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.
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