GCSE Catering terminology
- 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)
Comments
No comments have yet been made