Catering Terminology 5.0 / 5 based on 1 ratingTeacher recommended ? Design & Technology: Food TechnologyCatering and hospitalityGCSEWJEC Created by: EllieCreated on: 29-05-13 15:39 4521310897 Across 1. Put In Place i.e preparation before starting to cook or before serving (4, 2, 5) 2. A mixture of fat and flour used as a base for a sauce (4) 7. In a pastry case eg: salmon en croute (2, 6) 8. Sauce made of fruit or vegetable Puree (6) 9. A richly spiced liquid used to give flavour to and help tenderise the meat and fish (8) Down 2. To concentrate a liquid by boiling or simmering (6) 3. A meat dish usually served as a main course (6) 4. Literally means 'To The Tooth' i.e. firm to bite (14) 5. A container of water used to keep foods hot without the fear of burning or to cook delicate foods (4, 5) 10. Cubes of toasted or fried bread (8)
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