Deck 26: Sandwiches

Question 1

When lemon juice is added to cooking fruits,the:

A)fruit will get softer
B)acid will break down the fibre
C)acid will not affect the fruit
D)fruit will retain its texture

Answer 1

D

Question 2

What is the largest fruit crop in the world?

A)apple
B)citrus fruit
C)grape
D)strawberry

Answer 2

C

Question 3

What are the grades of frozen fruit available in Canada?

A)A,B,C,and D
B)select,premium,and standard
C)fancy,choice,and substandard
D)No.1,No.2,and domestic

Answer 3

C

Question 4

A native North American berry that grows in bogs is the:

A)cranberry
B)raspberry
C)blueberry
D)currant

Question 5

Any dish called "à la Normande" contains:

A)apples
B)pears
C)quince
D)pomes

Question 6

Stewed fruits can be referred to as:

A)gratin
B)compote
C)marmalade
D)salsa

Question 7

To prevent fruits from becoming overcooked and mushy while being cooked:

A)time cooking carefully
B)add sugar
C)add baking soda
D)test frequently

Question 8

Which type of fruit gel is made with fruit juice and sugar only?

A)jelly
B)jam
C)preserves
D)compote

Question 9

Red delicious and golden delicious apples taste the same but have a different skin colour.

Question 10

The substance responsible for formation of gel in jams and jellies is:

A)pectin
B)acid
C)sugar
D)an enzyme

Question 11

Sweet cherry season is:

A)summer
B)early fall
C)June and July
D)July and August

Question 12

What is the appropriate temperature for poaching fruits?

A)65°C
B)75°C
C)85°C
D)95°C

Question 13

What substance promotes ripening or causes spoilage in some fruits?

A)glucose
B)ethylene gas
C)oxalic acid
D)tartaric acid

Question 14

Nectarine is a variety of:

A)tangerine
B)plum
C)mandarin
D)peach

Question 15

What is the most popular variety of seedless sweet oranges?

A)bitter
B)Valencia
C)blood
D)navel

Question 16

Fruits are softened,tenderized,and infused with additional flavours when:

A)grilled
B)baked
C)poached
D)blanched

Question 17

When fruits are poached in syrup rather than in water,the fruit:

A)keeps its shape better
B)cooks faster
C)retains a better colour
D)is softened by the sugar

Question 18

Which of the following is not a member of the gourd family?

A)cantaloupe
B)watermelon
C)pomegranate
D)honeydew

Question 19

The berry with a red,heart-shaped fruit and that is actually a perennial herb is the:

A)cranberry
B)raspberry
C)strawberry
D)currant

Question 20

Which of the following fruits will only ripen on the plant and not after picking?

A)apples and pears
B)berries
C)peaches and plums
D)pineapples and figs

Question 21

Fruits contain up to 95% water.

Question 22

Bananas,raisins,and figs are all good sources of potassium.

Question 23

Freezing does not affect the quality of most fruits.

Question 24

Canned pineapple will break down gelatin.

Question 25

Kaki fruit is also known as __________.

Question 26

Canned fruits labelled as __________ __________ have little or no water added.

Question 27

When cooking,fruits are done when they just begin to disintegrate.

Question 28

The juice can be extracted from fruits in two ways: __________ and __________.

Question 29

Loganberries,boysenberries,and marionberries are all hybrids of blackberries.

Question 30

Calimyrna is a variety of __________.

Question 31

Dry fruits are often treated with __________ __________ to prevent oxidation.

Question 32

Apricots and mangos contain large amounts of vitamin A.

Question 33

The process of freezing fruits rapidly to maximize moisture retention is known as __________ freezing.

Question 34

Bananas are the berries of an herb.

Question 35

The diluted,sweetened juice of fruits,which would be too thick or too tart to drink straight,is referred to as __________.

Question 36

Blueberries and cranberries are native to North America.

Question 37

Plantains are starchy,under-ripened bananas.

Question 38

Canning fruits destroys all their vitamins.

Question 39

Many fruits,especially berries and apple or pear slices,are now individually quick frozen (IQF).

Question 40

Papayas contain papain,which breaks down proteins and makes papayas an excellent meat tenderizer.

Question 41

What are three methods for preserving fruits?

Question 42

The essential ingredients in fruit gel are __________,__________,__________,and sugar.

Question 43

What are three qualities to look for when purchasing citrus fruits?

Question 44

__________ is a fruit gel made from fruit pulp and sugar.

Question 45

__________ is a fruit gel made from fruit juice and sugar.

Question 46

The browning of cut fruits is known as _________________ __________________ ____________________.

Question 47

The browning of cut fruits can be reduced by dipping them in an acidic liquid,a technique known as __________.

Question 48

Baked fruits topped with a __________ are referred to as crumbles.

Question 49

The enzyme in pineapple that breaks down gelatin is called _____________________.
ESSAY: Write your answers in the space provided or on a separate sheet of paper.