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