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ProStart Chapter 5:Fruits L2 2ed

Total questions: 20

Worksheet time: 11mins

Name
Class
Date
1.

Drupes include peaches, nectarines, and apricots.

a)

True

b)

False

2.

Acids, such as lemon juice, cause cells to break down more quickly, making fruit soft.

a)

True

b)

False

3.

What is the natural form of sugar found in fruits?

a)

Lactose

b)

Sucrose

c)

Fructose

d)

Galactose

4.

Fruits that have a central pit enclosing a single seed are known as

a)

drupes.

b)

coulis.

c)

crudites.

d)

compote.

5.

Which is a winter fruit?

a)

Kiwi

b)

Blueberry

c)

Apricot

d)

Grapefruit

6.

Which is considered a summer fruit?

a)

Grapes

b)

Apples

c)

Bananas

d)

Coconuts

7.

Which is a winter fruit?

a)

Lemon

b)

Kiwi

c)

Mango

d)

Cherry

8.

Which is a tropical fruit?

a)

Kiwi

b)

Plum

c)

Watermelon

d)

Cherry

9.

Golden Delicious and Granny Smith are varieties of

a)

pear.

b)

apple.

c)

peach.

d)

melon.

10.

Which type of fruit has about 7,500 varieties?

a)

Pears

b)

Plums

c)

Melons

d)

Apples

11.

Honeydew is a type of

a)

plum.

b)

peach.

c)

melon.

d)

cherry.

12.

Which group of fruits cannot tolerate frost?

a)

Summer

b)

Spring

c)

Winter

d)

Tropical

13.

A good quality fruit will be

a)

dry.

b)

plump.

c)

soft.

d)

dark.

14.

If an apricot is showing signs of poor quality it may have

a)

a shriveled appearance.

b)

bright skin.

c)

a dark color.

d)

punctured skin.

15.

Canned fruit that is bruised and mushed would be given a USDA rating of

a)

U.S. Grade A Fancy.

b)

U.S. Grade B Choice.

c)

U.S. Grade C Standard.

d)

U.S. No. 2.

16.

Before serving any fruit--raw or cooked- the fruit must be

a)

zested.

b)

sliced.

c)

peeled.

d)

cleaned.

17.

Fruits that need to ripen should be stored at a room temperature of

a)

45 degrees F to 50 degree F

b)

55 degrees F to 60 degree F

c)

65 degrees F to 70 degree F

d)

75 degrees F to 80 degree F

18.

Which technique is primarily used to obtain the aromatic oils in the skins of fruits?

a)

Coring

b)

Zesting

c)

Scooping

d)

Seeding

19.

Which is the chemical process that occurs when oxygen in the air comes in contact with the flesh of cut fruit?

a)

Aquaculture

b)

Polyphenol oxidase

c)

Enzymatic browning

d)

Hydroponic farming

20.

In which cooking method is fruit cooked in simmering liquid?

a)

Baking

b)

Grilling

c)

Broiling

d)

Poaching