Test your basic knowledge |

Cooking Vegetables And Fruits

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






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






3. Type of peach whose flesh sticks to the pit






4. Colorless or white pigment in vegetables and fruits






5. Middle eastern eggplant dip






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






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






8. French term for raw vegetables served as relish


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






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






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






12. Green pigment in vegetables and fruits






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






14. Substance that gives a food its color






15. 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






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






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






18. Natural form of sugar found in fruit and vegetable






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






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






21. Japanese breaded and deep-fried vegetable






22. Fruit that originates in tropical locations






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






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






25. Red or purple pigment in vegetables and fruits






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






27. Natural agent in fruits that causes them to ripen






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






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






30. Vegetable in which the fibrous plant stem is eaten






31. Method used to process food into a smooth pulp






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






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