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