| A | B |
|---|
| Cooking with moist heat | braise |
| Baking with dry heat | roast |
| Frying in a small amount of oil | pan fry |
| Frying with the food submerged in oil | deep fat fry |
| An older chicken | roasting hen |
| The main nutrient in Meat | protein |
| Cooking meat on top of the stove submerged in water | stewing |
| Type of meat bacon, sausage, and bologna are: | processed |
| Chicken heart, liver, and gizzards are: | giblets |
| All birds are: | poultry |
| A fast way to cook less tender cuts of meat would be: | pressure cook |
| To be sure meat is done, check with a: | meat thermometer |
| Cooking meat directly under the top coils of your oven: | broiling |
| Overcooked meat is: | dry |
| Kidneys, tongue and liver are: | variety meats |
| Grinding meat or pounding will help to ___ meat | tenderize |
| Meat is composed of muscle, connective tissue, and ___ | fat |
| Stuff a turkey _____ | loosely |
| To reduce fat in a chicken, remove the___ before cooking | skin |
| Common types of poultry include chicken, turkey, duck and _____ | goose |
