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

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

3. French term for raw vegetables served as relish

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

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

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

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

8. Vegetable in which the fibrous plant stem is eaten

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

10. Colorless or white pigment in vegetables and fruits

11. Substance that gives a food its color

12. Fruit that originates in tropical locations

13. Japanese breaded and deep-fried vegetable

14. Method used to process food into a smooth pulp

15. Type of peach whose flesh sticks to the pit

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

17. 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

18. Natural form of sugar found in fruit and vegetable

19. Natural agent in fruits that causes them to ripen

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

21. Green pigment in vegetables and fruits

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

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

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

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

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

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

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

29. Middle eastern eggplant dip

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

31. Red or purple pigment in vegetables and fruits

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

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