Question 1

_____ 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 2

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

Accepted Answer

A) True 
 B)False

Question 3

Your next-door neighbor knows that you are taking food science and wants you to explain why her canned fruit cocktail is softer and shinier than her home-made fresh fruit salad Can you make any suggestions to help her make her fruit salad more like the canned cocktail that she likes so much? Additionally, she would like to know why, after she purchases her bananas, their skins seem to always turn black in color within a few days

Accepted Answer

The answer of Your next-door neighbor knows that you are...

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

_____ content is reduced if fruit is exposed to air by bruising or cutting, or to alkali or copper, or through cooking or processing

Accepted Answer

A) Glucose and fructose 
B) Diphenylisatin 
C) Soluble fiber 
D) Vitamin C 
E) Iron and potassium 
A) Glucose and fructose 
B) Diphenylisatin 
C) Soluble fiber 
D) Vitamin C 
E) Iron and potassium

Question 6

Fruit grading includes the nutritional quality of the ripe fruit

Accepted Answer

A) True 
 B)False

Question 7

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 8

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 9

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 10

Definition choices:
-jam

Accepted Answer

A) thick and smooth fruit preserves made from long-cooked fruit which is sieved 
B) a mixture of fruits with added nuts and raisins but no sugar 
C) 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 pieces of fruit and rind 
A) thick and smooth fruit preserves made from long-cooked fruit which is sieved 
B) a mixture of fruits with added nuts and raisins but no sugar 
C) 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 pieces of fruit and rind

Question 11

Fruits are

Accepted Answer

A) aggregates of blossoms that form seeds. 
B) any part of an edible plant. 
C) ripened nuts and seeds of plants. 
D) ripened ovaries and adjacent parts of a plant's flowers. 
E) edible plants or parts of plants eaten as desserts. 
A) aggregates of blossoms that form seeds. 
B) any part of an edible plant. 
C) ripened nuts and seeds of plants. 
D) ripened ovaries and adjacent parts of a plant's flowers. 
E) edible plants or parts of plants eaten as desserts.

Question 12

Drying is responsible for the loss of volatile substances and softening of the cellulose in fruits

Accepted Answer

A) True 
 B)False

Question 13

The difference between "golden"- and brown-colored raisins is that dark-colored raisins are not treated with sulfur dioxide

Accepted Answer

A) True 
 B)False

Question 14

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 15

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 16

Definition choices:
-butters

Accepted Answer

A) thick and smooth fruit preserves made from long-cooked fruit which is sieved 
B) a mixture of fruits with added nuts and raisins but no sugar 
C) 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 pieces of fruit and rind 
A) thick and smooth fruit preserves made from long-cooked fruit which is sieved 
B) a mixture of fruits with added nuts and raisins but no sugar 
C) 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 pieces of fruit and rind

Question 17

Definition choices:
-jelly

Accepted Answer

A) thick and smooth fruit preserves made from long-cooked fruit which is sieved 
B) a mixture of fruits with added nuts and raisins but no sugar 
C) 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 pieces of fruit and rind 
A) thick and smooth fruit preserves made from long-cooked fruit which is sieved 
B) a mixture of fruits with added nuts and raisins but no sugar 
C) 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 pieces of fruit and rind

Question 18

Definition choices:
-marmalade

Accepted Answer

A) thick and smooth fruit preserves made from long-cooked fruit which is sieved 
B) a mixture of fruits with added nuts and raisins but no sugar 
C) 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 pieces of fruit and rind 
A) thick and smooth fruit preserves made from long-cooked fruit which is sieved 
B) a mixture of fruits with added nuts and raisins but no sugar 
C) 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 pieces of fruit and rind

Question 19

There are several fruits that fit into the classic botanical definition of "fruits" but are used in meal patterns as vegetables because they are NOT

Accepted Answer

A) acidic. 
B) acerbic. 
C) sweet. 
D) flavorful. 
E) fragrant. 
A) acidic. 
B) acerbic. 
C) sweet. 
D) flavorful. 
E) fragrant.

Question 20

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

Accepted Answer

A) True 
 B)False

Exam 14: Fruits

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

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

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

_____ content is reduced if fruit is exposed to air by bruising or cutting, or to alkali or copper, or through cooking or processing

Fruit grading includes the nutritional quality of the ripe fruit

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

Deaeration

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

Definition choices: -jam

Fruits are

Drying is responsible for the loss of volatile substances and softening of the cellulose in fruits

The difference between "golden"- and brown-colored raisins is that dark-colored raisins are not treated with sulfur dioxide

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

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

Definition choices: -butters

Definition choices: -jelly

Definition choices: -marmalade

There are several fruits that fit into the classic botanical definition of "fruits" but are used in meal patterns as vegetables because they are NOT

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

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