Test your basic knowledge |

Cooking Vegetables And Fruits

Subject : cooking
  • Answer 33 questions in 15 minutes.
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  • Match each statement with the correct term.
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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. Vegetable in which the flower and the attached stem of the plant are eaten

2. 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

3. French term for raw vegetables served as relish

4. Vegetable in which the fibrous plant stem is eaten

5. Natural form of sugar found in fruit and vegetable

6. Colorless or white pigment in vegetables and fruits

7. Fruit that originates in tropical locations

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

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

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. Red or purple pigment in vegetables and fruits

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

13. Type of peach whose flesh sticks to the pit

14. Natural agent in fruits that causes them to ripen

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

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

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

18. Green pigment in vegetables and fruits

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

20. Middle eastern eggplant dip

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

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

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

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

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

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

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

28. Method used to process food into a smooth pulp

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

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

31. Japanese breaded and deep-fried vegetable

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

33. Substance that gives a food its color