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Chapter 9 Fruits and Vegetables Review

Total questions: 25

Worksheet time: 4mins

Name
Class
Date
1.

Which of the following is NOT a category of fruit?

a)

Winter

b)

Summer

c)

Fall

d)

Tropical

2.

Red Delicious and Granny Smith are types of...

a)

Pears

b)

Apples

c)

Bananas

d)

Oranges

3.

Which of the following is an example of a flowering vegetable?

a)

Avacados

b)

Eggplant

c)

Chili Pepper

d)

Cauliflower

4.

Which of the following is an example of a Fruit Vegetable?

a)

Broccoli

b)

Lettuce

c)

Corn

d)

Summer Squash

5.

Which of the following is an example of a green leafy vegetable?

a)

Lettuce

b)

Broccoli

c)

Corn

d)

Peas

6.

Which of the following is an example of Seed Vegetables?

a)

Corn

b)

Lettuce

c)

Bell Pepper

d)

Eggplant

7.

Which of the following is an example of a Root or Tuber vegetable?

a)

Beets

b)

Beans

c)

Bell Peppers

d)

Broccoli

8.

Which of the following is an example of a stem vegetable?

a)

Lettuce

b)

Radishes

c)

Avacados

d)

Asparagus

9.

What shold you always do before preparing fresh fruits and vegetables?

a)

Trim the excess.

b)

Wash the produce.

c)

Count the amount you need

d)

Peel the produce.

10.

At what temperature should you store vegetables or fruits that need to ripen?

a)

41 degrees or lower.

b)

51 degrees to 56 degrees

c)

65 degrees to 70 degrees

d)

75 degrees or higher

11.

Which of the following is important to consider when purchasing fruits?

a)

Seasonality

b)

Price

c)

Staff Skills

d)

All of the above

12.

Ethylene gas causes fruits to...

a)

Stay Fresh

b)

Ripen

c)

Be available at any time

d)

Increase their quality

13.

Which category of fruits include grapes, peaches and berries?

a)

Spring

b)

Winter

c)

Summer

d)

Tropical

14.

Chili Peppers and Cucumbers are a type of _____ vegetable.

a)

Seed

b)

Fruit

c)

Tuber

d)

Flower

15.

In which preparation method is fruit cooked in a simmering liquid?

a)

Frying

b)

Baking

c)

Basting

d)

Poaching

16.

In which preparation method is a vegetable quickly and partially cooked in water or oil?

a)

Sous Vide

b)

Poaching

c)

Blanching

d)

Pureeing

17.

Fresh fruits and vegetables that need to ripen after purchasing should be stored...

a)

in a refrigerator.

b)

At room temperature.

c)

In a dark, cold place.

d)

At freezing temperatures.

18.

This piece of equipment is often used to remove the skins from fresh fruits and vegetables.

a)

Colander

b)

Grater

c)

Peeler

d)

Whisk

19.

This type of knife is used to trim the ends of fruits and vegetables and for small delicate work.

a)

Chef

b)

Microplane

c)

Paring

d)

Santuko

20.

This type of knife is used to do the bulk of the work in cutting up fruits and vegetables.

a)

Serrated

b)

Chef

c)

Paring

d)

Slicer

21.

When storing roots and tubers their leafy tops should be removed.

a)

True

b)

False

22.

The chemical process that occurs when oxygen in the air comes in contact with the flesh of cut fruits is called enzymatic browning.

a)

True

b)

False

23.

The best vegetables to roast or bake are th ose with thick skins.

a)

True

b)

False

24.

Root vegetables are rich in sugars, starches, vitamins and minerals.

a)

True

b)

False

25.

Coulis is a sauce made from a fruit or a vegetable that can be served hot or cold.

a)

True

b)

False