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