Deck 14: Fruits

Question 1

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 these are correct.
F) None of these are correct.

Answer 1

E

Question 2

All fruits are _____-free.

A) cholesterol
B) fat
C) vitamin
D) fiber

Answer 2

A

Question 3

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

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

Answer 3

C

Question 4

Cranberry juice contains which two acids?

A) malic acid
B) quinic acid
C) citric acid
D) lactic acid
E) a and b
F) a and c
G) c and d
H) b and c

Question 5

Which fruit classification comes from multiple ovaries in one flower?

A) simple fruits
B) aggregate fruits
C) multiple fruits
D) a and c
E) a, b, and c

Question 6

Fruits with a pH of over 4.5 most often

A) are inedible.
B) must be cooked in order to be eaten.
C) are highly acidic.
D) serve as vegetables.

Question 7

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 8

Enzymatic browning in fruit is catalyzed by which brown compounds?

A) melanins
B) polyphenol oxidases
C) cellulase and hemicellulase
D) All of these are correct.

Question 9

Which fruits are high in iron?

A) grapes and kumquats
B) bananas and apples
C) avocados and radishes
D) raisins and dried apricots

Question 10

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 11

Which of the following is a fruit?

A) tomato
B) squash
C) green beans
D) All of these are correct.

Question 12

Which food additive is a preservative often used in dried fruits or jams?

A) sorbic acid
B) benzoic acid
C) potassium bisulfite
D) sodium sulfite

Question 13

The following natural sugars are largely responsible for the sweetness of fruits with the exception of

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

Question 14

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

A) its own juice (with only 2 to 6% sugar added).
B) light syrup (some sugar added, 10 to 14% density).
C) heavy syrup (25% density).
D) All of these are correct.

Question 15

Which of the following is the world's chief tropical fruit?

A) avocado
B) banana
C) coconut
D) papaya
E) orange

Question 16

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 17

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

A) celery
B) rhubarb
C) squash and okra
D) apple

Question 18

Phenolic compounds are responsible for

A) browning and bruising in ripening fruits.
B) the sweet taste of fruit as it ripens.
C) the high sugar content of fruit.
D) None of these are correct.

Question 19

Which fruit has the shortest peak season?

A) nectarines
B) cherries
C) gooseberries
D) papayas

Question 20

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 21

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°F should be maintained at all times during storage and transport of frozen fruit.

Question 22

Which fruit should be arranged in a single layer between paper towels, placed in a plastic bag, and refrigerated?

A) cherries
B) dates
C) strawberries
D) all fruit

Question 23

Ethylene gas

A) speeds up ripening of fruit.
B) increases the starch content of fruit.
C) reduces respiration of fruit.
D) causes foodborne illness in people who consume it from fruit.

Question 24

Most fruits are about _____% water.

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

Question 25

Freezing fruit decreases the quality of the fruit's

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

Question 26

Fruits are generally high in fat and low in protein and carbohydrate.

Question 27

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 28

Melanins cause browning in fruits and although unappetizing, melanins are unsafe to consume.

Question 29

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) helps ensure a uniform thickness throughout the juice.

Question 30

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

Question 31

Five pounds of grapes can be dried to produce how many pounds of raisins?

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

Question 32

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 these are correct.

Question 33

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 these are correct.
F) None of these are correct.

Question 34

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 35

Rhubarb is a fruit that is usually treated as a vegetable.

Question 36

For this process, fruits are heated with or without water, with very little water or juice, or with added sugar or syrup:

A) stewing
B) boiling
C) blanching
D) broiling
E) None of these correct.

Question 37

U.S. Fancy grade fruit is the best and most expensive.

Question 38

An oily substance that is volatile, with 100 times the flavoring power of the material from which it originated is a(n)

A) aromatic compound.
B) essential oil.
C) zest.
D) extract.

Question 39

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 these are correct.
F) None of these are correct.

Question 40

The higher the U.S. Department of Agriculture (USDA) grade, the more nutrient dense the fruit is.

Question 41

Ascorbic acid and phosphorus compounds prevent enzymatic browning.

Question 42

If an avocado skin gives slightly to the touch, it is overripe and should not be eaten.

Question 43

Unofficially, goji and acai are categorized as superfruits.

Question 44

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

Question 45

Pineapples can be kept at room temperature for up to 3 weeks.

Question 46

Pectin can be used as an emulsifier, stabilizer, thickener, and texturizer.

Question 47

Enzymes in raw pineapple and kiwifruit prevent gelling.

Question 48

Freezing a fruit retains its color and texture but causes degradations in taste.

Question 49

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

Question 50

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

Question 51

The three types of pectic substances are protopectin, pectin, and pectic acid.

Question 52

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 53

Plantains contain so much fat that they usually have to be baked, boiled, or fried like potatoes, rather than eaten raw.

Question 54

Sugar content in general increases during normal fruit ripening.

Question 55

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 56

Examples of drupes include cherries, peaches, and plums.

Question 57

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

Question 58

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

Question 59

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

Question 60

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

Question 62

When buying limes, buy those that are heavy for their size and have a thin, glossy skin.

Question 63

How do you make fruit leather?

Question 64

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 65

A fresh fruit salad was made with the following fruits: oranges, bananas, pears, split red seedless grapes, and raspberries. List the order in which the fruits were cut, first to last, and indicate why the fruits were cut up in this order.

Question 66

Your next-door neighbor knows that you are taking food science and wants you to explain why her canned fruit cocktail is softer and shinier than her home-made fresh fruit salad. Can you make any suggestions to help her make her fruit salad more like the canned cocktail that she likes so much? Additionally, she would like to know why, after she purchases her bananas, their skins seem to always turn black in color within a few days.

Question 67

Why do produce stores and supermarkets often spray water on fresh fruits and vegetables? Explain the principle behind this common practice. Can you think of any problems that might occur? Why do lemons that are stored in water produce twice the amount of juice that they normally do?

Question 68

Describe the textural changes that occur when fruit is heated and when fruit is frozen. What fruits do well heated and which ones do well frozen and why?

Question 69

Sugar inhibits the loss of a fruit's texture by interfering with the conversion of pectin to glucose.

Question 70

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?

Question 71

A family member was recently diagnosed with type 2 diabetes. When questioned what dietary changes she has made, the family member replies, "Well now I don't eat fruit because it has too much sugar." Explain why fruit can-and should-be a valuable part of a diet in the person that has diabetes.

Question 72

Explain the basic classification of fruits. Give some examples of fruits that get confused for vegetables and at least one vegetable that gets mistaken for a fruit.

Question 73

Explain how fresh fruit should be stored. What happens during storage? What is the scientific reasoning behind the saying that "one rotten apple spoils the barrel"? How should canned fruit be stored? Are there any differences in storing olives if they are in a can versus a jar?

Question 74

Papaya, strawberries, pineapple, and kiwifruit contain more vitamin C per serving than do oranges.