Search results

1. QUAKER

   Ground cereals (mainly oats) used for the preparation of porrige or eaten for breakfast.

   Anonymous (not verified) - 17 September, 2012

2. COOKIE

   A small, sweet, baked item that can be different shapes and a variety of thicknesses and textures, f...

   Anonymous (not verified) - 17 September, 2012

3. COULIS

   A thick puree of vegetables or fruit, served hot or cold. Traditionally refers to the thickened juic...

   Anonymous (not verified) - 17 September, 2012

4. SPIDER

   A long-handled skimmer used to remove items from hot liquid or fat and to skim the surface of liquid...

   Anonymous (not verified) - 17 September, 2012

5. CRUMBLE

   To break a food into pieces of irregular size. The term also refers to a dessert, often fruit-based,...

   Anonymous (not verified) - 17 September, 2012

6. CRANBERRY SAUSE

   Sauce made of cranberries and used to accompany meat, usually turkey.

   Anonymous (not verified) - 17 September, 2012

7. KRAPFEN

   Sweet reminiscent of loukoumades (fried dough balls), popular in Germany and Austria. Made using a s...

   Anonymous (not verified) - 17 September, 2012

8. CRÈME ANGLAISE

   Stirred custard made with cream and /or milk, sugar, eggs and vanilla. May be served as a sauce or u...

   Anonymous (not verified) - 17 September, 2012

9. CRÈME BRULEE

   Literally, ''burnt cream", a baked custard topped with sugar that is caramelized before service. The...

   Anonymous (not verified) - 17 September, 2012

10. CRÈME PATISSIERE

    Literally, "pastry cream". A stirred custard made with eggs, flour or other starches, milk, sugar an...

    Anonymous (not verified) - 17 September, 2012

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