Grade 11-Isaiah-Vegetable Cookery Test 1

Which color component gives beets their characteristic red hue?

• a) Anthocyanins

• b) Chlorophyll

• c) Carotenoids

• d) Betalains

What vegetable is shown in the picture

• a.tomato

• b. onion

• c.garlic

• d. chive

Which of the following is NOT a characteristic of quality vegetables?

• a) Firm texture

• b) Wilted appearance

• c) Vibrant color

• d) Fresh aroma

What is a desirable characteristic of leafy greens?

• a) Dry and brittle leaves

• b) Dark green color

• c) Soft and mushy texture

• d) Brown spots

Which texture is typically associated with quality vegetables?

• a) Mushy

• b) Spongy

• c) Crisp

• d) Slimy

Which of the following color components is commonly found in carrots?

• a) Anthocyanins

• b) Chlorophyll

• c) Carotenoids

• d) Betalains

Which flavor component is responsible for the pungent taste in onions and garlic?

• a) Tannins

• b) Alkaloids

• c) Terpenoids

• d) Sulfur compounds

Which color component is associated with the green color in vegetables such as spinach and green beans?

• a) Anthocyanins

• b) Chlorophyll

• c) Carotenoids

• d) Betalains

What vegetable is shown in the picture

• tomato

• carrot

• onion

• potato

What vegetable shown in the picture

• broccoli

• onion

• garlic

• chive