PRO START 2 COMPREHENSIVE EXAM 2026
QUESTIONS WITH SOLUTIONS GRADED A+
◉ Flower vegetable. Answer: A vegetable in which the edible flower or
head is the focus
◉ Crudite's. Answer: a traditional French appetizer with raw whole or
sliced vegetables often including a dipping sauce or vinaigrette.
◉ Fruit vegetables. Answer: vegetables that come from flowering plants
and have seeds
◉ Green leafy vegetables. Answer: Plant leaves, such as lettuce, eaten as
vegetables.
◉ Brassica. Answer: Edible herbs, such as broccoli or cabbage, from the
mustard family.
◉ Field mixes. Answer: mixes of assorted salad greens that may be more
tender and can be planted in the spring for harvest a few weeks later.
, ◉ Mesclun mix. Answer: a seed blend that includes a variety of leafy
lettuce and other greens.
◉ Seed vegetables. Answer: vegetables in which the edible portions are
actually seeds, such as corn or peas
◉ Root vegetables. Answer: vegetables in which the main edible portion
grows at least partly underground as a root, such as carrots and beets.
◉ Tuber vegetables. Answer: Enlarged, bulbous, edible roots capable of
generating a new plant; they are actually fat, underground stems
◉ Stem vegetables. Answer: vegetables in which the stems are eaten,
such as asparagus and celery.
◉ Hydroponic farming. Answer: A system of farming in which
vegetables are grown indoors year-round, under regulated temperatures
and light, in nutrient-enriched water.
◉ Dicing. Answer: Cutting a produce into cubes with a chef's knife;
normally, dicing refers to about a half-inch cube, the same as a dice.
◉ Mincing. Answer: A fine chop cut made by using a chef's knife or
mezzaluna, a knife consisting of a single or double blade with handle on
QUESTIONS WITH SOLUTIONS GRADED A+
◉ Flower vegetable. Answer: A vegetable in which the edible flower or
head is the focus
◉ Crudite's. Answer: a traditional French appetizer with raw whole or
sliced vegetables often including a dipping sauce or vinaigrette.
◉ Fruit vegetables. Answer: vegetables that come from flowering plants
and have seeds
◉ Green leafy vegetables. Answer: Plant leaves, such as lettuce, eaten as
vegetables.
◉ Brassica. Answer: Edible herbs, such as broccoli or cabbage, from the
mustard family.
◉ Field mixes. Answer: mixes of assorted salad greens that may be more
tender and can be planted in the spring for harvest a few weeks later.
, ◉ Mesclun mix. Answer: a seed blend that includes a variety of leafy
lettuce and other greens.
◉ Seed vegetables. Answer: vegetables in which the edible portions are
actually seeds, such as corn or peas
◉ Root vegetables. Answer: vegetables in which the main edible portion
grows at least partly underground as a root, such as carrots and beets.
◉ Tuber vegetables. Answer: Enlarged, bulbous, edible roots capable of
generating a new plant; they are actually fat, underground stems
◉ Stem vegetables. Answer: vegetables in which the stems are eaten,
such as asparagus and celery.
◉ Hydroponic farming. Answer: A system of farming in which
vegetables are grown indoors year-round, under regulated temperatures
and light, in nutrient-enriched water.
◉ Dicing. Answer: Cutting a produce into cubes with a chef's knife;
normally, dicing refers to about a half-inch cube, the same as a dice.
◉ Mincing. Answer: A fine chop cut made by using a chef's knife or
mezzaluna, a knife consisting of a single or double blade with handle on
