WorksheetsFruits
Total questions: 36
Worksheet time: 18mins
What is TRUE about fruit purchased during its off-season?
less nutritious
more expensive
less expensive
more nutritious
How should top-quality fruit feel?
mushy
heavy for its size
light
shriveled
How should frozen fruits be served?
completely thawed
in juice
partially frozen
in syrup
To make fruit sauce, the cooking process
intensifies the flavor
incorporates the sugar
breaks down the texture
adds nutritional value
How long can high quality fruits be kept in the refrigerator?
about a week
2-3 days
4-5 days
up to 2 weeks
How should dried fruits be served?
completely thawed
as snacks
partially thawed
over cake
How should a fruit be eaten to best preserve nutrients?
fried in oil
stewed in water and butter
baked with the skin left on
grilled
Mary has a recipe that needs several ingredients to be pureed. She should use a:
rolling pin
cooling rack
can opener
food processor
Why might dried fruit be a good snack choice?
available in low-sodium varieties
contains less fat than fresh fruit
concentrated form of energy
contains less sugar than fresh fruit
A product labeled "fruit drink" is:
not 100% fruit juice
100% juice with added sugar
a blend of juices
100% juice with added flavors
Except for bananas, pears, and some apples, why should a consumer NOT purchase "green"
fruit?
contains harmful compounds
ripens too quickly
required longer refrigeration
does not ripen well
What is a good reason to include fruit in a party menu?
requires no preparation
always inexpensive
can be prepared days in advance
adds healthy alternative
What do brownish surface areas on oranges or grapefruit indicate?
high quality
no effect
poor quality
reduced vitamin C
What is the main reason for washing fruit?
increases enzymatic browning
releases excess vitamins
lowers nutrient value
removes dirt and pesticide residues
Pineapple has the least sugar when it is packed in:
corn syrup
juice
heavy syrup
medium syrup
Fruit should be poached until it:
boils
is tender
falls apart
reaches 100 degrees F
What is a benefit of selecting frozen fruit instead of fresh fruit?
higher quality
longer storage
lower in sugar and sodium
more nutritious
Piercing fruit before microwaving:
prevents bursting
retains flavor
retains nutrients
prevents overcooking
What is the advantage of thinly paring or peeling fruits?
less fiber is lost
more pesticide residue is removed
fewer nutrients are lost
paring removes more skin
Mature fruit:
has brownish surface areas
is tender and flavorful
has reached its full size and color
has a pleasant aroma
What is true about cut fruits?
Lose flavor quickly after cutting
Should be cut in very small pieces to retain vitamins
Can be stored for days without loss of nutrients
Should be served as soon as possible to preserve nutrients
The edible skins of fruits provide:
fiber and nutrients
vitamin C and color
color and shape
fiber and variety
Which is the most nutritious form of peaches?
fresh
canned
frozen
dried
Which cooking method will help fruit keep its shape?
braising
microwaving
frying
boiling
What should be done to fresh fruit before it is cooked or eaten?
washed with soap and water
pared or peeled
scrubbed with a brush
washed in cool water
Which cooking method is recommended for most fruit?
boil rapidly and pour off excess water
microwave with little liquid
boil uncovered for a long time
cook slowly in a crock pot
What is put on cut fruit to drastically reduce enzymatic browning?
warm water or apricot juice
ice water and apple juice
hydrochloric acid & tomato juice
ascorbic acid or lemon juice
What indicates a fruit is ripe?
large in size and heavy
gives slightly when pressed
soft at stem area
very firm with bright color
To add flavor, what can be added to the water of simmering fruit?
cinnamon sticks
tubers
fruit sauce
vegetable pieces
When poached, fruit will:
retain its shape
retain its color
change its flavor
change its texture
Ripe fruit:
is tender with a pleasant aroma
has no give when slightly pressed
keeps longer than mature fruit
has shriveled stems
Canned, frozen, and dried fruits are:
preserved using low-quality fruit
more difficult to prepare than fresh
convenience foods
usually more expensive than fresh
Why is sugar added at the beginning of the cooking time for poached fruits?
help fruit retain shape
boil away excess
allow sugar to be absorbed
prevent fruit from turning dark
The body used beta carotene to make:
B complex vitamins
vitamin D
vitamin A
calcium
What effect does refrigeration have on fruits?
destroys nutrients
enhances spoilage
retards ripening
prevents ripening
What is TRUE about baking fruit?
fruits are difficult to over-bake
firm fruits bake best
intensifies the flavor
citrus fruit turns dark
