fruits
________ Tbsp= 3/4 cup
12
_______ cups =1 gallon
16
_______Tbsp= 1 cup
16
_______ teaspoons = 1 Tablespoon
3
_______Tbsp= 1/4 cup
4
Are small and juicy and have a thin skin.
berries
Have thick rinds and thin membranes separating the flesh into segments.
citrus fruits
Have a skin covering a soft flesh that surrounds a single, hard pit.
drupes
Darkening process some fruits undergo when exposed to the air.
enzymatic browning
Berries, melons, and grapes can be stored longer than apples and citrus fruits.
false
Cherries, apricots, and plums belong to the group of fruits as pomes.
false
Flavors become stronger when fruits are cooked
false
Fresh fruits should be soaked before serving.
false
Frozen fruits are usually less expensive than canned or fresh fruits.
false
Fruits that have been coated with batter and deep fried are called
fritters
What type of fruit should not be purchased? Under ripe, immature, soft or plump
immature
Fruit that is small and has a poor color, flavor, and texture.
immature fruit
Are in the gourd family and are large and juicy with a thick and many seeds.
melons
Which of the following fruits is not subject to enzymatic browning? Bananas, apples, peaches ,oranges
oranges
Which of the following is a drupe? apple, peach, tangerine
peach
What fruit is a good source of vitamin A? apples, peaches, pears, cherries
peaches
Have a central, seed-containing core surrounded by a thick layer of flesh.
pomes
To cook fruit in a small amount of hot fat.
saute
Are grown in warm climates and are considered to be somewhat exotic.
tropical fruits
Fruits are good sources of vitamins minerals and phytochemicals.
true
Fruits are only available fresh during the short time of year when they are in season.
true
Fruits covered with a tight skin should be pierced if they are to be microwaved whole.
true
Fruits may lose some texture qualities during freezing.
true
Most fruits lose their green color as they ripen.
true
Some fruits can be purchased under ripe.
true
When pressed gently, ripe fruits should give slightly.
true
Fruit that has reached full size but has yet to ripen.
underripe fruit
What would not be used as a packing liquid for canned fruit? water, fruit juice, light syrup, heavy syrup
water
