Unit 10 : Grains, Vegetables, and Fruits

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Across
  1. 1. Aids in digestion; found in all vegetables and whole grains.
  2. 6. made from simmering fresh or dried fruit in a sugar syrup; results in a thick, chunky sauce
  3. 7. Grains that contain all three parts of the grain kernel; healthier
  4. 10. The protective coating that surrounds the grain; only found on whole grains
  5. 14. Fruit that contains a core of seeds
  6. 15. The largest part of the grain; provides protein and carbohydrates
  7. 16. Another word for dried fruit
  8. 17. allowing dough or pasta to rest after shaping or rolling before cooking
  9. 20. A bulbous root capable of generating a new plant; potatoes
  10. 22. "to the tooth"; refers to pasta that is cooked to firm, and slightly chewy texture
  11. 25. Another word for peeling the outside of a fruit or vegetable with a knife
  12. 26. a technique that removes the surface of the skin leaving behind the pith
  13. 29. a vegetable served with a dip
Down
  1. 1. _____ vegetable; the edible portion is the "flower of the plant"; broccoli
  2. 2. the white, bitter part of citrus fruits
  3. 3. A sauce made from a puree of vegetables or fruits that can be served hot or cold
  4. 4. Finely blended vegetables
  5. 5. Grains that have had the bran and germ removed during processing
  6. 8. Similar to pasta not made with eggs
  7. 9. These products come from flowering plants and have seeds but are treated as culinary vegetables
  8. 11. ____ vegetable; characterized by the edible portion of the vegetable are what grows into a new plant
  9. 12. an edible, herb-like plant
  10. 13. The tough layer surrounding the endosperm
  11. 18. The smallest part of the grain; becomes a new plant
  12. 19. The edible seeds or fruits of cereal grasses.
  13. 21. A product made from durum wheat semolina flour and eggs; can be shaped many ways
  14. 23. A cube cut; 1/4 x 1/4 x 1/4 inch
  15. 24. Fruit that has a central pit containing a single seed
  16. 27. A finishing technique that gives vegetables a glossy appearance
  17. 28. made by putting prepared fruit into a blender or food processor