VOCABULARY)

Vocabulary flashcards covering key terms and concepts from LM-Cookery Grade 9 notes.

PECs (Personal Entrepreneurial Competencies)

A set of entrepreneurial behaviors and attitudes that predict success, including opportunity seeking, persistence, planning, and networking.

Opportunity seeking

The ability to spot business opportunities and act on them.

Persistence

Continuing to pursue goals despite obstacles or setbacks.

Commitment to work contract

Willingness to fulfill promises and obligations to customers and employers.

Risk-taking

Willingness to take calculated chances to achieve goals.

Demand for efficiency and quality

A drive to meet or exceed standards of excellence in performance.

SMART goals

Specific, Measurable, Attainable, Realistic, and Time-bound objectives.

Information seeking

Actively seeking new information about customers, markets, suppliers, and competitors.

Systematic planning and monitoring

Using logical, step-by-step plans and tracking progress toward goals.

Persuasion and networking

The ability to influence others and build beneficial professional networks.

Self-confidence

A strong belief in one’s own abilities to accomplish tasks.

Active listening

Fully concentrating, understanding, responding, and remembering what is being said.

PECs scoring sheet

A tool used to compute PECs scores by aggregating responses to statements.

SWOT Analysis

A framework for analyzing Strengths, Weaknesses, Opportunities, and Threats of a business idea.

Strengths

Internal positive attributes that help a business succeed.

Weaknesses

Internal limitations or problems that hinder a business.

Opportunities

External chances to improve performance or enter new markets.

Threats

External factors that could cause trouble for a business.

Business environment

The total external and internal conditions affecting a business’s operations.

Tangible factors

Physical, observable elements in the environment (location, layout, barriers).

Intangible factors

Non-physical aspects (culture, trends, regulations, attitudes) affecting business.

Clustering

Concentration of similar businesses in a geographic area.

Spotting and identifying business opportunities

The process of recognizing opportunities and deciding which to pursue.

Idea generation

The process of producing many potential business ideas from various sources.

Screening of ideas

Evaluating and selecting ideas based on criteria such as personality fit and profitability.

Personality and Personal Preferences

Individual traits and preferences that influence entrepreneurial fit.

Education, Skills, and Experience

Formal education, competencies, and practical experience relevant to business.

Work Experience

Previous hands-on involvement in jobs or projects that shape capabilities.

Support from family and friends

Social backing that can influence venture success.

Profitability

The ability of a business idea to generate financial gain.

Availability of skills, raw materials, technology, and capital

Resource readiness necessary to start or sustain a venture.

New markets being developed

Emerging geographies or customer segments with unmet demand.

Growing demand for similar products

Increasing market demand for products like those offered.

Favorable government policy

Public policy that supports entrepreneurship and business growth.

Absence of similar products in the market

A niche opportunity where no direct competitors exist.

Market share

The portion of total sales in a market captured by a company.

Mise en Place

French term meaning 'set in place'—everything prepared and organized before cooking.

Canapés

Small open-faced sandwiches with a base, spread, and garnish.

Hors d’oeuvres

Small, seasoned foods served as appetizers, hot or cold.

Relishes/Crudités

Raw or pickled vegetables served as appetizers.

Canapé base

The base component (bread, toast, crackers, Melba) on which spreads and garnishes are placed.

Emulsions

Mixtures of two immiscible liquids (usually oil and water) stabilized by an emulsifier.

Temporary Emulsions

Oil-in-water emulsions that separate over time without a strong emulsifier.

Permanent Emulsions

Emulsions stabilized by a strong emulsifier (e.g., mayonnaise with egg yolk).

4-40-140 rule

Perishable foods should spend no more than 4 hours in the 40–140°F danger zone before refrigeration or cooking.

Chlorine as a sanitizer

A chemical sanitizer used to kill microorganisms on surfaces.

Iodine as a sanitizer

A chemical sanitizer with antimicrobial properties used on surfaces.

Quaternary ammonium (Quats)

A class of sanitizers effective against a broad spectrum of microbes.

Clean-In-Place (CIP)

Cleaning interior surfaces of tanks or pipelines by circulating cleaning solutions.

Clean-Out-Of-Place (COP)

Disassembling and cleaning parts such as filters or equipment components off-site.