Employment Opportunties
Employment Rights and Responsibilities
Consumers
Menu Planning
Recipe Development
100
communication skills good manners
name two requirements for working in food
100
occupational health and saftey what does OHS mean
what does ohs mean
100
what is safety and hygien
What is the consumer to clean and safe food act 2003
100
what does scale of function mean
What is the size of the event
100
what is method preparation
the instructions on preparing the ingredients
200
cooks cheifs
2 examples of back hoese careers
200
work safley cooperate with employers
name two responsibilaties
200
value for money
What is more to purchase a meal than to make it at home
200
three typical courses
What is appetiser, entree, main course, dessert
200
portion size
What is the indication of a number of servings
300
bar staff food beverge attendents supervisors hosts
4 examples of front house careers
300
when were the primary laws layed down for saftey and hyguine
in 2001
300
measuring
What is the quantity of ingredients
400
where the meals are prepared
What is back of house
400
from hazardous products and servises
What is the r8ight to saftey
400
tasty food which is not too filling and stimulates the desire for more food
what is a appetiser
400
a standerd recipe
What is portion size
500
serving and greeting
What is front of house
500
be given corect information
What is right to be informed information
500
the first course of food
What is an entree
500
high quality and preferably fresh
What ingrediants should be used
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