Question 1

USDA grading is based partly on the nutritional quality of the ripe fruit.

Accepted Answer

A) True 
 B)False

Question 2

The process of drying fruit

Accepted Answer

A)  decreases the fruit's resistance to microbial spoilage. 
B)  increases the volatile substances in the fruit. 
C)  firms the cellulose of the fruit. 
D)  sweetens the fruit's taste. 
E)  all of the above answers are correct
F) none of the above answers is correct 
A)  decreases the fruit's resistance to microbial spoilage. 
B)  increases the volatile substances in the fruit. 
C)  firms the cellulose of the fruit. 
D)  sweetens the fruit's taste. 
E)  all of the above answers are correct
F) none of the above answers is correct

Question 3

Organic acids contribute

Accepted Answer

A)  acerbic flavors in fruits. 
B)  sweet flavor components in fruits. 
C)  tart flavor components in fruits. 
D)  volatile taste components in fruits. 
A)  acerbic flavors in fruits. 
B)  sweet flavor components in fruits. 
C)  tart flavor components in fruits. 
D)  volatile taste components in fruits.

Question 4

An overripe pear stored in a paper bag with other good pears will ruin the remaining pears by releasing ethylene gas.

Accepted Answer

A) True 
 B)False

Question 5

The increase in the consumption of tropical fruits is due to the increase in the ease of world transportation and an increase in world marketing outlets.

Accepted Answer

A) True 
 B)False

Question 6

The three compounds that are responsible for the browning in fruits when they are cut include all of the following EXCEPT

Accepted Answer

A)  polyphenol oxidase enzymes. 
B)  nitrogen. 
C)  oxygen. 
D)  phenolic compounds. 
A)  polyphenol oxidase enzymes. 
B)  nitrogen. 
C)  oxygen. 
D)  phenolic compounds.

Question 7

_____ is an antifungal agent that aids in the preservation of various foods.

Accepted Answer

A)  Sorbic acid 
B)  Benzoic acid 
C)  Potassium bisulfite 
D)  Sodium sulfite 
A)  Sorbic acid 
B)  Benzoic acid 
C)  Potassium bisulfite 
D)  Sodium sulfite

Question 8

Many processed foods benefit from pectin's ability to

Accepted Answer

A)  improve texture of frozen foods by controlling ice crystal size. 
B)  prevent loss of syrup during thawing of frozen foods. 
C)  evenly distribute added substances that would normally sink to the bottom. 
D)  increase viscosity of liquids. 
E)  all of the above answers are correct
F)none of the above answers is correct 
A)  improve texture of frozen foods by controlling ice crystal size. 
B)  prevent loss of syrup during thawing of frozen foods. 
C)  evenly distribute added substances that would normally sink to the bottom. 
D)  increase viscosity of liquids. 
E)  all of the above answers are correct
F)none of the above answers is correct

Question 9

Which fruit classification contains drupes and pomes?

Accepted Answer

A)  simple 
B)  aggregate 
C)  multiple 
D)  several ovaries in one flower 
A)  simple 
B)  aggregate 
C)  multiple 
D)  several ovaries in one flower

USDA grading is based partly on the nutritional quality of the ripe fruit.

The process of drying fruit

Organic acids contribute

An overripe pear stored in a paper bag with other good pears will ruin the remaining pears by releasing ethylene gas.

The increase in the consumption of tropical fruits is due to the increase in the ease of world transportation and an increase in world marketing outlets.

The three compounds that are responsible for the browning in fruits when they are cut include all of the following EXCEPT

_____ is an antifungal agent that aids in the preservation of various foods.

Many processed foods benefit from pectin's ability to

Which fruit classification contains drupes and pomes?

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Exam 14: Fruits

USDA grading is based partly on the nutritional quality of the ripe fruit.

The process of drying fruit

Organic acids contribute

An overripe pear stored in a paper bag with other good pears will ruin the remaining pears by releasing ethylene gas.

The increase in the consumption of tropical fruits is due to the increase in the ease of world transportation and an increase in world marketing outlets.

The three compounds that are responsible for the browning in fruits when they are cut include all of the following EXCEPT

_____ is an antifungal agent that aids in the preservation of various foods.

Many processed foods benefit from pectin's ability to

Which fruit classification contains drupes and pomes?

Food Selection

Food Evaluation

Chemistry of Food Composition

Food Safety

Food Preparation Basics

Meal Management

Meats

Poultry

Fish and Shellfish

Milk

Cheese

Eggs

Vegetables and Legumes

Soups, Salads, and Gelatins

Cereal Grains and Pastas

Flours and Flour Mixtures

Starches and Sauces

Quick Breads

Yeast Breads

Sweeteners

Fats and Oils

Cakes and Cookies

Pastries and Pies

Candy

Frozen Desserts

Beverages

Food Preservation

Government Food Regulations

Careers in Food and Nutrition

Filters