meat

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Across
  1. 4. a pearly white color
  2. 7. slices of meat which are either salted, dried or treated with a curing salt
  3. 10. 14'' long blade that slices completely along the roast
  4. 11. mostly sold in supermarkets
  5. 15. measures interior temperature of meat being cooked
  6. 17. small, round, shallow pan with slopping sides for quick frying
  7. 18. lean meat with connective tissues and fat
  8. 21. newly slaughtered animal
  9. 22. usually bought direct to the farm
  10. 24. pans . a large round shallow heavy straight-walled pans with long handles
  11. 25. used for sifting dry ingredients
  12. 27. cut cut of meat
  13. 28. a large rectangular shallow pans without cover
  14. 29. the ossified tissue that forms the skeleton of the animal
Down
  1. 1. frozen meat products whether cooked or uncooked
  2. 2. a large heavy shallow-walled pots with loop handle
  3. 3. these are special cuts with higher prices than ordinary cuts
  4. 5. specific parts of the animal cut further into smaller portions
  5. 6. a large round pot of medium depth
  6. 8. found around and within the muscular tissues
  7. 9. used for draining fruits and vegetables, after washing
  8. 12. for light frying
  9. 13. refers to the flesh of animals used for food
  10. 14. used in sectioning raw meat or to chop through small bones
  11. 16. is the insoluble ligament that is yellowish in color
  12. 19. used for draining and straining
  13. 20. boiler two sections with water at the bottom section and food in the upper covered section
  14. 23. rectangular, shallow pans
  15. 25. knife 6" knife in various shapes used for preparation of fruits and vegetables
  16. 26. knife a very short blade