Meats, Poultry and Fish Crossword Puzzle

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Across
  1. 7. starting the oven at a high temperature to begin the cooking process then after a short time reducing the heat for the duration of cooking
  2. 8. dry and tender portion of the poultry
  3. 9. Commerce voluntarily inspect processors of seafood
  4. 13. meat which has been cooked to an internal temperature of 145°F (63°C) and drops of blood rise to the surface; feels spongy when pressed
  5. 14. cooking which occurs when the internal temperature continues to cook themeat once it has been removed from the heat source
  6. 15. cornstarch and water mixture; thickened gravy
  7. 16. regulates fish which travel between states
  8. 19. meat which has been forced through tiny holes
  9. 21. large muscle fibers from four legged animals
  10. 22. searing the meat before cooking in a flavorful liquid
  11. 23. preservation process using salt to save the meat
  12. 24. meat which has been cooked with high heat on both sides to at least an internal temperature of 140°F (60°C); offers no resistance when pressed
  13. 26. based upon the amount of back fat in relation to the amount of muscle a carcass has
  14. 29. removing leftover liquids from the pan
  15. 31. measures the amount of usable or edible meat after it has been trimmed of bones
  16. 32. round in shape and have an eye on either side of the body Cephalopods has internal bone structure and shell
  17. 33. original cuts of a carcass
Down
  1. 1. agency which grades seafood
  2. 2. meat which comes from a bird
  3. 3. process of cutting the primal cuts into more usable portion sizes and retail cuts
  4. 4. cuts of meat which are ready for sale
  5. 5. meat which has been cooked to an internal temperature of 160°F (71°C) anduntil drops of juice rise to the surface; offers resistance when pressed
  6. 6. meat which has been cooked to an internal temperature of 175°F (79°C) anduntil the drops of juice are clear on the surface; firm when pressed
  7. 10. based upon the maturity of the animal and the amount of marbling found within the meat
  8. 11. can live in fresh water or salt water; has a backbone
  9. 12. preservation process using heat to save the meat
  10. 14. bones which support the body of the chicken
  11. 17. meat which comes from swine; is regulated with a specific grading system
  12. 18. moist, fatty and flavorful portion of the poultry
  13. 20. dark, firm and dry quality defects; characterized by darker color and dry, firm texture
  14. 25. ensures meat stays closer together which helps retain juices
  15. 27. meat which comes from young cattle; mostly male calves from dairy herds
  16. 28. meat which comes from cattle; is regulated with a specific grading system
  17. 30. leaving a carcass in large sections for 24 to 48 hours to enhance flavor and tenderness of the meat
  18. 33. pink, soft and exudative quality defects; characterized by abnormal pale colorand consistency with poor flavor