Across
- 2. _____ is lower in fat and calories than most other protein sources.
- 4. The best way to tell if poultry is done is with a ___ thermometer.
- 5. Fish is done when the flesh is __ and flakes easily with a fork.
- 7. Egg ____ are high in cholesterol.
- 11. Removing the _____ greatly reduces the fat content of poultry.
- 13. You can test the internal temperature of meat by using a meat ____.
- 14. Well-_____ meat has no pink color at all.
- 15. __________comes from very young sheep.
- 18. Meat with less fat is lower in ______ and cholesterol.
- 19. __________is from very young cattle, usually less than 3 months old.
- 20. Ducks and geese are fairly _____ in fat.
- 22. ____ meat includes the legs and thighs.
Down
- 1. __ are though to be one of the most perfect protein foods available.
- 2. ________makes meat more juicy and tender and it also adds flavor.
- 3. __________comes from mature cattle.
- 6. _____ heat cooking methods include cooking in liquid, braising, poaching.
- 8. Shellfish include ______, shrimp, crab, oysters, scallops, and clams.
- 9. __________is from hogs.
- 10. Frying, ___, and cooking in the shell are common ways of preparing eggs.
- 11. _________ are types of seafood that have outer coverings or shells.
- 12. Chickens and turkeys are fairly _______ in fat.
- 14. ____ heat cooking methods include roasting or baking, broiling, grilling.
- 16. ____ meat is brown on the outside, but pinkish-red on the inside.
- 17. _______includes chicken, turkeys, ducks, and geese.
- 21. In __-cooked eggs, the white and yolk are firm.