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Ch 9 Vocab

Across
Fruits that have a central pit enclosing a single seed.
A small handheld tool used to zest the peel of citrus fruit.
An enzyme in some fruit that causes enzymatic browning to occur more quickly.
A technique in which food is cooked until it is tender enough to purée easily by pushing it through a sieve or food mill, or using a vertical chopping machine or blender.
A method in which food is cooked for a long time, sometimes well over 24 hours. Rather than placing food in a slow cooker, the sous vide method uses airtight plastic bags placed in hot water well below boiling point. Food is cooked using precisely controlled heating, at the temperature at which it should be served.
A browning process.
The process of removing seeds from fruit or vegetables.
A gas emitted by certain fruits (including apples, bananas, melons, and avocados) that causes fruits to ripen. It also causes ripe fruits and vegetables to spoil.
A chemical process that occurs when the oxygen in the air comes in contact with the flesh of cut fruit.
An edible herb-like plant.
A cooking technique in which food is cooked in simmering liquid.
A vegetable in the cabbage family, which is strong enough to survive the winter and often found in spring salads.
A fine chop cut made by using a chef’s knife or mezzaluna. This cut is commonly used on smaller food items, such as garlic, fresh herbs, and ginger.
Named for the climatic conditions under which they are grown. None of these fruits can tolerate frost. Tropical fruits include figs, dates, kiwis, mangos, bananas, papayas, pomegranates, guava, star fruit, and passion fruit.
Down
Tender greens that can be planted in the spring for harvest a few weeks later.
A sauce made by simmering dried fruits, such as apricots, currants, and raisins.
Rich in sugars, starches, vitamins, and minerals, these plants exist both above and below ground. A single root extends into the ground and provides nutrients to the leafy green part of the vegetable that is above the ground.
A sauce made from a purée of vegetables or fruits that can be served hot or cold.
Vegetables are grown indoors year-round, under regulated temperatures and light in nutrient-enriched water.
Help fruit to retain its structure (for example, lemon juice).
The U.S. Department of Agriculture (USDA)’s rating system based on quality standards. The better the quality, the higher the quality grade assigned to it. The quality is based on a combination of size, color, shape, texture, and defects.
Includes potatoes, sweet potatoes, and yams. Tubers are enlarged, bulbous roots capable of generating a new plant. Tubers are actually fat, underground stems.
Apples and citrus fruits, such as oranges, grapefruits, lemons, limes, and tangerines.
A natural form of sugar responsible for the sweetness of fruits.
Like blanching, parboiling partially cooks vegetables in boiling water.
A finishing technique that gives vegetables a glossy appearance by adding a small amount of honey, sugar, or maple syrup to the vegetable to coat it and give it a sheen as the vegetable reheats.
A large group of plants ranging from single-celled organisms to giant mushrooms.
Cause the cells to break down more quickly, making fruit soft (for example, baking soda).
Cutting a product into cubes with a chef ’s knife. Normally, dicing refers to about a half-inch cube—the same size as dice.
An organ that develops from the ovary of a flowering plant and contains one or more seeds.
Sticks or pieces of raw vegetables, often seasonal, usually served with a dipping sauce.