Question 1

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. D

Question 2

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. C

Question 3

Ethylene gas

Accepted Answer

A)  may allow the fruits to deteriorate more quickly. 
B)  slows down the ripening process. 
C)  reduces respiration. 
D)  all of the above answers are correct 
A)  may allow the fruits to deteriorate more quickly. 
B)  slows down the ripening process. 
C)  reduces respiration. 
D)  all of the above answers are correct A

Question 4

Most fruits are about _____ percent water.

Accepted Answer

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

Question 5

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

Accepted Answer

A) True 
 B)False

Question 6

Unofficially, goji and acai are categorized as superfruits.

Accepted Answer

A) True 
 B)False

Question 7

Enzymes in raw pineapple and kiwifruit promote gelling.

Accepted Answer

A) True 
 B)False

Question 8

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

Accepted Answer

A)  nuts 
B)  rhubarb 
C)  squash and okra 
D)  green beans and cucumbers 
A)  nuts 
B)  rhubarb 
C)  squash and okra 
D)  green beans and cucumbers

Question 9

There are several fruits that fit into the classic botanical definition of "fruits" but are used in meal patterns as vegetables because they are NOT

Accepted Answer

A)  acidic. 
B)  acerbic. 
C)  sweet. 
D)  flavorful. 
E)  fragrant. 
A)  acidic. 
B)  acerbic. 
C)  sweet. 
D)  flavorful. 
E)  fragrant.

Question 10

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

Accepted Answer

A) True 
 B)False

Question 11

_____ content is reduced if fruit is exposed to air by bruising or cutting, or to alkali or copper through cooking or processing.

Accepted Answer

A)  Glucose and fructose 
B)  Diphenylisatin 
C)  Soluble fiber 
D)  Vitamin C 
E)  Iron and potassium 
A)  Glucose and fructose 
B)  Diphenylisatin 
C)  Soluble fiber 
D)  Vitamin C 
E)  Iron and potassium

Question 12

Matching
Definition choices:
-conserve

Accepted Answer

A) a thick and smooth fruit preserve made from long-cooked fruit that is sieved 
B) a mixture of fruits (usually citrus, or at least with some citrus) with added nuts and raisins but no sugar 
C) a product made from juice of cooked fruit with added sugar and pectin; may be clear if the juice is strained first 
D) a preserved fruit product made from ground or mashed whole cooked fruit 
E) a preserved fruit product made from the juice with thin slices of fruit and rind 
A) a thick and smooth fruit preserve made from long-cooked fruit that is sieved 
B) a mixture of fruits (usually citrus, or at least with some citrus) with added nuts and raisins but no sugar 
C) a product made from juice of cooked fruit with added sugar and pectin; may be clear if the juice is strained first 
D) a preserved fruit product made from ground or mashed whole cooked fruit 
E) a preserved fruit product made from the juice with thin slices of fruit and rind

Question 13

Escherichia coli outbreaks caused by pasteurized juices are often reported.

Accepted Answer

A) True 
 B)False

Question 14

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 15

Some juices are enriched with calcium and vitamin D.

Accepted Answer

A) True 
 B)False

Question 16

The colorful outer layer of citrus fruits, known as albedo, is not the entire peel, but the outermost, bright-colored layer above the white pith.

Accepted Answer

A) True 
 B)False

Question 17

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

Accepted Answer

A) True 
 B)False

Question 18

Phenolic compounds

Accepted Answer

A)  are also known as tannins. 
B)  are found predominately in ripe fruits. 
C)  provide the sweet flavor found in ripe fruits. 
D)  prevent enzymatic browning by an enzyme called polyphenol oxidase. 
A)  are also known as tannins. 
B)  are found predominately in ripe fruits. 
C)  provide the sweet flavor found in ripe fruits. 
D)  prevent enzymatic browning by an enzyme called polyphenol oxidase.

Question 19

Matching
Definition choices:
-marmalade

Accepted Answer

A) a thick and smooth fruit preserve made from long-cooked fruit that is sieved 
B) a mixture of fruits (usually citrus, or at least with some citrus) with added nuts and raisins but no sugar 
C) a product made from juice of cooked fruit with added sugar and pectin; may be clear if the juice is strained first 
D) a preserved fruit product made from ground or mashed whole cooked fruit 
E) a preserved fruit product made from the juice with thin slices of fruit and rind 
A) a thick and smooth fruit preserve made from long-cooked fruit that is sieved 
B) a mixture of fruits (usually citrus, or at least with some citrus) with added nuts and raisins but no sugar 
C) a product made from juice of cooked fruit with added sugar and pectin; may be clear if the juice is strained first 
D) a preserved fruit product made from ground or mashed whole cooked fruit 
E) a preserved fruit product made from the juice with thin slices of fruit and rind

Question 20

Commercial pectins are classified according to their degree of methoxylation (DM).

Accepted Answer

A) True 
 B)False

Exam 14: Fruits

Fruits are

Freezing fruit decreases the quality of the fruit's

Ethylene gas

Most fruits are about _____ percent water.

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

Unofficially, goji and acai are categorized as superfruits.

Enzymes in raw pineapple and kiwifruit promote gelling.

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

There are several fruits that fit into the classic botanical definition of "fruits" but are used in meal patterns as vegetables because they are NOT

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

_____ content is reduced if fruit is exposed to air by bruising or cutting, or to alkali or copper through cooking or processing.

Matching Definition choices: -conserve

Escherichia coli outbreaks caused by pasteurized juices are often reported.

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

Some juices are enriched with calcium and vitamin D.

The colorful outer layer of citrus fruits, known as albedo, is not the entire peel, but the outermost, bright-colored layer above the white pith.

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

Phenolic compounds

Matching Definition choices: -marmalade

Commercial pectins are classified according to their degree of methoxylation (DM).

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