Culinary Chapter 9 Vocab

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Across
  1. 1. A method of cooking where food is placed in vacuum sealed bags and put in warm water.
  2. 4. Fruits grown in tropical regions.
  3. 5. Fruits that grow during the winter.
  4. 8. A plant encased in an outer covering.
  5. 9. A grading system that evaluates food based on several factors (taste, texture, etc.)
  6. 10. Foods such as limes that react with acids.
  7. 13. A cream made of mashed up and ground fruits/vegetables.
  8. 14. A tool used to finely grate foods.
  9. 16. An enzyme involved in food browning.
  10. 21. Fruits that have a fleshy part surrounding a shell with a seed in it.
  11. 22. A thin sauce made from pureed fruits.
  12. 23. The process of chopping food into small pieces.
  13. 24. To grind or cut up food into fine pieces.
  14. 27. A natural growth regulator that helps fruit ripen.
  15. 28. A type of wine made from multiple grapes.
  16. 29. A dish of seafood, meats, and/or vegetables fried in a batter.
  17. 30. The act of placing a glaze on foods.
  18. 31. Produced by enzymes.
  19. 32. Foods in the cabbage or mustard family.
  20. 33. A mix of assorted small young salad greens.
Down
  1. 2. A variety of fruits prevalent in the summer.
  2. 3. Fleshy roots that grow out of the ground.
  3. 6. A plant or part of a plant eaten as food.
  4. 7. A sugar found naturally in fruits.
  5. 11. A sweet food that comes from trees that can be eaten as is.
  6. 12. A fruit dessert cooked in syrup.
  7. 13. To partly cook food by boiling it.
  8. 15. To cook by partly simmering it in liquid.
  9. 17. Foods with a sour taste.
  10. 18. A high in starch plant grown underground.
  11. 19. Mixed raw vegetables served with a sauce.
  12. 20. Spore producing organisms that make mushrooms.
  13. 25. The process of foods browning and gaining a nutty flavor.
  14. 26. The process of growing plants in sand, gravel, or liquid