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WorksheetsFruits
Total questions: 40
Worksheet time: 20mins
Name
Class
Date
1.
Name this fruit.
a)
Pomegranate
b)
Papaya
c)
Nectarine
d)
Persimmon
2.
Name this fruit.
a)
Melon
b)
Orange
c)
Grapefruit
d)
Mango
3.
Name this fruit.
a)
Clementine
b)
Kiwi
c)
Avocado
d)
Persimmon
4.
Name this fruit.
a)
Papaya
b)
Kiwi
c)
Lime
d)
Gooseberry
5.
Name this fruit.
a)
Plum
b)
Raspberries
c)
Blueberries
d)
Cherries
6.
Name this fruit.
a)
Grapefruit
b)
Peach
c)
Kumquat
d)
Papaya
7.
Name this fruit.
a)
Pear
b)
Grape
c)
Mango
d)
Clementine
8.
Name this fruit.
a)
Cantaloupe
b)
Honeydew
c)
Watermelon
d)
Grapefruit
9.
Name this fruit.
a)
Cranberry
b)
Cherry
c)
Raspberry
d)
Gooseberry
10.
Name this fruit.
a)
Orange
b)
Tangerine
c)
Kumquat
d)
Grapefruit
11.
A fruit that has reached its full size and color
a)
Mature Fruit
b)
Ripe Fruit
c)
Immature Fruit
d)
Under Ripe Fruit
12.
Once a mature fruit reaches its peak of flavor and is ready to eat
a)
Under Ripe Fruit
b)
Ripe Fruit
c)
Pome
d)
Drupe
13.
Most fruits are highly perishable and lose quality quickly, so you should buy only what you can use and store for about a week.
a)
True
b)
False
14.
Which of the following factors should you look for when buying fruit?
a)
Ripeness
b)
Condition
c)
Denseness
d)
All of these
15.
Which of the following factors should you look for when buying fruit?
a)
Color
b)
Aroma
c)
Size and Shape
d)
All of these
16.
Which of the following is not one of the six major types of fruit?
a)
Drupe
b)
Pome
c)
Berries
d)
Sapote
17.
How should you store under ripe fruits?
a)
In the refrigerator
b)
In room temperature
c)
In the freezer
d)
In the trash can
18.
When you see the flesh of an apple, banana, or peach turn brown, what is the scientific process you are seeing?
a)
Oxygen Browning
b)
Blanching
c)
Ascorbic Browning
d)
Enzymatic Browning
19.
What can you do to prevent a fruit from browning?
a)
There is no way to prevent browning
b)
Use juices containing vitamin C
c)
Wash the fruit right after cutting it
d)
Keep the fruit dry
20.
What is a drupe?
a)
A fruit with a single hard seed, also called a pit or stone, and soft inner flesh covered by a tender, edible skin
b)
A fruit with several small seeds and thick, firm flesh with a tender, edible skin
c)
A fruit with a thick rind, or outer skin, with a juicy inside
d)
A fruit with a thick rind and a thin membrane separating inner flesh segments
21.
What is a pome?
a)
A fruit with a single hard seed, also called a pit or stone, and soft inner flesh covered by a tender, edible skin
b)
A fruit with several small seeds and thick, firm flesh with a tender, edible skin
c)
Fruits grown in tropical and subtropical climates
d)
Small, juicy fruits with a
22.
A fruit that is still growing and is not yet mature
a)
Immature Fruit
b)
Pome
c)
Under Ripe Fruit
d)
Ripe Fruit
23.
A special protein in fruit that causes the fruit to turn brown when it reacts to oxygen in the air
a)
Enzyme
b)
Trifle
c)
Zest
d)
Drupe
24.
Which of the following may change to fruit during cooking?
a)
Flavor
b)
Color
c)
Texture and Shape
d)
All of these
25.
What does it mean to reconstitute a fruit?
a)
To cut up the fruit, dip it in batter, and fry until brown
b)
When a fruit turns brown due to a chemical reaction
c)
Restore a fruit to a rehydrated condition by adding water
d)
When a fruit turns green due to the return of chlorophyll because of warm weather or bright lights
26.
What is a trifle?
a)
Grated pieces of fruit rind
b)
A refrigerated dessert with layers that may include cake, jam or jelly, fruit, custard, and whipped cream
c)
The part of the plant that holds the seeds
d)
A special protein in fruit
27.
How do you make fritters?
a)
Simmer fruits until tender and serve with ice cream
b)
Grill fruits until they have a caramelized color
c)
Brush butter on the surface of fruits and broil
d)
Dip cut up fruits in batter and deep-fat fry until brown
28.
What is the term for grated pieces of fruit rind?
a)
Zest
b)
Fritters
c)
Shreds
d)
Pomes
29.
Fruits that are tender and have a pleasant aroma
a)
Under Ripe Fruits
b)
Ripe Fruits
c)
Over Ripe Fruits
d)
Dried Fruits
30.
Which of the following is NOT an example of tropical fruits?
a)
Bananas
b)
Papayas
c)
Mangoes
d)
Peaches
31.
Which of the following is NOT an example of citrus fruits?
a)
Oranges
b)
Lemons
c)
Limes
d)
Plums
32.
Which of the following is NOT an advantage of using canned fruits?
a)
Easy to store
b)
Are healthier than fresh fruits
c)
Come in various flavors
d)
Convenient
33.
Dried fruit has a stronger flavor than fresh fruit because dehydration results in water loss.
a)
True
b)
False
34.
Fresh fruits and vegetables are agricultural products known as produce.
a)
True
b)
False
35.
You should wash fruits right away even if you won't be serving them for a few days.
a)
True
b)
False
36.
Immature, overripe, and damaged fruits have fewer nutrients, have poor flavor and texture, and do not keep well.
a)
True
b)
False
37.
Name this fruit.
a)
Peach
b)
Persimmon
c)
Grapefruit
d)
Orange
38.
Name this fruit.
a)
Cantaloupe
b)
Honeydew
c)
Watermelon
d)
Nectarine
39.
A process that occurs when a green substance returns to the skins of ripe oranges; also caused by bright lights
a)
Regreening
b)
Reconstituting
c)
Greening
d)
Constituting
40.
Fruits are picked at peak ripeness to ensure freshness.
a)
True
b)
False
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