Fruits and Vegetables

3. thick rinds and many seeds (ex. watermelon)
6. vegetables can be classified according to the part of the plant you eat (ex. onions)
8. cook quickly over high direct head to avoid breaking down the structure of fruit or vegetables
9. better quality fruits have a ______ quality grade
10. a small juicy fruit with thin skins (ex. strawberries)
11. edible stalks of plants (ex. celery)
12. cooking technique in which food is vacuum-sealed in a plastic bag and then slowly cooked in water heated to a low temperature over a long time
14. an edible, herb like plant
17. the ovary of a flowering plant that contains one or more seeds
18. fruits cooked in gently, simmering liquid, not boiling
19. when fruits browns after being cut
21. grown underground or partly underground (ex. potatoes)

1. the edible portions of the vegetable are seeds (ex. corn, peas)
2. they have the shape of flowers are small and appear in a bundle (ex. broccoli)
4. where the sweetness of a fruit comes from
5. thick outer rind- thin membrane separates flesh into segments (ex. oranges)
7. a very smooth, crushed, or blending of a food item
13. the fruit surrounds a single, hard pit (ex. cherry, plum)
15. edible plant leaves (ex. lettuce)
16. to cook food quickly in a minimal amount of fat over relatively high heat
18. central, seed containing core surrounded by a thick layer of flesh (ex. apples)
20. single root extends into ground, leafy part above ground (ex. beets, carrots)