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