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. Substance that gives a food its color

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

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

4. Natural form of sugar found in fruit and vegetable

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

6. Type of peach whose flesh sticks to the pit

7. Red or purple pigment in vegetables and fruits

8. Fruit that originates in tropical locations

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

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

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

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

13. 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

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

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

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

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

18. Vegetable in which the fibrous plant stem is eaten

19. Natural agent in fruits that causes them to ripen

20. Colorless or white pigment in vegetables and fruits

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

22. Japanese breaded and deep-fried vegetable

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

24. Method used to process food into a smooth pulp

25. Green pigment in vegetables and fruits

26. Middle eastern eggplant dip

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

28. French term for raw vegetables served as relish

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

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

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

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

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