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Exam 26: Fruits

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Question 1

True/False

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Cherries with their stems stay fresher longer than cherries without their stems.

A) True
B) False

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Question 2

Multiple Choice

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Which type of citrus fruit is usually eaten whole and preserved in syrup?

A) key lime
B) yuzu
C) tangelo
D) kumquat

E) A) and C)
F) C) and D)

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Question 3

True/False

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Plantains are starchy, under-ripened bananas.

Cooked fruits are done when they just begin to disintegrate.

What is the gelatin-like carbohydrate obtained from certain fruits that thicken jams and jellies?

Apricots and mangos are high in Vitamin A.

Which fruit contains an enzyme that is used in meat tenderizers?

Blueberries and cranberries are native to North America.

Leaving prunes at room temperature helps them ripen properly.

When choosing peaches and nectarines select fruit with bright red patches and a good aroma.

Which cooking method softens and tenderizes fruits while infusing them with additional flavors?

What are three qualities to look for when purchasing citrus fruits?

What is the largest fruit crop in the world?

Which of the following fruits is NOT susceptible to enzymatic browning?

Why should overripe and bruised apples be discarded immediately?

What are three methods for preserving fruits?

What is the popular seedless variety of oranges?

Which part of the rhubarb is usually eaten?

Loganberries, boysenberries and marionberries are all hybrids of blackberries.

What substance promotes ripening or causes spoilage in some fruits?