Vegetable and Knife Cuts Crossword

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Across
  1. 3. The category of vegetables that white potatoes belong to
  2. 6. The category of vegetables that asparagus and celery belong to
  3. 8. The category of vegetables that cauliflower and broccoli belong to
  4. 9. The category of vegetables that onions and garlic belong to
  5. 13. The pigment that causes vegetables to be red
  6. 17. To preserve water-soluble _______, cook vegetables in as little water as possible
Down
  1. 1. The pigment that causes vegetables to be green
  2. 2. The pigment that causes vegetables to be white
  3. 4. The category of vegetables that spinach and cabbage belong to
  4. 5. The cooking method where vegetables are put in a skillet on the stove top where the pan is so hot the vegetables "jump"
  5. 6. The category of vegetables that corn, peas, and beans belong to
  6. 7. The category of vegetables that sweet potatoes and carrots belong to
  7. 8. The category of vegetables that cucumbers and tomatoes belong to
  8. 10. The cooking method where vegetables are dropped in a large pot of boiling, salted water
  9. 11. Tomatoes emit a large amount of _______ gas, which is often used to ripen vegetables that are picked early for long distance transport
  10. 12. To preserve _____-sensitive nutrients, cook vegetables as quickly as possible and don't overcook
  11. 14. The pigment that causes vegetables to be orange
  12. 15. The cooking method where vegetables are placed in an oven that is 400 degrees F or hotter
  13. 16. To get the best quality and price, you should buy vegetables when they are in _______