Hospitality and Catering

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

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


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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