TLE ACTIVITY

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Across
  1. 2. Seasoned mixtures of ground meats and fats that are used as stuffing for charcuterie products
  2. 3. A type of forcemeat that is partially cooked
  3. 5. A variety of meat cuts or parts can be used to make charcuterie products
  4. 6. Very concentrated soup priced for its clarity
  5. 8. Refers to chicken and other domesticated birds
  6. 10. A forcemeat baked in a crust
  7. 11. Kitchen equipment used to mince or grind meat
  8. 12. Ingredients used to preserve meat
  9. 14. Prevents curdling
  10. 15. Holds the meat grinder assembly in place
Down
  1. 1. Process of preserving and flavoring meats
  2. 4. Japanese soup made from miso and dashi
  3. 7. Liquid food cooked by simmering meat, fish, poultry and vegetables
  4. 9. Prevents curdling
  5. 13. Spanish soup of blended vegetables served cold