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INTRODUCTORY FOOD SERVICES N4

INTRO HYGIENE AND SAFETY

LARGE AND SMALL EQUIPMENT

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Across
3.A piece of equipment that heats food from above
4.A very heavy knife that can cut through hard bones
5.The French word for a water bath
6.A .......................cabinet is used to let yeast doughs rise
7.In this oven you can not use any metal containers
Down
1.A tool for roughly shredding foods
2.A fan assisted oven

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