Culinary Terms 0.0 / 5 ? HospitalityPractical CookeryGCSEWJEC Created by: RococoCreated on: 30-05-14 15:55 73102419568 Across 1. A smooth mixture made from food passed through a sieve. (5) 4. Cubes of toasted or fried bread. (8) 5. Sprinkled with cheese or breadcrumbs and browned. (2, 6) 6. To cook with flame by burning away the alcohol. (6) 7. A richly spiced liquid used to give flavour and assist in tenderising meats. (8) 8. Firm to the bite. (2, 5) Down 2. Burned cream. (6) 3. Items offered separately with a dish of food. (14) 9. Served as part of the main item; trimmings. (7) 10. A thickening of cooked flour and fat. (4)
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