1. Mushrooms are not vegetables, strictly speaking.

a. True
b. False
2.

Fruits are softened, tenderized, and infused with additional

flavours when:
a. grilled
b. baked
c. poached
d. blanched

3.

Fruits contain up to 95% water.

a.True
b.False

4.

Freezing does not affect the quality of most fruits.

a.True
b.False

7.

What is the best way to prepare vegetables so that the

vitamins are preserved?
a. blanching
b. steaming
c. roasting
d. cutting in advance and serving raw

8.

The nutritional qualities of vegetables can be preserved by:

a. cooking them as quickly as possible
b. cooking them in a small amount of liquid
c. serving them with their cooking liquid
d. All of the above.

9.

When red cabbage is cooked with an alkali, such as baking

soda, it will:
a. turn mushy and blue
b. firm up and stay red
c. firm up and turn blue
d. have no effect

10. Broiling uses radiant heat from an overhead source.

a.True
b.False

11. How should you prepare dried beans?

a. Rehydrate, then blanch them.
b. Bake them without rehydrating.
c. Rehydrate, then simmer them.
d. Rehydrate them in salted water.
12. Zest is best described as the:
a. coloured portion of citrus rind
b. cut peel of citrus
c. aroma of fresh-cut citrus
d. tart flavour of citrus
13. Unlike meat and fish, vegetables are not affected by carryover
cooking.
a.True
b.False
14. Bananas, raisins, and figs are all good sources of potassium.
a.True
b.False
15. Canning fruit destroys all their vitamins.
a.True
b.False
16. Many fruits, especially berries and apple or pear slices, are
now individually quick frozen (IQF).
a.True
b.False
17. To
a.
b.
c.
d.

preserve the colour of red cabbage during cooking:

blanch the cabbage in the steamer
add an acid at the beginning of cooking
saut the cabbage first
add an alkali at the beginning of cooking

18. Vegetables contain more starch and less sugar than fruit does.
a.True
b.False
19. Vegetables are blanched to:
a. set the colour
b. remove strong flavours
c. soften them
d. All of the above.

20. Which of the following pigments is the most stable?

a. carotenoids
b. anthoxanthins
c. anthocyanins
d. flavonoids
21. What is responsible for the green colour in spinach, green
beans, and broccoli?
a. chlorophyll
b. carotenoid
c. flavonoid
d. pH
22. What are the grades of frozen fruit available in Canada?
a. A, B, C, and D
b. select, premium, and standard
c. fancy, choice, and substandard
d. No. 1, No. 2, and domestic
23. What is the appropriate temperature for poaching fruits?
a. 65C
b. 75C
c. 85C
d. 95C
24. What should be added to white or red vegetables to improve
their colour?
a. baking soda
b. cream
c. vinegar
d. sugar
25. Which of the following is not a dry-heat cooking method?
a. grilling
b. deep-frying
c. sauting
d. steaming

26. The CFIA has developed a grading system for fresh vegetables
on the wholesale market.
a.True
b.False
Please match the fruit to the fruit group category it belongs to.
27.
Pomes
a.
Strawberry
28. Berries
b. Peaches
29. Tropical
c.
Mango
30. Drupes
d. Pears
31. Melon
e. Kumquats
32. Citrus
a. Cantaloupe
Please match the vegetable to the correct part of the plant.
33.
34.
35.
36.
37.
38.
39.
40.

Flower
Fruit
Seed
Stem
Bulb
Root
Tuber
Fungi

a. Potato
b. Beets
c. Broccoli
d. Squash
e. Peas
a. Asparagus
b. Shallots
c. Portobello

Test Name:Vegetables & Fruits KEY

1. a.True
2. c.poached

3. a.True
4. b.False
5. a.Strawberry/b.Peaches/c.Kumquats/d.Cantaloupe/e.Pears/f.Ma
ngo
6. a.Broccoli/b.Squash/c.Peas/d.Asparagus/e.Shallots/f.Beets/g.Po
tatoe
7. b.steaming
8. d.All of the above.
9. a.turn mushy and blue
10.a.True
11.c.Rehydrate, then simmer them.
12.a.coloured portion of citrus rind
13.b.False
14.a.True
15.b.False
16.a.True
17.b.add an acid at the beginning of cooking
18.a.True
19.d.All of the above.
20.a.carotenoids

21.a.chlorophyll
22.c.fancy, choice, and substandard
23.c.85C
24.c.vinegar
25.d.steaming
26.a.True
27.
28.
29.
30.
31.
32.
33.
34.
35.
36.
37.
38.
39.
40.

d
a
c
b
a
e
c
d
e
a
b
b
a
c