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Foods, techniques and equipment
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Faults: Equipment must be tested for ________ before the event
Season: Food is of best quality and price during this time.
Refrigerators: Space in __________ and freezers must be adequate for the foods purchased for any event.
Training: Workers must undergo ________ in order to use any special kitchen equipment.
Hair: ______ must be tied back or covered
Utensils: When preparing and serving food, ________ must be clean.
Quality: Foods are prepared just before the event to ensure they are of top ________.
Apron: An item of protective clothing
Issue: A host orders food in suitable quantities to avoid this.
Hands: _______ must be washed regularly
Stale: The term given to bread that has become hard.
Contamination: Cross-_____________ is avoided by using correct chopping boards for meat and vegetables
Recipe: The ________ must be followed accurately.
Tongs: Used to transfer food
Insects: Dirty equipment will attract visits from ________.
Production: A _____________ line approach allows food preparation to flow quickly.
Ingredients: _________ must be adequate for the number of guests attending an event.
Culture: Foods for special occasions must be appropriate to the appeal, occasion, likes and ____ of the group.
Texture: A variety in colour, flavour and ________ is important.
Foods, techniques and equipment
Across:1. | Equipment must be tested for ________ before the event | 5. | Used to transfer food | 7. | The ________ must be followed accurately. | 9. | ______ must be tied back or covered | 12. | A _____________ line approach allows food preparation to flow quickly. | 13. | An item of protective clothing | 14. | Space in __________ and freezers must be adequate for the foods purchased for any event. | 18. | The term given to bread that has become hard. | 19. | When preparing and serving food, ________ must be clean. |
| | Down:2. | A variety in colour, flavour and ________ is important. | 3. | Cross-_____________ is avoided by using correct chopping boards for meat and vegetables | 4. | Workers must undergo ________ in order to use any special kitchen equipment. | 6. | _________ must be adequate for the number of guests attending an event. | 8. | Foods for special occasions must be appropriate to the appeal, occasion, likes and ____ of the group. | 10. | Foods are prepared just before the event to ensure they are of top ________. | 11. | Food is of best quality and price during this time. | 15. | A host orders food in suitable quantities to avoid this. | 16. | _______ must be washed regularly | 17. | Dirty equipment will attract visits from ________. |
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© 2015
PuzzleFast.com, Noncommercial Use Only
Foods, techniques and equipment
Across:1. | Equipment must be tested for ________ before the event | 5. | Used to transfer food | 7. | The ________ must be followed accurately. | 9. | ______ must be tied back or covered | 12. | A _____________ line approach allows food preparation to flow quickly. | 13. | An item of protective clothing | 14. | Space in __________ and freezers must be adequate for the foods purchased for any event. | 18. | The term given to bread that has become hard. | 19. | When preparing and serving food, ________ must be clean. |
| | Down:2. | A variety in colour, flavour and ________ is important. | 3. | Cross-_____________ is avoided by using correct chopping boards for meat and vegetables | 4. | Workers must undergo ________ in order to use any special kitchen equipment. | 6. | _________ must be adequate for the number of guests attending an event. | 8. | Foods for special occasions must be appropriate to the appeal, occasion, likes and ____ of the group. | 10. | Foods are prepared just before the event to ensure they are of top ________. | 11. | Food is of best quality and price during this time. | 15. | A host orders food in suitable quantities to avoid this. | 16. | _______ must be washed regularly | 17. | Dirty equipment will attract visits from ________. |
| |
© 2015
PuzzleFast.com, Noncommercial Use Only