vegetable cuts and cookery methods Crossword

This vegetable can be a variety of shapes and is normally used in soups
A vegetable cut which is 5mm dice, used for garnishing
This vegetable cut is used for garnish and salads and is cut into 5cm strips
Tomatoes that are blanched, skinned, de-seeded and diced
Vitamin C is lost when put in boiling water and over cooked because they are...........
Part cooking vegetables such as tomatoes to remove skin or potatoes for chips
This method of cookery the water reaches 100 degrees centigrade
This dish is often garnished with the vegetable cut called jardiniere
This French term means to jump or leap
Term is used for holding food on the servery above 63C.
Leaving this on vegetables will improve fibre content of dishes
Reducing this ingredient when cooking vegetables will help prevent high blood pressure
A French term for a saucepan with a basket used for reheating vegetables
A method of cookery which loses less of the vegetables nutrients
You should keep prepared stored vegetables in the fridge out of this zone of 5-63 degrees centigrade
This type of fat is much healthier to use when cooking vegetables
this means a diet that helps maintain or improve overall health
Another word for a electric or gas grill