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three causes of food spoilage
3 types of microbial activity
what does bacteria do when consumed
what does yeast do
4pts
what is mould
what is the danger zone
2pts
what are enzymatic changes + what do they do
3pts + 1
what type of foods last in the pantry for long time
how do you store dry goods + why
how do you prevent ice crystals
one way to prevent cross contamination when storing food
what are the rights of consumers
7pts
5 consumer responsibilities
smoke free environment act 2000 (NSW) and RSA 3pts
how do you test value for money 3pts
4 safety and hygiene rules
what is the anti discrimination legislation
6pts
what are 6 employee rights
what are 3 employee responsibilities
OHandS employer responsibilities 5pts
employee responsibilities 3pts
what is back of house + careers
what is front of house +careers
what do managers do
4 common food poisonings
what is salmonella
symptoms salmonella 8pts
listeria time of action + early symptoms
lister other symptoms 3pts
who mainly gets listeria 4pts
what is listeria
types of food plating 5pts
plate service
part plate service
semi silver service
silver service
geuridon plate
presentation tips
3 meal styles
typical profit making venues 9pts
non profit making venues
4 main courses of a meal
5 types menu
what is an a la carte menu
table d'hote menu
cyclic menue
function menu
du jour menu
ordering food in the food service and catering industry
what do you do when receiving food order
what is stock controlling
issuing food rule
food quality 3pts +2
