Fruit & Vegetable Terminology

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