GCSE Catering Terminology 0.0 / 5 ? HospitalityWJEC GCSE Catering terminology crosswGCSEWJEC Created by: scollinsCreated on: 13-05-16 12:19 10953728146 Across 1. Items offered separately to main dish (14) 6. to cook with a flame by burning away the alcohol (6) 7. sauce made from fruit or vegetable puree (6) 8. burned cream (6) 10. served as part of the main item, trimmings (7) Down 2. tossed in fat (5) 3. to concentrate a liquid by boiling or simmering (6) 4. a smooth mixture made from food passed through a sieve (5) 5. Firm to the bite (2, 5) 9. a thickening of cooked flour and fat (4)
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