Catering key words

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

Clues

  • a bunch of mixed fresh herbs - often used in stews or soups (7, 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 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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