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