Dietetics Chapter 14: Fruits

Aromatic Compound

A compound that has chemical configuration of a hexagon.

Nectar

A fruit juice beverage that contains not less than 30 to 40% fruit juice would be classified as a(n) __________.

5.0

Acids cause most fruits to have a pH value below...?

Essential Oil

An oily substance that is volatile (easily vaporized), with 100 times the flavoring power of the material from which it originated.

3/4

Concentrated fruit juice has had about ____ of its water removed.

Marmalades

Contains juice with thin slices of fruit and rind, especially citrus fruits.

Helps limit enzymatic browning

Denaturing enzymes (blanching), Reduce pH (acid), lower temperature, coat fruits with sugar or water, and add antioxidants.

Multiple Fruits

Develop from a cluster of several flowers (Pineapples and figs).

Simple Fruits

Develop from one flower and include drupes, pomes, and citrus fruits.

Aggregate Fruits

Develop from several ovaries in one flower (Blackberries, raspberries, and strawberries).

70%

Dried fruits contain as much as ___ carbohydrate and, with the flavor and nutrients more concentrated, are an alternative to candy or other less nutrient-dense foods.

Pomes

Fruits with seeds contained in a central core (Apples and pears).

Drupes

Fruits with seeds encased in a pit (Apricots, cherries, peaches, and plums).

Voluntary

Grading of fruit is ____.

Protopectin to pectin to pectic acid

Identify the correct order for the chemical breakdown or protopectin as a fruit changes from immature to overripe?

ground or mashed whole cooked fruit

Jams are best described as fruit preserves made from _______.

Lowest pH values (around 2.0)

Limes, lemons, and cranberries are very tart fruits.

Conserves

Made from a mixture of fruits (usually citrus or at least with some citrus) to which nuts and raisins, but no sugar, are generally added

Jam

Made from ground or mashed whole cooked fruit.

Jellies

Made from the juice of cooked fruit, with added sugar and pectin. For a clear jelly, the juice is first strained.

Preserves

Made from whole fruits, halves, or chunks.

pH above 4.5

Most often serve as vegetables

Ingredients of fruit spreads

Pectin, sugar, acid, and fruit

Dry place under 70 degrees F

Storing canned fruit

Lemon, orange, lime

The peels of which fruits are commonly used as zest to add flavor?

Is a tomato a fruit or vegetable?

The confusion over the tomato's classification was caused because there were taxes on vegetables and not fruits. The tomato grows from a plant's flower, so its technically a fruit. Nuts are actually fruits, buy they are seeds rather than fleshy fruits.

Fruits

The ripened ovaries and adjacent parts of a plant's flowers.

Albedo

The white, inner rind of citrus fruits, which is rich in pectin and aromatic oils.

Butters

These thick and smooth fruit preserves are made from sieved, long cooked fruit, are usually less sweet than jams and jellies, and do not keep as well as other fruit spread forms.

Fruits usually treated as vegetables

Tomatoes, squash, okra, green beans, and cucumbers.

Rhubarb

Vegetable that is usually treated as a fruit

Pomes

What is the term used to describe fruit with seeds contained in a central core, such as apples and pears?

Avocados, coconuts, and olives

Which fruits are high in fat?

Papaya, Kiwifruit, and Strawberries

Which of the following fruit portions contains more vitamin C than a medium-sized orange?

Acidity

_____ varies with the maturity of the plant, usually decreasing as the fruit ripens.

Pectin

often used in jam and jellies. Frozen foods often benefit as well.