38 True/False questions

1. fresh produce → Bibb and romaine are varieties of ____.

   True        False

2. ripen → Peaches, nectarines and apricots are examples of orange ____.

   True        False

3. ethylene gas → Before serving any fruit, it must be ____.

   True        False

4. appearance and texture → Before serving any fruit, it must be ____.

   True        False

5. onions → Bermuda and pearl are varieties of ____.

   True        False

6. turnip → A ____ is an example of a root vegetable.

   True        False

7. eggplant → Black Beauty and Japanese are varieties of _____.

   True        False

8. hydroponic → What kind of farming allows us to grow vegetables indoors year-round under regulated temperatures and light in nutrient enriched watering conditions?

   True        False

9. mushroom → A ___ is an example of a stem vegetable.

   True        False

10. poaching → Which finishing technique gives vegetables a glossy appearance.

    True        False

11. carrot → Which vegetable classification is an avocado?

    True        False

12. banana → A ____ is an example of a tropical fruit.

    True        False

13. cleaned → Before serving any fruit, it must be ____.

    True        False

14. drupes → What happens to fruit when its stored in temperatures between 65F- 70F?

    True        False

15. broccoli and cauliflower → With the exception of bananas, many ripe fruits can be stored at _____.

    True        False

16. fruit → Which vegetable classification is an avocado?

    True        False

17. apple → A ___ is an example of a summer fruit.

    True        False

18. drupes → _____ are fruits that have a central pit enclosing a single seed.

    True        False

19. deep frying → In which cooking method is fruit cooked in simmering liquid?

    True        False

20. corn → A ____ is an example of a root vegetable.

    True        False

21. U.S. Grade A Fancy → _____ can be kept up to 4 days.

    True        False

22. mincing → Which cutting technique is usually used on smaller foods such as garlic and herbs?

    True        False

23. avocado → Which vegetable is the main ingredient in guacamole?

    True        False

24. compote → What is the name of the sauce that is made by simmering dried fruits like apricots, currants and raisins?

    True        False

25. vegetables → Tempura are sticks or pieces of raw ___ that is served with a dipping sauce.

    True        False

26. glazing → Which cutting technique is usually used on smaller foods such as garlic and herbs?

    True        False

27. blueberries → Which fruit is of better quality when it is stored in cool dry place where moisture can't get to it?

    True        False

28. lettuce → What is the name of the sauce that is made by simmering dried fruits like apricots, currants and raisins?

    True        False

29. fructose → Which vegetable classification is an avocado?

    True        False

30. lemon juice → Bibb and romaine are varieties of ____.

    True        False

31. citrus fruits → Which vegetable classification is an avocado?

    True        False

32. melon → Bosc and d'Anjou are varieties ____.

    True        False

33. enzymatic browning → Which cutting technique is usually used on smaller foods such as garlic and herbs?

    True        False

34. grape → A ___ is an example of a summer fruit.

    True        False

35. 41F or lower → What is the name of the sauce that is made by simmering dried fruits like apricots, currants and raisins?

    True        False

36. apple → Bosc and d'Anjou are varieties ____.

    True        False

37. acid → What helps fruits retain its structure when cooking?

    True        False

38. pear → What happens to fruit when its stored in temperatures between 65F- 70F?

    True        False