Hospitality and Catering

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

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)
  • 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 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

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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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