Food Service and Catering

What are employment opportunities in the food service and catering industry?

• Front of house

• Back of house

• Both front and back of house

• None of the above

What are the rights and responsibilities of employers and employees with regard to food establishments?

• Government regulations

• Workplace health and safety

• Food safety guidelines

• All of the above

What are the rights and responsibilities of consumers with regard to food?

• Safety and hygiene expectations

• Accurate labelling and marketing

• Both safety and hygiene expectations, and accurate labelling and marketing

• None of the above

What are the causes of food deterioration and spoilage?

• Microbial activity

• Enzymatic changes

• Environmental factors

• All of the above

What are the principles of food preservation?

• Control of temperature

• Removal of air

• Both control of temperature and removal of air

• None of the above

What are methods to preserve and store foods safely?

• Aboriginal cultural practices of curing meats

• Refrigeration and freezing

• Heating and pasteurisation

• All of the above

What can be investigated from a variety of menus?

• Different cuisines

• Food presentation

• Menu planning

• All of the above

What are menu-planning considerations?

• Scale of function

• Type of menu

• Facilities, staff, time, finance

• All of the above

What can be developed or modified for use in large-scale catering?

• Ingredients

• Method

• Both ingredients and method

• None of the above

What should be considered when designing, planning, and preparing food items for catering?

• Principles of food preservation and storage

• Appealing presentation

• Appropriate quantity

• All of the above