cooking

PogChamp

yes

1. Vegetable a plant or part of a plant used as food, typically as accompaniment to meat or fish, such as a cabbage, potato, carrot, or bean. 2. Flower vegetable The fruits commonly considered vegetables by virtue of their use include cucumbers, eggplant, okra, sweet corn, squash, peppers, and tomatoes. Seed vegetables are usually legumes, such as peas and beans. 3. Fruit vegetable Botanically speaking, a fruit is a seed-bearing structure that develops from the ovary of a flowering plant, whereas vegetables are all other plant parts, such as roots, leaves and stems. 4. Green leafy vegetable plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. 5. Brassica a plant of a genus that includes cabbage, turnip, Brussels sprout, and mustard. 6. Field mix A mixture of small, young salad greens, herbs and edible flowers. Spring mix is also known as mesclun, mesculum, field greens, spring salad mix, spring mix or field greens. 7. Mesclun mix The traditional mix includes chervil, arugula, leafy lettuces and endive, while the term mesclun may also refer to a blend that might include some or all of these four and baby spinach, collard greens, Swiss chard (silver beet), mustard greens, dandelion greens, frisée, mizuna, mâche (lamb's lettuce), radicchio, sorrel 8. Seed vegetables The definition of a vegetable is any edible portion of a plant that does not include a sweet fruit or seed. These mislabeled fruits are plants that contain seeds, but for culinary purposes, are vegetables because the plants lack sweetness. The head, or flower, vegetables include artichokes, broccoli, and cauliflower. 9. Root vegetable underground plant parts eaten by humans as food 10. Tuber vegetable Vegetables which grow underground on the root of a plant. Tubers are usually high in starch. 11. Stem vegetables Among the edible tubers, or underground stems, are potatoes. The leaf and leafstalk vegetables include brussels sprouts, cabbage, celery, lettuce, rhubarb, and spinach. Among the bulb vegetables are garlic, leeks, and onions. 12. Hydroponic farming a way to skip the soil, sub in a different material to support the roots of the plant, and grow crops directly in nutrient-rich water. 13. Dicing a culinary knife cut in which the food item is cut into small blocks or dice. 14. Mincing affectedly dainty in manner or gait; effeminate 15. Mezzaluna a knife consisting of one or more curved blades with a handle on each end, which is rocked back and forth chopping the ingredients below with each movement. 16.Parboiling is a method of partially cooking food in boiling water. When a recipe calls for parboiling, it is referring to the partial boiling of an ingredient just until it is soft but not cooked through. 17. Glazing Parboiling is a method of partially cooking food in boiling water. When a recipe calls for parboiling, it is referring to the partial boiling of an ingredient just until it is soft but not cooked through.Oct 21, 2019 18. Sous vide a method of 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 at a precisely regulated temperature. 19. Pureed make a puree of (fruit or vegetables).

1. Vegetable 2. Flower vegetable 3. Fruit vegetable 4. Green leafy vegetable 5. Brassica 6. Field mix 7. Mesclun mix 8. Seed vegetables 9. Root vegetable 10. Tuber vegetable 11. Stem vegetables 12. Hydroponic farming 13. Dicing 14. Mincing 15. Mezzaluna 16. Parboiling 17. Glazing 18. Sous vide 19. Pureed

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