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Food Basics 1 (CSCA) Test

Enter the letter for the matching Definition
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1.
CHLOROPHYLL
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2.
IRRADIATION
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3.
TUBER
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4.
BLANCH
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5.
CELLULOSE
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6.
AROMATIC
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7.
GMO’S GENETICALLY MODIFIED PLANTS AND SEEDS
A.
The fleshy root, stem, or rhizome (stem found underground) of a plant from which a new plant will grow. Some are eaten as vegetables, e.g. potatoes.
B.
A food added to enhance the natural aromas of another food. Aromatics include most flavorings, such as herbs and spices, as well as some vegetables.
C.
Very briefly cooking a food in hot water or hot fat. Used to assist preparation (loosening peels from some vegetables and fruits) or as part of a combination cooking method such as precooking vegetables prior to the final cooking before service.
D.
A naturally occurring pigment that predominates in green vegetables such as green beans and cabbage.
E.
A preservation method used for certain fruits, vegetables, grains, spices, meat and poultry in which ionizing radiation sterilizes the food, slows ripening and prevents sprouting.
F.
Foods derived from genetically modified organisms have altered genetic material (altered DNA molecules). By transferring this new molecule into an organism, the organism then begins to reproduce using the rules of the new DNA molecule.
G.
A complex carbohydrate found in the cell wall of plants. It is edible but indigestible by humans.
Type the Term that corresponds to the displayed Definition.
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8.
Term applied to any vegetables with ruffled, curly leaves.
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9.
Vegetables harvested from the soft core of the palm tree.
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10.
Commonly called vegetables that are classified as fruits by botanists because they develop from the ovary of flowering plants and contain one or more seeds. Not so sweet and are prepared as savory dishes.
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11.
Any of a large group of aromatic plants whose leaves, stems, or flowers are used as a flavoring; used either dried or fresh.
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12.
French for “vegetables” are a large group of vegetables with double seemed seed pods.
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13.
Any of a large group of aromatic plants whose bark, roots, seeds, buds or berries are used as flavoring; usually used in dried form, either whole or ground.
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14.
Any herbaceous plant (having little or no woody parts) that can be partially or wholly eaten. Categorized as stalks, cabbages, fruits-vegetables, gourds and squashes; greens, fungi, onions, pods and seeds; and roots and tubers.
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15.
Organic Foods Production Act (OFPA) of 1990. OFPA gives a list of natural and synthetic substances, both allowed and prohibited. Organic crops must be grown on land that has not had any non-organic materials applied to it for 3 years.

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