Culinary Terms 0.0 / 5 ? HospitalityPractical CookeryGCSEWJEC Created by: RococoCreated on: 30-05-14 15:55 23869514710 Across 1. A smooth mixture made from food passed through a sieve. (5) 5. Served as part of the main item; trimmings. (7) 6. Sauce made of fruit or vegetable purée. (6) 7. To concentrate a liquid by boiling or simmering. (6) 9. A richly spiced liquid used to give flavour and assist in tenderising meats. (8) 10. A fancy dish paper. (5) Down 2. A small bundle of herbs. (7, 5) 3. Basic preparation prior to assembling products. (4, 2, 5) 4. In a pastry case. (2, 6) 8. Thin matchstick-size strips of vegetables. (8)
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