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