CA 2 Chapter 6-Vegetables

2. A fine chop cut made by using a chef's knife or 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.
3. Vegetables in which the edible flower, or head, is the focus.
5. A traditional French appetizer with raw whole or sliced vegetables, often including a dipping sauce or vinaigrette.
7. Made into a thick liquid by crushing the cooked food.
9. A seed blend that includes a variety of leafy lettuce and other greens.
10. Enlarged, bulbous, edible roots capable of generating a new plant.
11. An edible, herb-like plant.
12. Edible herbs, such as broccoli or cabbage, from the mustard family.
16. Vegetables in which the main edible portion grows at least partly underground as a root, such as carrots and beets.
17. Vegetables in which the edible portions are actually seeds, such as corn or peas.
18. Partially cooking a food item in boiling water.

1. Mixes of assorted salad greens that may be more tender and can be planted in the spring for harvest a few weeks later.
4. Plant, leaves, such as lettuce, eaten as vegetables.
6. Vegetables in which the stems are eaten, such as asparagus and celery.
8. Cutting a product into cubes with a chef's knife; normally dicing refers to about a half-inch cube--the same size as dice.
13. Vegetables that come from flowering plants and have seeds.
14. A finishing technique that gives vegetables a glossy appearance.
15. A system of farming in which vegetables are grown indoors year-round, under regulated temperatures and light, in nutrient-enriched water.