Deck 14: Fruits

Question 1

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

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

Answer 1

C

Question 2

Many processed foods benefit from pectin's ability to

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 the above answers are correctf. none of the above answers is correct

Answer 2

E

Question 3

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

A) phenolic compounds
B) protopectins
C) pectin
D) pectinic acid
E) pigments

Answer 3

C

Question 4

Enzymatic browning in fruit is catalyzed by

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 5

Most fruits have a pH value

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

Question 6

Organic acids contribute

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

Question 7

All of the following substances are found in fruits except

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

Question 8

Phenolic compounds

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 9

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

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

Question 10

Pectin is the

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

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

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

Question 12

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

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

Question 13

Fruits are very similar in cell structure and pigment composition to

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

Question 14

Acid content varies with the maturity of the plant, the acid content of

A) the mature plant being equal to the youngest fruit.
B) the plant increasing with maturity.
C) the plant decreasing with maturity.
D) some plants increasing and some decreasing with maturity.

Question 15

Fruits are

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 16

The three compounds that are responsible for the browning in fruits when they are cut include all of the following EXCEPT

A) polyphenol oxidase enzymes.
B) nitrogen.
C) oxygen.
D) phenolic compounds.

Question 17

_____ is an antifungal agent that aids in the preservation of various foods.

A) Sorbic acid
B) Benzoic acid
C) Potassium bisulfite
D) Sodium sulfite

Question 18

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

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

Question 19

Which fruit classification contains drupes and pomes?

A) simple
B) aggregate
C) multiple
D) several ovaries in one flower

Question 20

The natural sugars listed below are largely responsible for the sweetness of fruits with the EXCEPTION of

A) fructose.
B) glucose.
C) maltose.
D) sucrose.

Question 21

Fruits are generally high in water and low in proteins and fats.

Question 22

Which of the following statements is correct regarding enzymes and haze?

A) Cellulase is added to juices to hydrolyze the pectin.
B) Pectinase is added to juices to hydrolyze the cellulose.
C) Glucose polymers are added to juices to reduce haze.
D) Amylase enzymes are added to eliminate haze caused by glucose polymers.

Question 23

Which of the following statements about tomato juice is correct?

A) The suspended pulp in tomato juice contributes to viscosity.
B) If tomato juice is left standing, pectin methyl esterase breaks down the pectin, resulting in a less viscous juice over time.
C) The hot-break process inactivates the enzymes in tomato juice.
D) Allowing enzyme activity to occur and produce a tomato juice with a thin viscosity is called the cold-break process.
E) all of the above answers are correctf. none of the above answers is correct

Question 24

Most fruits are about _____ percent water.

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

Question 25

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

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 26

USDA grading is based partly on the nutritional quality of the ripe fruit.

Question 27

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

Question 28

The nutrient content of fruits with varying USDA grades does not differ to any great extent.

Question 29

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

Question 30

Although appetizing, melanins are unsafe to consume.

Question 31

Freezing fruit decreases the quality of the fruit's

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

Question 32

Which of the following statements about freezing is false?

A) Freezing ruptures cell membranes as the ice crystals expand.
B) Packages or bags that have a heavy frost clinging to the outside should not be purchased because this is a sign of thawing and refreezing.
C) Refrozen fruit is flaccid and less flavorful.
D) A temperature of 32 degrees F should be maintained at all times during storage and transport of frozen fruit.

Question 33

_____ are usually less sweet than jellies and do not keep as well as other fruit spreads.

A) Butters
B) Conserves
C) Preserves
D) Marmalades

Question 34

Enzymatic browning in fruits can be slowed down or inhibited by

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 35

It takes about _____ pound(s)of grapes to produce 1 pound of raisins.

A) 1
B) 2
C) 3
D) 5
E) 7

Question 36

Deaeration

A) decreases shelf life.
B) increases flavor.
C) reduces the oxidation of vitamin C.
D) all of the above answers are correct

Question 37

The process of drying fruit

A) decreases the fruit's resistance to microbial spoilage.
B) increases the volatile substances in the fruit.
C) firms the cellulose of the fruit.
D) sweetens the fruit's taste.
E) all of the above answers are correctf. none of the above answers is correct

Question 38

The process of pasteurizing 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) all of the above answers are correct

Question 39

Ethylene gas

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

Question 40

A beverage labeled "tropical juice drink" should contain a minimum of _____ percent actual juice.

A) 10
B) 25
C) 50
D) 75
E) 100f. none of the above answers is correct

Question 41

Freezing is the best storage form for the maintenance of fresh fruit texture.

Question 42

Sugar content in general increases during normal fruit ripening..

Question 43

Raisins are made from whole dried grapes, whereas fruit leather is made from a dried fruit puree mixture that typically contains fruit juice concentrates.

Question 44

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

Question 45

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

Question 46

Enzymes in raw pineapple and kiwifruit promote gelling.

Question 47

The increase in availability of out-of-season fresh fruit is largely due to refrigerated transport.

Question 48

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.

Question 49

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

Question 50

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

Question 51

Ripe fruit with a high water content is best if consumed within seven days of purchase.

Question 52

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

Question 53

When fruit is dried, the removal of water allows microbes to grow and multiply more easily.

Question 54

Unofficially, goji and acai are categorized as superfruits.

Question 55

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.

Question 56

Examples of drupes include cherries, peaches, and plums.

Question 57

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

Question 58

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

Question 59

Commercially, more fruits are frozen than canned or dried.

Question 60

Apples and bananas can both be successfully baked or sautéed as well as served raw.

Question 61

Matching
Definition choices:
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
marmalade

Question 62

Matching
Definition choices:
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
conserve

Question 63

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

Question 64

Some juices are enriched with calcium and vitamin D.

Question 65

Escherichia coli outbreaks caused by pasteurized juices are often reported.

Question 66

When poaching fruits, it is best to leave firmer fruits to cool in the poaching liquid after cooking, but to immediately drain very soft fruits as soon as they are done.

Question 67

Matching
Definition choices:
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
butter

Question 68

Matching
Definition choices:
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
jelly

Question 69

Matching
Definition choices:
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
jam