Hospitality and Catering

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

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


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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