Test your basic knowledge |

Cooking Vegetables And Fruits

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. Method used to process food into a smooth pulp






2. Herbaceous plant that can be partially or wholly eaten; has little or no woody tissue






3. Type of peach with flesh that separates easily from pit






4. Enzyme in some fruits that causes cut fruit to turn brown once inside flesh is exposed to air






5. Vegetable sauce made from a puree of vegetables or fruit that can be served hot or cold






6. Red or purple pigment in vegetables and fruits






7. Substance that gives a food its color






8. Vegetable that has a single root that extends into the ground and provides nutrients to the part of the plant that exists above ground






9. Vegetable in which seed - and / or pod of the plant is eaten






10. Fruit with a natural growing season taking place during the summer months






11. Natural agent in fruits that causes them to ripen






12. Fruit with a natural growing season taking place in the winter months






13. Middle eastern eggplant dip






14. Green pigment in vegetables and fruits






15. Vegetable with broad leaves that range from dark green to pale green






16. Colorless or white pigment in vegetables and fruits






17. Fruit that originates in tropical locations






18. Type of peach whose flesh sticks to the pit






19. Fruit that has a central pit enclosing a single seed - such as cherry - peach - apricot






20. Chemical reaction that causes certain fruits to turn dark once the inside flesh is exposed to air






21. Technique that involves growing vegetables in nutrient-enriched water rather than in soil






22. Large groups of plants ranging from single-celled organisms to giant mushrooms






23. Japanese breaded and deep-fried vegetable






24. 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






25. Vegetable in which the fibrous plant stem is eaten






26. Organ that develops from the ovary of a flowering plant and contains one or more seeds






27. Orange - yellow - red-orange - or red pigment in vegetables and fruits






28. Grading standards developed for fresh and canned fruits and vegetables by the USDA






29. Natural form of sugar found in fruit and vegetable






30. French term for raw vegetables served as relish


31. Vegetables the develop from the ovary of a flowering plant and contain one or more seeds






32. Vegetable in which the flower and the attached stem of the plant are eaten






33. Fleshly root or stem of a plant - such as a potato - that is able to grow into a new plant






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