Culinary Terms 0.0 / 5 ? HospitalityPractical CookeryGCSEWJEC Created by: RococoCreated on: 30-05-14 15:55 27310491568 Across 1. Burned cream. (6) 5. Served as part of the main item; trimmings. (7) 6. A richly spiced liquid used to give flavour and assist in tenderising meats. (8) 9. Tossed in fat. (5) 10. A thickening of cooked flour and fat. (4) Down 2. A small bundle of herbs. (7, 5) 3. To cook with flame by burning away the alcohol. (6) 4. To concentrate a liquid by boiling or simmering. (6) 7. Cubes of toasted or fried bread. (8) 8. A fancy dish paper. (5)
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