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Vegetable: Quiz

  
  
  

Question 1: blackberries and red cabbage) are due to ________, which are sensitive to changes in pH.
AnthocyanidinCyanidinMalvinAnthocyanin

Question 2: The court ruled unanimously in Nix v. Hedden that a ________ is correctly identified as, and thus taxed as, a vegetable, for the purposes of the 1883 Tariff Act on imported produce.
United StatesPotatoTomatoEggplant

Question 3: Some vegetables can be consumed raw, and some may (or must) be ________ in various ways, most often in non-sweet (savory or salty) dishes.
CookingMeatFoodStew

Question 4: The yellow/orange colors of fruits and vegetables are due to the presence of ________, which are also affected by normal cooking processes or changes in pH.
XanthophyllCarotenoidCaroteneLycopene

Question 5: Some of the acids are released in steam during ________, particularly if cooked without a cover.
MeatCookingFoodStew

Question 6: ________: Sweetcorn (maize), peas, beans
Flowering plantPlantSeedFruit

Question 7: Stems of leaves: ________, rhubarb, cardoon
CuminFennelCeleryCoriander

Question 8: Eating diets containing sufficient amounts of ________ and vegetables can help lower your risk of cardiovascular diseases and type 2 diabetes.
Flowering plantFruitMedieval cuisineSeed

Question 9: Vegetables contain a great variety of other phytochemicals, some of which have been claimed to have ________, antibacterial, antifungal, antiviral and anticarcinogenic properties.
AntioxidantNutritionMetabolismHuman nutrition

Question 10: Proper post harvest storage aimed at extending and ensuring shelf life is best effected by efficient ________ application.
Food safetyFoodborne illnessCold chainHazard Analysis and Critical Control Points
















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