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