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