Catering key words

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G I C O E L I A C D I S E A S E F O C M F
B L X R B N I U T R N K X S B K I T S J G
I V C Y W Y M F A C I N Q D K O A R F H
O N O F T P N E E H J P O Y M I E L Y X R
D K M K V A J K W V W D I S J R A T A J R
E A P H L J F F A F O C A E E C M C X R T
G S O R P Y N Q T B N R E R A N C E X C K
R B S S N U N J E B G I E R F O L C F I O
A F I D C C B Y U J R T T F M H O I N A F
D H S A J Y H T B A A E U P U N P R C B K
A P T N K J E N M C M B A D S P A C E V L
B C I G G N G N T E V N P T V G I M L J W
L P O E G R I C N R I G I F T S Y C D O N
E E N R J A A U K M F P F E A M R H V R S
F V O Z B R C G E I A B U Q K U F Q D M L
T E F O T L A N A T B Q F W I P U G G H P
L C F N K E T D I Y U C A P X F P S O E W
R O O E W S A O F O K U G O F S O V P K W
T C O H I L N N B L Y Q Q A N C F P K R J
A N D W F C B K X S T B X C M T O X A B I
B F D G D S X O A W R R F T Y Y L D V B R

Clues

  • a bunch of mixed fresh herbs - often used in stews or soups (7, 5)
  • a large pan, half filled with hot water. other pans are put in or above the water to keep warm or cook very gently. (4, 5)
  • a menu where all the food items are priced seperately (1, 2, 5, 4)
  • a person with this disease has gluten intolerance (7, 7)
  • caterers that provide food and drink at events, or places when none is provided (8, 10)
  • food thats served seperately from the main dish, such as vegtables (14)
  • something that will break down naturally in the ground (13)
  • the tempratures between 5 C and 63 C, where bacteris multiplh most rapidly (6, 4)
  • what a food product is made of (12, 2, 4)
  • when you struggle to poo (12)

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