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.
True
False
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True
False
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False
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Okra develops a gelatinous texture when cooked for long periods, which helps thicken stews and gumbo
Okra adds lots of flavor
Okra is cheap and plentiful
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True
False
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True
False
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True
False
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True
False
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Strong and pungent
Weakly flavored
Inedible
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True
False
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They will soak up all the oil like a sponge and become soggy
They will taste terrible
They will shrivel up
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True
False
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True
False
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Cabbage
Pepper
Tuber
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True
False
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True
False
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True
False
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True
False
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A large, sweet bulb onion
A type of onion that looks like a large, overgrown scallion
A type of garlic
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Legumes
Greens
Small gourds
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True
False
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A taproot that looks and tastes like a white carrot
A special breed of turnip
A sunchoke
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Summer
Fall
Winter
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Cabbage
Gourd
Green
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Edamame
Pois
Asian okra
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True
False
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Portabella
Shiitake
Enokidake
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Shallots
Leeks
Scallions
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America
Africa
Spain
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Gourd
Green
Cabbage
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Broccoli
Cauliflower
Brussels sprouts
Kohlrabi
Spinach
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Heat levels needed to thoroughly cook certain types of vegetables
A subjective measurement of the amount of capsaicin in chile peppers
A standard for measuring how hot a commercial oven can get
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Leeks
Scallions
Shallots
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Jalapeno
Tomatillo
Poblano
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True
False
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True
False
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Three parts water, one part beans
Two parts water, one part beans
Four parts water, one part beans
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Cauliflower
Kohlrabi
Bok choy
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Sorrel
Collard
Spinach
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A mushroom that grows on tree trunks
A tuber that grows near the roots of oak or beech trees
A gourd
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Their flavor can be overwhelming
They lose their flavor when cooked
They are very dirty and must be washed thoroughly after cutting
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Jicama
Bok choy
Parsnip
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Broccoli
Brussels sprouts
Kohlrabi
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Pick the beans before they are ripe and leave them to dry in a cool, dark place
Leave the beans on the vine until they are fully matured and just beginning to dry
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Pumpkin
Acorn
Zucchini
Butternut
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Flesh
Placental ribs
Seeds
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True
False
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True
False
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