Hospitality and Catering

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

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


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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