Catering key words
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- Created by: SammySilver
- Created on: 17-11-15 18:53
L | C | G | D | O | G | S | I | J | S | Ã | U | S | K | B | E | N | M | L | G | E |
U | O | H | O | I | F | B | R | G | T | L | C | R | O | A | A | T | H | U | O | M |
R | E | J | O | E | M | C | D | N | N | A | B | E | F | S | B | L | W | C | O | H |
D | L | J | F | L | Y | R | A | J | E | C | O | R | T | V | R | H | T | O | P | C |
U | I | O | F | B | M | O | N | R | M | A | U | E | K | F | N | M | Y | X | V | H |
K | A | O | O | A | T | S | G | P | I | R | Q | R | E | V | O | H | C | J | V | G |
H | C | T | N | D | I | S | E | M | N | T | U | E | J | M | P | K | X | E | W | T |
O | D | W | O | A | X | C | R | H | A | E | E | T | V | T | P | T | L | A | N | C |
R | I | P | I | R | D | O | Z | M | P | M | T | A | K | G | C | R | U | X | F | J |
Q | S | B | T | G | M | N | O | Q | M | E | G | C | C | H | O | O | K | H | E | N |
O | E | M | S | E | V | T | N | P | O | N | A | T | J | D | N | B | Q | X | S | Y |
U | A | T | I | D | P | A | E | C | C | U | R | C | S | X | S | R | N | I | R | E |
H | S | I | S | O | L | M | F | I | C | G | N | A | S | S | T | N | S | N | I | L |
X | E | M | O | I | W | I | E | N | A | V | I | R | V | Y | I | X | Y | Y | X | G |
K | X | Y | P | B | B | N | B | H | S | Q | A | T | D | B | P | K | U | E | K | K |
H | P | W | M | O | J | A | H | K | B | P | M | N | C | I | A | M | X | B | L | D |
K | C | P | O | I | W | T | R | B | P | V | X | O | I | L | T | B | W | E | X | T |
O | A | N | C | Q | W | I | W | B | T | R | L | C | N | P | I | Q | I | T | I | U |
S | U | S | P | O | F | O | R | M | I | Y | N | H | C | J | O | H | V | J | C | X |
B | C | E | U | I | T | N | I | Y | Y | S | F | S | U | E | N | X | R | Q | B | B |
V | A | E | N | U | X | B | V | B | D | I | K | C | A | U | S | F | B | Q | R | M |
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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