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Sausages & Cured Foods
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charcuterie: the art of the charcutier
salt: one of the most important food preservatioves in human history
nitrites: chemical which gradually breaks down inside cured foods
nitrates: chemical which breaks down more slowly in cured foods
drycure: a mixture packed or rubber over a food to sure it
brinecure: mixture for immersing food in water and cure ingredients
hotsmoking: when the smokehouse is between 165-200F or 74-93C
coldsmoking : when the smokehouse is at or below 85F or 30C
gravlax: salmon dry cured with dill
smokedsalmon: salmon cured, then cold smoked
sausage: a mixture of ground meat & seasonings, stuffed in a casing
fresh: describes a sausage with no nitrates or nitrites
cured: describes a sausage which contains nitrates or nitrites
smoked: describes a sausage that is hot or cold smoked, and may be cooked
certified: pork that is free of trichinosis
naturalcasings: sheep or other intestines used to make sausages
collagen: animal material used to make sausage casings
basicgrind : simple sausage filling made from ground meat and fat
forcemeat: mixture of seasoned, ground meats used for stuffing or filling
emulsified: when liquid is added to the grind, resulting in emusification with the meat and fat
quatreepices: standard spice mixture used in sausages, pates and other items
meatgrinder: equipment used to cut meat in fine pieces, must be chilled before using
Sausages & Cured Foods
Across:2. | the art of the charcutier | 7. | sheep or other intestines used to make sausages | 9. | when liquid is added to the grind, resulting in emusification with the meat and fat | 10. | describes a sausage which contains nitrates or nitrites | 12. | chemical which breaks down more slowly in cured foods | 13. | when the smokehouse is at or below 85F or 30C | 14. | describes a sausage that is hot or cold smoked, and may be cooked | 16. | salmon dry cured with dill | 17. | a mixture packed or rubber over a food to sure it | 18. | mixture of seasoned, ground meats used for stuffing or filling | 19. | when the smokehouse is between 165-200F or 74-93C |
| | Down:1. | equipment used to cut meat in fine pieces, must be chilled before using | 3. | animal material used to make sausage casings | 4. | standard spice mixture used in sausages, pates and other items | 5. | describes a sausage with no nitrates or nitrites | 6. | simple sausage filling made from ground meat and fat | 7. | chemical which gradually breaks down inside cured foods | 8. | a mixture of ground meat & seasonings, stuffed in a casing | 11. | mixture for immersing food in water and cure ingredients | 14. | salmon cured, then cold smoked | 15. | one of the most important food preservatioves in human history |
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© 2015
PuzzleFast.com, Noncommercial Use Only
Sausages & Cured Foods
Across:2. | the art of the charcutier | 7. | sheep or other intestines used to make sausages | 9. | when liquid is added to the grind, resulting in emusification with the meat and fat | 10. | describes a sausage which contains nitrates or nitrites | 12. | chemical which breaks down more slowly in cured foods | 13. | when the smokehouse is at or below 85F or 30C | 14. | describes a sausage that is hot or cold smoked, and may be cooked | 16. | salmon dry cured with dill | 17. | a mixture packed or rubber over a food to sure it | 18. | mixture of seasoned, ground meats used for stuffing or filling | 19. | when the smokehouse is between 165-200F or 74-93C |
| | Down:1. | equipment used to cut meat in fine pieces, must be chilled before using | 3. | animal material used to make sausage casings | 4. | standard spice mixture used in sausages, pates and other items | 5. | describes a sausage with no nitrates or nitrites | 6. | simple sausage filling made from ground meat and fat | 7. | chemical which gradually breaks down inside cured foods | 8. | a mixture of ground meat & seasonings, stuffed in a casing | 11. | mixture for immersing food in water and cure ingredients | 14. | salmon cured, then cold smoked | 15. | one of the most important food preservatioves in human history |
| |
© 2015
PuzzleFast.com, Noncommercial Use Only