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 3769510241 Across 1. Cubes of toasted or fried bread (8) 3. A richly spiced liquid used to give flavour to and help tenderise the meat and fish (8) 4. A container of water used to keep foods hot without the fear of burning or to cook delicate foods (4, 5) 5. Thin, matchstick sized strips of vegtables (8) 6. Sauce made of fruit or vegetable Puree (6) 9. To concentrate a liquid by boiling or simmering (6) 10. A smooth mixture made from foods passed through a sieve or liquidised in a food processor (5) Down 2. To toss in fat (5) 3. Put In Place i.e preparation before starting to cook or before serving (4, 2, 5) 7. Sprinkled with cheese or breadcrumbs and browned under a grill (2, 6)
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