Question 1

Ethylene gas

Accepted Answer

A)  speeds up ripening of fruit. 
B)  increases the starch content of fruit. 
C)  reduces respiration of fruit. 
D)  causes foodborne illness in people who consume it from fruit. 
A)  speeds up ripening of fruit. 
B)  increases the starch content of fruit. 
C)  reduces respiration of fruit. 
D)  causes foodborne illness in people who consume it from fruit.

Question 2

Unofficially, goji and acai are categorized as superfruits.

Accepted Answer

A) True 
 B)False

Question 3

Which compound(s), in conjunction with sugar, contribute(s) 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 4

Which food additive is a preservative often used in dried fruits or jams?

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 5

Freezing fruit decreases the quality of the fruit's

Accepted Answer

A)  taste. 
B)  color. 
C)  texture. 
D)  nutrients. 
A)  taste. 
B)  color. 
C)  texture. 
D)  nutrients.

Question 6

Most fruits have a pH value

Accepted Answer

A)  below 3.0. 
B)  below 5.0. 
C)  between 5.0 and 6.0. 
D)  above 6.0. 
A)  below 3.0. 
B)  below 5.0. 
C)  between 5.0 and 6.0. 
D)  above 6.0.

Question 7

Which fruit has the shortest peak season?

Accepted Answer

A)  nectarines 
B)  cherries 
C)  gooseberries 
D)  papayas 
A)  nectarines 
B)  cherries 
C)  gooseberries 
D)  papayas

Question 8

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 9

How do you make fruit leather?

Accepted Answer

Fruit leather, also known as fruit roll-

Question 10

During heating, the fruit's osmotic system of selective permeability is replaced with simple diffusion, contributing to the loss of the fruit's shape.

Accepted Answer

A) True 
 B)False

Question 11

The process of pasteurizing juice

Accepted Answer

A)  inactivates enzymes and destroys microorganisms that can cause foodborne illness. 
B)  allows the particles of fruit to stay suspended in the juice without settling to the bottom. 
C)  increases the fresh-squeezed flavor. 
D)  helps ensure a uniform thickness throughout the juice. 
A)  inactivates enzymes and destroys microorganisms that can cause foodborne illness. 
B)  allows the particles of fruit to stay suspended in the juice without settling to the bottom. 
C)  increases the fresh-squeezed flavor. 
D)  helps ensure a uniform thickness throughout the juice.

Question 12

Pectin can be used as an emulsifier, stabilizer, thickener, and texturizer.

Accepted Answer

A) True 
 B)False

Question 13

Freezing a fruit retains its color and texture but causes degradations in taste.

Accepted Answer

A) True 
 B)False

Question 14

Most fruits are about _____% water.

Accepted Answer

A)  50 
B)  75 
C)  85 
D)  95 
A)  50 
B)  75 
C)  85 
D)  95

Exam 14: Fruits

Ethylene gas

Unofficially, goji and acai are categorized as superfruits.

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

Which food additive is a preservative often used in dried fruits or jams?

Freezing fruit decreases the quality of the fruit's

Most fruits have a pH value

Which fruit has the shortest peak season?

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

How do you make fruit leather?

During heating, the fruit's osmotic system of selective permeability is replaced with simple diffusion, contributing to the loss of the fruit's shape.

The process of pasteurizing juice

Pectin can be used as an emulsifier, stabilizer, thickener, and texturizer.

Freezing a fruit retains its color and texture but causes degradations in taste.

Most fruits are about _____% water.

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