Meat, Poultry, Fish & Eggs

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Across
  1. 2. tissue which binds together, connects or surrounds body parts
  2. 4. to use an ingredient as a mediator in a mixture, enabling two ingredients to mix without the mixture separating
  3. 10. a reaction which occurs between a food containing protein and carbohydrate together are heated by dry heat
  4. 11. pathogenic bacterium causing food poisoning
  5. 13. to become solid or set
  6. 14. essential fatty acids which are important for a healthy heart
  7. 15. a process whereby the proteins are changed in structure
Down
  1. 1. one of the main proteins in egg
  2. 2. the most abundant protein in the meat and the substance that holds the whole body together
  3. 3. a high intensity grill used in the catering industry
  4. 5. the transfer of bacteria from one food to another
  5. 6. the edible offal of poultry, typically including gizzard, heart and liver
  6. 7. edible internal organs for example liver, heart and kidney
  7. 8. a natural protein substance present in the tendon, ligaments and tissues of animals. It is translucent and colourless
  8. 9. a process of soaking foods in a liquid mixture prior to cooking
  9. 12. a fatty substance found in some foods and in human blood