Across
- 2. Cooking method where grains are cooked in simmering water with the lid on.
- 3. Aquatic animal with fins and a spine.
- 5. Doneness indicator for fish—soft and separates easily.
- 9. Cooking style for poultry when juices turn clear.
- 12. Meat grading level below Prime.
- 13. Fat found in meat that's hard and elastic.
- 14. Food tested with a thermometer to avoid foodborne illness.
Down
- 1. Aquatic animals with shells, no spines or bones.
- 4. Inedible outer layer of a grain.
- 6. Culinary term for pasta cooked to be firm to the bite.
- 7. Direction of meat thermometer insertion for hamburgers.
- 8. Outer part of the grain removed in refined grains, high in fiber
- 10. Cooking method using fat and flour as a thickening agent.
- 11. Smallest part of a grain, most nutritious.