Question 1
The increase in fruit size is due to accumulating ___________.
a. water
b. sugar
c. cellulose
d. alkoloids
Question 2
Fruits die shortly after being picked with a rapid decline in quality.
True
False
Question 3
Sweetness in fruits tends to increase with ______.
a. sunshine
b. water
c. fertilizer
d. all of the choices
Question 4
All of the following except _____ are a climacteric fruit.
a. bananas
b. pears
c. tomatoes
d. melons.
Question 5
______ is a gaseous plant hormone which accelerates ripening of some fruits.
a. Ethylene
b. Nitrogen
c. Oxygen
d. Carbon dioxide
Question 6
Vegetables can come from all of the following except the ____________ part of the plant.
a. leaf
b. stem
c. root
d. ovary
Question 7
A tuber is a modified _______.
a. stem
b. root
c. leaf
d. stem or root
Question 8
Root vegetables tend to store their energy as starch.
True
False
Question 9
The 'scales' of an onion are modified ________.
a. leaves
b. stems
c. buds
d. roots
Question 10
Diversity of edible parts is highest in the _________ family.
a. onion
b. lettuce.
c. cabbage
d. squash
Question 11
Cooking generally reduces the nutritional content of food.
True
False
Question 12
Cooking may increase the availability of nutrients by making plants more digestible.
True
False
Question 13
Fruits are specific structures associated with the plant's _________ tissue.
a. leaf
b. stem
c. flower
d. storage.
Question 14
_________ tissue tastes sweet and is likely to be eaten raw.
a. Leaf
b. Stem
c. Fruit
d. Storage.
Question 15
Vegetables contain more __________ than fruits.
a. water
b. starch
c. pectin
d. cellulose
Question 16
_________ are technically fruit as the edible parts are associated with flower tissues.
b. Squash
c. String beans
d. All of the choices
Question 17
Cooking vegetables softens the tissue and can make nutrients more available.
True
False.