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