Level 2 Chapter 5 pt2

Open Ended

What is the significance of fruits in our daily diet and culinary practices?

Multiple Choice

Which of the following is NOT a common factor to consider when purchasing and selecting fruits?

• Seasonality

• Ripeness

• Color of packaging

• Vendor

Multiple Choice

Which of the following is the correct order of USDA fruit grades from highest to lowest quality?

• U.S. Extra Fancy, U.S. Fancy, U.S. No. 1, U.S. No. 2, U.S. No. 3

• U.S. Fancy, U.S. Extra Fancy, U.S. No. 1, U.S. No. 2, U.S. No. 3

• U.S. No. 1, U.S. Fancy, U.S. Extra Fancy, U.S. No. 2, U.S. No. 3

• U.S. Extra Fancy, U.S. No. 1, U.S. Fancy, U.S. No. 2, U.S. No. 3

Open Ended

Explain the differences between Grade A Fancy, Grade B Choice, and Grade C Standard for canned fruits.

Multiple Select

Which of the following are recommended practices for cleaning fruits before preparation?

• Wash close to prep time

• Use cold water and be gentle

• Use brush to remove residue from heavy rinds

• All of the above

Open Ended

Describe the steps involved in removing seeds and stones (pits) from fruits and explain why it is important to try to remove as little flesh as possible.

Multiple Choice

Which tool is commonly used to obtain oil from the skin of citrus fruits?

• Microplane or zester

• Peeler

• Paring knife

• Brush

Multiple Choice

Which of the following helps prevent enzymatic browning in fruits after cutting?

• Coating the flesh with acid

• Exposing to air

• Adding alkalis

• Using a dull knife

Open Ended

Describe the step-by-step process for cutting a mango as shown in the images and instructions.

Multiple Select

Which of the following are recommended methods for preparing fresh fruit for juicing or puréeing?

• Use a handheld juicer for citrus fruits

• Purée fruit with a blender or food processor

• Rehydrate dried fruit before juicing

• Use only dried fruits

Open Ended

Explain why it is important to avoid overcooking fruits and how different cooking methods might affect their texture and flavor.

Multiple Choice

Which of the following is NOT a recommended fruit cooking method listed in the presentation?

• Grilling

• Poaching

• Steaming

• Microwaving

Multiple Choice

Which of the following is NOT a recommended step when grilling or broiling fruit?

• Cook quickly to avoid breaking down the structure of fruit

• Coat with sugar or honey to produce caramelization

• Cook on an oiled pan or broiling platter

• Cook slowly to soften the fruit completely

Open Ended

Describe the process and key considerations for poaching fruit to maintain its shape and flavor.

Multiple Select

Which of the following are important steps in making a fruit sauce?

• Peel and cut fruit into small pieces

• Add liquid and heat purée until almost boiling

• Sweeten as desired

• Deep fry the fruit

Multiple Choice

Which of the following precautions should be taken when microwaving whole fruits?

• Puncture the fruit to prevent exploding

• Cover tightly with no opening

• Microwave for a long time to ensure doneness

• Do not use firm fruits

Multiple Choice

Which of the following is NOT a step in the process of baking apples as described in the slides?

• Core apples

• Fill apple’s core cavity with cinnamon, nutmeg, raisins, dates

• Bake apples at 250°F (121°C) until tender

• Place apples in 1/4 inch of hot water in baking dish

Open Ended

Explain how fruits can be served in different ways and discuss the benefits of serving fruits as garnishes on desserts or entrées.

Multiple Choice

Which of the following is NOT a factor to consider when purchasing and selecting fruits?

• Seasonality

• Ripeness

• Color of packaging

• Vendor

Open Ended

Reflecting on what you learned about purchasing fruits, which factor do you think is most important when selecting fruits for a restaurant and why?