Key Terms Used In Catering

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V E F I K N X T S G O B N J K S A J B F
U J T L L K O T B E V N V V A R B J E P
I A E F G F I H O W B S J U Q N I I I I
V Y U X P I B V O X P S G I S N R D P R
T U G C A J J O B C A R U T R A W D S J
O K C I I G I H H P A Y N A M F S K E F
I C Y Y Y N J P D T D E G N Y P E M H E
L L M D V J B I I J M T I I U T Q V W J
J L T P D C I N E I E A X V N P J L A U
D H Y W K O R M N U B Y D E O D D X H K
V I L C F K Y A Q J U G D H S Q A E L V
V E N B P T P U E U B L E O I A P F B L
P O J O X M O O � S A V Q H J D S E R W
I L C O O B T C L P A Q O K T I B Q G R
K B D C W M T F � S J N C E L H B Y D V
M P C Q Q P S D R N V A P U M H C T S O
S A J J G N C S B M R X O Q A M V X Q V
D P T F N C X D A B B C M U R K F X M I
R W Q V R X O L R U E U G G Y S M I N S
D C J C O P F D T L B L S F B S E J S A

Clues

  • 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)
  • Burned cream (6)
  • Items offered separately to main dish, e.g. vegetables and sauces (14)
  • Literally means 'to the tooth i.e. firm to the bite (2, 5)
  • Sauce made of fruit or vegetable puree (6)
  • Sprinkled with cheese and/or breadcrumbs and browned under a grill (2, 6)

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