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kp chapter 15

QuestionAnswer
small juicy fruit with thin skins berries
has outer skin covering soft, fleshy fruit. surround single hard seed drupes
has a central seed- containing core surrounded by a thick layer of flesh pommes
has a thick outer rind, thin membrane separates flesh into segments citrus fruits
large, juicy fruits produced by plants in the gourd family. thick rinds and many seeds melons
grown in warm climates and are considered to be somewhat exotic tropical fruits
full-sized but have not yet reaches peak eating quality underripe fruits
small and have poor flavor, color, and texture immature fruits
when fruits darken when exposed to air; can use citrus juices to prevent this enzymatic browning
true or false one way to test for ripeness is by pressing it lightly true
what do canned fruits come in juices or syrup, NOT WATER
true or false freezing fruits may cause them to lose some texture true ex. strawberries = mushy
what are changes that take place during cooking fruits cellulose softens and makes fruit easier to digest colors change heat sensitive and water soluble nutrients may be lost flavors become less acidic and more mellow
to cook fruit in a small amount of fat saute
true or false when making a sauce, adding sugar at the end will thicken the sauce false; it will thin the sauce out
when fruits are dipped in batter and deep fried fritters
true or false you put fruits in the microwave whole false; you pierce holes in it before cooking it
which fruits are good sources of vitamin A apricots
what do plant scientists do? pay attention to details, find new uses for plant priducts, and use strong math and science skills
Created by: user-1712009
 

 



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