Chef Ro Advanced Vegetables and Allergies

Edit Answers
1234567891011
Across
  1. 1. To preserve water-soluble nutrients of vegetables, you should use very ______ water to cook them
  2. 8. This is the cooking method where items are dipped in boiling water
  3. 9. To preserve heat-sensitive nutrients in vegetables, you should not _______ them
  4. 10. This is the compound that creates a red pigment in vegetables
  5. 11. Onions and garlic are an example of this type of vegetable
Down
  1. 2. Tomatoes are one of the biggest producers of this kind of gas
  2. 3. This is the color of cutting board to use for cooked meat
  3. 4. This is the compound that creates a white pigment in vegetables
  4. 5. This is the color of cutting board to use for raw poultry
  5. 6. This type of frying has the oil coming only halfway up the product
  6. 7. White potatoes are this category of vegetable