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. Substance that gives a food its color






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






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






4. 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






5. Green pigment in vegetables and fruits






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






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






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






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






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






11. Type of peach whose flesh sticks to the pit






12. Vegetable in which the fibrous plant stem is eaten






13. Natural agent in fruits that causes them to ripen






14. Japanese breaded and deep-fried vegetable






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






16. Natural form of sugar found in fruit and vegetable






17. French term for raw vegetables served as relish


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






19. Red or purple pigment in vegetables and fruits






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






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






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






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






24. Method used to process food into a smooth pulp






25. Middle eastern eggplant dip






26. Fruit that originates in tropical locations






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






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






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






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






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






32. Colorless or white pigment in vegetables and fruits






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