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