Catering key words 3.0 / 5 based on 1 rating ? Design & Technology: Food TechnologyCatering and hospitalityGCSEWJEC Created by: SammySilverCreated on: 17-11-15 18:53 a menu where all the food items are priced seperately á la carte menu 1 of 17 food thats served seperately from the main dish, such as vegtables accompaniments 2 of 17 cooked, but still firm when bitten al dente 3 of 17 sprinkled with breadcrumbs and/or grated cheese and browned au gratin 4 of 17 a large pan, half filled with hot water. other pans are put in or above the water to keep warm or cook very gently. bain-marie 5 of 17 something that will break down naturally in the ground biodegradable 6 of 17 a bunch of mixed fresh herbs - often used in stews or soups bouquet garni 7 of 17 a burnt or caramalised sugar topping for desert brulée 8 of 17 a person with this disease has gluten intolerance coeliac disease 9 of 17 what a food product is made of composistion of food 10 of 17 when you struggle to poo constipation 11 of 17 caterers that provide food and drink at events, or places when none is provided contract catererers 12 of 17 working out how much a food pruduct or dish costs to make and what to sell for costing 13 of 17 a fruit or vegtebale purée used as a sauce coulis 14 of 17 when food thats contaminated with harmful bacteria passes the bacteria on to other food cross-contamination 15 of 17 cubes of fried or toasted bread. served with soups and salads croutons 16 of 17 the tempratures between 5 C and 63 C, where bacteris multiplh most rapidly danger zone 17 of 17
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