Hospitality

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

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.