Test your basic knowledge |

Cooking Vegetables And Fruits

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






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






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






4. Method used to process food into a smooth pulp






5. Substance that gives a food its color






6. Type of peach whose flesh sticks to the pit






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






8. 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






9. Natural agent in fruits that causes them to ripen






10. Natural form of sugar found in fruit and vegetable






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






12. Green pigment in vegetables and fruits






13. Japanese breaded and deep-fried vegetable






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






15. Fruit that originates in tropical locations






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






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






18. Red or purple pigment in vegetables and fruits






19. Middle eastern eggplant dip






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






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






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






23. Vegetable in which the fibrous plant stem is eaten






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






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






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






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






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






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






30. French term for raw vegetables served as relish

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31. Colorless or white pigment in vegetables and fruits






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






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