Across
- 2. the yellowish part of milk containing from 18 to about 40 percent butterfat.
- 4. he flesh or other edible parts of animals (usually domesticated cattle, swine, and sheep) used for food, including not only the muscles and fat but also the tendons and ligaments.
- 5. a soup or stew of seafood (such as clams or fish) usually made with milk or tomatoes, salt pork, onions, and other vegetables (such as potatoes)
- 8. a Filipino soup or stew characterized by its sour and savory taste
- 10. in animal husbandry, birds raised commercially or domestically for meat, eggs, and feathers.
- 11. liquid in which meat, fish, cereal grains, or vegetables have been cooked
- 12. a paste or thick liquid usually made by rubbing cooked food through a sieve
- 13. the waste or by-product of a process
Down
- 1. a cut of meat from the heavy-muscled part of a hog's rear quarter, between hip and hock, usually cured
- 2. a delicatessen specializing in dressed meats and meat dishes.
- 3. a spread of finely chopped or pureed seasoned meat
- 6. a thick cream soup made with shellfish or game
- 7. a high-protein fermented food paste consisting chiefly of soybeans, salt, and usually grain (such as barley or rice) and ranging in taste from very salty to very sweet.
- 9. a spicy soup that is usually made from chopped raw vegetables (such as tomato, onion, pepper, and cucumber) and that is served cold.
- 10. a type of Vietnamese soup that usually consists of bone broth, rice noodles, spices, and thinly sliced meat (usually beef)
- 11. a type of meat that comes from cattle