Test your basic knowledge |

Cooking Vegetables And Fruits

Subject : cooking
  • Answer 33 questions in 15 minutes.
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  • Match each statement with the correct term.
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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. Fruit with a natural growing season taking place in the winter months

2. French term for raw vegetables served as relish

3. Vegetable in which the fibrous plant stem is eaten

4. Green pigment in vegetables and fruits

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

6. Substance that gives a food its color

7. Natural agent in fruits that causes them to ripen

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

10. Middle eastern eggplant dip

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

12. 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

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

14. Natural form of sugar found in fruit and vegetable

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

16. Japanese breaded and deep-fried vegetable

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

18. Red or purple pigment in vegetables and fruits

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

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

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

22. Fruit that originates in tropical locations

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

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

25. Method used to process food into a smooth pulp

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

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

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

29. Colorless or white pigment in vegetables and fruits

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

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

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

33. Type of peach whose flesh sticks to the pit