Question 1

Fruits are very similar in cell structure and pigment composition to

Accepted Answer

A)  legumes. 
B)  cereal grains. 
C)  vegetables with a high starch content. 
D)  vegetables. 
A)  legumes. 
B)  cereal grains. 
C)  vegetables with a high starch content. 
D)  vegetables.

Question 2

Sugar inhibits the loss of a fruit's texture by interfering with the conversion of pectin to glucose.

Accepted Answer

A) True 
 B)False

Question 3

Climacteric fruits experience an increased phase of respiratory rate before becoming fully ripe and continue to ripen after harvest.

Accepted Answer

A) True 
 B)False

Question 4

Ascorbic acid and phosphorus compounds prevent enzymatic browning.

Accepted Answer

A) True 
 B)False

Question 5

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

Question 6

Plantains contain so much fat that they usually have to be baked, boiled, or fried like potatoes, rather than eaten raw.

Accepted Answer

A) True 
 B)False

Question 7

Enzymatic browning in fruits can be slowed down or inhibited by

Accepted Answer

A)  refrigeration. 
B)  coating with a cream of tartar solution. 
C)  coating fruits with sugar or submerging in water. 
D)  dipping fruit in ascorbic acid or sulfur solutions. 
E)  All of these are correct. 
A)  refrigeration. 
B)  coating with a cream of tartar solution. 
C)  coating fruits with sugar or submerging in water. 
D)  dipping fruit in ascorbic acid or sulfur solutions. 
E)  All of these are correct.

Question 8

Which fruit should be arranged in a single layer between paper towels, placed in a plastic bag, and refrigerated?

Accepted Answer

A)  cherries 
B)  dates 
C)  strawberries 
D)  all fruit 
A)  cherries 
B)  dates 
C)  strawberries 
D)  all fruit

Question 9

Why do produce stores and supermarkets often spray water on fresh fruits and vegetables? Explain the principle behind this common practice. Can you think of any problems that might occur? Why do lemons that are stored in water produce twice the amount of juice that they normally do?

Accepted Answer

Produce stores and supermarkets often sp

Question 10

Pectin is the

Accepted Answer

A)  cementing compound between the cell walls of the fruit. 
B)  coloring compound found within the cells of fruit. 
C)  flavoring compound found between the cells of the fruit. 
D)  taste compound found under the skin of fruit. 
E)  primary organic acid found in the skin of fruit. 
A)  cementing compound between the cell walls of the fruit. 
B)  coloring compound found within the cells of fruit. 
C)  flavoring compound found between the cells of the fruit. 
D)  taste compound found under the skin of fruit. 
E)  primary organic acid found in the skin of fruit.

Question 11

Melanins cause browning in fruits and although unappetizing, melanins are unsafe to consume.

Accepted Answer

A) True 
 B)False

Question 12

U.S. Fancy grade fruit is the best and most expensive.

Accepted Answer

A) True 
 B)False

Question 13

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 14

Which of the following is really a vegetable but is usually treated like a fruit?

Accepted Answer

A)  celery 
B)  rhubarb 
C)  squash and okra 
D)  apple 
A)  celery 
B)  rhubarb 
C)  squash and okra 
D)  apple

Question 15

Apples are best stored at room temperature, because refrigeration interferes with their ripening process and causes their skin to toughen.

Accepted Answer

A) True 
 B)False

Question 16

The small particles of suspended pulp remaining in pressed juice are called haze or cloud .

Accepted Answer

A) True 
 B)False

Question 17

Fruits with a pH of over 4.5 most often

Accepted Answer

A)  are inedible. 
B)  must be cooked in order to be eaten. 
C)  are highly acidic. 
D)  serve as vegetables. 
A)  are inedible. 
B)  must be cooked in order to be eaten. 
C)  are highly acidic. 
D)  serve as vegetables.

Question 18

Papaya, strawberries, pineapple, and kiwifruit contain more vitamin C per serving than do oranges.

Accepted Answer

A) True 
 B)False

Question 19

Phenolic compounds are responsible for

Accepted Answer

A)  browning and bruising in ripening fruits. 
B)  the sweet taste of fruit as it ripens. 
C)  the high sugar content of fruit. 
D)  None of these are correct. 
A)  browning and bruising in ripening fruits. 
B)  the sweet taste of fruit as it ripens. 
C)  the high sugar content of fruit. 
D)  None of these are correct.

Question 20

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

Accepted Answer

A) True 
 B)False

Exam 14: Fruits

Fruits are very similar in cell structure and pigment composition to

Sugar inhibits the loss of a fruit's texture by interfering with the conversion of pectin to glucose.

Climacteric fruits experience an increased phase of respiratory rate before becoming fully ripe and continue to ripen after harvest.

Ascorbic acid and phosphorus compounds prevent enzymatic browning.

Many processed foods benefit from pectin's ability to

Plantains contain so much fat that they usually have to be baked, boiled, or fried like potatoes, rather than eaten raw.

Enzymatic browning in fruits can be slowed down or inhibited by

Which fruit should be arranged in a single layer between paper towels, placed in a plastic bag, and refrigerated?

Why do produce stores and supermarkets often spray water on fresh fruits and vegetables? Explain the principle behind this common practice. Can you think of any problems that might occur? Why do lemons that are stored in water produce twice the amount of juice that they normally do?

Pectin is the

Melanins cause browning in fruits and although unappetizing, melanins are unsafe to consume.

U.S. Fancy grade fruit is the best and most expensive.

Fruits are

Which of the following is really a vegetable but is usually treated like a fruit?

Apples are best stored at room temperature, because refrigeration interferes with their ripening process and causes their skin to toughen.

The small particles of suspended pulp remaining in pressed juice are called haze or cloud .

Fruits with a pH of over 4.5 most often

Papaya, strawberries, pineapple, and kiwifruit contain more vitamin C per serving than do oranges.

Phenolic compounds are responsible for

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

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