| CROUTONS | Small pieces of fried or toasted bread. usually served in soup (8) |
| CROSTINI | Savoury pieces of fried or toasted bread |
| WONTON | In Chinese cookery, a dumpling filled with spiced minced pork, usually served in soup |
| CROUTON | Small piece of fried or toasted bread served in soup (7) |
| PASTRAMI | Highly seasoned smoked beef, usually served in thin slices (8) |
| ESPRESSO | Hot drink usually served in a very small cup |
| POPPADOM | Thin, crisp spiced bread usually eaten with Indian food (8) |
| ESCARGOT | Edible snail usually served in butter and garlic |
| CRUMPETS | Savoury cakes often cooked on a griddle or toasted (8) |
| CROUTE | Fried or toasted round of bread on which a savoury mixture is served, especially as an entree (6) |
| NOODLES | Ribbon-like pieces of pasta, usually served in a soup or as an accompaniment (7) |
| CROUSTADE | Crisp shell of fried or baked bread, pastry etc. in which food is served (9) |
| BRIOCHE | A light sweet bread usually in the form of a small round roll (7) |
| LAGER | Beverage usually served in pint glasses in the pubs of soapland (5) |
| KNEIDEL | Small dumpling, usually served in chicken soup (7) |
| PORKSCRATCHINGS | Crisp pieces of fried fat or rind (4,11) |
| MATZO | Wafer or cracker made of unleavened bread, usually large, thin and square, eaten especially during Passover |
| NOODLE | Ribbon-like strip of pasta often served in soup (6) |
| WONTONS | Chinese dumplings filled with spiced minced pork, usually served in a soup (3,4) |
| DOUBLEDOWN | Limited-edition KFC offering in which bacon and cheese are sandwiched between two pieces of fried chicken |
