The amount of _____ in a vegetable increases as the plant matures and causes it to toughen.
a. cellulose
b. hemicellulose
c. pectin
d. lignin
e. gums
Q. 2The cell walls in vegetables gain their structural support from the cell wall fibers, which are indigestible by humans and include all of the following except
a. cellulose.
b. hemicellulose.
c. glucose.
d. lignins.
e. gums.
Q. 3Fruits often seen masquerading as vegetables include
a. lentils.
b. scallions and leeks.
c. cabbage, Brussels sprouts, and collard greens.
d. okra, eggplant, olives, water chestnuts, and peppers.
Q. 4The classification of seeds includes
a. carrots, beets, turnips, and radishes.
b. onions and garlic.
c. celery and asparagus.
d. spinach and lettuce.
e. beans, corn, and peas.
f. broccoli and cauliflower.
Q. 5Vegetables are defined as
a. any plant or parts of a plant that are used as food.
b. the leaves, stem, or stalks of edible plants.
c. any edible plant eaten raw.
d. the ripened ovary of a plant with the surrounding succulent tissue.
Q. 6Fertilized eggs are more nutritious than non-fertilized eggs.
Indicate whether the statement is true or false
Q. 7The term hard-boiled eggs is incorrect because the contents of the egg actually coagulate long before the boiling point is reached.
Indicate whether the statement is true or false
Q. 8The main cause of beading on a meringue is undissolved sugar, but overcooking may cause it as well.
Indicate whether the statement is true or false
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