Unit 10 : Grains, Vegetables, and Fruits

1. Aids in digestion; found in all vegetables and whole grains.
6. made from simmering fresh or dried fruit in a sugar syrup; results in a thick, chunky sauce
7. Grains that contain all three parts of the grain kernel; healthier
10. The protective coating that surrounds the grain; only found on whole grains
14. Fruit that contains a core of seeds
15. The largest part of the grain; provides protein and carbohydrates
16. Another word for dried fruit
17. allowing dough or pasta to rest after shaping or rolling before cooking
20. A bulbous root capable of generating a new plant; potatoes
22. "to the tooth"; refers to pasta that is cooked to firm, and slightly chewy texture
25. Another word for peeling the outside of a fruit or vegetable with a knife
26. a technique that removes the surface of the skin leaving behind the pith
29. a vegetable served with a dip

1. _____ vegetable; the edible portion is the "flower of the plant"; broccoli
2. the white, bitter part of citrus fruits
3. A sauce made from a puree of vegetables or fruits that can be served hot or cold
4. Finely blended vegetables
5. Grains that have had the bran and germ removed during processing
8. Similar to pasta not made with eggs
9. These products come from flowering plants and have seeds but are treated as culinary vegetables
11. ____ vegetable; characterized by the edible portion of the vegetable are what grows into a new plant
12. an edible, herb-like plant
13. The tough layer surrounding the endosperm
18. The smallest part of the grain; becomes a new plant
19. The edible seeds or fruits of cereal grasses.
21. A product made from durum wheat semolina flour and eggs; can be shaped many ways
23. A cube cut; 1/4 x 1/4 x 1/4 inch
24. Fruit that has a central pit containing a single seed
27. A finishing technique that gives vegetables a glossy appearance
28. made by putting prepared fruit into a blender or food processor