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