Cooking Vegetables! Interesting Trivia Facts Quiz

50 Questions | By Catherinehalcomb | Last updated: Mar 20, 2022 | Total Attempts: 749

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Cooking Vegetables! Interesting Trivia Facts Quiz - Quiz

In the world today, people are cautious about the type of food they eat, considering the increase in lifestyle diseases. One of the things that people are now eating in large numbers is vegetables to be healthier. What do you know about cooking vegetables? Test your knowledge by taking the test below. It is part one in a series of cooking tests.

Questions and Answers

1.

A bok choy is a type of _______.
- A.
  
  Cabbage
- B.
  
  Gourd
- C.
  
  Green
2.

Brassica is another name for cabbage.
- A.
  
  True
- B.
  
  False
3.

Which of the following is NOT a member of the cabbage family?
- A.
  
  Broccoli
- B.
  
  Cauliflower
- C.
  
  Brussels sprouts
- D.
  
  Kohlrabi
- E.
  
  Spinach
4.

Broccoli and cauliflower are not considered members of the cabbage family.
- A.
  
  True
- B.
  
  False
5.

Which plant produces rows of small heads on a thick stalk?
- A.
  
  Broccoli
- B.
  
  Brussels sprouts
- C.
  
  Kohlrabi
6.

Broccoli is available all year.
- A.
  
  True
- B.
  
  False
7.

This cabbage is actually a bulbous stem vegetable created by crossbreeding cabbages and turnips.
- A.
  
  Cauliflower
- B.
  
  Kohlrabi
- C.
  
  Bok choy
8.

The term savoyed is used to refer to any vegetable with bumpy, wavy, or wrinkled leaves.
- A.
  
  True
- B.
  
  False
9.

What will happen if you DON'T salt and drain eggplant slices before sauteing?
- A.
  
  They will soak up all the oil like a sponge and become soggy
- B.
  
  They will taste terrible
- C.
  
  They will shrivel up
10.

Capsicum is another word for the _______ family.
- A.
  
  Cabbage
- B.
  
  Pepper
- C.
  
  Tuber
11.

Chile peppers get their heat from capsaicin, which is found in the ______.
- A.
  
  Flesh
- B.
  
  Placental ribs
- C.
  
  Seeds
12.

Generally, the smaller the chile, the hotter it is.
- A.
  
  True
- B.
  
  False
13.

What are Scoville Heat Units?
- A.
  
  Heat levels needed to thoroughly cook certain types of vegetables
- B.
  
  A subjective measurement of the amount of capsaicin in chile peppers
- C.
  
  A standard for measuring how hot a commercial oven can get
14.

Dried chile peppers are more _____ than fresh chiles.
- A.
  
  Strong and pungent
- B.
  
  Weakly flavored
- C.
  
  Inedible
15.

This small fruit vegetable is bright green and covered with a papery husk. The flesh is crisp and moist, with a tart lemony flavor.
- A.
  
  Jalapeno
- B.
  
  Tomatillo
- C.
  
  Poblano
16.

The chayote is a type of _______.
- A.
  
  Gourd
- B.
  
  Green
- C.
  
  Cabbage
17.

Cucumbers used for pickling and eating raw are interchangeable.
- A.
  
  True
- B.
  
  False
18.

Most slicing cucumbers have relatively thin skins, but may be sold with a wax coating to improve appearance and prevent moisture loss.
- A.
  
  True
- B.
  
  False
19.

A cucumber is a type of gourd.
- A.
  
  True
- B.
  
  False
20.

Squash blossoms are edible.
- A.
  
  True
- B.
  
  False
21.

Which is NOT a winter squash?
- A.
  
  Pumpkin
- B.
  
  Acorn
- C.
  
  Zucchini
- D.
  
  Butternut
22.

These greens are a staple ingredient of cooking in the American South, and are typically slow-cooked in with ham hocks or bacon until very tender.
- A.
  
  Sorrel
- B.
  
  Collard
- C.
  
  Spinach
23.

Spinach grows in sandy soil.
- A.
  
  True
- B.
  
  False
24.

Swiss chard is a type of beet that does not produce a tuberous root.
- A.
  
  True
- B.
  
  False
25.

What is the largest cultivated mushroom?
- A.
  
  Portabella
- B.
  
  Shiitake
- C.
  
  Enokidake