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Test your basic knowledge |
Cooking Vegetables And Fruits
Start Test
Study First
Subject
:
cooking
Instructions:
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. Type of peach whose flesh sticks to the pit
Anthoxanthins
Clingstone
Fructose
Tuber
2. Japanese breaded and deep-fried vegetable
Fruit
Babaganoush
Tempura
Quality Grade
3. Large groups of plants ranging from single-celled organisms to giant mushrooms
Hydroponic Farming
Fungi
Babaganoush
Chlorophyll
4. Fruit with a natural growing season taking place during the summer months
Clingstone
Anthocyanin
Fruit Vegetable
Summer Fruit
5. Technique that involves growing vegetables in nutrient-enriched water rather than in soil
Tuber
Glaze
Freestone
Hydroponic Farming
6. Fruit with a natural growing season taking place in the winter months
Flower Vegetable
Winter Fruit
Fruit
Vegetable
7. Fruit that has a central pit enclosing a single seed - such as cherry - peach - apricot
Drupe
Quality Grade
Winter Fruit
Hydroponic Farming
8. Middle eastern eggplant dip
Freestone
Glaze
Babaganoush
Enzymatic Browning
9. Grading standards developed for fresh and canned fruits and vegetables by the USDA
Coulis
Quality Grade
Pigment
Fruit
10. Vegetable in which the fibrous plant stem is eaten
Stem Vegetable
Carotenoid
Freestone
Root Vegetable
11. Vegetable with broad leaves that range from dark green to pale green
Glaze
Puree
Root Vegetable
Green leafy vegetable
12. Natural agent in fruits that causes them to ripen
Pigment
Carotenoid
Ethylene
Enzymatic Browning
13. 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
Glaze
Root Vegetable
Puree
Stem Vegetable
14. Green pigment in vegetables and fruits
Chlorophyll
Crudite'
Stem Vegetable
Tempura
15. Fruit that originates in tropical locations
Winter Fruit
Tropical Fruit
Babaganoush
Tempura
16. Colorless or white pigment in vegetables and fruits
Vegetable
Anthoxanthins
Puree
Root Vegetable
17. Vegetable in which the flower and the attached stem of the plant are eaten
Flower Vegetable
Freestone
Chlorophyll
Babaganoush
18. Type of peach with flesh that separates easily from pit
Fruit
Pigment
Tuber
Freestone
19. Orange - yellow - red-orange - or red pigment in vegetables and fruits
Carotenoid
Tropical Fruit
Fungi
Root Vegetable
20. Organ that develops from the ovary of a flowering plant and contains one or more seeds
Anthocyanin
Puree
Fruit
Tropical Fruit
21. French term for raw vegetables served as relish
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22. Herbaceous plant that can be partially or wholly eaten; has little or no woody tissue
Vegetable
Ethylene
Anthoxanthins
Glaze
23. Method used to process food into a smooth pulp
Puree
Ethylene
Coulis
Winter Fruit
24. Enzyme in some fruits that causes cut fruit to turn brown once inside flesh is exposed to air
Hydroponic Farming
Polyphenoloxidase
Fruit
Glaze
25. Natural form of sugar found in fruit and vegetable
Glaze
Fructose
Freestone
Flower Vegetable
26. Red or purple pigment in vegetables and fruits
Clingstone
Anthocyanin
Polyphenoloxidase
Fruit
27. Substance that gives a food its color
Pigment
Fruit
Glaze
Coulis
28. Vegetable that has a single root that extends into the ground and provides nutrients to the part of the plant that exists above ground
Glaze
Carotenoid
Root Vegetable
Seed Vegetable
29. Chemical reaction that causes certain fruits to turn dark once the inside flesh is exposed to air
Anthoxanthins
Tropical Fruit
Tempura
Enzymatic Browning
30. Vegetable sauce made from a puree of vegetables or fruit that can be served hot or cold
Tropical Fruit
Coulis
Summer Fruit
Drupe
31. Fleshly root or stem of a plant - such as a potato - that is able to grow into a new plant
Tuber
Flower Vegetable
Chlorophyll
Fruit
32. Vegetables the develop from the ovary of a flowering plant and contain one or more seeds
Summer Fruit
Fruit Vegetable
Stem Vegetable
Pigment
33. Vegetable in which seed - and / or pod of the plant is eaten
Root Vegetable
Chlorophyll
Polyphenoloxidase
Seed Vegetable