FOODS I-7.02

The body uses beta-carotene to make:
1. B complex vitamins.
2. Calcium
3. Vitamin A
4. Vitamin D.
Ripe fruit:
1. Has no give when slightly pressed.
2. Has shriveled stem.
3. Keeps longer than mature fruit.
4. Is tender with a pleasant aroma
How long can high quality fruits be kept in the refrigerator?
1. 2 to 3 days
2. 4 to 5 days
3. About a week
4. Up to two weeks
What is TRUE about fruit purchased during its off-season?
1. Less expensive
2. Less nutritious
3. More expensive
4. More nutritious
How should top-quality fruit feel?
1. Heavy for size
2. Light and fruity
3. Mushy
4. Shriveled
Mature fruit:
1. Has brownish surface areas
2. Has pleasant aroma
3. Has reached full size and color.
4. Is tender and flavorful.
What indicates a fruit is ripe?
1. Gives slightly when pressed
2. Large in size and heavy
3. Very firm with bright color
4. Soft at stem area
What is a benefit of selecting frozen fruit instead of fresh fruit?
1. Higher quality
2. Longer storage
3. Lower in sugar and sodium
4. More nutritious
A product labeled “fruit drink” is:
1. A blend of juices
2. 100% juice with added flavors
3. 100% juice with added sugar.
4. Not 100% juice.
What effect does refrigeration have on fruits?
1. Destroys nutrients
2. Enhances spoilage
3. Prevents ripening
4. Retards ripening
How should frozen fruits be served?
1. Completely thawed
2. In juice
3. In syrup
4. Partially frozen
Canned, frozen, and dried fruits are:
1. Convenience foods.
2. More difficult to prepare than fresh
3. Preserved using low-quality fruit.
4. Usually more expensive than fresh
What should be done to fresh fruit before it is cooked or eaten?
1. Pared or peeled
2. Scrubbed with a brush
3. Washed in cool water
4. Washed with soap and water
What is TRUE about cut fruits?
1. Can be stored for days without loss of nutrients
2. Lose flavor quickly after cutting
3. Should be cut in very small pieces to retain vitamins
4. Should be served as soon as possible to preserve nutrients
The edible skins of fruits provide
1. Color and shape.
2. Fiber and nutrients.
3. Fiber and variety.
4. Vitamin C and color
What is put on cut fruit to drastically reduce enzymatic browning?
1. Ascorbic acid or lemon juice
2. Hydrochloric acid and tomato juice
3. Ice water and apple juice
4. Warm water or apricot juice
What is the main reason for washing fruit?
1. Increases enzymatic browning
2. Lowers nutrient value.
3. Releases excess vitamins.
4. Removes dirt and pesticide residues
What is a good reason to include fruit in a party menu?
1. Adds healthy alternative
2. Always inexpensive
3. Can be prepared days in advance
4. Requires no preparation
Which cooking method is recommended for most fruit?
1. Boil rapidly and pour off excess water
2. Boil uncovered for a long time
3. Cook slowly in a crock pot
4. Microwave with little liquid
Why is sugar added at the beginning of the cooking time for poached fruits?
1. Allow sugar to be absorbed
2. Boil away excess
3. Help fruit retain shape
4. Prevent fruit from turning dark
When poached, fruit will:
1. Change its flavor.
2. Change its texture.
3. Retain its color.
4. Retain its shape.
Fruit should be poached until it:
1. Boils.
2. Falls apart
3. Is tender.
4. Is tender.
To make fruit sauce, the cooking process:
1. Adds nutritional value
2. Breaks down the texture
3. Incorporates the sugar.
4. Intensifies the flavor.
What is TRUE about baking fruit?
1. Citrus fruits turn dark.
2. Firm fruits bake best.
3. Fruits are difficult to over-bake.
4. Fruit should be poached before baking.
What do brownish surface areas on oranges or grapefruit indicate about quality?
1. High quality
2. No effect
3. Poor quality
4. Reduced vitamin C
Except for bananas, pears, and some apples, why should a consumer NOT purchase “green” fruit?
1. Contains harmful compounds
2. Does not ripen well
3. Requires longer refrigeration
4. Ripens too quickly
Why might dried fruit be a good snack choice?
1. Available in low-sodium varieties
2. Concentrated form of energy
3. Contains less fat than fresh fruit
4. Contains less sugar than fresh fruit
What is the advantage of thinly paring or peeling fruits?
1. Fewer nutrients are lost
2. Less fiber is lost
3. More pesticide residue is removed
4. More pesticide residue is removed
To add flavor, what can be added to the water of simmering fruit?
1. Cinnamon sticks
2. Fruit sauce
3. Tubers
4. Vegetable pieces
Piercing fruit before microwaving:
1. Prevents bursting.
2. Prevents overcooking.
3. Retains flavor
4. Retains nutrients.
Which cooking method will help fruit keep its shape?
1. Boiling
2. Braising
3. Frying
4. Microwaving
Pineapple has the least sugar when it is packed in:
1. Corn syrup.
2. Heavy syrup.
3. Medium syrup.
4. Juice
Which is the most nutritious form of peaches?
1. Canned
2. Dried
3. Fresh
4. Frozen
To prevent enzymatic browning of cut fruits:
1. Add lemon flavoring.
2. Use ascorbic acid or lemon juice.
3. Add 1 tablespoon flour.
4. Coat with oil.
How should dried fruits be served?
1. As snacks
2. Completely thawed
3. Over cake
4. Partially thawed

FOODS I-7.02

Quiz