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






2. Green pigment in vegetables and fruits






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






4. Natural agent in fruits that causes them to ripen






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






6. Method used to process food into a smooth pulp






7. Japanese breaded and deep-fried vegetable






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






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






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






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






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






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






14. Vegetable in which the fibrous plant stem is eaten






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






16. Type of peach whose flesh sticks to the pit






17. Fruit that originates in tropical locations






18. Red or purple pigment in vegetables and fruits






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






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






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






22. French term for raw vegetables served as relish


23. 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






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






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






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






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






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






29. Natural form of sugar found in fruit and vegetable






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






31. Substance that gives a food its color






32. Colorless or white pigment in vegetables and fruits






33. Middle eastern eggplant dip