Danger zone - 5 -600C, Catering - the business of providing people with food or drink at a social event or gathering., A la carte - type of menu that individual prices for dishes., Food Preservation - the process of treating and handling food to stop or slow down food spoilage., Dextrinisation - When dry heat changes the starch to dextrin on the surface of the food., Emulsification - the process allows fats and liquids to mix., 4 principles of food preservation - removal of air, addition of chemicals, control of temperature, elimination of moisture., Table d'hote  - Set price, restricted menu, faster., Toxin - Produced by harmful bacteria called pathogens., Cyclic - A series of fixed meals rotated over a period of time, weekly., Gelatinisation - A thickening process where starch in a liquid is heated, causing the starch to swell as it absorbs the liquid., Non-Profit - Catering operations to support a client or cause., Coagulation - The process where protein traps liquid to form a solid., Recipe - Consists of ingredients, method, quantity, name, cost., Sensory properties - Appearance, aroma, flavour, texture, sound, Cross contamination - The tranfer of bacteria from one surface to another., Enviromental factors of foood spoilage - Oxygen, light, pests, Temperature, dust, dirt, moisture, chemicals., Enzymes - found in living things that speed up the rate of chemical reaction in cells. eg ripen up fruit., Food Act 2003 - Requires foood establishments to have a food safety program., Conditions for bacteria growth - food, time, low acid, O2, moisture, Temp 5-600C., Caramelisation - when sugars are heated to 1600C they produce a goldern caramel., Bacteria - Salmonella, E.coli, listeria, Bacillus cereus., Environmental Health Officer - Enforce legislation by inspecting food premises., WHS - All employees have the right to a safe workplace., Safe Work NSW - can at any time inspect a premises to check on health and safety issues., Methods of preservation and storage - refrigeration and freezing, heating and pasteurisation, canning and bottling., Front of house - Areas with direct contact with customers, Back of house - areas that customers usually don't see., Crystallisation - When a super saturated solution is heated and then cooled, allowing crystals to reform., Profit - A business that is operating to make money,

Food Service and Catering.

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