Question 1

All fruits are _____-free.

Accepted Answer

A)  cholesterol 
B)  fat 
C)  vitamin 
D)  fiber 
A)  cholesterol 
B)  fat 
C)  vitamin 
D)  fiber A

Question 2

For this process, fruits are heated with or without water, with very little water or juice, or with added sugar or syrup:

Accepted Answer

A)  stewing 
B)  boiling 
C)  blanching 
D)  broiling 
E)  None of these correct. 
A)  stewing 
B)  boiling 
C)  blanching 
D)  broiling 
E)  None of these correct. A

Question 3

The three types of pectic substances are protopectin, pectin, and pectic acid.

Accepted Answer

A) True 
 B)False  True

Question 4

Discuss the ideal conditions for successful gelling of a fruit spread. Include pectin, sugar, and pH levels. Name some fruits that are well-suited for making spreads because they already have sufficient pectin and acid. What fruits are rich in pectin but low in acid? Which fruits are rich in acid but low in pectin? Name a fruit that is low in both acid and pectin. How can adjustments be made for either low acid or low pectin levels?

Accepted Answer

The ideal conditions for successful gell

Question 5

Sugar content in general increases during normal fruit ripening.

Accepted Answer

A) True 
 B)False

Question 6

When buying limes, buy those that are heavy for their size and have a thin, glossy skin.

Accepted Answer

A) True 
 B)False

Question 7

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 these are correct.
F) None of these are 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 these are correct.
F) None of these are correct.

Question 8

An oily substance that is volatile, with 100 times the flavoring power of the material from which it originated is a(n)

Accepted Answer

A)  aromatic compound. 
B)  essential oil. 
C)  zest. 
D)  extract. 
A)  aromatic compound. 
B)  essential oil. 
C)  zest. 
D)  extract.

Question 9

Pineapples can be kept at room temperature for up to 3 weeks.

Accepted Answer

A) True 
 B)False

Question 10

Which fruit classification comes from multiple ovaries in one flower?

Accepted Answer

A)  simple fruits 
B)  aggregate fruits 
C)  multiple fruits 
D)  a and c 
E)  a, b, and c 
A)  simple fruits 
B)  aggregate fruits 
C)  multiple fruits 
D)  a and c 
E)  a, b, and c

Question 11

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 12

Enzymes in raw pineapple and kiwifruit prevent gelling.

Accepted Answer

A) True 
 B)False

Question 13

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

Accepted Answer

A)  its own juice (with only 2 to 6% sugar added). 
B)  light syrup (some sugar added, 10 to 14% density). 
C)  heavy syrup (25% density). 
D)  All of these are correct. 
A)  its own juice (with only 2 to 6% sugar added). 
B)  light syrup (some sugar added, 10 to 14% density). 
C)  heavy syrup (25% density). 
D)  All of these are correct.

Question 14

The following natural sugars 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 15

Why are some raisins brown-colored and some raisins golden-colored?

Accepted Answer

A)  Dark-colored raisins are darker because of heat treatment, which changes the pH of the fruit, thus darkening it. 
B)  Dark-colored raisins are treated with metal salts. 
C)  Light-colored raisins are often treated with sulfur dioxide, which prevents enzymatic browning. 
D)  Light-colored raisins are treated with ethylene gas to facilitate ripening. 
A)  Dark-colored raisins are darker because of heat treatment, which changes the pH of the fruit, thus darkening it. 
B)  Dark-colored raisins are treated with metal salts. 
C)  Light-colored raisins are often treated with sulfur dioxide, which prevents enzymatic browning. 
D)  Light-colored raisins are treated with ethylene gas to facilitate ripening.

Question 16

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

Canned fruit cocktail is softer and shin

Question 17

Explain how fresh fruit should be stored. What happens during storage? What is the scientific reasoning behind the saying that "one rotten apple spoils the barrel"? How should canned fruit be stored? Are there any differences in storing olives if they are in a can versus a jar?

Accepted Answer

Fresh fruit should be stored in a cool,

Question 18

If an avocado skin gives slightly to the touch, it is overripe and should not be eaten.

Accepted Answer

A) True 
 B)False

Question 19

Which of the following is a fruit?

Accepted Answer

A)  tomato 
B)  squash 
C)  green beans 
D)  All of these are correct. 
A)  tomato 
B)  squash 
C)  green beans 
D)  All of these are correct.

Question 20

Drying has been used as a method of preserving fruit for thousands of years.

Accepted Answer

A) True 
 B)False

Exam 14: Fruits

All fruits are _____-free.

For this process, fruits are heated with or without water, with very little water or juice, or with added sugar or syrup:

The three types of pectic substances are protopectin, pectin, and pectic acid.

Sugar content in general increases during normal fruit ripening.

When buying limes, buy those that are heavy for their size and have a thin, glossy skin.

Which of the following statements about tomato juice is correct?

An oily substance that is volatile, with 100 times the flavoring power of the material from which it originated is a(n)

Pineapples can be kept at room temperature for up to 3 weeks.

Which fruit classification comes from multiple ovaries in one flower?

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

Enzymes in raw pineapple and kiwifruit prevent gelling.

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

The following natural sugars are largely responsible for the sweetness of fruits with the exception of

Why are some raisins brown-colored and some raisins golden-colored?

Explain how fresh fruit should be stored. What happens during storage? What is the scientific reasoning behind the saying that "one rotten apple spoils the barrel"? How should canned fruit be stored? Are there any differences in storing olives if they are in a can versus a jar?

If an avocado skin gives slightly to the touch, it is overripe and should not be eaten.

Which of the following is a fruit?

Drying has been used as a method of preserving fruit for thousands of years.

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