(of food) cut into small cubes

vegetables, including starchy ones, that grow underground

-a nutrient found in food (as meat, milk, eggs, and beans) that is made up of many amino acids joined together, is a necessary part of the diet, and is
essential for normal cell structure and function

-Dessert of fruit cooked in syrup
-sauce made from puréed and strained vegetables or fruits

fleshy indehiscent fruit with a single seed

Refers to a flavorful coating that forms on food as it is cooked

-Fruits that grow during the summer.
-Fruits that grow during the winter.
-Fruits that are grown in more tropical areas.

any plant belonging to the genus Brassica, of the mustard family, including many economically important vegetables, as cabbage, kale, broccoli, cauliflower, turnip, and mustard

French appetizers consisting of sliced or whole raw vegetables which are typically dipped in a sauce

-A mixture of small, young salad greens, herbs and edible flowers
-Salad mix

Mincing is a food preparation technique in which food ingredients are finely divided into uniform pieces

dish of battered deep-fried fish or vegetables

the process of heating sugar (such as granulated white sugar or the sugar contained in a food) at high temperature so that water is removed and the sugar is broken down (as into glucose and fructose) and then reformed into complex polymers

to sieve, mash or liquidize food

-simple sugar or a simple carbohydrate
- eukaryotic organisms
-growing plants in a nutrient solution root medium

method of partially cooking food in boiling water

edible part of a plant, shrub, or tree developed from a flower and consisting of one or more seeds and a mass of juicy flesh that is used as food.

composite evaluation of factors that affect palatability of meat

-chemical process that renders food a stale brown color, and spoils the quality of the food
- a colorless flammable gaseous unsaturated hydrocarbon C 2H 4 that is found in coal gas, can be produced by pyrolysis of petroleum hydrocarbons , and occurs in plants functioning especially as a natural growth regulator that promotes the ripening of fruit

-a grater
-The first stage of plants

cooking technique that involves cooking by submerging food in a liquid

-various herbaceous plants having parts that are used as food, such as peas, beans, cabbage, potatoes, cauliflower, and onions.
-they consist of underground growths containing the plant’s nutrient reserves.

a soluble salt obtained from the ashes of plants and consisting largely of potassium or sodium carbonate

cooking in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times

enzyme involved in fruit browning