Fruit & Vegetable Terminology

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Across
  1. 1. To cut into random pieces with a sharp knife
  2. 4. To separate salad greens into pieces
  3. 6. To cut off the outside covering with the aid of a knife
  4. 8. Acid Chemical name for vitamin C
  5. 9. To remove the inedible outer covering of fruits or vegetables, usually by hand
  6. 12. To remove the stone or seeds from fruit
  7. 15. Indigestible carbohydrate found in fruits and provides roughage necessary for proper body elimination.
  8. 16. To cut across into flat pieces. Examples: Tomatoes, cucumbers
  9. 18. the vegetables or fruits
  10. 20. To place in the refrigerator until cooled to temperatures between 33° and 40° Fahrenheit
  11. 21. To let food stand in a savory sauce to enrich flavor or to tenderize
  12. 23. To cut into small cubes, usually less than 1/2 inch square
  13. 25. Stem, root, flower, leaf, or seed portions of plant which may be used for food
  14. 28. To cut into narrow strips with a knife or shredder.
  15. 31. En Place Work area set up; means that all that is needed for the menu at a given shift is lined up and ready to use
  16. 32. To rub with the sharp edge of a knife or other utensil to remove skin or other undesirable matter. Example: Outer portion of a carrot
Down
  1. 1. To remove the inedible center portions of apples, pears, or pineapples
  2. 2. To strip off the outside covering without using a knife
  3. 3. To briefly boil or steam, making the skins of fruits and nut meats easy to remove.
  4. 5. Deep yellow or orange color pigment in fruit that can be converted by the body to vitamin A
  5. 7. Use of garnishes to enhance flavor and appearance of foods when served
  6. 10. To cut or chop into very small pieces
  7. 11. Green coloring in plants
  8. 13. To mix lightly by lifting the ingredients with a fork to avoid
  9. 14. To cut food, such as potatoes, cheese;, meats, or carrots into thin strips.
  10. 17. Greens Leafy parts of plants which may be used alone or in combination to form a green salad. Examples: Romaine, spinach
  11. 19. To cut into square pieces of uniform size
  12. 22. The formation of brown spots on salad greens due to improper handling and storage
  13. 24. To divide food into small pieces
  14. 26. To add an edible decoration to a food or plate of food to make it more attractive. Garnishes often add nutritional value as well.)
  15. 27. Dark spot on fresh vegetables
  16. 29. To form tiny flakes by rubbing food with pressure against a grater
  17. 30. To divide lettuce or other salad greens into large pieces