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NSC Hospitality Studies Food poisoning, food spoilage, food contamination, temperature control Past Papers & Study

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NSC Hospitality Studies Food poisoning, food spoilage, food contamination, temperature control Revision Notes

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NSC Hospitality Studies Food poisoning, food spoilage, food contamination, temperature control Revision Notes

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Other NSC Hospitality Studies topics to explore

Hospitality Studies

Accommodation establishments

Hospitality Studies

Appliances, equipment, and utensils in the kitchen and restaurant

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Basic treatment of injuries

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Cakes and biscuits

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Careers in accommodation establishments

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Careers in the ancillary or support positions in hospitality establishments

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Cereals

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Choux pastry

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Cocktail food and finger lunches

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Computing in the hospitality industry

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Continental and English breakfasts, brunches, and light meals

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Cooking methods

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Costing a recipe and a portion of the recipe

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Costing and calculating the selling price of a meal

Hospitality Studies

Customer relations

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Dairy products

Hospitality Studies

Desserts

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Drawing up quotations

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Eggs

Hospitality Studies

Fish

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Food and beverage establishments

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Food-borne diseases

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Fruit

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Gelatin

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General safety practices in the kitchen and restaurant

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Greeting and serving guests

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Handling emergency situations

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Handling guest complaints

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Herbs and spices

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Hygiene on food premises

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Interpretation of recipes

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Kitchen brigade and restaurant brigade

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Kitchen pests

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Knife skills

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Learning pathways in the hospitality industry

Hospitality Studies

Marketing concepts and terminology

Hospitality Studies

Meat

Hospitality Studies

Menu planning for continental and English breakfasts, brunches, and light meals

Hospitality Studies

Menu planning for hospitality establishments

Hospitality Studies

Menu planning for special tea occasions and three-course meals

Hospitality Studies

Menu planning: Formal four-course dinners, cocktail functions, finger lunches

Hospitality Studies

Minced meat and sausages

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Mise-en-place in restaurant

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Mise-en-place in the kitchen

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Nutrients and their functions

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Nutritional value of meals

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Opportunities for self-employment in the food and beverage sector

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Pancakes, waffles, and crumpets

Hospitality Studies

Pasta, classic pasta sauces

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Pastry

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Personal hygiene

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Policies governing working conditions (OHSA)

Hospitality Studies

Poultry

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Preparing venue and setting tables for teas and three-course meals

Hospitality Studies

Preserved food

Hospitality Studies

Preventative safety measures

Hospitality Studies

Principles of menu planning

Hospitality Studies

Professionalism in the hospitality industry

Hospitality Studies

Providing food for different cultural needs

Hospitality Studies

Receiving stock

Hospitality Studies

Recipes

Hospitality Studies

Rice

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SA Food Pyramid

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Salads and salad dressings

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Sauces

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Scones and muffins

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Sequence and techniques of food and beverage service for table d’hôte menus

Hospitality Studies

Service and clearing techniques for buffet-style and plated service

Hospitality Studies

Services provided by each

Hospitality Studies

Serving of formal four-course dinners, cocktail functions, or finger lunches

Hospitality Studies

Serving of non-alcoholic beverages

Hospitality Studies

Significance of South African culinary uniqueness

Hospitality Studies

Soups

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Stocks

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Storekeeping

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Table setting

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Tea and coffee

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The contribution of the hospitality industry to the SA economy

Hospitality Studies

The use of computers in kitchen and restaurant operations

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Types of service

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Vegetables

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Vegetarian dishes

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Wine choice, service, and storage

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Yeast products

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