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WJEC GCSE Catering Glossary
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WJEC GCSE Catering Glossary
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25 Questions

1. Logo

2. Purée

3. Hospitality and catering industry

4. Identify

5. People 1st

6. Lactose intolerance

7. Food poisoning

8. Accompaniments

9. Perishable

10. CIEH

11. Criteria

12. Au gratin

13. Garnish

14. Corporate

15. RIPH

16. Fever

17. Time-Plan

18. EHO

19. Feedback

20. Venue

21. High-risk foods

22. Flambé

23. Sauce

24. Sauté

25. Marinade

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