Reducing Waste WJEC Hospitality & catering GCSE 2014 0.0 / 5 ? HospitalityCatering & the environmentGCSEWJEC Created by: EllieCreated on: 02-06-14 08:54 reduce ........ packaging waste 1 of 20 order in ....... to reduce packaging bulk 2 of 20 use ................. packaging biodegradable 3 of 20 use ............ of sauces instead of individual packets bottles 4 of 20 reduce food.... waste 5 of 20 rotate stock so food doesn't go out of .... date 6 of 20 only buy ........... foods when you need them perishable 7 of 20 prepare the ............ amount of food correct 8 of 20 use accurate ............... portion control 9 of 20 provide a choice of portion........... sizes 10 of 20 glass bottles can be washed and reused 11 of 20 plastic containers can be washed and used in storage 12 of 20 large containers can be reused for storing stock 13 of 20 caterers can use food leftovers e.g ........... in a risotto roast chicken 14 of 20 food waste can be reused; e.g. vegetable peelings in .......... vegetable stock 15 of 20 any steel, aluminium, plastic, glass, card or paper should be recycled 16 of 20 food waste should be composted 17 of 20 biodegradable packaging should be composted 18 of 20 catering establishments should sell food in recycable packaging 19 of 20 landfill sites cause pollution 20 of 20
Comments
Report