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PREPARATION AND COOKING OF MEAT DISHES

NAME:
DATE:
SECTION:
WORD LIST
ACID
BEEF
BELLY
BELLY
BRISKET
CARABEEF
CHILLED
CHUCK
COMBINATION
COW
CURED
DRY HEAT
FLANK
FRESH
FROZEN
LAMB
LESS TENDER
LOIN
MARINADE
MEAT
MEDIUM
MEDIUM RARE
MOIST HEAT
OIL
PIG
PORK
PROCESSED
RARE
RIB
ROUND
SIRLOIN
TENDER CUTS
TOUGH CUTS
VINEGAR
WELL DONE