Test your basic knowledge |

Cooking Vegetables And Fruits

Subject : cooking
  • Answer 33 questions in 15 minutes.
  • If you are not ready to take this test, you can study here.
  • Match each statement with the correct term.
  • Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

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

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

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

4. Method used to process food into a smooth pulp

5. Red or purple pigment in vegetables and fruits

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

7. Middle eastern eggplant dip

8. Substance that gives a food its color

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

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

11. Fruit that originates in tropical locations

12. Natural agent in fruits that causes them to ripen

13. Type of peach whose flesh sticks to the pit

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

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

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

17. Vegetable in which the fibrous plant stem is eaten

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

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

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

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

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

23. French term for raw vegetables served as relish

24. Natural form of sugar found in fruit and vegetable

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

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

27. Colorless or white pigment in vegetables and fruits

28. 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

29. Japanese breaded and deep-fried vegetable

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

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

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

33. Green pigment in vegetables and fruits