GCSE Catering revision notes 5.0 / 5 based on 13 ratings ? OtherGCSEWJEC Created by: Sophie Elizabeth CoffeyCreated on: 20-04-13 19:40 48610792315 Across 1. Who is in charge of sauces and starters? (7) 5. What is a richly spiced liquid used to give flavour to meat as well as help to tenderise it? (8) 6. What is the name of a chef who helps in all areas? (9, 4) 7. Give another name for a main course. (6) 9. If you burn away alcohol with a flame, what technique are you using? (6) Down 2. What type of chef prepares vegetables? (1, 9, 4) 3. Who is in charge of production? (4, 4) 4. Which foods can cause listeria? (4, 7, 3, 5) 8. What technique is used when you toss something in fat? (5) 10. If you concentrate a liquid by boiling or simmering, what have you done to it? (7, 2)
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