Test your basic knowledge |

Cooking Vegetables And Fruits

Subject : cooking
  • 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 that has a single root that extends into the ground and provides nutrients to the part of the plant that exists above ground

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

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

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

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

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

7. French term for raw vegetables served as relish

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

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

10. Natural agent in fruits that causes them to ripen

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

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

13. Vegetable in which the fibrous plant stem is eaten

14. Red or purple pigment in vegetables and fruits

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

16. Colorless or white pigment in vegetables and fruits

17. Natural form of sugar found in fruit and vegetable

18. Type of peach whose flesh sticks to the pit

19. 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

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

21. Green pigment in vegetables and fruits

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

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

24. Middle eastern eggplant dip

25. Method used to process food into a smooth pulp

26. Substance that gives a food its color

27. Japanese breaded and deep-fried vegetable

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

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

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

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

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

33. Fruit that originates in tropical locations