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38 True/False questions

  1. fresh produceBibb and romaine are varieties of ____.

          

  2. ripenPeaches, nectarines and apricots are examples of orange ____.

          

  3. ethylene gasBefore serving any fruit, it must be ____.

          

  4. appearance and textureBefore serving any fruit, it must be ____.

          

  5. onionsBermuda and pearl are varieties of ____.

          

  6. turnipA ____ is an example of a root vegetable.

          

  7. eggplantBlack Beauty and Japanese are varieties of _____.

          

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

          

  9. mushroomA ___ is an example of a stem vegetable.

          

  10. poachingWhich finishing technique gives vegetables a glossy appearance.

          

  11. carrotWhich vegetable classification is an avocado?

          

  12. bananaA ____ is an example of a tropical fruit.

          

  13. cleanedBefore serving any fruit, it must be ____.

          

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

          

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

          

  16. fruitWhich vegetable classification is an avocado?

          

  17. appleA ___ is an example of a summer fruit.

          

  18. drupes_____ are fruits that have a central pit enclosing a single seed.

          

  19. deep fryingIn which cooking method is fruit cooked in simmering liquid?

          

  20. cornA ____ is an example of a root vegetable.

          

  21. U.S. Grade A Fancy_____ can be kept up to 4 days.

          

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

          

  23. avocadoWhich vegetable is the main ingredient in guacamole?

          

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

          

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

          

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

          

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

          

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

          

  29. fructoseWhich vegetable classification is an avocado?

          

  30. lemon juiceBibb and romaine are varieties of ____.

          

  31. citrus fruitsWhich vegetable classification is an avocado?

          

  32. melonBosc and d'Anjou are varieties ____.

          

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

          

  34. grapeA ___ is an example of a summer fruit.

          

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

          

  36. appleBosc and d'Anjou are varieties ____.

          

  37. acidWhat helps fruits retain its structure when cooking?

          

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