|
|
|
2
|
Cooks foods in liquids at low temperatures
|
|
4
|
Building blocks from which new proteins are made
|
|
5
|
Rib/Rib eye, short loin, sirloin
|
|
6
|
Least beneficial part of the kernel
|
|
7
|
Some of the nutrients that were lost in processing are added back into the product
|
|
10
|
Cooked on a rack where heat source is below the product
|
|
11
|
Sheep under one year of age
|
|
12
|
Uses much less intense heat with a higher cooking time
|
|
14
|
An assurance of safety and wholesomeness and not an indication of quality
|
|
17
|
Builds and repairs body tissues, maintains cell growth, provides energy
|
|
18
|
Whole seed of a cereal(grain)
|
|
19
|
The outer layer of the kernel; good source of vitamins, minerals, and fiber
|
|
|
|
|
|
|
1
|
The time meat is allowed to rest after slaughter
|
|
2
|
Turkey, Duck, Goose, Chicken, Game birds
|
|
3
|
Any foods that have all 9 essential amino acids.
|
|
8
|
Classifying products according to quality
|
|
9
|
Reproductive part of the plant and is rich in vitamins, minerals and protein
|
|
13
|
Type of carb, Quickest source of energy and made up of sugar
|
|
15
|
Quick cooking process done over high heat
|
|
16
|
Made up of starch and fiber
|
|
|
|
