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