NFS_Chp 11_Fruits and Enzymatic Browning Quiz

What part of the plant do fruits develop from?

• Stems

• Flowers

• Leaves

• Roots

Which vitamin is particularly rich in orange and yellow fruits?

• Vitamin K

• Vitamin A

• Vitamin D

• Vitamin B

What is the typical water content range in fruits?

• 70%-95%

• 90%-100%

• 30%-50%

• 50%-70%

Which type of fruit has a central core containing many seeds?

• Citrus

• Melon

• Berry

• Pome

What happens to the cell walls of fruit during moist heat cooking?

• They remain unchanged

• They weaken

• They strengthen

• They dissolve

Which cooking method enhances the flavor and nutritive value of fruit dishes?

• Boiling

• Baking

• Frying

• Steaming

What is the effect of enzymatic browning on cut fruit?

• It enhances color

• It causes discoloration

• It increases sweetness

• It preserves nutrients

How can you reduce enzymatic browning in cut fruit?

• Boiling in water

• Freezing immediately

• Immersing in lemon juice

• Soaking in vinegar

Which fruit should be stored at room temperature to avoid turning black?

• Grapes

• Apples

• Bananas

• Oranges

What is a characteristic of drupes or stone fruits?

• A single large seed

• Many small seeds

• Pulpy flesh

• Thick rind