Hospitality and Catering

Teacher recommended

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

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)
  • measures our impact on the environment by looking at the greenhouse gases produced by our use of electricity, transport and heating (6, 9)
  • 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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