Across
- 4. green color pigment
- 7. underground buds
- 10. pigments widely distributed in plants
- 12. type of seafood with backbone
- 13. type of shellfish that have reduced internal shell
- 15. cut further into smaller uniform pieces
- 19. underground parts of the plant
- 21. a large group or organic compound made by plant
- 22. nutritive value of vegetables that is essential for red blood cells
- 25. any form of sea life regarded as food by humans
- 26. fishes that is being marketed alive
- 27. two meaty sides of the fish cut from the backbone
- 29. simmer vegetables in a minimum amount of water
- 30. has been sealed evicerated
- 32. these is were a new plant grows
- 34. in selecting and buying of fish this part should be shiny with scale intact
- 36. placing food in a covered pan with about 2tbsp of butter
- 37. the characteristic of this shellfish should have firm joints that are stiff when bent
Down
- 1. type of shellfish that has two types
- 2. in selecting and buying of fish this part should be bright red
- 3. type of shellfish with hard shells over the back along the claws
- 5. it is said to be the most fresh fish
- 6. the edible art of a plant
- 8. cross section slices of dressed large fish
- 9. the most convenient in the case of bangus
- 10. fish meat separated from the whole fish
- 11. white color pigment
- 14. red color pigments
- 16. yellow and orange plant
- 17. cooking over direct heat
- 18. a high protein,low fat food that provides a range of health
- 20. it should be difficult to open to know if its fresh
- 23. nutritive value of vegetables that prevent high blood pressure
- 24. in selecting and buying of fish this part should be firm and elastic
- 27. the sweet and fleshy product of a tree and plant
- 28. whole fish with entrails removed
- 31. in selecting and buying of fish this part is said to be clear
- 33. cooking while using small amount of fat
- 35. short thickened fleshy part of an underground stem