Vegetables Trivia Quiz Questions and Answers

carrots and leeks

1: From what language does the word “vegetable” originate?

A: Latin

B: Greek

C: Old French

D: Old English

Correct Answer: C

Correct Answer Text: Old French

Correct Answer explanation: The word “vegetable” was first recorded in English in the early 15th century and comes from Old French.

2: Which country is the largest producer of vegetables globally?

A: United States

B: India

C: China

D: Brazil

Correct Answer: C

Correct Answer Text: China

Correct Answer explanation: China is the largest producer of vegetables in the world, with over half of the global production.

3: What court case ruled that the tomato is a vegetable for tariff purposes in the United States?

A: Brown v. Board of Education

B: Nix v. Hedden

C: Roe v. Wade

D: Youngstown Sheet & Tube Co. v. Sawyer

Correct Answer: B

Correct Answer Text: Nix v. Hedden

Correct Answer explanation: The U.S. Supreme Court in the case Nix v. Hedden in 1893 ruled that the tomato is a vegetable for tariff purposes, despite it being botanically a fruit.

4: What antioxidant vitamins are particularly important and are sourced from vegetables?

A: B12, D, and K

B: A, C, and E

C: B6, Niacin, and Riboflavin

D: K, Folate, and Biotin

Correct Answer: B

Correct Answer Text: A, C, and E

Correct Answer explanation: Vegetables are important sources of antioxidant vitamins A, C, and E which are beneficial for health.

5: What percentage lower risk of coronary heart disease or stroke do individuals who eat more than five servings of fruits and vegetables daily have?

A: 50%

B: 10%

C: 20%

D: 30%

Correct Answer: C

Correct Answer Text: 20%

Correct Answer explanation: Research has shown that individuals who consume more than five servings of fruits and vegetables daily have an approximately 20% lower risk of developing coronary heart disease or stroke.

6: What is the staple crop of the Aztecs that was supplemented with tomatoes, avocados, beans, and peppers?

A: Rice

B: Barley

C: Wheat

D: Maize

Correct Answer: D

Correct Answer Text: Maize

Correct Answer explanation: Maize was the staple crop of the Aztecs, and they supplemented it with a variety of agricultural products like tomatoes, avocados, beans, and peppers.

7: What is the USDA’s recommendation for servings of fruit and vegetables daily?

A: 3-6 servings

B: 5-9 servings

C: 7-10 servings

D: 4-7 servings

Correct Answer: B

Correct Answer Text: 5-9 servings

Correct Answer explanation: The USDA Dietary Guidelines for Americans recommend consuming five to nine servings of fruits and vegetables daily for optimal health.

8: During which period did humans first start the agricultural cultivation of vegetables?

A: 15,000 BC – 12,000 BC

B: 10,000 BC – 7,000 BC

C: 5,000 BC – 3,000 BC

D: 2,000 BC – 500 BC

Correct Answer: B

Correct Answer Text: 10,000 BC – 7,000 BC

Correct Answer explanation: Humans first began cultivating vegetables during the period between 10,000 BC and 7,000 BC.

9: What percentage of vegetables and perishable foods may be lost during the storage period in developing countries?

A: 10-20%

B: 20-30%

C: 30-50%

D: 50-70%

Correct Answer: C

Correct Answer Text: 30-50%

Correct Answer explanation: In developing countries, inadequate cold storage facilities may lead to the loss of 30-50% of vegetables and perishable foods during the storage period.

10: What natural compound is involved in causing jaw development issues if consumed insufficiently by youths during growth?

A: Vitamin C

B: Solanine

C: Fiber

D: Protein

Correct Answer: B

Correct Answer Text: Solanine

Correct Answer explanation: Insufficient consumption of crunchy and hard foods, like raw vegetables, while bones are growing can lead to inadequate jaw development, which can cause crooked and impacted teeth.

11: Which ancient civilization primarily consumed dumplings, noodles, and pancakes made from wheat, accompanied by yams, soybeans, and turnips?

A: Ancient Egyptians

B: Ancient Greeks

C: Ancient Chinese

D: Ancient Romans

Correct Answer: C

Correct Answer Text: Ancient Chinese

Correct Answer explanation: In ancient China, wheat was the staple crop in the north, made into dumplings, noodles, and pancakes, accompanied by various vegetables.

12: Which leafy vegetable is particularly noted for losing moisture and vitamin C rapidly during storage?

A: Lettuce

B: Carrot

C: Potato

D: Eggplant

Correct Answer: A

Correct Answer Text: Lettuce

Correct Answer explanation: Leafy vegetables, such as lettuce, lose moisture and vitamin C rapidly during storage.

13: Which vegetable group is typically grown in the greatest variety across multiple climates, thanks to global agricultural trade?

A: Root vegetables

B: Leafy greens

C: Cruciferous vegetables

D: Gourds

Correct Answer: A

Correct Answer Text: Root vegetables

Correct Answer explanation: Thanks to global agricultural trade, root vegetables are grown in a wide variety, accommodating various climates.

14: What term refers to the process where vegetables’ enzymes and micro-organisms are neutralized during preservation, allowing them to be stored at ambient temperatures for extended periods?

A: Freezing

B: Fermenting

C: Canning

D: Drying

Correct Answer: C

Correct Answer Text: Canning

Correct Answer explanation: Canning involves deactivating enzymes and killing micro-organisms, allowing vegetables to be stored at room temperature for long periods.

15: What vegetable is often associated with the Solanaceae family and contains α-solanine and α-chaconine, which are natural plant defenses?

A: Tomato

B: Lettuce

C: Potato

D: Cucumber

Correct Answer: C

Correct Answer Text: Potato

Correct Answer explanation: Potatoes belong to the Solanaceae family and contain natural plant defenses, such as α-solanine and α-chaconine.

16: Which vitamin group includes provitamins found in vegetables and is essential for human health?

A: B vitamins

B: Antioxidant vitamins

C: Fat-soluble vitamins

D: Water-soluble vitamins

Correct Answer: B

Correct Answer Text: Antioxidant vitamins

Correct Answer explanation: Vegetables contain a variety of provitamins and antioxidant vitamins essential for health, including vitamins A, C, and E.

17: What method uses sun power to dry vegetables like tomatoes, providing a traditional method’s advantage with improved efficiency?

A: Blanching

B: Solar power drying

C: Flash freezing

D: Vinegar pickling

Correct Answer: B

Correct Answer Text: Solar power drying

Correct Answer explanation: Solar powered drying has been used to dry vegetables like tomatoes, providing improved efficiency over traditional methods.

18: How does radiation preservation method extend the storage life of vegetables without altering their properties?

A: By cooling them

B: By heating them

C: By ionizing them

D: By salting them

Correct Answer: C

Correct Answer Text: By ionizing them

Correct Answer explanation: The irradiation of vegetables by ionizing radiation extends their storage life without noticeably changing their properties.

19: What criteria are used to grade vegetables before marketing or long-term storage to ensure high quality?

A: Size, weight, and texture

B: Quality, size, ripeness, and color

C: Water content, sweetness, and color

D: Nutrient content, shape, and firmness

Correct Answer: B

Correct Answer Text: Quality, size, ripeness, and color

Correct Answer explanation: Vegetables are graded based on quality, size, ripeness, and color before marketing or long-term storage to ensure high quality.

20: What term describes the boiling of vegetables with sugar to create jams, acting as a preservation method?

A: Fermentation

B: Salting

C: Pickling

D: Boiling with sugar

Correct Answer: D

Correct Answer Text: Boiling with sugar

Correct Answer explanation: Boiling vegetables like marrows and carrots with sugar creates jams, preserving the vegetables for later use.

21: What method used in Ancient Rome involved drying vegetables like onions and garlic in the field for a few days before storage?

A: Sun drying

B: Canning

C: Fermenting

D: Cold storage

Correct Answer: A

Correct Answer Text: Sun drying

Correct Answer explanation: In Ancient Rome, onions and garlic were often dried in the field for a few days before storage to ensure they would keep longer.

22: Which vegetable contains glycoalkaloids and should be avoided when it appears green?

A: Carrot

B: Sweet potato

C: Pea

D: Potato

Correct Answer: D

Correct Answer Text: Potato

Correct Answer explanation: Green potatoes contain glycoalkaloids which can be toxic and should therefore be avoided.

23: What ancient civilization’s diet primarily included bread often contaminated with sand, leading to dental wear, supplemented with vegetables like marrows, broad beans, and lentils?

A: Ancient Greeks

B: Ancient Romans

C: Ancient Egyptians

D: Incas

Correct Answer: C

Correct Answer Text: Ancient Egyptians

Correct Answer explanation: The ancient Egyptians’ diet was largely based on bread, which was often contaminated with sand, causing dental wear. They supplemented it with vegetables like marrows, broad beans, and lentils.

24: What is the common term for the immature fruits of the genus Cucurbita, often eaten as part of savory dishes?

A: Cucumbers

B: Zucchinis

C: Peppers

D: Tomatoes

Correct Answer: B

Correct Answer Text: Zucchinis

Correct Answer explanation: The immature fruits of the genus Cucurbita, often used in savory dishes, include zucchinis.

25: Which preservation method relies on the production of lactic acid to inhibit the growth of other microorganisms?

A: Freezing

B: Canning

C: Fermentation

D: Salting

Correct Answer: C

Correct Answer Text: Fermentation

Correct Answer explanation: Fermentation relies on the production of lactic acid bacteria to preserve vegetables, inhibiting the growth of other microorganisms.

26: What adverse reaction can occur when vegetables are not properly handled and prepared, especially when they will be eaten raw?

A: Nutrient loss

B: Increased moisture content

C: Toxin release

D: Gastrointestinal infections

Correct Answer: D

Correct Answer Text: Gastrointestinal infections

Correct Answer explanation: Improper handling and preparation of vegetables, especially when eaten raw, can lead to gastrointestinal infections due to contamination.

27: Which crop is characterized by tubers and is the most produced vegetable globally according to the 2018 data?

A: Sweet potato

B: Beetroot

C: Potato

D: Onion

Correct Answer: C

Correct Answer Text: Potato

Correct Answer explanation: According to 2018 data, the potato, which is characterized by its tubers, is the most produced vegetable globally.

28: What historical period marks the likely beginning of human vegetable cultivation?

A: Neolithic Revolution

B: Industrial Age

C: Renaissance Period

D: Bronze Age

Correct Answer: A

Correct Answer Text: Neolithic Revolution

Correct Answer explanation: The Neolithic Revolution marks the beginning of human vegetable cultivation, approximately between 10,000 BC to 7,000 BC.

29: How many servings of vegetables does Japan recommend consuming daily?

A: 3-4 servings

B: 5-6 servings

C: 7-8 servings

D: 9-10 servings

Correct Answer: B

Correct Answer Text: 5-6 servings

Correct Answer explanation: Japan recommends consuming five to six servings of vegetables daily as part of a healthy diet.

30: What technology can be used for long-term storage of vegetables without requiring electricity and is based on temperature control?

A: Cold storage

B: Solar drying

C: Evaporative cooling

D: Vinegar storing

Correct Answer: C

Correct Answer Text: Evaporative cooling

Correct Answer explanation: Evaporative cooling technology, which does not require electricity, can be used to control temperature and extend the storage life of vegetables.

31: Which pesticide-related issue poses significant problems for vegetable crops in developing countries?

A: Microbial infection

B: Pesticide overspray

C: Soil compaction

D: Nutrient depletion

Correct Answer: A

Correct Answer Text: Microbial infection

Correct Answer explanation: Microbial infection significantly affects vegetable crops in developing countries where proper storage facilities are lacking.

32: What important nutritional recommendation does the French Ministry of Health suggest for daily vegetable consumption?

A: 3 servings

B: 4 servings

C: 5 servings

D: 6 servings

Correct Answer: C

Correct Answer Text: 5 servings

Correct Answer explanation: The French Ministry of Health recommends consuming five servings of vegetables daily for optimal health.

33: Which crop is known for its long shelf life and ability to be stored over an extended period after harvesting?

A: Spinach

B: Tomato

C: Potato

D: Broccoli

Correct Answer: C

Correct Answer Text: Potato

Correct Answer explanation: Potatoes are known for their long shelf life and can be stored for extended periods after harvesting.

34: What vegetable contains β-carotene, significant for its vitamin A content, and is commonly orange?

A: Cabbage

B: Carrot

C: Tomato

D: Eggplant

Correct Answer: B

Correct Answer Text: Carrot

Correct Answer explanation: Carrots contain β-carotene, which is significant for its vitamin A content, and are commonly orange in color.

35: Which vegetable is often dried in the field for a few days to reduce moisture content before long-term storage?

A: Broccoli

B: Onions

C: Spinach

D: Eggplant

Correct Answer: B

Correct Answer Text: Onions

Correct Answer explanation: Onions are often dried in the field for a few days after harvest to reduce moisture and prepare them for longer-term storage.

36: What cooking method can deactivate toxins found in certain beans?

A: Steaming

B: Boiling

C: Baking

D: Microwaving

Correct Answer: B

Correct Answer Text: Boiling

Correct Answer explanation: Adequate boiling can deactivate toxins found in certain beans, making them safe to consume.

37: Which type of farming involves growing crops specifically for the purpose of feeding one’s own family?

A: Corporate farming

B: Subsistence farming

C: Cooperative farming

D: Commercial farming

Correct Answer: B

Correct Answer Text: Subsistence farming

Correct Answer explanation: Subsistence farming involves growing crops primarily to feed one’s own family rather than for commercial sale.

38: Which leafy vegetable is typically served raw and is high in vitamins K and A?

A: Lettuce

B: Carrot

C: Potato

D: Eggplant

Correct Answer: A

Correct Answer Text: Lettuce

Correct Answer explanation: Lettuce is commonly served raw and is high in vitamins K and A.

39: Which process involves removing undesirable species and encouraging the growth of useful plant species in tropical jungle clearings?

A: Crop rotation

B: Hydroponics

C: Forest gardening

D: Monoculture

Correct Answer: C

Correct Answer Text: Forest gardening

Correct Answer explanation: Forest gardening in tropical jungle clearings involves removing undesirable species and encouraging the growth of useful plant species.

40: Which international organization sets standards to ensure the safe storage and transport of vegetables?

A: FDA

B: USDA

C: WHO

D: ISO

Correct Answer: D

Correct Answer Text: ISO

Correct Answer explanation: The International Organization for Standardization (ISO) sets international standards to ensure the safe storage and transport of vegetables.

41: What historical diet in Ancient Peru included maize and was supplemented by higher-altitude crops like potatoes?

A: Aztec diet

B: Greek diet

C: Inca diet

D: Egyptian diet

Correct Answer: C

Correct Answer Text: Inca diet

Correct Answer explanation: The Inca diet in Ancient Peru included maize and was supplemented by higher-altitude crops like potatoes.

42: Which term is used to describe a vegetable plant part consumed for food that is specifically not a fruit or seed?

A: Leafy green

B: Tubers

C: Rhizome

D: Vegetable

Correct Answer: D

Correct Answer Text: Vegetable

Correct Answer explanation: The term “vegetable” describes plant parts consumed for food that are not fruits or seeds, although mature fruits like tomatoes, are used culinarily as vegetables.

43: Which vegetable preservation method involves creating an acidic environment to prevent microorganism growth?

A: Salting

B: Pickling

C: Freezing

D: Drying

Correct Answer: B

Correct Answer Text: Pickling

Correct Answer explanation: Pickling involves creating an acidic environment, often with vinegar, to prevent the growth of microorganisms and preserve vegetables.

44: What inherent capability helps some beans survive against insects and predators?

A: High sugar content

B: Enzyme inhibitors

C: Lack of moisture

D: Soft outer layer

Correct Answer: B

Correct Answer Text: Enzyme inhibitors

Correct Answer explanation: Some beans contain enzyme inhibitors that help them survive against insects and predators.

45: Which part of the plant is garlic most commonly known for?

A: Leaves

B: Bulbs

C: Flowers

D: Fruit

Correct Answer: B

Correct Answer Text: Bulbs

Correct Answer explanation: Garlic is most commonly known for its bulbs, which are used extensively in cooking.

46: Which dietary guideline excludes potatoes due to their high starch content?

A: Japanese dietary guidelines

B: French dietary guidelines

C: USDA Dietary Guidelines

D: Mediterranean diet

Correct Answer: C

Correct Answer Text: USDA Dietary Guidelines

Correct Answer explanation: The USDA Dietary Guidelines exclude potatoes from the vegetable count because they are mainly providers of starch.

47: In agricultural production, what is the general benefit of using fleece, cloches, and greenhouses?

A: Reducing labor costs

B: Increasing soil fertility

C: Lengthening the growing season

D: Increasing pesticide use

Correct Answer: C

Correct Answer Text: Lengthening the growing season

Correct Answer explanation: Fleece, cloches, and greenhouses can lengthen the growing season by protecting crops from unfavorable weather conditions.

48: What part of the vegetable plant do “fruits” develop from in botanical terms?

A: Roots

B: Leaves

C: Stem

D: Ovary of a flowering plant

Correct Answer: D

Correct Answer Text: Ovary of a flowering plant

Correct Answer explanation: In botanical terms, “fruits” develop from the ovary of a flowering plant.

49: What agricultural technique uses temperature-controlling technologies that do not require electricity to store vegetables?

A: Evaporative cooling

B: Canning

C: Refrigeration

D: Solar drying

Correct Answer: A

Correct Answer Text: Evaporative cooling

Correct Answer explanation: Evaporative cooling is a method that uses temperature-controlling technologies without the need for electricity to store vegetables.

50: Which vegetable’s leaves were more esteemed than its roots in Ancient Rome?

A: Lettuce

B: Beet

C: Spinach

D: Carrot

Correct Answer: B

Correct Answer Text: Beet

Correct Answer explanation: In Ancient Rome, beets were grown primarily for their leaves rather than their roots.

51: What process involves the killing of micro-organisms and deactivation of enzymes in vegetables to extend shelf life without refrigeration?

A: Fermentation

B: Freezing

C: Pickling

D: Canning

Correct Answer: D

Correct Answer Text: Canning

Correct Answer explanation: Canning involves the killing of micro-organisms and deactivation of enzymes to extend the shelf life of vegetables without the need for refrigeration.

52: Which root vegetable was a staple in the diet of the lowland Incas?

A: Sweet potato

B: Beetroot

C: Potato

D: Carrot

Correct Answer: C

Correct Answer Text: Potato

Correct Answer explanation: The potato was a staple in the diet of the lowland Incas and played a crucial role in their subsistence.

53: What is a common issue caused by the consumption of improperly handled raw leafy vegetables in the United States?

A: Norovirus infections

B: Vitamin toxicity

C: Allergic reactions

D: Heart disease

Correct Answer: A

Correct Answer Text: Norovirus infections

Correct Answer explanation: Raw leafy vegetables have been implicated in nearly half of the norovirus infections in the United States due to improper handling and contamination.

54: During which phase of modern vegetable farming is maintaining high humidity a priority?

A: Planting

B: Weeding

C: Harvesting

D: Storage

Correct Answer: D

Correct Answer Text: Storage

Correct Answer explanation: Maintaining high humidity is crucial during the storage phase to prevent moisture loss and spoilage in vegetables.

55: Which vegetable’s drying can be improved using solar-powered driers, enhancing the traditional method?

A: Cucumbers

B: Tomatoes

C: Spinach

D: Carrots

Correct Answer: B

Correct Answer Text: Tomatoes

Correct Answer explanation: Drying tomatoes can be improved using solar-powered driers, which offer more control and efficiency than traditional sun drying.

56: What vegetable is closely associated with Southeast Asian cuisine, particularly in stir-fried dishes with chili and sambal?

A: Spinach

B: Water spinach (Ipomoea aquatica)

C: Bell pepper

D: Broccoli

Correct Answer: B

Correct Answer Text: Water spinach (Ipomoea aquatica)

Correct Answer explanation: Water spinach (Ipomoea aquatica) is popular in Southeast Asian cuisine, especially in stir-fried dishes with chili and sambal.

57: How did ancient Greek and Roman diets primarily differ regarding the consumption of meat and fish?

A: Greeks used more meat; Romans favored fish.

B: Greeks used more fish; Romans favored green vegetables.

C: Greeks avoided both; Romans used both abundantly.

D: Both used an equal amount of meat and fish.

Correct Answer: B

Correct Answer Text: Greeks used more fish; Romans favored green vegetables.

Correct Answer explanation: Ancient Greek diets frequently included fish, while the Romans predominantly consumed green vegetables with less emphasis on fish.

58: What process helps vegetables like garlic and onions’ skins to thicken and harden after harvest for better storage?

A: Drying in the sun

B: Short maturation in warm, moist surroundings

C: Fermentation

D: Flash freezing

Correct Answer: B

Correct Answer Text: Short maturation in warm, moist surroundings

Correct Answer explanation: Allowing vegetables like garlic and onions a short maturation period in warm, moist surroundings helps their skin thicken and harden, improving storage.

59: How are vegetables’ nutritional values compared when preserved by canning and freezing to their fresh counterparts?

A: Nutritional values are significantly lower.

B: Nutritional values are similar.

C: Nutritional values are significantly higher.

D: Nutritional values vary depending on the vegetable.

Correct Answer: B

Correct Answer Text: Nutritional values are similar.

Correct Answer explanation: Vegetables preserved by canning and freezing generally retain similar nutritional values to their fresh counterparts concerning carotenoids, vitamin E, minerals, and dietary fiber.

60: What agricultural advancement helps reduce labor costs by using software to control machines in vegetable farming?

A: Solar-powered technology

B: GPS locators and self-steer programs

C: High-yield seeds

D: Organic fertilizers

Correct Answer: B

Correct Answer Text: GPS locators and self-steer programs

Correct Answer explanation: GPS locators and self-steer programs for driverless machines in vegetable farming help reduce labor costs and improve efficiency.

Source:

https://en.wikipedia.org/wiki/Vegetable

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