Vegetables Vocabulary Test

1. Vegetable in which the stems are eaten, such as asparagus and celery.
3. Partially cooking a food item in boiling water.
4. Plant leaves, such as lettuce, are eaten as vegetables.
6. An edible herb-like plant.
9. Vegetables in which the main edible portion grows at least partly underground as a root, such as carrots and beets.
10. Made into a thick liquid by crushing the cooked food.
11. Vegetables in which the edible portions are actually seeds, such as corn or peas.
12. A fine chop cut made by using a chef’s knife or a mezzaluna, a knife consisting of a single or double blade with a handle on each end; this cut is commonly used on smaller foods, such as garlic, fresh herbs, and ginger.
13. A system of farming in which vegetables are grown indoors year-round, under regulated temperatures and light, in nutrient-enriched water.
16. Vegetables that come from a flowering plant and have seeds.
17. Mixes of assorted salad greens that may be more tender and can be planted in the spring for harvest a few weeks later.
18. Cutting a product into cubes with a chef’s knife; normally, diving refers tp about a half-inch cube - the same size as a dice.

2. Enlarged, bulbous, edible roots capable of generating a new plant.
5. A traditional French appetizer with raw whole or sliced vegetables, often including a dipping sauce or vinaigrette.
7. Vegetables in which the edible flower, or head, is the focus.
8. Edible herbs, such as broccoli or cabbage, from the mustard family.
14. A seed blend that includes a variety of leafy lettuce and other greens.
15. A finishing technique that gives vegetables a glossy appearance.