Vegetables Vocabulary Test

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Across
  1. 1. Vegetable in which the stems are eaten, such as asparagus and celery.
  2. 3. Partially cooking a food item in boiling water.
  3. 4. Plant leaves, such as lettuce, are eaten as vegetables.
  4. 6. An edible herb-like plant.
  5. 9. Vegetables in which the main edible portion grows at least partly underground as a root, such as carrots and beets.
  6. 10. Made into a thick liquid by crushing the cooked food.
  7. 11. Vegetables in which the edible portions are actually seeds, such as corn or peas.
  8. 12. A fine chop cut made by using a chef’s knife or a mezzaluna, a knife consisting of a single or double blade with a handle on each end; this cut is commonly used on smaller foods, such as garlic, fresh herbs, and ginger.
  9. 13. A system of farming in which vegetables are grown indoors year-round, under regulated temperatures and light, in nutrient-enriched water.
  10. 16. Vegetables that come from a flowering plant and have seeds.
  11. 17. Mixes of assorted salad greens that may be more tender and can be planted in the spring for harvest a few weeks later.
  12. 18. Cutting a product into cubes with a chef’s knife; normally, diving refers tp about a half-inch cube - the same size as a dice.
Down
  1. 2. Enlarged, bulbous, edible roots capable of generating a new plant.
  2. 5. A traditional French appetizer with raw whole or sliced vegetables, often including a dipping sauce or vinaigrette.
  3. 7. Vegetables in which the edible flower, or head, is the focus.
  4. 8. Edible herbs, such as broccoli or cabbage, from the mustard family.
  5. 14. A seed blend that includes a variety of leafy lettuce and other greens.
  6. 15. A finishing technique that gives vegetables a glossy appearance.