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10 questions
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  • Q1
    The form of cooking in which a vegetable is quickly or partially cooked in hot water or oil is known as?
    poaching
    sous vide
    parboiling
    blanching
    120s
  • Q2
    At what temperature should you store vegetables that need to ripen?
    51 degrees
    65 degrees
    41 degrees
    70 degrees
    120s
  • Q3
    Chili peppers, avocados, and squash are what types of vegetables?
    flower
    fruit
    tuber
    seed
    120s
  • Q4
    What category of vegetable is rich in sugars, starches, vitamins, and minerals, and exists both above and below ground?
    flower
    stem
    root
    tuber
    120s
  • Q5
    Potatoes, yams, and sweet potatoes fall into what category of vegetable?
    root
    seed
    flower
    tuber
    120s
  • Q6
    Asparagus, artichokes, mushrooms, and celery are what category of vegetable?
    flower
    stem
    root
    tuber
    120s
  • Q7
    This stem vegetable can be green or white and has tender tips. The thicker the stalk the older and more woody it tastes. It is best prepared by steaming, roasting, or sauteing?
    carrots
    celery
    leeks
    asparagus
    120s
  • Q8
    The highest grade for fresh vegetables that the USDA awards is?
    US extra fancy
    US grade AA
    US grade AAA
    US fancy
    120s
  • Q9
    Fact or Fiction- the USDA grades canned vegetables as well?
    Fact
    Fiction
    120s
  • Q10
    The best suggested cooking method for carrots, eggplant, mushrooms, onions, potatoes, squash and tomatoes is?
    baking
    braising
    steaming
    deep frying
    120s

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