Question 1

Fruits are generally high in water and low in proteins and fats.

Accepted Answer

A) True 
 B)False

Question 2

Commercially, more fruits are frozen than canned or dried.

Accepted Answer

A) True 
 B)False

Question 3

Pectin is the

Accepted Answer

A)  cementing compound between the cell walls of the fruit. 
B)  coloring compound found within the cells of fruit. 
C)  flavoring compound found between the cells of the fruit. 
D)  taste compound found under the skin of fruit. 
E)  primary organic acid found in the skin of fruit. 
A)  cementing compound between the cell walls of the fruit. 
B)  coloring compound found within the cells of fruit. 
C)  flavoring compound found between the cells of the fruit. 
D)  taste compound found under the skin of fruit. 
E)  primary organic acid found in the skin of fruit.

Question 4

Climacteric fruits experience an increased phase of respiratory rate before becoming fully ripe and continue to ripen after harvest.

Accepted Answer

A) True 
 B)False

Question 5

Ripe fruit with a high water content is best if consumed within seven days of purchase.

Accepted Answer

A) True 
 B)False

Question 6

Raisins are made from whole dried grapes, whereas fruit leather is made from a dried fruit puree mixture that typically contains fruit juice concentrates.

Accepted Answer

A) True 
 B)False

Question 7

Enzymatic browning in fruits can be slowed down or inhibited by

Accepted Answer

A)  refrigeration. 
B)  coating with a cream of tartar solution. 
C)  coating fruits with sugar or submerging in water. 
D)  dipping fruit in ascorbic acid or sulfur solutions. 
E)  all of the above answers are correct 
A)  refrigeration. 
B)  coating with a cream of tartar solution. 
C)  coating fruits with sugar or submerging in water. 
D)  dipping fruit in ascorbic acid or sulfur solutions. 
E)  all of the above answers are correct

Question 8

Which compound(s), in conjunction with sugar, contributes to the gelling characteristics of fruit preserves?

Accepted Answer

A)  phenolic compounds 
B)  protopectins 
C)  pectin 
D)  pectinic acid 
E)  pigments 
A)  phenolic compounds 
B)  protopectins 
C)  pectin 
D)  pectinic acid 
E)  pigments

Question 9

It takes about _____ pound(s)of grapes to produce 1 pound of raisins.

Accepted Answer

A)  1 
B)  2 
C)  3 
D)  5 
E)  7 
A)  1 
B)  2 
C)  3 
D)  5 
E)  7

Question 10

The natural sugars listed below are largely responsible for the sweetness of fruits with the EXCEPTION of

Accepted Answer

A)  fructose. 
B)  glucose. 
C)  maltose. 
D)  sucrose. 
A)  fructose. 
B)  glucose. 
C)  maltose. 
D)  sucrose.

Question 11

When fruit is dried, the removal of water allows microbes to grow and multiply more easily.

Accepted Answer

A) True 
 B)False

Question 12

During heating, the fruit's osmotic system of selective permeability is replaced with simple diffusion, contributing to the loss of the fruit's shape.

Accepted Answer

A) True 
 B)False

Question 13

Which of the following statements about freezing is false?

Accepted Answer

A)  Freezing ruptures cell membranes as the ice crystals expand. 
B)  Packages or bags that have a heavy frost clinging to the outside should not be purchased because this is a sign of thawing and refreezing. 
C)  Refrozen fruit is flaccid and less flavorful. 
D)  A temperature of 32 degrees F should be maintained at all times during storage and transport of frozen fruit. 
A)  Freezing ruptures cell membranes as the ice crystals expand. 
B)  Packages or bags that have a heavy frost clinging to the outside should not be purchased because this is a sign of thawing and refreezing. 
C)  Refrozen fruit is flaccid and less flavorful. 
D)  A temperature of 32 degrees F should be maintained at all times during storage and transport of frozen fruit.

Question 14

Which of the following statements about tomato juice is correct?

Accepted Answer

A)  The suspended pulp in tomato juice contributes to viscosity. 
B)  If tomato juice is left standing, pectin methyl esterase breaks down the pectin, resulting in a less viscous juice over time. 
C)  The hot-break process inactivates the enzymes in tomato juice. 
D)  Allowing enzyme activity to occur and produce a tomato juice with a thin viscosity is called the cold-break process. 
E)  all of the above answers are correct
F) none of the above answers is correct 
A)  The suspended pulp in tomato juice contributes to viscosity. 
B)  If tomato juice is left standing, pectin methyl esterase breaks down the pectin, resulting in a less viscous juice over time. 
C)  The hot-break process inactivates the enzymes in tomato juice. 
D)  Allowing enzyme activity to occur and produce a tomato juice with a thin viscosity is called the cold-break process. 
E)  all of the above answers are correct
F) none of the above answers is correct

Question 15

A beverage labeled "tropical juice drink" should contain a minimum of _____ percent actual juice.

Accepted Answer

A)  10 
B)  25 
C)  50 
D)  75 
E)  100
F)none of the above answers is correct 
A)  10 
B)  25 
C)  50 
D)  75 
E)  100
F)none of the above answers is correct

Question 16

Matching
Definition choices:
-butter

Accepted Answer

A) a thick and smooth fruit preserve made from long-cooked fruit that is sieved 
B) a mixture of fruits (usually citrus, or at least with some citrus) with added nuts and raisins but no sugar 
C) a product made from juice of cooked fruit with added sugar and pectin; may be clear if the juice is strained first 
D) a preserved fruit product made from ground or mashed whole cooked fruit 
E) a preserved fruit product made from the juice with thin slices of fruit and rind 
A) a thick and smooth fruit preserve made from long-cooked fruit that is sieved 
B) a mixture of fruits (usually citrus, or at least with some citrus) with added nuts and raisins but no sugar 
C) a product made from juice of cooked fruit with added sugar and pectin; may be clear if the juice is strained first 
D) a preserved fruit product made from ground or mashed whole cooked fruit 
E) a preserved fruit product made from the juice with thin slices of fruit and rind

Question 17

Most fruits have a pH value

Accepted Answer

A)  below 3.0. 
B)  below 5.0. 
C)  between 5.0 and 6.0. 
D)  above 6.0. 
A)  below 3.0. 
B)  below 5.0. 
C)  between 5.0 and 6.0. 
D)  above 6.0.

Question 18

All of the following substances are found in fruits except

Accepted Answer

A)  cholesterol. 
B)  organic acids. 
C)  pectic substances. 
D)  phenolic compounds. 
A)  cholesterol. 
B)  organic acids. 
C)  pectic substances. 
D)  phenolic compounds.

Question 19

Acid content varies with the maturity of the plant, the acid content of

Accepted Answer

A)  the mature plant being equal to the youngest fruit. 
B)  the plant increasing with maturity. 
C)  the plant decreasing with maturity. 
D)  some plants increasing and some decreasing with maturity. 
A)  the mature plant being equal to the youngest fruit. 
B)  the plant increasing with maturity. 
C)  the plant decreasing with maturity. 
D)  some plants increasing and some decreasing with maturity.

Question 20

Fruits are very similar in cell structure and pigment composition to

Accepted Answer

A)  legumes. 
B)  cereal grains. 
C)  vegetables with a high starch content. 
D)  vegetables. 
A)  legumes. 
B)  cereal grains. 
C)  vegetables with a high starch content. 
D)  vegetables.

Exam 14: Fruits

Fruits are generally high in water and low in proteins and fats.

Commercially, more fruits are frozen than canned or dried.

Pectin is the

Climacteric fruits experience an increased phase of respiratory rate before becoming fully ripe and continue to ripen after harvest.

Ripe fruit with a high water content is best if consumed within seven days of purchase.

Raisins are made from whole dried grapes, whereas fruit leather is made from a dried fruit puree mixture that typically contains fruit juice concentrates.

Enzymatic browning in fruits can be slowed down or inhibited by

Which compound(s), in conjunction with sugar, contributes to the gelling characteristics of fruit preserves?

It takes about _____ pound(s)of grapes to produce 1 pound of raisins.

The natural sugars listed below are largely responsible for the sweetness of fruits with the EXCEPTION of

When fruit is dried, the removal of water allows microbes to grow and multiply more easily.

During heating, the fruit's osmotic system of selective permeability is replaced with simple diffusion, contributing to the loss of the fruit's shape.

Which of the following statements about freezing is false?

Which of the following statements about tomato juice is correct?

A beverage labeled "tropical juice drink" should contain a minimum of _____ percent actual juice.

Matching Definition choices: -butter

Most fruits have a pH value

All of the following substances are found in fruits except

Acid content varies with the maturity of the plant, the acid content of

Fruits are very similar in cell structure and pigment composition to

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