Food presentation

Colour, texture, flavour, shape and layout. temperature, timing ,customer needs and buffet food.

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  • 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)

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