Across
- 3. Potatoes with high-moisture varieties
- 5. The best way to cook vegetable
- 6. Categories of vegetables that can be divided into five categories
- 11. Served as side dishes or garnish
- 12. Method that gives browning and caramelizing of sugars
- 14. Heavy browning may produce an unpleasant burned taste
- 15. Long and regularly shaped potatoes with slightly rough skin
- 17. Types of potatoes that usually used for purees
- 19. Do not brown sufficiently in the oven may be browned for a few seconds
- 20. Reason why potatoes never cooled in cold water
Down
- 1. An enlarged underground stem with buds or eyes that become new shoots
- 2. A slow, moist-heat cooking method using a small amount of liquid
- 4. Cooking in a larger amount of fat and for a longer time at lower heat
- 7. Method that may destroy nutrition inside vegetable
- 8. Potatoes with low-moisture varieties
- 9. Boiling and steaming are frequently used methods for cooking_______
- 10. The best method to be used while the potatoes are still hot
- 13. Method that should be used unless the vegetables are to be served
- 16. Cooking quickly in a small amount of fat
- 18. Used to finish cooked or partially cooked vegetables by browning or glazing them on top
- 19. To give a pleasing brown color and to prevent drying