Across
- 1. Proper kitchen behavior
- 3. Boneless and skinless meat
- 10. Meat with all bones removed
- 12. Kept just above freezing
- 14. Germs that cause decay
- 15. Appliance for roasting
- 20. Adult male turkey
- 21. Removing feathers
- 25. Adding visual touches
- 27. High work standards
- 30. Divided into wings and thighs
- 32. Castrated male chicken
- 33. Injury from heat or steam
- 35. High heat from above
- 37. Free from kitchen danger
- 38. Shiny coating on food
- 41. Dark meat higher in fat
- 43. Killing germs with chemicals
- 44. Feathers and organs removed
- 47. Tool for weighing portions
- 53. Cooking instructions
- 55. Wild birds hunted for food
- 56. Professional cook clothing
- 57. Important B vitamin in meat
- 58. Drizzling juices over meat
- 60. Muscular stomach of a bird
- 61. Mineral for blood health
- 62. Meat springs back when touched
- 64. Warming leftovers safely
- 66. Domestic birds like chicken and duck
- 67. Pan for frying
- 68. Inside mixture
- 70. Removing internal organs
- 71. Main course of a meal
- 73. Cooking in simmering liquid
- 81. Cutting into serving sizes
- 85. Building blocks of protein
- 87. Short term cold storage
- 88. Overall kitchen cleanliness
- 90. Help for minor injuries
- 91. Protect and regulate the body
- 92. Bacteria in raw poultry
- 94. Surface for chopping
- 96. Submerging in hot oil
- 97. Long term cold storage
- 98. Spreading bacteria to tools
- 100. Amount served per person
- 101. Sold intact not in pieces
- 102. Young chicken bred for frying
Down
- 2. Working fast and well
- 4. Filipino chicken ginger soup
- 5. Adult male chicken
- 6. Arranging food on a plate
- 7. Cooking with water vapor
- 8. Tool for draining oil
- 9. Filipino grilled chicken dish
- 11. Quick browning over high heat
- 13. Lower leg of the chicken
- 16. Slow cooking in much liquid
- 17. Date for food freshness
- 18. Kept at zero degrees or below
- 19. First step after raw meat
- 22. Most common poultry used in cooking
- 23. Thicker upper wing part
- 24. Organ used for pates
- 26. Tissue that turns to gelatin
- 28. Chicken in soy and vinegar
- 29. Handwashing and clean habits
- 31. Illness from bad meat
- 33. Lowest fat part of chicken
- 34. Provides energy and flavor
- 36. Cooking over open flame
- 39. Slow cooking in little liquid
- 40. Removing the skeleton
- 42. Heart liver and gizzard
- 45. Young pigeon meat
- 46. Total amount produced
- 48. Decorative food item
- 49. Pointy end of the wing
- 50. Adult female chicken
- 51. Standard of excellence
- 52. Main nutrient in poultry
- 54. Mixing or marinating dish
- 59. Removing the outer skin
- 63. Kitchen protective clothing
- 65. Sharp tool for cutting
- 69. Fully cooked safe chicken
- 72. Tying bird for even roasting
- 74. Cooking with coconut milk
- 75. Washing before cooking
- 76. Never frozen poultry
- 77. Coating in flour or crumbs
- 78. Soaking in seasoned liquid
- 79. Adding salt and pepper
- 80. Internal organs cleaned out
- 82. Bad smell from spoilage
- 83. Tool for gripping meat
- 84. Cooking in hot oil
- 86. Getting exact amounts
- 89. Tool for cutting bones
- 93. Dry heat oven cooking
- 95. Measures internal temperature
- 99. Using old stock first