Question 1

The nutrient content of fruits with varying USDA grades does not differ to any great extent.

Accepted Answer

A) True 
 B)False

Question 2

When poaching fruits, it is best to leave firmer fruits to cool in the poaching liquid after cooking, but to immediately drain very soft fruits as soon as they are done.

Accepted Answer

A) True 
 B)False

Question 3

Which of the following statements is correct regarding enzymes and haze?

Accepted Answer

A)  Cellulase is added to juices to hydrolyze the pectin. 
B)  Pectinase is added to juices to hydrolyze the cellulose. 
C)  Glucose polymers are added to juices to reduce haze. 
D)  Amylase enzymes are added to eliminate haze caused by glucose polymers. 
A)  Cellulase is added to juices to hydrolyze the pectin. 
B)  Pectinase is added to juices to hydrolyze the cellulose. 
C)  Glucose polymers are added to juices to reduce haze. 
D)  Amylase enzymes are added to eliminate haze caused by glucose polymers.

Question 4

The increase in availability of out-of-season fresh fruit is largely due to refrigerated transport.

Accepted Answer

A) True 
 B)False

Question 5

Freezing is the best storage form for the maintenance of fresh fruit texture.

Accepted Answer

A) True 
 B)False

Question 6

According to the USDA, the most frequently consumed fruits are strawberries and blueberries.

Accepted Answer

A) True 
 B)False

Question 7

_____ are usually less sweet than jellies and do not keep as well as other fruit spreads.

Accepted Answer

A)  Butters 
B)  Conserves 
C)  Preserves 
D)  Marmalades 
A)  Butters 
B)  Conserves 
C)  Preserves 
D)  Marmalades

Question 8

Apples and bananas can both be successfully baked or sautéed as well as served raw.

Accepted Answer

A) True 
 B)False

Question 9

Bananas contain albedo, which is rich in pectin and aromatic oils.

Accepted Answer

A) True 
 B)False

Question 10

One of the ways to facilitate the ripening of oranges and tomatoes is to expose them to sulfur dioxide.

Accepted Answer

A) True 
 B)False

Question 11

Enzymatic browning in fruit is catalyzed by

Accepted Answer

A)  melanins. 
B)  polyphenol oxidase. 
C)  cellulase and hemicellulase. 
D)  all of the above answers are correct 
E)  none of the above answers is correct 
A)  melanins. 
B)  polyphenol oxidase. 
C)  cellulase and hemicellulase. 
D)  all of the above answers are correct 
E)  none of the above answers is correct

Question 12

Deaeration

Accepted Answer

A)  decreases shelf life. 
B)  increases flavor. 
C)  reduces the oxidation of vitamin C. 
D)  all of the above answers are correct 
A)  decreases shelf life. 
B)  increases flavor. 
C)  reduces the oxidation of vitamin C. 
D)  all of the above answers are correct

Question 13

The process of pasteurizing juice

Accepted Answer

A)  inactivates enzymes and destroys microorganisms that can cause foodborne illness. 
B)  allows the particles of fruit to stay suspended in the juice without settling to the bottom. 
C)  increases the fresh-squeezed flavor. 
D)  all of the above answers are correct 
A)  inactivates enzymes and destroys microorganisms that can cause foodborne illness. 
B)  allows the particles of fruit to stay suspended in the juice without settling to the bottom. 
C)  increases the fresh-squeezed flavor. 
D)  all of the above answers are correct

Question 14

Examples of drupes include cherries, peaches, and plums.

Accepted Answer

A) True 
 B)False

Question 15

Matching
Definition choices:
-jam

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 16

Matching
Definition choices:
-jelly

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

Although appetizing, melanins are unsafe to consume.

Accepted Answer

A) True 
 B)False

Question 18

According to the Code of Federal Regulations, fruit cocktail may be canned in

Accepted Answer

A)  its own juice (with only 2 to 6 percent sugar added). 
B)  light syrup (some sugar added, 10 to 14 percent density). 
C)  heavy syrup (25 percent density). 
D)  all of the above answers are correct 
A)  its own juice (with only 2 to 6 percent sugar added). 
B)  light syrup (some sugar added, 10 to 14 percent density). 
C)  heavy syrup (25 percent density). 
D)  all of the above answers are correct

Question 19

Sugar content in general increases during normal fruit ripening..

Accepted Answer

A) True 
 B)False

Question 20

Which of the following enzymes do juice processors sometimes add to increase juice extraction?

Accepted Answer

A)  pectinases 
B)  phenolase and catecholase 
C)  tyrosinase 
D)  cellulase and hemicellulase 
A)  pectinases 
B)  phenolase and catecholase 
C)  tyrosinase 
D)  cellulase and hemicellulase

Exam 14: Fruits

The nutrient content of fruits with varying USDA grades does not differ to any great extent.

When poaching fruits, it is best to leave firmer fruits to cool in the poaching liquid after cooking, but to immediately drain very soft fruits as soon as they are done.

Which of the following statements is correct regarding enzymes and haze?

The increase in availability of out-of-season fresh fruit is largely due to refrigerated transport.

Freezing is the best storage form for the maintenance of fresh fruit texture.

According to the USDA, the most frequently consumed fruits are strawberries and blueberries.

_____ are usually less sweet than jellies and do not keep as well as other fruit spreads.

Apples and bananas can both be successfully baked or sautéed as well as served raw.

Bananas contain albedo, which is rich in pectin and aromatic oils.

One of the ways to facilitate the ripening of oranges and tomatoes is to expose them to sulfur dioxide.

Enzymatic browning in fruit is catalyzed by

Deaeration

The process of pasteurizing juice

Examples of drupes include cherries, peaches, and plums.

Matching Definition choices: -jam

Matching Definition choices: -jelly

Although appetizing, melanins are unsafe to consume.

According to the Code of Federal Regulations, fruit cocktail may be canned in

Sugar content in general increases during normal fruit ripening..

Which of the following enzymes do juice processors sometimes add to increase juice extraction?

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