chapter 9 culinary vocabulary

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Across
  1. 1. substances or compounds that tastes sour
  2. 3. mixed raw vegetables served as an hors d'oeuvre
  3. 6. Leaf vegetables, also called leafy greens
  4. 8. a Japanese dish of fish, shellfish, or vegetables, fried in batter.
  5. 13. reproduction of a flowering plant, capable of developing into another such plant.
  6. 16. a form of thin sauce made from puréed and strained vegetables or fruits
  7. 18. organisms that includes microorganisms such as yeasts and molds
  8. 20. parts of plants that are consumed by humans
  9. 23. fruits that are in season all year round in tropical areas
  10. 24. assessment and sorting of various foods regarding quality
  11. 26. relating to, or produced by an enzyme.
  12. 27. a copper-containing metalloprotein
  13. 29. genus of plants in the mustard family
  14. 32. natural fruit in sugar
  15. 33. cut food into small cubes.
  16. 34. coating of a glossy, often sweet
Down
  1. 2. an indehiscent fruit in which an outer fleshy part of fruit
  2. 4. fruits that are only seasonal in summer
  3. 5. is a dessert made of whole or pieces of fruit in sugar syrup
  4. 7. first-identified plant hormone known to regulate numerous processes in plant growth, development
  5. 9. underground plant parts eaten by humans as food
  6. 10. a process used extensively in cooking for the resulting flavor & color
  7. 11. a root vegetable
  8. 12. rasp-like grater
  9. 14. partly cook food by boiling.
  10. 15. typically made up of baby greens
  11. 17. low temperature long time cooking
  12. 19. fruits that are only in season in the winter
  13. 21. a method of growing plants without soil
  14. 22. seed-bearing structure in flowering plants
  15. 25. cooking an egg without its shell in or over boiling water.
  16. 28. blended fruit of vegetable
  17. 30. any substance that has a pH rate higher than 7
  18. 31. a food preparation technique in which food ingredients are finely divided into uniform pieces