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