Culinary Terms 0.0 / 5 ? Design & Technology: Food TechnologyCatering and hospitalityGCSEWJEC Created by: katie_heathxoCreated on: 21-04-16 17:47 94102317856 Across 1. Tossed in hot fat (5) 5. Burned (6) 6. To concentrate a liquid by boiling or simmering (6) 7. Thin, match-stick size strips of vegetables (8) 8. Firm to the bite (2, 5) 10. A mixture of fat and flour used as a basis for a sauce (4) Down 2. Literally put in place e.g. preparation either before starting to cook or before serving (4, 2, 5) 3. Sauce made of fruit or vegetable puree (6) 4. A bundle of herbs (7, 5) 9. In pastry (2, 6)
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