Home Ec preserving and food spoilage

aingel

Hi
Im just doing these last few bits in Home Ec and I'm kinda confused.
Our teacher gives us notes (which sometimes leave chunks out) so I also use my book Lifelines. But I use the syllabus to make sure that I'm getting the right stuff. However for these few bits the information is all over the shop. in my book theres a whole chapter on microbiology like in biology with reproduction and everything. the syllabus says nothing about this. Its all a bit vague as to what exactly you have to learn. Usually theres a heading in the syllabus and bam its right there in my book.
This sound like I cant actually analyse info or something but I think the problem is that I have too many sources and they're all saying different things.

This is what the syllabus says:

Micro-organisms that cause food
spoilage and foodborne diseases, to
include:
• moulds, yeasts, and three common
strains of food poisoning bacteria,
with reference to habitat, sources,
environmental factors affecting
growth, high-risk foods, incubation
period, toxic and infectious food
poisoning, and symptoms

Like it seems pretty straightforward; mould yeasts and 3 bacteria unde those headings but I only have bacteria under those headings. I triesd to manipulate the info I have and fit them into these heading but not possible with what I've got.
So what do I need to actually learn like ?

Also for Preservation this is all it says in the syllabus but In my book they have each of the methods under commercial and home. Is this needed?

Principles and methods of food
preservation, to include:
• freezing, heat processing,
dehydration, chemical preservation,
fermentation, and irradiation

What are people actually learning for these topics?

Thanks

moon5ine

hey i understand your problem.same thing happend to me in physics.best advice i have is stick to the book.there is a reason your school chose lifelines and its because it contains all relevent info on the course.just go to microbiolagy and study that.it covers all
moulds
yeasts
classification and more.
BAMMM and the problems gone:)