Vegetables

2. farming vegetables grown indoors year-round, in nutrient-enriched water
9. Enlarged, bulbous, edible roots capable of generating a new plant
11. Assorted salad greens that are more tender and can be planted in the spring
12. Cutting into cubes with a chef’s knife- refers to about a half-inch cube—the same size as dice
15. Vegetables in which the edible portions are actually seeds, such as corn or peas
16. Plant leaves, such as lettuce, eaten as vegetables
17. Partially cooking a food item in boiling water
18. the main edible portion grows at least partly underground as a root

1. Edible herbs, such as broccoli or cabbage, from the mustard family
3. Vegetables in which the stems are eaten, such as asparagus and celery
4. Vegetables that come from flowering plants and have seeds
5. A vegetable in which the edible flower, or head, is the focus
6. A fine chop cut made by using a chef’s knife or mezzaluna
7. A traditional French appetizer with raw vegetables, with dipping sauce or vinaigrette
8. A finishing technique that gives vegetables a glossy appearance
10. Made into a thick liquid by crushing the cooked food
13. An edible, herb-like plant
14. A seed blend that includes a variety of leafy lettuce and other greens