Culinary Terms 2.0 / 5 based on 1 rating ? Home Economics: Food & NutritionGCSEWJEC Created by: roseCreated on: 17-06-13 16:35 68210743195 Across 1. sauce made of fruit or vegetable puree (6) 4. A smooth mixture made from passed through a sieve (5) 5. Burned (6) 6. Items offered separately to a main dish (14) 7. Tossed in hot fat (5) Down 2. Preparation before cooking or serving (3, 2, 5) 3. To cook with flame by burning away alcohol (6) 8. Cubes of bread fried or grilled (8) 9. To concentrate a liquid by boiling or simmering (6) 10. In pastry (2, 6)
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