Hospitality and Catering

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

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)
  • an hazard analysis and predicts how likely a hazard might occur (6, 10)
  • inner temperature of food (4, 11)
  • someone that must avoid milk and milk products (7, 11)
  • something that appeals to people and will sell when it reaches the shops (10, 7)
  • 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

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jill richardson

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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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