Fruits and Vegetables Crossword Puzzle By: Jade and Caitlin

Edit Answers
123456789101112131415161718192021222324252627282930313233343536373839
Across
  1. 3. Small juicy fruits with thin skins
  2. 8. Organic compounds that are essential to the body
  3. 11. Peas and beans. They contain a lot of fiber, protein, and potassium.
  4. 13. Choose fruits and vegetables that are high in ________.
  5. 14. Slender roots, rich red color, smooth, round bulbs.
  6. 16. Orange, belong to the citrus family, and have a sour-orange flavor.
  7. 17. Fruits that are full sized but have not reached eating quality
  8. 18. Odour that occurs when food spoils.
  9. 19. Two ____ in a pod.
  10. 20. Sun filters through the water for these to grow.
  11. 23. A method that turns the product into a soft pulpy mass.
  12. 25. Using oil to create a brown coating around a product.
  13. 26. Small red fruit that is grown in Southeast Asia.
  14. 27. World’s biggest fruit.
  15. 28. An edible fungus that is commonly eaten.
  16. 29. Example of food spoilage.
  17. 31. Reheating something using a mini oven.
  18. 33. Method of cutting something into small pieces.
  19. 34. Salmonella and Ecoli are examples of this.
  20. 35. Cooking method that uses water vapor.
  21. 37. Fungus that grows on aging vegetables.
  22. 38. Cleaning with water.
  23. 39. When a liquid starts to bubble and vaporize
Down
  1. 1. World’s smelliest fruit.
  2. 2. Takes the appearance of a small green tree.
  3. 4. Fruits and Vegetables help prevent these.
  4. 5. Well-shaped, rounded bodies, bright green color, firm.
  5. 6. Bright color, glossy sheen, firm walls, heavy for its size.
  6. 7. Fruits and Vegetables differ in ______.
  7. 9. Have not reached full size and are small in color, flavor, and texture
  8. 10. Appetizer filled with different kinds of vegetables, fruits, and sometimes even meat.
  9. 12. Thin, olive-green skin and tastes like peach and vanilla.
  10. 15. Fry Frying and stirring rapidly over high.
  11. 21. When fruit starts to change color due to exposure to air.
  12. 22. Placing a mixture in the oven to _____.
  13. 23. Having accurate amounts of ingredients.
  14. 24. Best for boiling, oven browning, frying, and making potato salad.
  15. 30. No chemicals applied to crops.
  16. 32. Can be mashed, boiled, scalloped, fried, dried, and roasted.
  17. 36. Red and is mistaken for a vegetable.