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ProStart L-1 Chapter 9 key terms

Horizontales
Help fruit to retain its structure (for example, lemon juice).
A sauce made from a purée of vegetables or fruits that can be served hot or cold.
An enzyme in some fruit that causes enzymatic browning to occur more quickly.
A browning process.
A sauce made by simmering dried fruits, such as apricots, currants, and raisins.
A chemical process that occurs when the oxygen in the air comes in contact with the flesh of cut fruit.
A natural form of sugar responsible for the sweetness of fruits.
Berries, cherries, grapes, melons, peaches, nectarines, plums, and pears.
A vegetable in the cabbage family, which is strong enough to survive the winter and often found in spring salads.
A large group of plants ranging from single-celled organisms to giant mushrooms.
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.
Verticales
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.
Fruits that have a central pit enclosing a single seed.
Cause the cells to break down more quickly, making fruit soft (for example, baking soda).
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.
An organ that develops from the ovary of a flowering plant and contains one or more seeds.
Vegetables are grown indoors year-round, under regulated temperatures and light in nutrient-enriched water.
Sticks or pieces of raw vegetables, often seasonal, usually served with a dipping sauce.
Includes potatoes, sweet potatoes, and yams. Tubers are enlarged, bulbous roots capable of generating a new plant. Tubers are actually fat, underground stems.
An edible herb-like plant
Apples and citrus fruits, such as oranges, grapefruits, lemons, limes, and tangerines.
The process of removing seeds from fruit or vegetables.