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