2nd Grading Topics Crossword Puzzle

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Across
  1. 1. seafood.
  2. 3. Market Form of Fruit that is usually refrigerated and preserved in a cold environment for a long time.
  3. 7. cabbage, mustard, petchay, pepper leaves.
  4. 10. and bivalves with two shells.
  5. 11. This is very important to the appearance of vegetables.
  6. 12. They are shellfishes with hard shells over the back of the body and along the claws but have softer shells covering the lower part of the body and legs. Example are crabs, lobster and shrimps.
  7. 14. are important sources of vitamins and minerals needed for
  8. 15. The pigment color when Anthoxanthins are present.
  9. 16. This is to remove the essential parts of seafood.
  10. 17. or round fish Shortly after catch, these fishes are chilled in ice to prevent spoilage. (Market Form of Fish)
  11. 18. Also known as the red color pigment.
  12. 20. They give color, flavor and texture to our meals. In addition,
  13. 21. They have reduced internal shell. Squid, cuttlefish and octopus belong to this classification of shellfish.
  14. 22. Market Form of Fruit that is usually cooked before packaging. This market form is often stored in sealed containers.
  15. 25. One of the Three Nutritive Value Content of Vegetables aling with Vitamins and Minerals.
  16. 30. Classification of Plants according Chemical Composition which include seeds such as legumes and pulses.
  17. 32. The edible parts of plant including the leaves, tubers, bulbs, stems and stalks, shoots, roots and flowers.
  18. 33. Any sea animal or seaweed that is served as food.
  19. 34. Vegetables which are not starchy should be tender but still slightly crisp.
  20. 35. They are parts from which a new plant will grow.
  21. 38. Also known as the green color pigment.
  22. 39. Fish with shell.
  23. 42. Type of Frying using a small amount of fat.
  24. 44. Market Form of Fruit that usually uses mango as its example. They are found in supermarkets in sealed plastics.
  25. 45. The gills of fish should be in this color.
  26. 47. Classification of Plants according to Chemical Composition. Examples are nuts, olives and avocado.
  27. 48. There are fishes which can be marketed alive because they live long after catch. (Market Form of Fish)
Down
  1. 2. Fishes with backbone. Can be named as Vertebrate or ____
  2. 4. Means to keep safe, free from spoilage.
  3. 5. One of the Three Nutritive Value Content of Vegetables which is often partnered with Vitamins.
  4. 6. Dressed fish has been scaled and eviscerated. (Market Form of Fish)
  5. 8. These are bivalves or mollusks which have been removed from the shell. (Market Forms of Shellfish)
  6. 9. Market Form of Fruit which is usually defined as fruit that is newly picked and came from a farm.
  7. 13. They are stalks supporting leaves, flowers, and fruits.
  8. 14. They are short thickened, fleshy parts of an underground stem like potato and is often mistaken with Bulb.
  9. 19. This way of cooking is simmering vegetables in minimum amount of water.
  10. 20. The best vegetables to serve are those that have this look and taste.
  11. 23. This is a whole fish with the entrails removed. (Market Form of Fish)
  12. 24. Also known as the Yellow and Orange color pigment.
  13. 26. Means to cook directly over a live coal.
  14. 27. They are underground parts of the plant. Example are cassava, sweet potato, taro, radish, yam beans, togue and ube.
  15. 28. This classification of shellfish has two types: the univalves with only one
  16. 29. Vegetables like these such as potato should be soft throughout.
  17. 31. These are pigments widely distributed in plants and include ANTHOCYANINS and ANTHOXANTHINS.
  18. 36. They are underground buds that send down roots and are made up of very short stems covered with layers.
  19. 37. Part of Plant used in cooking that includes alugbati, ampalaya leaves camote tops, kangkong, celery,
  20. 40. These are the fleshy, juicy seed containing part of the plant usually taken as dessert at the end of the meal or as an ingredient.
  21. 41. These are internal organs
  22. 43. and normal physiologic functioning of the body.
  23. 46. Lettuce and Tomatoes are often eaten this way.