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3
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_________ onions include pearl onions, white onions, shallots, garlic, yellow onions, and red onions.
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7
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Potatoes are the most common part of ____________.
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8
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Vegetables cooked to partial doneness to prepare them for grilling, sauteing, or stewing.
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9
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This family includes garlic, shallots, green onions, and dry (or cured) onions.
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10
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This family of vagetables includes cabbages, brussel sprouts, broccoli, and cauliflower.
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12
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The compound in chiles that make them hot or spicy.
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13
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Vegetables are __________ for 30 seconds to 1 minute.
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15
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Tomato __________ : prepared tomatoes, made by blanching, peeling, seeding, and dicing raw tomatoes.
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16
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This family of vegetables includes cucumbers, egg-plant, and the many varieties of summer and winter squash.
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19
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__________ are really a fruit but they are used like vegetables in cooking.
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22
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There are two basic types of this family of vegetables: sweet and chile.
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1
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__________-crisp vegetables are cooked until they can be bitten into easily, but still offer a slight resistance and a sense of texture.
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2
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Cut into irregular pices, may be fine, medium, or coarse.
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4
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Vegetable ________ is an Asian dish of deep fried vegetables.
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5
|
Cut into long, thin pieces- usually 2 inches long and 1/8 inch wide.
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6
|
_____________ add color, texture, flavor, and nutrition to a meal.
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10
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Cut into uniform pieces, usually 1/2 inch on all sides.
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11
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_________ onions include leeks, scallions, and chives.
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14
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Cut into uniform pieces, usually 1/8 to 1/4 inch on all sides.
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15
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Raw vegetables cut into bite-sized pieces and served with a dip.
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17
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Cut into flat, thin pieces.
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18
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__________ and Seeds vegetables include peas, beans, bean sprouts, corn and okra.
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20
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Chop into tiny irregular pices.
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21
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__________ and stalks include artichokes, asparagus, celery, fennel, and fiddleheads.
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