Test your basic knowledge |

Cooking Vegetables And Fruits

Subject : cooking
  • Answer 33 questions in 15 minutes.
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  • Match each statement with the correct term.
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This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.
1. Japanese breaded and deep-fried vegetable

2. Vegetable in which seed - and / or pod of the plant is eaten

3. Substance that gives a food its color

4. Fruit that originates in tropical locations

5. Vegetable sauce made from a puree of vegetables or fruit that can be served hot or cold

6. Vegetable that has a single root that extends into the ground and provides nutrients to the part of the plant that exists above ground

7. Middle eastern eggplant dip

8. Organ that develops from the ovary of a flowering plant and contains one or more seeds

9. Natural form of sugar found in fruit and vegetable

10. Natural agent in fruits that causes them to ripen

11. Green pigment in vegetables and fruits

12. Grading standards developed for fresh and canned fruits and vegetables by the USDA

13. Colorless or white pigment in vegetables and fruits

14. Fruit with a natural growing season taking place during the summer months

15. Red or purple pigment in vegetables and fruits

16. Technique that involves growing vegetables in nutrient-enriched water rather than in soil

17. Vegetable in which the flower and the attached stem of the plant are eaten

18. French term for raw vegetables served as relish

19. Orange - yellow - red-orange - or red pigment in vegetables and fruits

20. Enzyme in some fruits that causes cut fruit to turn brown once inside flesh is exposed to air

21. Fruit with a natural growing season taking place in the winter months

22. Fleshly root or stem of a plant - such as a potato - that is able to grow into a new plant

23. Method used to process food into a smooth pulp

24. Herbaceous plant that can be partially or wholly eaten; has little or no woody tissue

25. Large groups of plants ranging from single-celled organisms to giant mushrooms

26. Vegetable with broad leaves that range from dark green to pale green

27. Type of peach with flesh that separates easily from pit

28. Vegetables the develop from the ovary of a flowering plant and contain one or more seeds

29. Vegetable in which the fibrous plant stem is eaten

30. Fruit that has a central pit enclosing a single seed - such as cherry - peach - apricot

31. Finish in which a small amount of honey - sugar - or maple syrup is added to the vegetable - coating it and giving it a sheen as it heats

32. Chemical reaction that causes certain fruits to turn dark once the inside flesh is exposed to air

33. Type of peach whose flesh sticks to the pit