Catering key words

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

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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