Vegetables

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  1. 2. this vegetable have the mildest flavor in the onion family
  2. 5. this form of growing allows the farmer to grow vegetables all year long with regulated temperatures and light
  3. 6. vegetables that need to ripen should be stored at _____ _________.
  4. 10. Roots and Tubers should be stored in a _____ and _____ area.
  5. 11. this mixture is made with leafy vegetables harvested from the previous season
  6. 13. an edible herb like plant
  7. 15. method of cooking using airtight plastic bag in hot water below boiling point
  8. 17. this vegetable group is rich in sugars, starches, vitamins, and minerals, and they can grow above and below ground
  9. 18. even if a vegetable will be peeled before cutting is must be _______ thoroughly
  10. 19. Fresh Vegetables are graded before shipping. Which is the highest grade from the USDA?
  11. 21. vegetables are cooked in a way that protects their texture, flavor, color and __________.
  12. 25. a method of cooking to retain vitamins and minerals that are transferred into the cooking liquid
  13. 26. a finishing technique that gives vegetables a glossy appearance
  14. 27. when cutting it is beneficial to have one container for cut vegetables and one for _________.
  15. 28. this is a pigment and can be a nutrient that changes with the color of the vegetable
  16. 29. this type of vegetable is high in vitamins A and C, iron, and magnesium
Down
  1. 1. the edible part of this vegetable are the seeds
  2. 3. vegetable group that includes asparagus, celery, artichokes, and mushrooms
  3. 4. known for their cancer fighting compound ex: broccoli cauliflower and cabbage
  4. 7. this vegetable has a peppery flavor when eaten raw and is best when roasted
  5. 8. an examples of this category are potatoes, sweet potatoes, and yams
  6. 9. wash vegetables as ________ to preparation as possible
  7. 12. this type of vegetable is available in hundreds of varieties with varying flowers, colors, and shapes
  8. 14. this vegetable comes in several varieties, including white, yellow, and bicolored varieties
  9. 16. this vegetable comes in a variety of colors and they may be eaten raw, stewed, fried, grilled, baked, or in a sauce
  10. 20. these come from flowering plants and have seeds ex: avocado, peppers, tomatoes
  11. 22. Canned products are rated by the USDA, which is the highest rating?
  12. 23. the best way to retain vitamins and mineral in vegetables
  13. 24. When cleaning vegetable run them under water that is slightly _______ than the produce
  14. 25. Most vegetables should be stored dry because the excess moisture causes produce to _______ quickly