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Mooooove Over, Across and Down
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Bvitamins : Meat is a good source of this nutrient.
Protein : ____ is a nutrient found in Meat.
Serving : A ___ of cooked meat is 2 - 3 ounces.
Lean : Meat varies in fat so choose ___ meat for low-fat eating.
Trim : Before you cook meat, you should ___ the fat.
Cost : Consider ___ when buying meat.
Muscle : The pink or reddish part of meat is the lean or _____.
Marbling : Flecks of fat throughout the meat are called _____.
Connective : Surrounding the muscle is tough ____ tissue.
Cut : A portion of meat from a specific part of the animal is a ___ of meat.
Wholesalecuts : The large sections of meat into which animals are divided are ____.
Retailcuts : The smaller pieces of meat sold at the supermarket are called _____.
Prime : The top grade of meat is ___.
Select : The least expensive of the top grades of meat is ___.
Bone : The amount of ___ and fat affects the number of servings per pound.
Lesstender : The cuts of meat that usually cost less are the ___ cuts.
Safe : Cook meat to at least 160 degrees to insure that it is ___ to eat.
Dry : Tender cuts of meat like beef loin and pork can be cooked by ___ heat.
Tenderized : Meats with more connective tissue must be ___ during preparation or cooking.
Trichinosis : An illness caused by undercooked pork is _____.
Saturatedfat : What needs to be considered if eating meat on a low fat diet.
Drained: Make sure to ___ the fat off the meat when eating a low fat diet.
Coldest : Store meat in the ___ part of the refrigerator in the original package.
Boneless: When microwaving meat, it is suggested that the meat be ____.
Tender: When muscle tissue has short muscle fibers, the meat is naturally ___.
Marbling : Small flecks of fat within the muscle
Cut : A particular edible part of meat sold in the marketplace.
Typeofmeat : This is found on the package label.
Connectivetissue : This is tough tissue that surrounds the section of muscle.
Bone : Many pieces of meat include one or more of these.
Pork : Meat from pigs or hogs.
Lamb : Young sheep.
Veal : Young cattle about 3 months old.
Beef : Comes from mature cattle over one year old.
Tenderness : Cuts of meat differ in this.
Grading : Is based partly on the amount of fat in the meat.
Curedmeats : Include ham, bacon and cold cuts.
Roasting : Only use large tender cuts of meat in this cooking method.
Braising : Is a good choice of cooking for less tender cuts of meat.
Cover : When microwaving meat, ___ meat loosely with waxed paper to keep it from splattering.
Mooooove Over, Across and Down
Across:2. | A particular edible part of meat sold in the marketplace. | 4. | The large sections of meat into which animals are divided are ____. | 7. | Meat from pigs or hogs. | 8. | The top grade of meat is ___. | 9. | The pink or reddish part of meat is the lean or _____. | 10. | Cook meat to at least 160 degrees to insure that it is ___ to eat. | 11. | Tender cuts of meat like beef loin and pork can be cooked by ___ heat. | 15. | Consider ___ when buying meat. | 16. | The smaller pieces of meat sold at the supermarket are called _____. | 20. | When microwaving meat, ___ meat loosely with waxed paper to keep it from splattering. | 21. | Meat varies in fat so choose ___ meat for low-fat eating. | 22. | Make sure to ___ the fat off the meat when eating a low fat diet. | 24. | Only use large tender cuts of meat in this cooking method. | 25. | When muscle tissue has short muscle fibers, the meat is naturally ___. | 27. | A portion of meat from a specific part of the animal is a ___ of meat. | 29. | The cuts of meat that usually cost less are the ___ cuts. | 30. | When microwaving meat, it is suggested that the meat be ____. | 31. | A ___ of cooked meat is 2 - 3 ounces. | 32. | What needs to be considered if eating meat on a low fat diet. | 33. | An illness caused by undercooked pork is _____. | 34. | Meat is a good source of this nutrient. | 36. | Meats with more connective tissue must be ___ during preparation or cooking. | 37. | The amount of ___ and fat affects the number of servings per pound. |
| | Down:1. | Cuts of meat differ in this. | 3. | This is found on the package label. | 5. | Include ham, bacon and cold cuts. | 6. | Is a good choice of cooking for less tender cuts of meat. | 9. | Flecks of fat throughout the meat are called _____. | 12. | Young cattle about 3 months old. | 13. | Small flecks of fat within the muscle | 14. | ____ is a nutrient found in Meat. | 17. | Surrounding the muscle is tough ____ tissue. | 18. | Is based partly on the amount of fat in the meat. | 19. | The least expensive of the top grades of meat is ___. | 20. | This is tough tissue that surrounds the section of muscle. | 23. | Many pieces of meat include one or more of these. | 26. | Store meat in the ___ part of the refrigerator in the original package. | 28. | Young sheep. | 34. | Comes from mature cattle over one year old. | 35. | Before you cook meat, you should ___ the fat. |
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© 2015
PuzzleFast.com, Noncommercial Use Only
Mooooove Over, Across and Down
Across:2. | A particular edible part of meat sold in the marketplace. | 4. | The large sections of meat into which animals are divided are ____. | 7. | Meat from pigs or hogs. | 8. | The top grade of meat is ___. | 9. | The pink or reddish part of meat is the lean or _____. | 10. | Cook meat to at least 160 degrees to insure that it is ___ to eat. | 11. | Tender cuts of meat like beef loin and pork can be cooked by ___ heat. | 15. | Consider ___ when buying meat. | 16. | The smaller pieces of meat sold at the supermarket are called _____. | 20. | When microwaving meat, ___ meat loosely with waxed paper to keep it from splattering. | 21. | Meat varies in fat so choose ___ meat for low-fat eating. | 22. | Make sure to ___ the fat off the meat when eating a low fat diet. | 24. | Only use large tender cuts of meat in this cooking method. | 25. | When muscle tissue has short muscle fibers, the meat is naturally ___. | 27. | A portion of meat from a specific part of the animal is a ___ of meat. | 29. | The cuts of meat that usually cost less are the ___ cuts. | 30. | When microwaving meat, it is suggested that the meat be ____. | 31. | A ___ of cooked meat is 2 - 3 ounces. | 32. | What needs to be considered if eating meat on a low fat diet. | 33. | An illness caused by undercooked pork is _____. | 34. | Meat is a good source of this nutrient. | 36. | Meats with more connective tissue must be ___ during preparation or cooking. | 37. | The amount of ___ and fat affects the number of servings per pound. |
| | Down:1. | Cuts of meat differ in this. | 3. | This is found on the package label. | 5. | Include ham, bacon and cold cuts. | 6. | Is a good choice of cooking for less tender cuts of meat. | 9. | Flecks of fat throughout the meat are called _____. | 12. | Young cattle about 3 months old. | 13. | Small flecks of fat within the muscle | 14. | ____ is a nutrient found in Meat. | 17. | Surrounding the muscle is tough ____ tissue. | 18. | Is based partly on the amount of fat in the meat. | 19. | The least expensive of the top grades of meat is ___. | 20. | This is tough tissue that surrounds the section of muscle. | 23. | Many pieces of meat include one or more of these. | 26. | Store meat in the ___ part of the refrigerator in the original package. | 28. | Young sheep. | 34. | Comes from mature cattle over one year old. | 35. | Before you cook meat, you should ___ the fat. |
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© 2015
PuzzleFast.com, Noncommercial Use Only