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. Japanese breaded and deep-fried vegetable






2. Vegetable in which the fibrous plant stem is eaten






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






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






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






6. 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






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






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






9. Middle eastern eggplant dip






10. Type of peach whose flesh sticks to the pit






11. Green pigment in vegetables and fruits






12. French term for raw vegetables served as relish

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


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






14. Natural form of sugar found in fruit and vegetable






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






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






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






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






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






20. Colorless or white pigment in vegetables and fruits






21. Method used to process food into a smooth pulp






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






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






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






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






26. Red or purple pigment in vegetables and fruits






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






28. Fruit that originates in tropical locations






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






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






31. Substance that gives a food its color






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






33. Natural agent in fruits that causes them to ripen







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


Let me suggest you:

Browse all subjects

Browse all tests

Most popular tests



Major Subjects

Tests & Exams


AP
CLEP
DSST
GRE
SAT
GMAT

Browse all subjects

Browse all tests

Most popular tests