Catering key words

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

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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