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Proteins
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prime: The best category of beef according to the USDA. Comes from young, well fed cattle.
dry: ______ aged. Beef that has been hung in near freezing temperatures to dry for several weeks. Moisture evaporates from the muscle, concentrating the flavor.
pancetta: Unlike bacon which is smoked, this pork belly product is cured and UN-smoked.
prosciutto: a cured, un-smoked meat from the hind leg of a pig (the ham). It is cured and thinly sliced...no need for cooking because of it's curing process.
liver: foie gras is the _______ of a goose or duck. The animal is force fed until the _____ becomes un-naturally large; usually the size of a football. Foie gras was outlawed in California in July of 2012.
charcuterie: Prepared meat products usually presented with a variety of different types, such as: salami, mouse, foie gras, prosciutto, etc. Usually served with toast, cornichon, gherkins and capers.
poussin: a butchers term for a young chicken, less than 28 days old at slaughter.
mediumrare: "What temperature would you like your steak prepared" Simple term for "warm, red center".
mussels: Prince Edward Island is Canada's top producer and exporter of this popular mollusk. (plural)
tartar: a steak dish made with finely diced or brunoise steak. It is usually served, in some way) with diced onions, capers and finished with a raw egg yolk.
squab: A culinary term used to describe a young domestic pigeon or its meat. The meat of pigeon is dark, looking more like steak, than common fowl.
offal: internal organs or entrails of a butchered animal.
sweetbread: Very much not a dessert. This is the thymus gland or the pancreas of a calf, lamb or pig.
mollusk: Snails, clams, scallops, oysters...shellfish.
crudo: Italian for raw: ______ of scallop.
Scallop: "Bay" are among the smallest, while "sea" are among the largest. There are also "diver", which does not denote a particular size, but that they were fetched by actual divers who jump in the water and hand collect them. Usually these divers get the biggest they can find, but it is not always the case.
ceviche: This is a term used to describe a seafood dish that has been "cooked" by the acid of citrus juices. It is Spanish by origin.
hen: A female chicken.
Proteins
Across:3. | Snails, clams, scallops, oysters...shellfish. | 6. | A culinary term used to describe a young domestic pigeon or its meat. The meat of pigeon is dark, looking more like steak, than common fowl. | 7. | Italian for raw: ______ of scallop. |
| 9. | This is a term used to describe a seafood dish that has been "cooked" by the acid of citrus juices. It is Spanish by origin. | 10. | a cured, un-smoked meat from the hind leg of a pig (the ham). It is cured and thinly sliced...no need for cooking because of it's curing process. |
| | Down:1. | internal organs or entrails of a butchered animal. | 2. | a butchers term for a young chicken, less than 28 days old at slaughter. | 4. | Prince Edward Island is Canada's top producer and exporter of this popular mollusk. (plural) |
| 5. | The best category of beef according to the USDA. Comes from young, well fed cattle. | 8. | ______ aged. Beef that has been hung in near freezing temperatures to dry for several weeks. Moisture evaporates from the muscle, concentrating the flavor. |
| |
© 2013
PuzzleFast.com, Noncommercial Use Only
Proteins
Across:3. | Snails, clams, scallops, oysters...shellfish. | 6. | A culinary term used to describe a young domestic pigeon or its meat. The meat of pigeon is dark, looking more like steak, than common fowl. | 7. | Italian for raw: ______ of scallop. |
| 9. | This is a term used to describe a seafood dish that has been "cooked" by the acid of citrus juices. It is Spanish by origin. | 10. | a cured, un-smoked meat from the hind leg of a pig (the ham). It is cured and thinly sliced...no need for cooking because of it's curing process. |
| | Down:1. | internal organs or entrails of a butchered animal. | 2. | a butchers term for a young chicken, less than 28 days old at slaughter. | 4. | Prince Edward Island is Canada's top producer and exporter of this popular mollusk. (plural) |
| 5. | The best category of beef according to the USDA. Comes from young, well fed cattle. | 8. | ______ aged. Beef that has been hung in near freezing temperatures to dry for several weeks. Moisture evaporates from the muscle, concentrating the flavor. |
| |
© 2013
PuzzleFast.com, Noncommercial Use Only