GCSE Catering Terminology 0.0 / 5 ? HospitalityWJEC GCSE Catering terminology crosswGCSEWJEC Created by: scollinsCreated on: 13-05-16 12:19 7359146810 Across 1. Items offered separately to main dish (14) 5. to cook with a flame by burning away the alcohol (6) 6. to concentrate a liquid by boiling or simmering (6) 10. served as part of the main item, trimmings (7) Down 1. Firm to the bite (2, 5) 3. tossed in fat (5) 4. a smooth mixture made from food passed through a sieve (5) 7. burned cream (6) 8. sauce made from fruit or vegetable puree (6) 9. a thickening of cooked flour and fat (4)
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