GCSE Catering terminology

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  • Created by: scollins
  • Created on: 16-09-15 12:23
O X I G T B A I N M A R I E S J I G Q V
P Q M O U L Y K A E H T T U T Q J T K N
I S H J R K F U P A J U W K N E U M V Y
M L A B F O G X V I O R B Q E C L A Q I
B Y K J G R H M V R H B X U M H I C A U
K N N F A E F D C Q C R J E I Q E R R U
O T B T H C P N U F N U S Q N R N O T T
B T I Y W A E D X J N L P H A O N U R D
V N O N B L C N V Q S E R G P W E T P E
B P C S G P H D D C C E D K M P D O L T
X Q K B I N K X G Q A W S P O V W N G J
O H U N W E H S L E P D O P C Y P S W O
P V A L D E N T E Y H V S U C W H E V Y
O O S K B S N B O V O K O I A A K J P G
F P J B D I U G Y L J T G N V S L K X A
B Q E X B M E C M E O E X N K T K Y G Q
G R C D M K G G T C I Y O E X L D H K J
P J R T Q R B O U Q U E T G A R N I D H
B X N H E V T S U D S Q E M D W H N G K
L R L B X Y M R R J I R B W T L W H I Q

Clues

  • 'burned' e.g. creme brulee or burned cream (6)
  • 'in a pastry case', e.g. salmon en croute (2, 6)
  • 'Put in place', i.e. preparation either before starting to cook or before serving (4, 2, 5)
  • a bundle of herbs (7, 5)
  • A container of water used to keep foods hot without fear of burning or to cook delicate foods. (4, 5)
  • cubes of toasted or fried bread. Often added to salads or soup. (8)
  • Items offered separately to the main dish e.g vegetables and sauces (14)
  • literally means 'to the tooth' i.e. firm to bite. used to describe pasta and vegetables. (2, 5)
  • sprinkled with cheese and/or breadcrumbs and browned under the grill. (2, 6)
  • Thin, matchstick-sized strips of vegetables (8)

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