Catering N4: Mod 3 - Plant food groups

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Across
  1. 1. Traditional French salad made with tuna
  2. 4. British dish with pureed fruit and whipped cream
  3. 7. A type of protein
  4. 10. Italian soup containing pasta & cheese
  5. 13. An example is garlic
  6. 16. A puree of fruit
  7. 17. A permanent emulsion
  8. 19. American potato cake which is deep dried
  9. 20. Type of salad dressing
  10. 23. A ben very high in protein
  11. 26. An example of seed(s)
  12. 30. Baby marrow or Zucchini
  13. 31. This fruit has a very thick skin/rind
  14. 32. Type of Citrus fruit
  15. 33. Upside-down tart/torte
  16. 34. Classification of fruit
  17. 35. Traditional Italian salad
  18. 36. Dried, edible seaweed used in Sushi
Down
  1. 2. Whole onion is stuffed with cloves to add flavour to stocks
  2. 3. Cold beetroot soup derived from Russia
  3. 5. Traditional Mexican dish
  4. 6. Stewed fruit
  5. 7. These nuts are very expensive and is the base of Pest
  6. 8. Raw or blanched vegetables on a platter
  7. 9. Example of an Tropical fruit
  8. 11. Type of onion
  9. 12. A method of preserving fruit
  10. 14. A temporary emulsion
  11. 15. French potato & leek soup thickened with cream
  12. 18. Cheese/curd made from Soya beans
  13. 19. This fruit has a core
  14. 21. A vegetable cut
  15. 22. This nut is used to make a butter spread
  16. 24. ..... is just like vegetables, the edible part of some plants
  17. 25. A soft flesh with small pips
  18. 27. French parsley
  19. 28. Type of Exotic fruit
  20. 29. Jerusalem artichoke