Terminology 0.0 / 5 ? Design & Technology: Food TechnologyCatering and hospitalityGCSEWJEC Created by: EllieCreated on: 29-05-13 15:28 91086321547 Across 1. A mixture of fat and flour used as the basis of a sauce (4) 4. To concentrate a liquid by boiling or simmering (6) 7. a smooth mixture made from food passed through a sieve or liquidised in a food processor (5) 8. To cook with a flame, by 'burning' away alcohol e.g crepe suzette (6) Down 2. Thin, matchstick sized strips of vegetables (7) 3. A savoury decoration for food, trimmings served with a main item (7) 5. To toss in fat (5) 6. Put In Place i.e preparation before starting to cook or before serving (3, 2, 5) 9. Burned, e.g burned cream/creme brulee (6) 10. Literally means 'To The Tooth' i.e. firm to bite (2, 5)
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