Hospitality and Catering

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

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)
  • 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 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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