Across
- 1. the portion of meat around the tibia of the animal, the leg bone beneath the knee.
- 4. the process of soaking foods in a seasoned, often acidic, liquid before cooking
- 7. the intermingling or dispersion of fat within the lean
- 9. tissues bundles of cells called fibers cell is crammed with filaments made of two proteins
- 10. a choice cut of beef from between the prime ribs and the sirloin
- 11. the protein that makes up connective tissues such as tendons and ligaments.
- 14. a translucent, colourless, brittle (when dry), flavourless food derived from collagen obtained from various animal raw materials.
- 16. tissues tissue that connects, supports, binds, or separates other tissues or organs
- 17. tie up the wings and legs of (a chicken or other bird) before cooking.
- 18. a gauge of how thoroughly cooked a cut of meat is based on the color, juiciness and internal temperature when cooked.
- 21. a protein that is found in Connective Tissue that is elastic, allows tissues to resume their shape after stretching or contracting
- 22. process wherein the food substance, is scalded in boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocking or refreshing) to halt the cooking process.
- 25. the heart, liver, gizzard, and the like, of a fowl, often cooked separately.
- 26. the cooking technique of inserting strips or pieces of fat into a piece of meat that doesn't have much fat of its own.
- 27. the concentration and saturation of the natural flavour, as well as the tenderization of the meat texture
Down
- 1. a meat generally sliced perpendicular to the muscle fibers, potentially including a bone.
- 2. animal's intestines or internal organs, especially when removed or exposed
- 3. mortis stiffening of the joints and muscles of a body a few hours after death, usually lasting from one to four days.
- 5. removing feathers or detach by grasping and pulling abruptly with the fingers
- 6. The process of using any or all of the techniques of cutting, deboning and trimming beef carcasses and primals into subprimal and/or retail cuts that meet specific market needs.
- 8. a technique used in cooking meat in which the surface of the food is cooked at high temperature until a caramelized crust forms.
- 12. the dressed body of a meat animal
- 13. the flesh of an animal, typically a mammal or bird, as food
- 15. a tender cut of pork or other meat from between the sirloin and ribs
- 19. contains oils, herbs, and spices to further flavour the food items. It is commonly used to flavour foods and to tenderize tougher cuts of meat
- 20. young calf usually 3 to 6 months used for meat
- 22. a thin slice of fat or bacon secured to a roast of meat or poultry to prevent its drying out while cooking.
- 23. the common cavity into which the intestinal, urinary, and generative canals open in birds
- 24. the internal organs and entrails of a butchered animal which are edible organs