Catering key words

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

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)
  • 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 food thats contaminated with harmful bacteria passes the bacteria on to other food (5, 13)
  • when you struggle to poo (12)

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