Deck 21: Fruits and Vegetables

Question 1

By-products from processing fruits and vegetablesare often used for _____.

A)fertilizers
B)cosmetics
C)mulches
D)livestock feed

Answer 1

D

Question 2

Biotechnology allows researchers to target the genetics of plants to manipulate them to our food production advantage.

Answer 2

True

Question 3

Tubers are _____.

A)roots
B)bulbs
C)underground fruit
D)enlarged underground stems

Answer 3

D

Question 4

If blanched before freezing,vegetables prematurely turn brown or oxidize before they can be marketed.

Question 5

Fresh as well as canned and frozen vegetables provide a variety of vitamins,minerals,and fiber.

Question 6

The term vegetable includes many different parts of plants,including some fruits.

Question 7

An estimated 270,000 plant species exist.

Question 8

_____ fruits produce ethylene during ripening.

A)Anthocyanin
B)Nonanthocyanin
C)Climacteric
D)Nonclimacteric

Question 9

Ethylene gas inhibits fruit ripening.

Question 10

_____ is generally listed as an edible flower.

A)Broccoli
B)Corn
C)Okra
D)Bell peppers

Question 11

The _____ tissue generally is a layer of protective tissue.

A)vascular
B)dermal
C)supportive
D)supporting

Question 12

Leafy vegetables are generally high in carbohydrates,protein,and fats.

Question 13

Vegetables that are to be frozen are _____.

A)usually blanched
B)typically fully cooked
C)packaged raw
D)soaked in brine

Question 14

Every fruit has a stem-end where it was attached to the tree,bush or vine,and a blossom end,which is opposite of the stem where the flower blossomed.

Question 15

Under federal guidelines,retailers must provide nutrition information for the _____ most frequently eaten raw vegetables.

A)20
B)23
C)25
D)27

Question 16

_____ juice is the most commonly processed juice.

A)Apple
B)Orange
C)Grape
D)Tomato

Question 17

_____ vegetables are of more uniform shape and have fewer defects than _____ vegetables.

A)U.S.No.1; U.S.Fancy
B)U.S.Choice; U.S.No.1
C)U.S.Fancy; U.S.No.1
D)U.S.Premium; U.S.No.2

Question 18

Fruits and vegetables vary widely in carbohydrate and protein content.

Question 19

Modified atmospheres (lower O2 or higher CO2)in the form of gases have been most effective in prolonging storage of fruits and vegetables.

Question 20

The generally accepted rule is that for every 50 degrees F (10 degrees C)rise in temperature from optimum,fruit or vegetable metabolic rate will increase _____.

A)by half
B)tenfold
C)five to tenfold
D)two to threefold