Across
- 2. To add salt and pepper to taste
- 4. This meat should be white with a blue tinge
- 5. White connective tissue
- 7. Hitting meat with a meat mallet to soften tougher cuts of meat
- 8. Meat from a cow
- 10. A tender cut of beef
- 16. The cut of chicken that includes the lower leg
- 18. This is very important when cooking with meat
- 19. Meat is the ....... of animals
- 20. A sauce served with roast lamb
- 23. Slow cooking in a liquid
- 26. Soaking meat in a liquid to add flavour and tenderness
- 27. This is the meat used to make hamburgers
- 29. This is the meat from a sheep under 12 months old
- 30. The flesh of fresh pork should be this colour
- 31. Cutting meat into even sized cubes
- 32. Removing fat, sinew and elastin
Down
- 1. This holds the meat fibres together
- 3. An outdoor method of cooking
- 6. This cut of meat is often roasted
- 9. Meat should be prepared on this chopping board
- 11. A cut of beef suitable for casseroling
- 12. Cooking in fat or oil
- 13. Fresh ,eat should have this texture
- 14. A boneless piece of meat
- 15. The main nutrient that meat provides
- 17. A person who prepares meat
- 21. Meat that has little or no fat
- 22. Small deposits of fat distributed through the meat
- 24. Brains and kidneys are an example of this
- 25. All fresh meat should smell like this
- 28. A very rare steak is also known as this