1:00
en
CR
26
Cruets : salt and pepper set
Coupe : stemmed bowl; usually made of glass
Ramekin : small baking dish for one serving
Raviere : oval or rectanglar- shaped serving dish
Cloche : dish cover starting with c that has a handle on the top used to keep food warm
Flambe trolley : involves lighting liquor in a pan at the gueridon
Gueridon trolley : trolley or side table used for the service or preparation of food in the dining area
Gateau slice : used for cutting and serving cake
Parfait spoon : long spoon used for desserts and ice cream
Bain Marie : large open dish partly filled with hot water, in which pans stand so that their contents are kept hot without over cooking
Salad bowl : used for cream soups, also as an oatmeal bowl and for breakfast cereals
Bread and butter plate : used for bread and butter rolls, also for cheese, fruit and cake
Entree fork : fork used for a first course of a meal
Soup spoon : utensil used to eat soup
Steak knife : knife with a serrated edge
Terrine : oblong cooking dish with a tight fitting lid
Voiture : trolley used in the dining room for various purposes such as carving and carrying hors d'oeuvres
Tureen : deep bowl with a lid from which soup is served at the table
Main knife : sharp utensil used for main course
Escargot plate : plate used for serving snails
Waiters plate : service utensil used by a waiter to change cutlery and clear plates
Silver service : formal style of food service whereby food items are transferred by the waiter to the guests plate from service dishes at the table
Service cloth : a white cloth or table napkin used by the waiter in food service
Under liners : plate usually with a doily on it, placed under another dish, such as a soup bowl
Waiters friend : tool that is a combination of bottle-opener and corkscrew
Finger bowl : small bowl filled with water placed on the table so that guests can clean their fingers
Across:1. | formal style of food service whereby food items are transferred by the waiter to the guests plate from service dishes at the table | 5. | small bowl filled with water placed on the table so that guests can clean their fingers | 6. | dish cover starting with c that has a handle on the top used to keep food warm | 8. | plate usually with a doily on it, placed under another dish, such as a soup bowl | 10. | sharp utensil used for main course | 11. | fork used for a first course of a meal | 12. | utensil used to eat soup | 14. | used for cream soups, also as an oatmeal bowl and for breakfast cereals | 16. | salt and pepper set | 17. | trolley used in the dining room for various purposes such as carving and carrying hors d'oeuvres | 19. | stemmed bowl; usually made of glass | 22. | long spoon used for desserts and ice cream | 23. | small baking dish for one serving | 24. | trolley or side table used for the service or preparation of food in the dining area | 25. | large open dish partly filled with hot water, in which pans stand so that their contents are kept hot without over cooking | 26. | service utensil used by a waiter to change cutlery and clear plates |
| | Down:2. | knife with a serrated edge | 3. | used for bread and butter rolls, also for cheese, fruit and cake | 4. | oblong cooking dish with a tight fitting lid | 7. | deep bowl with a lid from which soup is served at the table | 9. | used for cutting and serving cake | 13. | plate used for serving snails | 15. | tool that is a combination of bottle-opener and corkscrew | 18. | involves lighting liquor in a pan at the gueridon | 20. | a white cloth or table napkin used by the waiter in food service | 21. | oval or rectanglar- shaped serving dish |
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© 2015
PuzzleFast.com, Noncommercial Use Only
Across:1. | formal style of food service whereby food items are transferred by the waiter to the guests plate from service dishes at the table | 5. | small bowl filled with water placed on the table so that guests can clean their fingers | 6. | dish cover starting with c that has a handle on the top used to keep food warm | 8. | plate usually with a doily on it, placed under another dish, such as a soup bowl | 10. | sharp utensil used for main course | 11. | fork used for a first course of a meal | 12. | utensil used to eat soup | 14. | used for cream soups, also as an oatmeal bowl and for breakfast cereals | 16. | salt and pepper set | 17. | trolley used in the dining room for various purposes such as carving and carrying hors d'oeuvres | 19. | stemmed bowl; usually made of glass | 22. | long spoon used for desserts and ice cream | 23. | small baking dish for one serving | 24. | trolley or side table used for the service or preparation of food in the dining area | 25. | large open dish partly filled with hot water, in which pans stand so that their contents are kept hot without over cooking | 26. | service utensil used by a waiter to change cutlery and clear plates |
| | Down:2. | knife with a serrated edge | 3. | used for bread and butter rolls, also for cheese, fruit and cake | 4. | oblong cooking dish with a tight fitting lid | 7. | deep bowl with a lid from which soup is served at the table | 9. | used for cutting and serving cake | 13. | plate used for serving snails | 15. | tool that is a combination of bottle-opener and corkscrew | 18. | involves lighting liquor in a pan at the gueridon | 20. | a white cloth or table napkin used by the waiter in food service | 21. | oval or rectanglar- shaped serving dish |
| |
© 2015
PuzzleFast.com, Noncommercial Use Only