RESTAURANTS AND CATERING VOCABULARY 11

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Across
  1. 4. (FOOD) NO LONGER FRESH AND PLEASANT (5 LETTERS)
  2. 6. USED TO COOK, IT IS AN HOMOPHONE OF FLOWER (5 LETTERS)
  3. 7. MORE LIQUID THAN IS USUAL OR EXPECTED (5 LETTERS)
  4. 9. WORK WITH MOISTENED FLOUR INTO DOUGH OR PASTE WITH THE HANDS (5 LETTERS)
  5. 11. CONTAINING OR TASTING LIKE BUTTER, OR COVERED WITH BUTTER (7 LETTERS)
  6. 12. MAKING A SHARP NOISE WHEN BITTEN OR CRUSHED (7 LETTERS)
Down
  1. 1. A SPICE USED WITH THE RICE PUDDING (8 LETTERS)
  2. 2. WHEN A FRUIT IS IN ITS BEST TIME TO BE EATEN (4 LETTERS)
  3. 3. A SWEET CREAM USED TO FILL SCONES (7 LETTERS)
  4. 5. THE ORANGE PART OF AN EGG (4 LETTERS)
  5. 8. A MICROSCOPIC FUNGUS CAPABLE OF CONVERTING SUGAR INTO ALCOHOL (5 LETTERS)
  6. 10. A PORTION OF FOOD SERVED TO ONE PERSON AT ONE TIME (7 LETTERS)