| ROULADE | Sweet or savoury dish, usually cylindrical in shape |
| TERETE | Cylindrical in shape |
| JAR | A vessel (usually cylindrical) with a wide mouth and without handles. |
| MUG | A large cup for hot liquids, usually cylindrical and with a handle (3) |
| SHAKO | A tall, usually cylindrical military headdress with a plume and a peak (5) |
| MOUSSE | Bubbly layer on the top of a glass of champagne; or, a light, cream-based sweet or savoury dish flavoured with chocolate, lemon or salmon (6) |
| TART | Sharp, sweet or savoury dish (4) |
| FLAN | Word related to the Dutch meaning "custard" for a sweet or savoury quiche or tart; a sponge base with a fruit topping; or, a blank coin or planchet in numismatics (4) |
| PUDDING | A sausage-like mass originally, later a sweet or savoury steamed dish such as clootie dumpling, roly-poly, spotted dick or suet pastry pie (7) |
| TARTLET | Sweet or savoury miniature flan or quiche whose dainty size affords its use as an appetiser or canape (7) |
| PANCAKE | Sweet or savoury batter dish |
| SALAD | Cold dish usually of raw or sometimes cooked veg- etables or fruits in various combinations served with a dressing |
| STEW | Dish, usually of meat or fish with vegetables, cooked in water or stock (4) |
| TARTANS | An individual pastry case with a filling of fruit or other sweet or savoury mixture (7) |
| SOUFFLE | Very light, fluffy dish made with egg yolks and stiffly beaten egg whites, which can be either sweet or savoury (7) |
| ZEST | Grated rind of a lemon, lime or orange, used to flavour sweet or savoury dishes (4) |
| SAUCE | Sweet or savoury food with seasonal varieties flavoured with brandy, bread or cranberries (5) |
| CUSTARD | A baked mixture of eggs, milk and other sweet or savoury ingredients used as a filling for pies or pastry (7) |
| PASTRY | A dough consisting of flour, water and butter or lard; can be sweet or savoury (6) |
| TARTLETS | Individual pastry cases with a filling of fruit or other sweet or savoury mixture (8) |
