Hospitality and Catering

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

Clues

  • actions needed to eliminate hazards (7, 8)
  • an hazard analysis and predicts how likely a hazard might occur (6, 10)
  • food offered seperately from a main dish (13)
  • for food products, these should cover details of size, shape, weight, shelf-life, nutritional composition, appearance and sensory characterists, cost and hygiene standards (13)
  • 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)
  • 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)
  • steps to make sure that a product is made to certain standards (7, 7)
  • the gas produced when yeast ferments which helps the bread rise by creating bubbles of gas (6, 7)
  • unwanted objects/organisms (7, 6)

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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