Cooking Methods
Across
- 2. Do not form part of a carcass
- 4. Wrapping fat around meat
- 6. Calf up to 6 months
- 7. Form of primal meat cut
- 10. Wet and Dry are two primary methods
- 11. Encased in fat and duct emerge from centre
- 12. Older sheep
- 14. Hindquarter beef cut
- 17. 20% of muscle composition
- 19. Main source of flavour in meat
Down
- 1. Inject fat into meat
- 3. A connective tissue that can be broken down by cooking
- 4. Gammon cut
- 5. 54%
- 8. Forequarter beef cut
- 9. Pig weighs 8 - 15 kg
- 13. Tying legs & wings
- 15. Meat is composed of long thin muscles bound together
- 16. Improve appearance of meat
- 18. A connective tissue that cannot be broken down by cooking