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






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






3. Vegetable in which the fibrous plant stem is eaten






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






5. Type of peach whose flesh sticks to the pit






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






7. Substance that gives a food its color






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






9. Natural form of sugar found in fruit and vegetable






10. French term for raw vegetables served as relish

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


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






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






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






14. Middle eastern eggplant dip






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






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






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






18. Natural agent in fruits that causes them to ripen






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






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






21. Green pigment in vegetables and fruits






22. 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






23. Red or purple pigment in vegetables and fruits






24. Fruit that originates in tropical locations






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






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






27. Colorless or white pigment in vegetables and fruits






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






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






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






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






32. Method used to process food into a smooth pulp






33. Japanese breaded and deep-fried vegetable






Can you answer 50 questions in 15 minutes?



Let me suggest you:

Browse all subjects

Browse all tests

Most popular tests



Major Subjects

Tests & Exams


AP
CLEP
DSST
GRE
SAT
GMAT

Browse all subjects

Browse all tests

Most popular tests