Question 1

Describe the textural changes that occur when fruit is heated and when fruit is frozen. What fruits do well heated and which ones do well frozen and why?

Accepted Answer

When fruit is heated, the textural chang

Question 2

A fresh fruit salad was made with the following fruits: oranges, bananas, pears, split red seedless grapes, and raspberries. List the order in which the fruits were cut, first to last, and indicate why the fruits were cut up in this order.

Accepted Answer

See section 14-3. Answer should place th

Question 3

A family member was recently diagnosed with type 2 diabetes. When questioned what dietary changes she has made, the family member replies, "Well now I don't eat fruit because it has too much sugar." Explain why fruit can-and should-be a valuable part of a diet in the person that has diabetes.

Accepted Answer

See section 14-2. Answer should include

Question 4

Examples of drupes include cherries, peaches, and plums.

Accepted Answer

A) True 
 B)False

Question 5

Enzymatic browning in fruit is catalyzed by which brown compounds?

Accepted Answer

A)  melanins 
B)  polyphenol oxidases 
C)  cellulase and hemicellulase 
D)  All of these are correct. 
A)  melanins 
B)  polyphenol oxidases 
C)  cellulase and hemicellulase 
D)  All of these are correct.

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

Five pounds of grapes can be dried to produce how many pounds 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

Match between columns
                        Premises: marmalade
conserve
jam
butter
jelly

Accepted Answer

The Answer of a preserved fruit product made from ground is...

Question 9

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°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°F should be maintained at all times during storage and transport of frozen fruit.

Question 10

Explain the basic classification of fruits. Give some examples of fruits that get confused for vegetables and at least one vegetable that gets mistaken for a fruit.

Accepted Answer

Fruits can be classified into three main

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

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 13

Fruits are generally high in fat and low in protein and carbohydrate.

Accepted Answer

A) True 
 B)False

Question 14

Cranberry juice contains which two acids?

Accepted Answer

A)  malic acid 
B)  quinic acid 
C)  citric acid 
D)  lactic acid 
E)  a and b
F) a and c
G) c and d
H) b and c 
A)  malic acid 
B)  quinic acid 
C)  citric acid 
D)  lactic acid 
E)  a and b
F) a and c
G) c and d
H) b and c

Question 15

Rhubarb is a fruit that is usually treated as a vegetable.

Accepted Answer

A) True 
 B)False

Question 16

The higher the U.S. Department of Agriculture (USDA) grade, the more nutrient dense the fruit is.

Accepted Answer

A) True 
 B)False

Question 17

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

Accepted Answer

A) True 
 B)False

Question 18

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

Question 19

Which fruits are high in iron?

Accepted Answer

A)  grapes and kumquats 
B)  bananas and apples 
C)  avocados and radishes 
D)  raisins and dried apricots 
A)  grapes and kumquats 
B)  bananas and apples 
C)  avocados and radishes 
D)  raisins and dried apricots

Question 20

Which of the following is the world's chief tropical fruit?

Accepted Answer

A)  avocado 
B)  banana 
C)  coconut 
D)  papaya 
E)  orange 
A)  avocado 
B)  banana 
C)  coconut 
D)  papaya 
E)  orange

Exam 14: Fruits

Describe the textural changes that occur when fruit is heated and when fruit is frozen. What fruits do well heated and which ones do well frozen and why?

A fresh fruit salad was made with the following fruits: oranges, bananas, pears, split red seedless grapes, and raspberries. List the order in which the fruits were cut, first to last, and indicate why the fruits were cut up in this order.

A family member was recently diagnosed with type 2 diabetes. When questioned what dietary changes she has made, the family member replies, "Well now I don't eat fruit because it has too much sugar." Explain why fruit can-and should-be a valuable part of a diet in the person that has diabetes.

Examples of drupes include cherries, peaches, and plums.

Enzymatic browning in fruit is catalyzed by which brown compounds?

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

Five pounds of grapes can be dried to produce how many pounds of raisins?

Which of the following statements about freezing is false?

Explain the basic classification of fruits. Give some examples of fruits that get confused for vegetables and at least one vegetable that gets mistaken for a fruit.

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

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.

Fruits are generally high in fat and low in protein and carbohydrate.

Cranberry juice contains which two acids?

Rhubarb is a fruit that is usually treated as a vegetable.

The higher the U.S. Department of Agriculture (USDA) grade, the more nutrient dense the fruit is.

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

The process of drying fruit

Which fruits are high in iron?

Which of the following is the world's chief tropical fruit?

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