Quarter 4: Prepare and cook meat

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Across
  1. 3. meat from deer/goat
  2. 4. meats of domesticated sheep
  3. 7. when pressed with a finger the meat feels hard and rough.
  4. 10. meat preserved by chemical process
  5. 11. involves submerging food in hot, liquid fat
  6. 13. when pressed with a finger, meat is firm and there is a definite resistance
  7. 14. meat that is placed in chiller or slightly cold
  8. 16. meat from carabao
  9. 18. employs hot steam to conduct the heat to the food item
  10. 19. meat that is recently slaughtered, has not been preserved frozen
Down
  1. 1. flesh of a young calf, 4-5 months old
  2. 2. meat from domesticated pigs
  3. 3. white connective tissue
  4. 5. network of proteins that bind the muscle fibers together
  5. 6. meat from cattle over one year old.
  6. 8. meat is very soft with jelly like texture
  7. 9. when pressed with a finger, meat feels springy and resistant
  8. 12. meat preserved by salting, smoking or aging
  9. 15. yellow connective tissue
  10. 17. item to be cooked is partially covered with liquid and then simmered slowly at a low temperature.