ICA Ch 12 Lesson 1 Vocabulary

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Across
  1. 4. describes fruit that has been frozen whole or in slices or chunks, without any added sugar or syrup
  2. 5. dish of fresh or dried fruit that is slow-cooked in stewing liquid
  3. 6. process of reaching the full potential size and weight, as with fruit
  4. 8. the white, bitter and indigestible layer that is just below the outer skin of a citrus fruit
  5. 9. describes fruit that has flesh that separates easily from its pit
  6. 10. gas that accelerates the ripening and rotting process in fruits and vegetables
Down
  1. 1. quickly evaporating oils that occur in plants and their fruit and that give the plant or fruit its characteristic odor and/or flavor
  2. 2. small deep-fried pieces made by dipping food items, such as fruit, in a batter or other coating and then frying
  3. 3. hard pit that covers a seed, such as the pit in a peach or apricot
  4. 5. describes fruit that clings tightly to its pit, making it difficult to cut the flesh away cleanly
  5. 7. process when a mature fruit develops its brightest color and deepest flavor, sweetness, and aroma. Some fruit also softens and gets juicier.