Fruit Summary Quiz

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Check your knowledge on the past chapter of Fruits!

1. Fruit types consist of

   Grapes

   Tomatoes

   Squash

   Pork

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2. These fruits originated from China, but are now cultivated worldwide.

   Pomes

   Citrus

   Stone Fruits

   Exotics

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3. There are two types of juicing methods

   Pressure and blending

   Pressure and extraction.

   Crushing and blending

   Pulverization and Separation.

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4. Fruit juices are used in

   Beverages alone only.

   Mixed with other ingredients only.

   Beverages and mixing

   None of the above

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5. To determine doneness in fruit cooking, we rely on all of these senses except:

   Sense of sight

   Sense of touch

   Sense of smell

   Sense of time.

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Fruit Purchase and Storage

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Take this quick test to see how you're doing on this section!

1. Fresh Fruits are not subjected to processing

   True

   False.

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2. The best grade of fruit is US No3 because of the higher number

   True

   False

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3. Irradiation destroys bacteria, insects and parasites as well as ____ ripening

   Slowing

   Speeding up

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4. Acidulation is the

   Exposure of oxygen to fruits, causing them to turn brown.

   Soaking the fruit in acidic solution.

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5. The drying method of fruits is

   Not viable.

   One of the oldest preservation methods of fruits.

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Fruit Types Quiz

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Take a quick test to check your knowledge on fruit types!

1. HTM291 classification of berries does not include

   Grapes

   Rasberries

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2. Citrus fruit have a strong taste due to their

   Acid content

   Zest.

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3. Exotic fruits have seen more exposure due to

   Improved marketing

   Improved Transportation

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4. Grapes should be used in fruit salads only.

   True

   False.

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5. Melons are divisible into Sweet Melons and

   Watermelons.

   Sour Melons

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6. White grapefruits are not considered pomes because they lack

   A core

   Firm skin and firm flesh.

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7. Cherries are considered a stone fruit

   True

   False

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Vegetable Purchase and Storage Quiz

Vegetable Purchase and Storage

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1. High quantity output for the in-season of produce allows for

   Increased selection.

   Increased prices.

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2. Vegetables can be purchased to order, at the cost of

   Moisture

   Temperature

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3. The best temperatures to store vegetables at are The best temperatures to store vegetables at are The best temperatures to store vegetables at are The best temperatures to store vegetables at are

   Between 40Fand 60F

   Between 41F and 135F

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4. Irradiation is the use of

   Gamma radiation

   Ionizing radiation.

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5. Cans that have bulges

   Can be used, but only if taste remains intact and cooked thoroughly

   Should be discarded immediately, with no contact with the food

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6. Freezing inhibits the growth of

   Microorganisms.

   Insects.

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7. Vegetables are commonly dried to maintain the appearance of the product.

   True

   False.

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Vegetable Types Quiz

Vegetable Types

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1. Cabbages grow primarily in

   Cool weather

   Hot weather

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2. Fruit vegetables are classified as such because

   They are used like vegetables in cooking

   They don't classify under any other category

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3. Gourds have _____ root systems with quick growing vines.

   Small

   Large

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4. Onions see use in a few cultures because of their strong aroma.

   True

   False

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5. Pods and Seeds

   are higher in protein and carbohydrates than other vegetables.

   are grouped together with corn, legumes and carrots.

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6. Roots and Tubers are classified under one heading because

   They can be used interchangeably in cooking, despite their physical structure.

   They cannot be substituted.

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7. Stalks are plant roots with a high percentage of cellulose fiber

   True

   False

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8. Baby vegetables are miniature in size because

   They are handpicked before maturity.

   They are harvested during drought.

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Vegetables Summary Quiz

Vegetable Summary

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1. This vegetable is a white-stemmed variety of southern Chinese cabbage

   Brocolli

   Bok Choy

   Napa Cabbage

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2. Cucumbers are divided into two categories:

   Pickling and Slicing

   Gourds and Squashes

   Lengthwise and Crosswise

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3. During the irradiation of vegetables, ________ is slowed

   Sprouting

   Spoiling

   Ripening

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4. The highest level of quality for a vegetables is

   US Extra Fancy

   US Extra No 1

   Grade AA

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5. Alkali are used to enhance the green appearance of vegetables but will cause the texture to become

   Firm

   Mushy

   No change.

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