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Year 11 EOY Fruit and Veg Hospitality Quiz

Total questions: 30

Worksheet time: 15mins

Name
Class
Date
1.

What is a fruit?

a)

A root of a plant

b)

A type of vegetable

c)

A seed-bearing structure of a plant

d)

A type of grain

2.

Which fruit is almost entirely made up of seeds?

a)

Apple

b)

Banana

c)

Watermelon

d)

Passionfruit

3.

Which of the following is classified as a vegetable but is technically a fruit?

a)

Lettuce

b)

Tomato

c)

Potato

d)

Carrot

4.

What is the main nutritional difference between fruits and vegetables?

a)

Fruits are higher in protein

b)

Fruits are higher in fiber

c)

Fruits are higher in fat

d)

Fruits are higher in fructose

5.

What is a characteristic of hard fruits?

a)

They have tiny seeds throughout

b)

They grow underground

c)

They are always soft to touch

d)

They contain a stone, seeds, or pips at their core

6.

Which of the following is a stone fruit?

a)

Grape

b)

Apple

c)

Peach

d)

Banana

7.

Which of the following is a soft fruit?

a)

Apple

b)

Pear

c)

Banana

d)

Peach

8.

What is a quality indicator for fruit appearance?

a)

Brown stems

b)

Dull colors

c)

Bright, vibrant colors

d)

Wrinkled skin

9.

What is a sign of overripe fruit?

a)

Firm texture

b)

Bright color

c)

No smell

d)

Squishy texture

10.

What is a characteristic of ripe fruit taste?

a)

Juicy and rich in flavor

b)

Tasteless

c)

Bitter

d)

Dry

11.

What is a common technique for preparing fruit?

a)

Grilling

b)

Cleaning

c)

Frying

d)

Boiling

12.

Why should you use a sharp knife when cutting fruit?

a)

It preserves vital nutrients

b)

It is faster

c)

It is safer

d)

It is easier

13.

What is a common method to prevent fruit from browning?

a)

Dip in acidic fruit juice/water

b)

Store in a dark place

c)

Dip in sugar syrup

d)

Freeze immediately

14.

What is a reason to eat vegetables?

a)

They are high in sugar

b)

They supply a wide range of nutrients

c)

They are high in fat

d)

They are high in protein

15.

What part of the plant do root vegetables come from?

a)

Flowers

b)

Roots

c)

Stems

d)

Leaves

16.

Which of the following is a tuber?

a)

Onion

b)

Potato

c)

Carrot

d)

Lettuce

17.

Which of the following is a leaf vegetable?

a)

Onion

b)

Potato

c)

Lettuce

d)

Carrot

18.

What is a characteristic of stem vegetables?

a)

They are high in sugar

b)

They are always sweet

c)

They grow underground

d)

They are the edible stalks of plants

19.

Which of the following is a flower vegetable?

a)

Lettuce

b)

Potato

c)

Carrot

d)

Broccoli

20.

What is a characteristic of fruiting vegetables?

a)

They are always sweet

b)

They contain seeds

c)

They are high in sugar

d)

They grow underground

21.

Which of the following is a pod vegetable?

a)

Peas

b)

Carrot

c)

Lettuce

d)

Potato

22.

What is a characteristic of fungi vegetables?

a)

They are always sweet

b)

They are known as mushrooms

c)

They grow underground

d)

They are high in sugar

23.

What is a quality indicator for underground vegetables?

a)

Brown spots

b)

Wilted leaves

c)

Firm and crisp texture

d)

Bright leaves

24.

What is a quality indicator for overground vegetables?

a)

Brown spots

b)

Crisp leaves and stems

c)

Wilted stems

d)

Yellowing leaves

25.

What is a method to retain nutrients in vegetables?

a)

Boil for a long time

b)

Cook with the lid on

c)

Use minimal water to cook

d)

Soak in water

26.

What is a reason to use seasonal fruits and vegetables?

a)

They are of better quality

b)

They are always sweeter

c)

They are always available

d)

They are always cheaper

27.

What is a common reason for food wastage?

a)

Undercooking

b)

Overcooking

c)

Undereating

d)

Overbuying

28.

What is a way to use 'not perfect' fruit?

a)

Use it in smoothies

b)

Use it as compost

c)

Throw it away

d)

Use it as decoration

29.

What is a way to use 'not perfect' vegetables?

a)

Throw them away

b)

Use them in soups

c)

Use them as decoration

d)

Use them as compost

30.

Why should you peel vegetables thinly?

a)

To make them cook faster

b)

To make them look better

c)

To preserve nutrients

d)

To save time