TLE | Crossword

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Across
  1. 3. heavy and pointed knife used for sectioniong raw meat.
  2. 7. mostly sold in the supermarket ; labelled and arranged in the chiller.
  3. 8. primal cut that is divided into secondary cut.
  4. 10. broilers the upper part is the food section and the lower part water section.
  5. 12. used for measuring contents.
  6. 14. insoluble ligament that is yellowish.
  7. 16. slices of meat that can be salted,dried or with curing salt.
  8. 18. large, rectangular shallow pans without cover.
  9. 19. flesh of the animal used for food.
  10. 21. short, round and shallow pan used for quick-frying.
  11. 22. used for mincing and chopping.
  12. 24. chilled/frozen meat
  13. 26. frozen meat whether it is a cooked or uncooked.
Down
  1. 1. cut of meat initially seperated from carcass of an animal.
  2. 2. shallow-walled pots used for braising and stewing.
  3. 4. knife used for fruit and vegetables.
  4. 5. comes from young cattle.
  5. 6. specific cuts of meat into smaller portion.
  6. 9. for light frying.
  7. 11. the ossified tissue that form the skeleton of the animal.
  8. 13. used for paring fruits.
  9. 15. bought directly to the farm.
  10. 16. heavy square nosed knife;chop through bones and cartilage.
  11. 17. used for draining fruits and vegetables.
  12. 19. measure the temperature of meat being cooked.
  13. 20. pealy white color
  14. 21. metal bowl with long handles ; used for draining.
  15. 22. tissues surrounding the muscles.
  16. 23. metal cups with long handles used for measuring or mixing.
  17. 25. rectangular pan ; shallow.