Chapter 14 Test

All of the following are powerful antioxidants that also have anti-inflammatory effects, except a. vitamin A. b. vitamin C. c. vitamin D. d. vitamin E.

vitamin D.

The peels of which fruits are commonly used as zest to add flavor? a. Kiwifruit, watermelon b. Lemon, orange, lime c. Grapes, watermelon d. Banana, dates, mangoes

Lemon, orange, lime

Which fruits are not low in fat? a. Oranges, tangerines, and limes b. Bananas, blueberries, and peanuts c. Olives, coconuts, and avocados d. Peaches, apricots, and pears

Olives, coconuts, and avocados

What is the term used to describe fruit with seeds contained in a central core, such as apples and pears? a. Drupes b. Frumps c. Seed cores d. Pomes

Pomes

Identify the correct order for the chemical breakdown of protopectin as a fruit changes from immature to overripe. a. Protopectin to pectin to pectic acid b. Protopectin to pectic acid to pectin c. Protopectin to oxalic acid to pectin d. Protopectin to pectin to oxalic acid

Protopectin to pectin to pectic acid

Which types of apples are best for use in pies? a. Red Delicious and Jonathan b. Pink Lady and McIntosh c. Rome Beauty and Newton d. Fuji and Honeycrisp

Rome Beauty and Newton

Berries come into season in a succession that starts with the sweetest and ends with the least sweet. The sweetest berries that start the berry season are a. blueberries. b. red currants. c. cranberries. d. strawberries.

strawberries.

Organic acids located in the cell sap contribute to the _____ flavor to fruits. a. tart b. sweet c. bitter d. salty

tart

North America is home to only three native fruits. These are a. the cranberry, the blueberry, and the Concord grape. b. the banana, the tangerine, and the Asian pear. c. the strawberry, the kiwifruit, and the McIntosh apple. d. the raspberry, the fig, and the Logan blackberry.

the cranberry, the blueberry, and the Concord grape.

Concentrated fruit juice has had about ___ of its water removed. a. one-fourth b. half c. three-fourths d. 90%

three-fourths

One orange is equivalent to one fruit portion and it contains approximately a. 50 calories. b. 70 calories. c. 100 calories. d. 150 calories.

70 calories

What fruit (medium size) has more vitamin C than a medium-sized orange? a. Papaya b. Kiwifruit c. Strawberries (1 cup) d. All of these choices

All of these choices

A watermelon is an example of a. a muskmelon. b. a gourd. c. a drupe. d. a pome.

a gourd.

All of the following statements about lemons are true, except a. a larger lemon is juicier than a smaller lemon. b. lemons with thin skins yield more juice than thick-skinned lemons. c. storing lemons in water will produce twice the juice when squeezed. d. lemons that are heavy for their size yield more juice than lighter lemons.

a larger lemon is juicier than a smaller lemon.

Fruits are generally low in fat, with three exceptions that include a. avocados, coconut, and olives. b. figs, dates, and guava. c. olives, coconut, and pomegranates. d. dates, avocados, and dried fruit.

avocados, coconut, and olives.

One way to facilitate the ripening of oranges and tomatoes to their optimal color is by exposing them to a. oxygen. b. sulfur dioxide. c. essential oils. d. ethylene gas.

ethylene gas.

Jams are best described as fruit preserves made from ____________. a. ground or mashed whole cooked fruit b. whole fruit, halves, or chunks c. the juice of cooked fruit with added sugar and pectin d. the juice of fruits with thin slices of fruit and rind

ground or mashed whole cooked fruit

Fruit spreads that contain juice with thin slices of fruit and rind, especially citrus fruits, are called a. conserves. b. preserves. c. marmalades. d. butters.

marmalades.

A fruit juice beverage that contains not less than 30 to 40 percent fruit juice would be classified as a(n) _____________. a. juice drink b. nectar c. ade d. juice

nectar

All of the following are climacteric fruits that continue to ripen after harvest, except a. olives. b. pears. c. plums. d. tomatoes.

olives.

All of the following are drupes, except a. cherries. b. pears. c. apricots. d. plums.

pears.

All of the following statements about pectin are true, except a. pectin is used in other foods as an emulsifier, stabilizer, thickener, and texturizer. b. pectin is found in fruit juice. c. pectin is found between the plant cells and within the cell walls. d. pectin is used commercially to contribute to the gelling of fruit preserves.

pectin is found in fruit juice.