Across
- 7. These are bivalves or mollusks which have been removed from the shell. (Market Forms of Shellfish)
- 8. This is very important to the appearance of vegetables.
- 11. Fish with shell.
- 12. They are underground parts of the plant. Example are cassava, sweet potato, taro, radish, yam beans, togue and ube.
- 13. They are stalks supporting leaves, flowers, and fruits.
- 14. They are underground buds that send down roots and are made up of very short stems covered with layers.
- 15. Also known as the green color pigment.
- 16. Type of Frying using a small amount of fat.
- 19. These are pigments widely distributed in plants and include ANTHOCYANINS and ANTHOXANTHINS.
- 22. Also known as the Yellow and Orange color pigment.
- 23. Lettuce and Tomatoes are often eaten this way.
- 27. There are fishes which can be marketed alive because they live long after catch. (Market Form of Fish)
- 28. This is to remove the essential parts of seafood.
- 29. They have reduced internal shell. Squid, cuttlefish and octopus belong to this classification of shellfish.
- 30. The edible parts of plant including the leaves, tubers, bulbs, stems and stalks, shoots, roots and flowers.
- 31. Fish has that been scaled and eviscerated. (Market Form of Fish)
- 32. or round fish Shortly after catch, these fishes are chilled in ice to prevent spoilage. (Market Form of Fish)
- 33. One of the Three Nutritive Value Content of Vegetables aling with Vitamins and Minerals.
- 36. This is a whole fish with the entrails removed. (Market Form of Fish)
- 37. Market Form of Fruit which is usually defined as fruit that is newly picked and came from a farm.
- 39. Vegetables like these such as potato should be soft throughout.
- 41. Part of Plant used in cooking that includes alugbati, ampalaya leaves camote tops, kangkong, celery, spinach, cabbage, mustard, petchay, pepper leaves.
- 43. Classification of Plants according to Chemical Composition. Examples are nuts, olives and avocado.
- 44. These are the fleshy, juicy seed containing part of the plant usually taken as dessert at the end of the meal or as an ingredient.
Down
- 1. Fishes with backbone. Can be named as Vertebrate or __
- 2. One of the Three Nutritive Value Content of Vegetables which is often partnered with Vitamins.
- 3. They give color, flavor and texture to our meals. In addition, they are important sources of vitamins and minerals needed for growth and normal physiologic functioning of the body.
- 4. Classification of Plants according Chemical Composition which include seeds such as legumes and pulses.
- 5. The best vegetables to serve are those that have this look and taste.
- 6. These are internal organs of seafood.
- 9. Any sea animal or seaweed that is served as food.
- 10. This classification of shellfish has two types: the univalves with only one shell and bivalves with two shells.
- 14. Means to cook directly over a live coal.
- 17. Also known as the red color pigment.
- 18. They are shellfishes with hard shells over the back of the body and along the claws but have softer shells covering the lower part of the body and legs. Example are crabs, lobster and shrimps.
- 20. They are parts from which a new plant will grow.
- 21. Vegetables which are not starchy should be tender but still slightly crisp.
- 24. Market Form of Fruit that is usually refrigerated and preserved in a cold environment for a long time.
- 25. Means to keep safe, free from spoilage.
- 26. Market Form of Fruit that is usually cooked before packaging. This market form is often stored in sealed containers.
- 34. This way of cooking is simmering vegetables in minimum amount of water.
- 35. Market Form of Fruit that usually uses mango as its example. They are found in supermarkets in sealed plastics.
- 38. The gills of fish should be in this color.
- 40. They are short thickened, fleshy parts of an underground stem like potato and is often mistaken with Bulb.
- 42. The pigment color when Anthoxanthins are present.