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Types of food
Match the terms with the definition
| Term | Definition |
|---|---|
| Cucumber | A long, thin, pale green vegetable with dark green skin, usually eaten uncooked in salads. |
| Carrot | A tapering orange-coloured root eaten as a vegetable. |
| Cabbage | A cultivated plant eaten as a vegetable, having thick green or purple leaves surrounding a spherical heart or head of young leaves. |
| Tomato | A glossy red, or occasionally yellow, pulpy edible fruit that is eaten as a vegetable or in salad. |
| Onion | A swollen edible bulb used as a vegetable, having a pungent taste and smell and composed of several concentric layers. |
| Pumpkin | A large rounded orange-yellow fruit with a thick rind, the flesh of which can be used in sweet or savoury dishes. |
| Mushroom | A fungal growth that typically takes the form of a domed cap on a stalk, with gills on the underside of the cap. |
| Pea | A spherical green seed that is eaten as a vegetable or as a pulse when dried. |
| Corn | The chief cereal crop of a district, especially (in England) wheat or (in Scotland) oats. |
| Potato | A starchy plant tuber which is one of the most important food crops, cooked and eaten as a vegetable. |
| Cabbage | A cultivated plant eaten as a vegetable, having thick green or purple leaves surrounding a spherical heart or head of young leaves. |
| Broccoli | A cultivated variety of cabbage bearing heads of green or purplish flower buds that are eaten as a vegetable. |
Created by:
Vica Moroz