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Fruit test
Chapter 19 Review
| Question | Answer |
|---|---|
| Have thick rinds and thin membranes separating the flesh into segments. | Citrus Fruits |
| Have a central, seed-containing core surrounded by a thick layer of flesh. | pomes |
| Have a skin covering a soft flesh that surrounds a single, hard pit. | drupes |
| Are small and juicy and have a thin skin. | berries |
| Are grown in warm climates and are considered to be somewhat exotic. | Tropical fruits |
| Are in the gourd family and are large and juicy with a thick and many seeds. | melons |
| Fruits are only available fresh during the short time of year when they are in season. | True |
| Cherries, apricots, and plums belong to the group of fruits as pomes. | False |
| Fruits are good sources of vitamins minerals and phytochemicals. | True |
| When pressed gently, ripe fruits should give slightly. | True |
| Some fruits can be purchased under ripe. | True |
| Berries, melons, and grapes can be stored longer than apples and citrus fruits. | False |
| Fruits may lose some texture qualities during freezing. | True |
| Fresh fruits should be soaked before serving. | False |
| Fruits covered with a tight skin should be pierced if they are to be microwaved whole. | True |
| Most fruits lose their green color as they ripen. | True |
| Frozen fruits are usually less expensive than canned or fresh fruits. | False |
| What fruit is a good source of vitamin A. apples, peaches, pears, cherries | Peaches |
| What type of fruit should not be purchased? Under ripe, immature, soft or plump | immature |
| What would not be used as a packing liquid for canned fruit? water, fruit juice, light syrup, heavy syrup | water |
| Which of the following fruits is not subject to enzymatic browning? Bananas, apples, peaches ,oranges | oranges |
| Fruits that have been coated with batter and deep fried are called | Fritters |
| Which of the following is a drupe? apple, peach, tangerine | peach |
| Flavors become stronger when fruits are cooked | False |
| Fruit that is small and has a poor color, flavor, and texture. | Immature fruit |
| Darkening process some fruits undergo when exposed to the air. | Enzymatic browning |
| Fruit that has reached full size but has yet to ripen. | Underripe fruit |
| Fruit that is dipped in a batter and fried in hot fat. | Fritter |
| To cook fruit in a small amount of hot fat. | Saute |
| _______Tbsp= 1 cup | 16 |
| _______Tbsp= 1/4 cup | 4 |
| ________ Tbsp= 3/4 cup | 12 |
| _______ teaspoons = 1 Tablespoon | 3 |
| _______ cups =1 gallon | 16 |
Created by:
Lhoover