Food presentation
Colour, texture, flavour, shape and layout. temperature, timing ,customer needs and buffet food.
- Created by: Ellie
- Created on: 29-05-14 21:44
N | K | X | K | G | H | S | A | L | D | E | N | T | E | L | I | C | Y | L | P | O |
O | C | D | M | C | O | L | D | P | L | A | T | E | S | M | S | D | J | G | M | W |
M | T | L | M | J | T | I | H | U | E | H | G | W | M | N | I | J | Y | H | K | F |
J | N | D | O | B | P | S | M | O | A | O | T | E | E | W | Z | K | O | D | F | A |
P | G | R | O | U | L | N | Y | A | P | A | D | T | Q | J | E | W | W | J | O | N |
E | P | G | B | B | A | E | N | X | T | I | L | G | Y | F | S | O | B | B | R | W |
I | O | N | P | A | T | T | I | M | A | M | Y | N | G | H | S | V | V | O | X | D |
T | B | K | X | O | E | U | J | T | K | N | D | I | C | E | H | H | A | S | X | M |
C | E | Y | R | V | S | K | E | V | E | E | X | L | R | B | A | F | C | S | Q | J |
U | S | J | O | O | N | L | L | A | N | L | S | A | S | G | P | N | U | M | E | S |
F | F | T | C | B | Y | J | T | V | O | U | H | E | X | U | E | W | S | D | E | Y |
X | N | R | T | L | M | H | X | K | Z | U | X | P | H | W | S | W | T | V | I | E |
S | A | R | C | U | Y | J | P | E | R | O | V | P | E | Y | H | S | O | H | G | C |
U | X | G | A | R | N | I | S | H | E | D | T | A | I | L | E | H | M | T | Y | S |
M | E | C | W | I | V | L | O | M | G | O | R | G | Q | D | I | M | E | W | C | V |
C | K | A | M | P | L | Y | H | A | N | J | F | W | S | M | G | F | R | A | T | Y |
A | U | A | G | E | A | X | U | G | A | K | N | D | D | F | H | H | E | Q | G | C |
B | U | X | D | H | O | H | B | C | D | V | P | S | I | X | T | D | F | V | I | Q |
B | B | R | J | X | R | Q | K | N | V | E | Q | X | V | V | S | E | O | H | O | B |
U | A | V | L | R | O | P | Y | H | P | F | G | P | A | F | B | F | H | I | N | G |
B | Q | M | I | T | V | G | T | X | K | R | B | N | G | P | U | S | I | B | X | W |
Clues
- A self service buffet needs .... For a customer to use (8)
- Buffet food should be laid out so that foods are of different (5, 6, 7)
- Buffet food should be well ...... To add colour (9)
- Cold food should be served on (4, 6)
- Food should be served..... After cooking (11)
- Food should not be served if it's tempted turn is in the (6, 4)
- Hot food should be served on (3, 6)
- Pasta should be cooked (2, 5)
- Plate colour helps food look visually (9)
- Portion size depends on the (8)
Comments
No comments have yet been made