key terminology 5.0 / 5 based on 1 ratingTeacher recommended ? Design & Technology: Food TechnologyFood safety and hygieneGCSEWJEC Created by: whitney_27Created on: 29-11-16 10:50 532416 Across 1. brulee (5, 5) 6. bouquet garni (1, 5, 6, 2, 5) Down 2. saute (6, 2, 3) 3. al dente (4, 2, 3, 4) 4. en croute (2, 6) 5. entree (3, 4, 6, 2, 1, 4)
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