Meat and Poultry
- Created by: kennedylily
- Created on: 10-01-16 13:21
| G | J | C | W | M | S | L | T | R | I | P | M | T | F | M | T | J | O | W | L | Q |
| R | X | V | D | O | D | M | H | D | S | Y | M | A | Y | B | A | T | U | X | I | D |
| E | T | G | N | M | R | K | E | Y | E | U | O | E | E | W | E | S | T | E | C | U |
| D | S | Q | V | Y | A | E | M | F | R | Q | C | M | Q | T | M | N | H | E | B | Y |
| M | A | K | L | F | D | L | U | A | U | R | I | F | A | N | F | M | E | S | D | G |
| E | E | C | C | U | N | L | S | T | T | W | C | O | F | P | O | I | Y | S | P | V |
| A | R | X | Y | U | A | O | C | Q | A | A | H | S | V | R | T | N | A | B | B | D |
| T | B | X | R | J | T | W | L | V | R | H | E | T | Y | D | U | S | R | V | K | L |
| A | N | W | C | Q | S | T | E | L | E | Q | A | U | C | W | C | K | E | R | H | L |
| N | E | I | E | B | A | E | I | T | P | C | P | C | J | G | T | W | R | H | N | V |
| D | K | O | U | R | C | M | S | J | M | S | C | N | Q | I | A | Q | E | X | E | F |
| O | C | V | J | G | P | P | L | J | E | Y | U | A | U | U | F | D | N | P | J | I |
| F | I | J | M | Y | S | E | O | T | T | K | T | E | W | B | W | C | D | J | I | O |
| F | H | O | X | S | R | R | N | X | H | X | S | L | Q | O | O | Y | E | X | I | C |
| A | C | U | J | S | B | A | G | A | G | Q | O | G | X | X | L | A | R | T | C | J |
| L | M | I | X | T | Y | T | F | H | I | B | F | X | L | D | T | H | E | S | I | C |
| B | W | F | K | J | K | U | H | J | H | V | M | H | M | K | G | Y | D | B | W | R |
| Q | Q | T | F | E | J | R | K | I | C | T | E | I | C | N | I | Y | J | Y | D | F |
| M | P | W | E | G | Q | E | Y | A | E | A | A | S | R | M | H | G | T | E | V | T |
| N | H | Y | T | R | K | S | J | A | Y | Q | T | D | B | E | K | W | L | O | W | Q |
| K | R | X | H | B | D | Y | A | Q | Q | V | L | A | A | W | Q | M | B | P | K | I |
Clues
- At what kind of temperatures are dry methods of cooking carried out in? (4, 12)
- At what kind of temperatures are slow methods of cooking carried out in? (3, 12)
- Define lean (3, 3, 3, 2, 4)
- Give an example of a lean cut of meat (7, 6)
- How is gelatin extracted from pig trotters? (4, 3, 8)
- What is the muscle like in parts of animals that do lots of exercise (3, 6, 2, 4)
- What standards does the Freedom food logo follow? (5, 9)
- Which cuts of meat would you cook by a dry method? (4, 4, 2, 4)
- Which cuts of meat would you cook by a slow method? (5, 4, 2, 4)
- Which types of meat contain iron? (3, 4, 3, 5)
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