VEGETABLES REVISION CROSSWORD PUZZLE

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Across
  1. 5. Vegetable cooked on the inside by steam formed from the water content when baked
  2. 8. Cylindrical green fruit with thin green rind and white flesh; related to melons.
  3. 10. A large proportion is found in most vegetables. The highest found in fruits and vegetables, the lowest in roots, tubers and dry legumes.
  4. 11. Dried legumes are the richest sources
  5. 12. Quick method of cooking which allows for little loss of vitamins
  6. 13. Vegetable that is a good source of Vitamin A (as B-carotene) and is said to be good for the eyes
  7. 15. Vegetable cooked with its own liquid
  8. 17. Stalks eaten raw or cooked or used as seasoning. Sometimes used as a stuffing and in drinks.
  9. 18. A mineral found in vegetables
Down
  1. 1. An aromatic flavourful bulb. It can bring tears to your eyes.
  2. 2. Classified as ‘Leaves’ are used in toss salads and cannot be preserved
  3. 3. A vegetable classified as ‘Tubers’
  4. 4. Vitamin that is not present in vegetables
  5. 6. A vegetable classified as a ‘flower’ based on the classification of vegetables
  6. 7. Method used to cook starchy vegetables only Tomato A red plump vegetable classified as a ‘Fruit’ and is often eaten raw in a salad or cooked in a dish
  7. 8. A plant having a large edible head of crowded white flower buds. Can be cooked or served raw.
  8. 9. A quick method requiring constant stirring in a small amount of hot oil
  9. 13. Tall annual cereal grass bearing kernels on large ears
  10. 14. Bulbous herb that breaks up into separate strong-flavoured cloves
  11. 16. Carbohydrate found in most vegetables is in the form of _________.