Across
- 1. is the food that has been prepared, cooked and not eaten all at once.
- 4. dried forage that has been compacted in special structures to form bales which are stored for a long time.
- 6. A tool used to remove scales from a fish.
- 8. The process of maintaining quality of products so as to increase their shelf life.
- 11. layout is a drawn plan that shows various farm enterprises and where they are placed in the farm.
- 13. An example of crop pest.
- 15. Letting milk stay for a few days in a closed container to make it become sour.
- 17. A term related to fold management meaning Maintain high standards of hygiene in the folds by cleaning the waterer, feed troughs and poultry folds.
- 18. careful use and protection of resources for future use.
- 19. Alternating crops with good ground cover with crops with poor ground cover.
- 20. the internal organs of the poultry.
Down
- 2. The art of using reheated food.
- 3. a sauce made from the juices of meats and vegetables that run naturally during cooking and often thickened with thickeners for added texture.
- 5. refers to plants which grow naturally or are planted and are used as livestock feed.
- 7. PEST A small animal or insect that attacks vegetable crops and causes damage to the crops.
- 8. FOLD a small movable structure used to keep poultry.
- 9. refers to grass, legumes or other plants that are cut, dried and stored to be used by livestock as feeds.
- 10. Removal of internal organs of a fish.
- 12. holding the defeathered bird over a flame for a few minutes to burn the hair-like structures left on the skin.
- 14. Substances that cause pollution.
- 16. refers to farming system which involves a combination of several enterprise that are carried out on land at same time in a way that they benefit one another.