Hospitality and Catering

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

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)
  • 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)
  • step in the preparation of fod which has to be carried out correctly to make sure that a hazard is removed or reduced to a safe level (8, 7, 5)
  • 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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