Culinary Terms 2.0 / 5 based on 1 rating ? Home Economics: Food & NutritionGCSEWJEC Created by: roseCreated on: 17-06-13 16:35 52410138697 Across 1. Preparation before cooking or serving (3, 2, 5) 4. Tossed in hot fat (5) 6. A mixture of fat and flour used as a basis for a sauce (4) 7. Thin, matchstick size strips of vegetables (7) 8. A smooth mixture made from passed through a sieve (5) 9. sauce made of fruit or vegetable puree (6) Down 2. a container of water used to keep foods hot without a fear of burning or to cook foods delicately (4, 5) 3. sprinkled with chees and/or breadcrumbs and browned under a grill (2, 6) 5. To cook with flame by burning away alcohol (6) 10. To concentrate a liquid by boiling or simmering (6)
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