Protein Foods (Chapter 27, p.321-325, p.329-)

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Across
  1. 2. _____ is lower in fat and calories than most other protein sources.
  2. 4. The best way to tell if poultry is done is with a ___ thermometer.
  3. 5. Fish is done when the flesh is __ and flakes easily with a fork.
  4. 7. Egg ____ are high in cholesterol.
  5. 11. Removing the _____ greatly reduces the fat content of poultry.
  6. 13. You can test the internal temperature of meat by using a meat ____.
  7. 14. Well-_____ meat has no pink color at all.
  8. 15. __________comes from very young sheep.
  9. 18. Meat with less fat is lower in ______ and cholesterol.
  10. 19. __________is from very young cattle, usually less than 3 months old.
  11. 20. Ducks and geese are fairly _____ in fat.
  12. 22. ____ meat includes the legs and thighs.
Down
  1. 1. __ are though to be one of the most perfect protein foods available.
  2. 2. ________makes meat more juicy and tender and it also adds flavor.
  3. 3. __________comes from mature cattle.
  4. 6. _____ heat cooking methods include cooking in liquid, braising, poaching.
  5. 8. Shellfish include ______, shrimp, crab, oysters, scallops, and clams.
  6. 9. __________is from hogs.
  7. 10. Frying, ___, and cooking in the shell are common ways of preparing eggs.
  8. 11. _________ are types of seafood that have outer coverings or shells.
  9. 12. Chickens and turkeys are fairly _______ in fat.
  10. 14. ____ heat cooking methods include roasting or baking, broiling, grilling.
  11. 16. ____ meat is brown on the outside, but pinkish-red on the inside.
  12. 17. _______includes chicken, turkeys, ducks, and geese.
  13. 21. In __-cooked eggs, the white and yolk are firm.