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Cooking Vegetables And Fruits
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Avg score: 71% • Most missed: “Natural form of sugar found in fruit and vegetable”
Cooking Vegetables And Fruits
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25 Questions

1. Natural agent in fruits that causes them to ripen

2. Green pigment in vegetables and fruits

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

4. Middle eastern eggplant dip

5. 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

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

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

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

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

10. Red or purple pigment in vegetables and fruits

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

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

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

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

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

16. Japanese breaded and deep-fried vegetable

17. Type of peach whose flesh sticks to the pit

18. Natural form of sugar found in fruit and vegetable

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

20. Fruit that originates in tropical locations

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

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

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

24. Method used to process food into a smooth pulp

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

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