Designing with Food

APPEALING
CHEF
COOKERY
DECORATION
DESIGNBRIEF
DISPLAY
ERGONOMICS
EXPERIMENTATION
GARNISHING
HYGIENE
IRON
MARKETRESEARCH
MEASURING
MENU
MODIFICATION
NONHAEM
NUTRITION
PHOTOGRAPHY
PRODUCTION
PRODUCTION
PROTEIN
RECIPECARD
REDMEAT
SAFETY
SENSORYANALYSIS
SPINACH
STYLING
TEENAGERS
USEBYDATE
UTENSILS

Design and Technology Unit 4: Designers work with food to create edible works or art or to fill other design needs.

Try to find all 30 words on this board.

Z M A R K E T R E S E A R C H E F Y V C
I O T V K R Z C T V J W G C Q Q C V H I
F D E S I G N B R I E F T A W T G P I Y
G I P S P I N A C H Y G I E N E Y Z B E
S F R T E X P E R I M E N T A T I O N C
Q I O Y R N J H N E V E Q B E W V R D U
R C D L G U S V O B C O A E Q K O T I Q
K A U I O T A O K T P I N S N H N Y S S
Z T C N N R F D R V O A P Q U D N E P Y
L I T G O I E U L Y G G M E E R T P L R
F O I B M T T D A E A R R C C A I Y A E
X N O E I I Y O R R D N O A D A V N Y K
M Y N X C O I S N C O R A Y P T R D G O
B U M N S N F I N N A Z B L F H G D E O
V X J Q H C S I H T F E Q T Y T Y F Z C
X U K C P H E A I J S X A S D S R K U A
S V N P I T E O J U L X U N O R I Q L L
O B B N O M N L W C Q U T F B I M S C X
V C G R E D M E A T R H U T E N S I L S
V A P P E A L I N G S S A F X G N F B D
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Answer Key for Designing with Food

X
Y
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1# M A R K E T R E S E A R C H E F # # #
2# O # # # # # # # # # # # # # # # # # #
3# D E S I G N B R I E F # # # # # # # #
4# I P S P I N A C H Y G I E N E # # # #
5# F R T E X P E R I M E N T A T I O N #
6# I O Y R N # H # E # E # # E # # # D #
7# C D L G U S # O # C # A E # # # # I #
8# A U I O T A O # T # I N S # # # # S #
9# T C N N R F # R # O A P # U D # E P Y
10# I T G O I E # # Y G G # E E R T # L R
11# O I # M T T # # E A # R C C A I # A E
12# N O E I I Y # R R # N O A D A # N Y K
13# # N # C O # S N # O R A Y P # R # G O
14# U # # S N # I N N A # B L # H # D # O
15# # # # # # S I H T # E # # Y # Y # # C
16# # # # # H E A I # S # # # # S # # # #
17# # # # I T E O # U # # # N O R I # # #
18# # # N O M N # # # # # # # # # # S # #
19# # G R E D M E A T # # U T E N S I L S
20# A P P E A L I N G # # # # # # # # # #
Word X Y Direction
APPEALING  220e
CHEF  141e
COOKERY  2015n
DECORATION  169sw
DESIGNBRIEF  23e
DISPLAY  196s
ERGONOMICS  55s
EXPERIMENTATION  55e
GARNISHING  1210sw
HYGIENE  104e
IRON  1717w
MARKETRESEARCH  21e
MEASURING  115se
MENU  511sw
MODIFICATION  21s
NONHAEM  1212sw
NUTRITION  66s
PHOTOGRAPHY  75se
PRODUCTION  34s
PRODUCTION  34s
PROTEIN  320ne
RECIPECARD  95se
REDMEAT  419e
SAFETY  77s
SENSORYANALYSIS  1111se
SPINACH  44e
STYLING  44s
TEENAGERS  165sw
USEBYDATE  1017ne
UTENSILS  1319e