Ch. 9.2: Vegetables

4. Category of vegetables which are enlarged, bulbous roots capable of generating a new plant
6. Sticks or pieces of raw vegetables, often seasonal, usually served with a dipping sauce
7. _____mixes are tender greens that can be planted in the spring for harvest a few weeks later
9. A large group of plants ranging from single-celled organisms to giant mushrooms
11. Haricot_____ are variety of green beans
14. Like blanching, it partially cooks vegetables in boiling water
16. _____mix is a seed blend that includes a variety of leafy lettuce and other greens
18. The cabbage family of vegetables
19. Category of vegetables in which the edible portion of the vegetable is the seeds
20. A finishing technique that gives vegetables a glossy appearance by adding a small amount of honey, sugar, or maple syrup to the vegetable to coat it
21. Japanese-style breaded and deep-fried vegetables

1. Category of vegetables that include asparagus and celery
2. Describes soft-cooked food that’s been pushed through a sieve or food mill
3. Type of farming in which vegetables are grown indoors in nutrient-enriched water
5. Category of vegetables that include avocado, cucumber, eggplant, pepper, squash, tomato
8. Cutting a product into cubes with a chef 's knife
10. Mexican dip with mashed avocado as main ingredient
11. An edible herb-like plant
12. Category of vegetables in which a single root extends into the ground and provides nutrients to the leafy green part of the vegetable that is above the ground
13. Category of vegetables which includes broccoli, cauliflower, Brussels sprouts, and cabbage
15. Green _____vegetables include lettuce, mustard greens, spinach, Swiss chard
16. A fine chop cut made by using a chef's knife or mezzaluna, commonly used on smaller food items, such as garlic and ginger
17. _____vide is a method in which food is cooked a long time in plastic bags placed in water
18. _____ ganoush is a Middle Eastern dip w/eggplant as main ingredient