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Vegetables

Horizontales
This type of vegetable is seed-bearing.
U.S.D.A standards for fruits and vegetables that provides a uniform language for describing the quality and condition of the produce.
Using a skillet on high heat with a small amount of fat such as oil.
Cutting into small sticks.
Dice cut.
Family of potato-like vegetables which are a source of carbohydrates and includes potatoes and yams.
A part of plants that is low in fat and carbohydrates but high in vitamins and minerals.
This type of cooking uses a small amount of liquid, covered in a microwave-safe container.
This cooking method is best for hard, starchy vegetables such as potatoes and corn.
This cooking method is great for bell peppers, zucchini, onions, mushrooms, and potatoes.
This cooking method retains vitamins and minerals by cooking indirectly with hot vapor.
Verticales
Cooking seasoned vegetables for a period of time in a flavorful stock.
This cooking method is done in an oven and is also called baking.
The leaves are eaten on these types of vegetables and examples include spinach and lettuce.
Small dice cut.
These vegetables are found underground and often have a high amount of starch and includes beets and carrots.
Vegetables are cooked in hot water then plunged in ice water.
Cutting into match sticks.
Fine dice cut.
This type of vegetable should be stored upright in the refrigerator and examples include asparagus and celery.