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. Fruit that originates in tropical locations






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






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






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






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






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






7. Colorless or white pigment in vegetables and fruits






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






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






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






11. French term for raw vegetables served as relish


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






13. Substance that gives a food its color






14. Middle eastern eggplant dip






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. Type of peach whose flesh sticks to the pit






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






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






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






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






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






22. Red or purple pigment in vegetables and fruits






23. Natural agent in fruits that causes them to ripen






24. Method used to process food into a smooth pulp






25. Natural form of sugar found in fruit and vegetable






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






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






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






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






30. Vegetable in which the fibrous plant stem is eaten






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






32. Green pigment in vegetables and fruits






33. Japanese breaded and deep-fried vegetable