Portions & Costing

WJEC Hospitality & Catering GCSE 2014

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  • Created by: Ellie
  • Created on: 30-05-14 15:34
K K Y C G L A M P A T J G P R O F I T A C
N W A D V U F X P A O U A M V U R B V R H
D S V W I V Q F V X I H M O P Q F A J L R
L L I Y M U D M F E W L J H S Y J Y U Q V
O A D X S T E A K S N H S O D R F B R V V
U U B D S T A N D A R D R E C I P E T L O
E D D J B O E Q J I L C M D N U C N U E A
K I R J T N N L J Y W J J Q Q S M L J J H
U V K M J W K I M K N T V N X P Q T S P X
N I N C C A U E S A V D O K H G E O O I P
A D Y A K N U V U J S T G Q N N P Q U M D
R N T Y Y R D R K R Q P D I J N N V F A R
I I E Q W Q J S P X F Y P P M V K V B V N
I C E C R E A M S C O O P L A D L E T O S
V W O T Q V R G A A L W H S I T H W J B I
P H X C M R W S L P M K R O N K H J T Q D
Q Q B K V A I C I U B D V S U F Y R G D C
A S F Q S A Q M G P V A I A B D O Q T N Q
B X Y T W C A K E S P I E S Q H B N B U E
D T E V L C O D E G A H P B P G J A K L V
V K A D H W G L L D Y L H H G Y R S D V V

Clues

  • accurate portion control reduce the amount of food ........... (5)
  • convenience foods are usually made in ...................... portions (10)
  • name two foods where portion control can be incorporated into design (5, 4)
  • name two peices of specialist equipment that can be used for accurate portion control (3, 5, 5, 5)
  • some foods have to be weighed to ensure they are the correct weight e.g .............. (6)
  • The cost of meals can be worked out with a (8, 6)
  • to work out how much food should cost caters think about: cost of ingredients, cost of equipment, cost of staff and ............. (6)

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