Catering Terminology
Teacher recommended
?- Created by: Ellie
- Created on: 29-05-13 15:39
| G | Q | R | R | Y | J | F | A | B | Y | T | Y | H | W | H | H | M | H | W | E |
| D | N | H | X | J | Y | K | S | B | T | A | G | E | N | A | S | C | K | K | F |
| S | W | M | V | G | I | H | T | E | S | L | I | T | S | C | I | V | N | D | I |
| K | V | A | W | H | J | Q | W | P | T | R | M | U | R | C | N | I | P | W | X |
| W | M | R | E | U | O | P | H | S | A | X | W | O | F | O | R | L | F | L | D |
| N | M | I | Y | D | U | N | Q | M | X | A | F | R | T | M | A | L | W | A | O |
| Q | I | N | X | N | Q | B | N | T | S | U | I | C | C | P | G | Y | Q | C | E |
| N | S | A | F | P | X | I | O | N | P | G | N | N | A | A | D | G | E | D | T |
| R | E | D | A | F | A | W | O | J | G | R | R | E | R | N | N | C | V | E | G |
| B | E | E | T | B | D | T | U | L | O | A | A | X | H | I | W | Y | J | M | U |
| S | N | V | N | S | U | L | D | C | P | T | G | K | S | M | N | N | L | B | J |
| D | P | B | D | O | I | H | F | H | N | I | T | J | J | E | I | L | F | B | I |
| E | L | I | R | E | J | U | T | M | P | N | E | M | Q | N | I | L | F | E | C |
| C | A | C | N | D | N | Y | C | R | C | R | U | A | G | T | R | W | H | K | M |
| V | C | N | N | E | R | L | R | V | O | N | Q | A | Y | S | K | P | O | T | J |
| K | E | H | C | Y | B | K | H | C | K | V | U | I | M | Y | X | S | X | Q | J |
| I | I | B | M | K | D | X | X | Y | F | W | O | L | D | P | H | H | A | G | R |
| K | W | M | N | Y | K | Y | R | W | P | A | B | L | P | V | A | L | M | T | A |
| Y | D | M | G | A | K | L | Y | V | J | D | J | T | R | N | V | R | R | T | H |
| J | N | F | N | W | H | W | E | A | X | Y | V | X | S | T | X | V | V | V | R |
Clues
- A bundle of herbs (7, 5)
- A container of water used to keep foods hot without the fear of burning or to cook delicate foods (4, 5)
- A richly spiced liquid used to give flavour to and help tenderise the meat and fish (8)
- A savoury decoration for food, trimmings served with a main item (7)
- Cubes of toasted or fried bread (8)
- In a pastry case eg: salmon en croute (2, 6)
- items offered separately to the main dish e.g vegetables or sauces (14)
- Put In Place i.e preparation before starting to cook or before serving (4, 2, 5)
- Sprinkled with cheese or breadcrumbs and browned under a grill (2, 6)
- Thin, matchstick sized strips of vegtables (8)
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