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