Food Services and Catering

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Across
  1. 5. A small dish served before the main meal to stimulate appetite.
  2. 6. Practices to maintain health and prevent disease, especially through cleanliness.
  3. 7. A fixed menu with a limited number of courses, offered at a set price.
  4. 9. Informal restaurants serving hearty meals, often with a selection of drinks.
  5. 11. Spoiled food, especially fats or oils, that has an unpleasant odor and taste.
  6. 13. A serving size of food.
  7. 14. The business of providing food and drink for events.
  8. 15. The process of preserving food, especially meat or fish, using salt, sugar, or smoke.
  9. 16. A multi-course meal offering small portions of a chef's specialty dishes.
  10. 18. A menu where each item is listed and priced separately.
  11. 19. A reproductive cell that can develop into a new organism, often resistant to adverse conditions.
Down
  1. 1. A small, decorative finger food, often served at parties.
  2. 2. The friendly and generous reception of guests.
  3. 3. A sweet course served at the end of a meal.
  4. 4. Methods of maintaining food quality and safety over time.
  5. 8. A poisonous substance produced by living organisms.
  6. 10. The main course of a meal, or in some regions, the first course.
  7. 12. A small, casual restaurant offering simple meals.
  8. 15. Menu A menu that repeats over a specific period.
  9. 17. Small, savory dishes served before the main course.