Hospitality and Catering

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

Clues

  • a system which aims to ensure the quality is inbuilt by means of writeen procedures and communications (7, 9)
  • actions needed to eliminate hazards (7, 8)
  • inner temperature of food (4, 11)
  • living organisms of microscopic sizes (5, 9)
  • measures our impact on the environment by looking at the greenhouse gases produced by our use of electricity, transport and heating (6, 9)
  • someone that must avoid milk and milk products (7, 11)
  • something that can be made m any times and will have the same flavour, colour, shape, size and texture (10, 7)
  • when bacteria transfers from one food to another (5, 13)
  • when metals such as iron get in the food (5, 13)
  • words to describe taste, smell, texture and flavour (7, 10)

Comments

Esther Tshimuanga


jill richardson

Great for last-minute revision - nearly 100 flashcards covering many aspects of catering -and you can also create crosswords and wordesearches from them.

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