WorksheetsAGT 3323
Total questions: 20
Worksheet time: 20mins
QUALITY OF FRUIT INCLUDE
Visual appeal
Shelf life
Food safety
All the aboves
Blanching is done to
stop enzyme reactions
preserve color, flavor, texture
cleans outside dirt and organisms
All of the above
WHAT IS A CLIMACTERIC FRUIT
A fruit that ripens when it is put at high temperature
A fruit that ripens when it is exposed to ethylene
A fruit that ripens when it is stored t cold temperature
A fruit that ripens when it is harvested
Pasteurization temperature is
<100 degree Celcius
= 100 degree Celcius
>100 degree celcius
Vegetables are pasteurized for storage
The above statement is true
The above statement is false
In the refrigerator, ------------ removes unwanted heat from the product
Evaporator
Compressor
Condenser
Expansion
valve
Fruit
surface color is measured using
Colorimeter
Brix
meter
Refractometer
Hygrometer
Canning
is also known as
Appertization
Homogenization
Pasteurization
Blanching
Basic concepts of sanitizing practices include:
Using basic housekeeping practices
Providing facilities and training workers so practices are implemented properly
Eliminating pests and debris
Minimizing standing water
All of the above
Which of the following statements is NOT true.
Workers must never harvest covered produce contaminated with feces
Workers must never harvest or distribute dropped covered produce
Workers must never clean before sanitizing.
Physical removal of dirt (soil) from surfaces which can include the use of clean water and detergent
Cleaning
Sanitizing
Treatment of a cleaned surface to reduce or eliminate microorganisms
Cleaning
Sanitizing
The packing area and equipment does not need to be maintained regularly.
True
False
pesticides, detergents, sanitizers, and other chemicals used on the farm fall under
Chemical Risks
Physical Risks
wood, metal, glass, plastic or other foreign objects that can end up in the produce fall under
Chemical Risks
Physical Risks
Which element can increase the ripening fruits.
carathenoid
chloropyll
anthocyanin
ethylene
Enzyme is stimulate to change starch to sugar is_____.
kinase
amylase
pectinase
hydrolase
Vegetables are considered dry when they become
Brittle
Soft
Hot
Shredded
WHAT IS A CLIMACTERIC FRUIT
A fruit that ripens when it is put at high temperature
A fruit that ripens when it is exposed to ethylene
A fruit that ripens when it is stored t cold temperature
A fruit that ripens when it is harvested
---------------------- is important for enhanced shelf life
Quality of produce at harvest
Quantity of produce at harvest
Cutting of produce
Conversion of starch
