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