Hospitality
Across
- 4. ensures the safe consumption of food
- 8. diseases spread by pathogens in the air e.g. coughing, sneezing
- 9. 2 by 2 by 2mm small cubes
- 10. health inspector who can enter property at any time to inspect, ensures legal responsibilities are being abided and collect samples.
- 11. Water that bubbles gently
- 12. Indicates when the food should be consumed for optimal flavour & quality. Food can still be consumed, however, the quality will not be its best
- 15. A small savoury item of food served as an appetiser before a meal to "amuse the mouth" to waken the palate
- 16. Removal of food scraps, dust & grease from surfaces. Scrape, rinse, wash, rinse
- 17. high levels of cleanliness
- 18. first in first out
- 19. Scalding vegetables in boiling water for a short period of time. It stops enzyme actions
Down
- 1. self serving prepared food
- 2. Precision cut - Match sticks. 2x2x40mm e.g. Carrots
- 3. thawing frozen food
- 5. stimulates one’s appetite
- 6. last in last out
- 7. For desserts & fish. Provides flavour and lightness
- 9. Food subjected to dry heat in an oven. Converts water content of the food into steam: this bakes the food
- 13. The term used when shaping vegies and fruits into barrels
- 14. Sterilising an area using products after cleaning.