Question 1

All of the following substances are found in fruits except

Accepted Answer

A) nutrient acids. 
B) organic acids. 
C) pectic substances. 
D) phenolic compounds. 
A) nutrient acids. 
B) organic acids. 
C) pectic substances. 
D) phenolic compounds. A

Question 2

Examples of drupes include cherries, peaches, and plums

Accepted Answer

A) True 
 B)False  True

Question 3

Discuss the ideal conditions for successful gelling of a fruit spread Include pectin, sugar, and pH levels Name some fruits that are well-suited for making spreads because they already have sufficient pectin and acid What fruits are rich in pectin but low in acid? Which fruits are rich in acid but low in pectin? Name a fruit that is low in both acid and pectin How can adjustments be made for either low acid or low pectin levels? List the steps in order and explain how to prepare a fruit spread What are some gelling problems and their possible causes?

Accepted Answer

The ideal conditions for successful gelling of a fruit spread include the right balance of pectin, sugar, and pH levels. Pectin is a natural carbohydrate found in the cell walls of fruits, and it is essential for gelling. The sugar helps to bind the pectin molecules together, and the pH level affects the gelling process. The ideal pH level for gelling is between 3.0 and 3.5.

Some fruits that are well-suited for making spreads because they already have sufficient pectin and acid include apples, quinces, and cranberries. These fruits naturally contain high levels of pectin and acid, making them ideal for gelling.

Fruits that are rich in pectin but low in acid include pears and peaches. On the other hand, fruits that are rich in acid but low in pectin include strawberries and raspberries. A fruit that is low in both acid and pectin is bananas.

Adjustments can be made for either low acid or low pectin levels by adding lemon juice or citric acid for low acid levels, and adding commercial pectin or combining with high-pectin fruits for low pectin levels.

To prepare a fruit spread, the following steps can be followed:
1. Wash and prepare the fruit by removing any stems, seeds, or pits.
2. Cook the fruit in a large pot with a small amount of water until it is soft and can be easily mashed.
3. Mash the fruit to the desired consistency, and then measure the fruit puree.
4. Add the measured fruit puree back into the pot and add sugar and lemon juice or citric acid, if needed.
5. Bring the mixture to a boil and then add the pectin, stirring constantly.
6. Continue to boil the mixture for a few minutes until it reaches the desired gelling point.
7. Remove the pot from the heat and skim off any foam that has formed on the surface.
8. Ladle the hot fruit spread into sterilized jars and seal them with lids.

Some gelling problems and their possible causes include a fruit spread that is too runny, which could be due to not enough pectin or overcooking the mixture. On the other hand, a fruit spread that is too firm could be caused by using too much pectin or overcooking the mixture. It is important to carefully follow the recipe and make adjustments as needed to achieve the desired gelling consistency.

Question 4

Fruit consumption is on an upward trend

Accepted Answer

A) True 
 B)False

Question 5

When fruit is dried, the removal of water decreases resistance to microbial spoilage

Accepted Answer

A) True 
 B)False

Question 6

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 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 the above answers 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 the above answers are correct

Question 8

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 9

Sugar content in general increases as the fruit ripens

Accepted Answer

A) True 
 B)False

Question 10

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

Accepted Answer

A) True 
 B)False

Question 11

Organic acids contribute

Accepted Answer

A) acerbic flavors in fruits. 
B) sweet flavor components in fruits. 
C) tart flavor components in fruits. 
D) volatile taste components in fruits. 
A) acerbic flavors in fruits. 
B) sweet flavor components in fruits. 
C) tart flavor components in fruits. 
D) volatile taste components in fruits.

Question 12

Bananas contain albedo, which is rich in pectin and aromatic oils

Accepted Answer

A) True 
 B)False

Question 13

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 14

Which of the following enzymes do juice processors sometimes add to increase juice extraction?

Accepted Answer

A) pectinases 
B) phenolase and catecholase 
C) tyrosinase 
D) cellulase and hemicellulase 
A) pectinases 
B) phenolase and catecholase 
C) tyrosinase 
D) cellulase and hemicellulase

Question 15

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 16

The increase in the consumption of tropical fruits is due to the increase in the ease of world transportation and an increase in world marketing outlets

Accepted Answer

A) True 
 B)False

Question 17

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 18

Enzymatic browning in fruit is catalyzed by

Accepted Answer

A) melanins. 
B) polyphenol oxidase. 
C) cellulase and hemicellulase. 
D) all of the above answers are correct 
E) none of the above answers is correct 
A) melanins. 
B) polyphenol oxidase. 
C) cellulase and hemicellulase. 
D) all of the above answers are correct 
E) none of the above answers is correct

Question 19

One of the ways to facilitate the ripening of oranges and tomatoes is to expose them to sulfur dioxide

Accepted Answer

A) True 
 B)False

Question 20

According to the Code of Federal Regulations, fruit cocktail may be canned in

Accepted Answer

A) its own juice (with only 2 to 6 percent sugar added). 
B) light syrup (some sugar added, 10 to 14 percent density). 
C) heavy syrup (25 percent density). 
D) all of the above answers are correct 
A) its own juice (with only 2 to 6 percent sugar added). 
B) light syrup (some sugar added, 10 to 14 percent density). 
C) heavy syrup (25 percent density). 
D) all of the above answers are correct

Exam 14: Fruits

All of the following substances are found in fruits except

Examples of drupes include cherries, peaches, and plums

Fruit consumption is on an upward trend

When fruit is dried, the removal of water decreases resistance to microbial spoilage

Freezing fruit decreases the quality of the fruit's

Enzymatic browning in fruits can be slowed down or inhibited by

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

Sugar content in general increases as the fruit ripens

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

Organic acids contribute

Bananas contain albedo, which is rich in pectin and aromatic oils

Phenolic compounds

Which of the following enzymes do juice processors sometimes add to increase juice extraction?

Most fruits are about _____ percent water

The increase in the consumption of tropical fruits is due to the increase in the ease of world transportation and an increase in world marketing outlets

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

Enzymatic browning in fruit is catalyzed by

One of the ways to facilitate the ripening of oranges and tomatoes is to expose them to sulfur dioxide

According to the Code of Federal Regulations, fruit cocktail may be canned in

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