Cooking Vegetables! Interesting Trivia Facts Quiz
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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.
- 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
- 26.The portabella mushroom is actually an overgrown crimini.
- A.
True
- B.
False
- 27.Mushrooms contain very little water.
- A.
True
- B.
False
- 28.What is a truffle?
- A.
A mushroom that grows on tree trunks
- B.
A tuber that grows near the roots of oak or beech trees
- C.
A gourd
- 29.Onions are members of the lily family.
- A.
True
- B.
False
- 30.Sweet onion varieties include...
- A.
Vidalia
- B.
Maui
- C.
Walla-walla
- D.
Leeks
- 31.Garlic is used in almost all parts of the world.
- A.
True
- B.
False
- 32.Onions should not be refrigerated until they are cut.
- A.
True
- B.
False
- 33.What is a leek?
- A.
A large, sweet bulb onion
- B.
A type of onion that looks like a large, overgrown scallion
- C.
A type of garlic
- 34.What is one of the problems of leeks?
- A.
Their flavor can be overwhelming
- B.
They lose their flavor when cooked
- C.
They are very dirty and must be washed thoroughly after cutting
- 35.These are the immature green stalks of bulb onions.
- A.
Leeks
- B.
Scallions
- C.
Shallots
- 36.______ are shaped like small bulb onions with one flat side.
- A.
Shallots
- B.
Leeks
- C.
Scallions
- 37.Corn is actually a grain, a type of grass.
- A.
True
- B.
False
- 38.What is the peak season for fresh corn?
- A.
Summer
- B.
Fall
- C.
Winter
- 39.Beans and peas are _____.
- A.
Legumes
- B.
Greens
- C.
Small gourds
- 40.What should you do to dry beans?
- A.
Pick the beans before they are ripe and leave them to dry in a cool, dark place
- B.
Leave the beans on the vine until they are fully matured and just beginning to dry
- 41.When soaking dried beans overnight, what is the proper ration of water to beans?
- A.
Three parts water, one part beans
- B.
Two parts water, one part beans
- C.
Four parts water, one part beans
- 42.Fresh green soy beans are also known as ________.
- A.
Edamame
- B.
Pois
- C.
Asian okra
- 43.Soy beans should not be picked before they reach maturity.
- A.
True
- B.
False
- 44.Okra is native to ______.
- A.
America
- B.
Africa
- C.
Spain
- 45.Okra shouldn't be eaten raw.
- A.
True
- B.
False
- 46.Why is okra an important ingredient in gumbo?
- A.
Okra develops a gelatinous texture when cooked for long periods, which helps thicken stews and gumbo
- B.
Okra adds lots of flavor
- C.
Okra is cheap and plentiful
- 47.Celery root is a different plant from stalk celery.
- A.
True
- B.
False
- 48.The Jerusalem artichoke, or sunchoke, is a tuber that is unrelated to artichokes.
- A.
True
- B.
False
- 49.This vegetable is actually a legume that grows underground as a tuber.
- A.
Jicama
- B.
Bok choy
- C.
Parsnip
- 50.What is a parsnip?
- A.
A taproot that looks and tastes like a white carrot
- B.
A special breed of turnip
- C.
A sunchoke
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