Across
- 1. vegetables that usually grow just below the surface of the ground and the main edible part is their bulb.
- 3. ensure the main ingredient stands out, but also pay equal attention to other elements on the plate such as garnishes, sauces and even the plate itself.
- 5. is a process of cooking by dry heat, especially in some kind of oven.
- 6. play with colours, shapes and textures to ensure diners are not overwhelmed. The presentation should never overpower flavour and function.
- 8. plants of which fruits are used as vegetable and it is fleshy and contain seeds.
- 9. select one ingredient to focus on and use space to simplify the presentation. Clutter distracts from the main elements of your dish and might make it confusing for the diners to figure out what to focus on.
- 12. is cooking using dry-heat over a solid cooking surface that may or may not require a small amount of fat.
- 13. fresh vegetables should be crisp and bright in colors.
- 18. is a dry-heat cooking method, which involves cooking a small amount of fat in a hot pan while tossing ingredients around.
- 19. this helps make vegetables last longer.
- 20. this is the process of removing water from vegetables inhibits the growth of bacteria, yeast and mold that can otherwise promote spoilage and rot in vegetables
- 22. this vegetables are commercially packaged in plastic bags or carboard boxes
- 23. is a decoration or embellishment, often used with food.
- 24. when referring to vegetables, fungi are commonly known as mushrooms.
- 25. is scalding vegetables in boiling water or steam for a short time. It is typically followed by quick, thorough cooling in very cold or ice water.
- 26. (Legumes) apart from sweet corn, seeds grow in pods which are sometimes eaten along with the seed.
- 27. is a cooking technique whereby heat is transferred to a food item from the hot oil that surrounds it.
Down
- 2. is the process by which a liquid turns into a vapor when it is heated to its boiling point.
- 4. vegetables which grow underground on the root of a plant.
- 5. the cooking of meat or vegetables by heating them slowly with oil and moisture in a tightly sealed vessel.
- 7. is a category of food that can be obtained from any part of a plant that is edible.
- 10. the edible stalks of plants when the stalk is the main part of the vegetable.
- 11. is a slow-cooking process, using indirect, diffused heat to cook its ingredients.
- 14. is a method of cooking that requires moist heat.
- 15. is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar.
- 16. ensure that there is the right amount of ingredients, and that the plate complements the dish – not too big or small.
- 17. the blooms or flower buds of edible plants eaten as vegetables.
- 21. plants which are sources of edible roots, mainly underground roots and usually a long or round shaped taproot.
- 22. Start with drawings and sketches to visualise the plate. Find inspiration from a picture or object.
- 24. This vegatables are vegetables that have undergone little or no processing