PS1 2e Ch. 6 Vegetables

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Across
  1. 2. cutting a product into cubes with chef's knife, 1/2 inch is the usual size
  2. 5. a preparation of thick liquid made by crushing or blending a cooked food
  3. 7. vegetable where the main edible portion grows underground like beets and carrots
  4. 9. vegetable where the stem is eaten like celery and asparagus
  5. 10. farming method where plants are grown in nutrient rich water, can grow year round
  6. 11. a finishing technique that gives vegetables a glossy appearance
  7. 15. a seed blend that includes a variety of baby lettuce and other greens
  8. 16. a knife with a curved single or double blade, used to make fine cuts quickly by rocking it back and forth
  9. 17. vegetable of enlarged, bulbous, edible roots, can produce another plant like potatoes
  10. 18. vegetables that come from flowering plants and contain seeds like tomato and cucumber
Down
  1. 1. vegetables in which the edible portions are the actual seed like corn or peas
  2. 3. a traditional French appetizer of raw veg served with dipping sauce or vinaigrette
  3. 4. partially cooking a food in boiling water, brightens color and softens texture
  4. 6. a fine chop that cuts something into smallest possible pieces, often done with a mezzaluna
  5. 8. edible herbs such as broccoli or cabbage from the mustard family
  6. 12. plant leaves such as lettuce, eaten as vegetables
  7. 13. vegetable where the edible flower or head is the focus
  8. 14. combinations of salad greens that feature a wide variety of tender young leaves