Fundamentals of Culinary and Service Operations - II

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Across
  1. 7. What type of meat is commonly served in a Full Breakfast?
  2. 10. Bow or butterfly-shaped pasta.
  3. 12. National soup of Italy
  4. 13. What is the first course in the 17-course French Classical Menu?
  5. 14. It is a mixture of breakfast cereals, shredded nuts and dry fruits.
  6. 17. Sweet Course in French Classical menu.
  7. 18. What is the French term for joints?
Down
  1. 1. This category of soup is made with pureed shellfish and cream.
  2. 2. Norwegian anchovies served as purchased.
  3. 3. Breakfast, which includes breakfast bread, preserves, and hot beverages.
  4. 4. Most preferred hot beverage consumed by American's.
  5. 5. What is a traditional North Indian drink often served with breakfast, made from yogurt and spices?
  6. 6. A small, thick, savoury pancake made from buckwheat flour, accompanied with caviar.
  7. 8. French term that indicates the presence of 'Spinach'
  8. 9. Which course is served at the end of the menu?
  9. 11. Pâté de foie gras is made from.
  10. 12. A sweet food made from citrus fruit and sugar, usually eaten spread on toast.
  11. 15. What is the name of the flat, stuffed, pan-fried Indian bread served with chutney or vegetables?
  12. 16. Sauce served with roasted pork.
  13. 19. Which preparations are served in the "Oeuf" course?