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INTRODUCTORY FOOD SERVICES N4

INTRO HYGIENE AND SAFETY

LARGE AND SMALL EQUIPMENT

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Across
2.This tool is used to peel carrots
6.We call this a 'braai' in South Africa
9.This tool is used for manual slicing
10.A fan assisted oven
12.A .......................cabinet is used to let yeast doughs rise
Down
1.A tool for roughly shredding foods
3.In this oven you can not use any metal containers
4.The French word for a water bath
5.A piece of equipment that heats food from above
7.A stove plate that just heats up when a pot with a magnetic base is placed on it
8.A very heavy knife that can cut through hard bones
11.This tool is used to add air and mix liquids and batters together

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