The distribution of fat throughout meat (may make it more tender)
_________ originated in Japan
Makes meat more tender
Shishkabob came from this country
Wiener ____________ came to us from Germany
Smorgasbord and smorrebord (open-faced sandwiches) came from ______________
Roti is a flatbread from ___________
Grade A meat is NOT more __________, it just may have a firmer texture, brighter colour, and nicer marbling
Meat and alternatives are high in this nutrient
Fresh fish should have a __________ smell
Meat ______________ are often lower in fat than meat
Shepherd's Pie came to us from ____________
This cheese comes to us from Italy
This province traditionally ate tourtiere
_________meat in acid (lemon juice/vinegar) makes it more tender
Egg ________ came to us from China
__________are a very popular food in Jamaica
___________ are parts of aromatic plants grown in the tropics
To save money, buy less tender meats and cook them using ways to make them more __________
__________, fish, and meat were the basis of the traditional Ojibwa people
Verticales
Food that came to us from France
______________ heat at a low temp for a long time will tenderize meat
Fresh fish should have __________, bright, and slightly bulging eyes and red gills
Dicing, chopping, or _____________ may make meat more tender
Junk foods are high in fat, salt, _______, or caffeine
These berries are traditionally eaten in the Prairie Provinces
Meat is inspected to make sure it is fit for human ______________
Is made from avacado and originated in Mexico
Saturated fats are at room temperature
Method used to look inside an egg
Can be potato or cheese filled from the Ukrain
Traditionally eaten by First Nations people but brought to Canada by settlers
Grade A meat and poultry has a ________ tag or stamp
Polyunsaturated fats are at room temperature
Main crop planted by the Ojibwa people
____________syrup was traditionally made by the Ojibwa people
Baklava is a __________ dessert
Herbs are _____________ of aromatic plants in the temperate zone
Wild __________ was traditionally eaten by the Ojibway in Ontario
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