Catering key words

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

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)
  • 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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