Hospitality and Catering

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

Clues

  • actions needed to eliminate hazards (7, 8)
  • an hazard analysis and predicts how likely a hazard might occur (6, 10)
  • food that is prepared in some way to save time and money (11, 4)
  • inner temperature of food (4, 11)
  • measures our impact on the environment by looking at the greenhouse gases produced by our use of electricity, transport and heating (6, 9)
  • someone that must avoid milk and milk products (7, 11)
  • 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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