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Untitled Deck
Study
1
Question
Simple Drupes
Answer
Fruit with seeds encased in a pit. Examples are apricots, cherries, peaches, and plums.
2
Question
Simple Pomes
Answer
Fruit with seeds contained in a central core. Examples are apples and pears.
3
Question
Simple Berries
Answer
Fruit with 1 or more seeds and a thin skin that can be peeled off. Examples include blueberries, cranberries, grapes, eggplant, peppers, and tomatoes. Note: Strawberry, raspberry, and blackberry are not true berries, as they originate from more than 1 pistil.
4
Question
Simple Pepo
Answer
A berry with a hard rind that can't be peeled off. Examples include pumpkin, squash, cantaloupe, melon, cucumber, and gourds.
5
Question
Simple Hesperidium
Answer
A berry with a leathery skin containing oils and rind. Examples include orange, tangerine, lime, and lemon.
6
Question
Aggregate Fruits
Answer
Develop from several ovaries in one flower.
7
Question
Multiple Fruits
Answer
Develop from a cluster of several flowers. Examples include mulberry, jackfruit, and pineapple.
8
Question
Classification Exceptions
Answer
Sometimes it is difficult to tell the difference between a fruit and a vegetable. Tomatoes, squash, okra, green beans, and cucumbers are botanically fruits. Nuts are actually fruits, but they are seeds instead of fleshy fruits, so they are grouped separately. Rhubarb is really a vegetable but is usually treated as a fruit.
9
Question
Composition of Fruits
Answer
The cellular structure and pigments of fruits are similar to those of vegetables. Organic acids, pectic substances, and phenolic compounds are also found in some vegetables but have more relevance to fruits.
10
Question
Organic Acids
Answer
Common organic acids in fruit include citric acid in citrus fruits and tomatoes, malic acid in apples, apricots, cherries, peaches, pears, and strawberries, tartaric acid in grapes, oxalic acid in rhubarb, and benzoic acid in cranberries (also with quinic and malic acids). Acidity decreases as fruits ripen. Acids cause most fruits to have a pH value below 5.0.
11
Question
Pectic Substances
Answer
A group of polysaccharides found in fruits that act as a cementing substance between cell walls, partially responsible for the plant's firmness and structure. There are three groups: protopectin, pectin (pectinic acids), and pectic acid. The white inner rind of citrus fruits, called albedo, is rich in pectin and aromatic oils. Pomace is found in apples.
12
Question
Juice Cloudiness
Answer
When juice is extracted from fruits, it may appear cloudy due to pectic substances. Orange juice may have cloudiness, but it is not desirable in apple juice. To clarify the juice, pectinase is added to break down the pectin compound. Cellulase and hemicellulase may also be added to extract more juice.
13
Question
Phenolic Compounds
Answer
Responsible for the browning and bruising that often occurs in ripening fruit. These compounds, also known as tannins, are found predominantly in unripe fruits.
14
Question
Enzymatic Reaction
Answer
Polyphenol oxidase enzymes, such as phenolase, catecholase, and tyrosinase, act on the substrates (phenols) to produce the brown products (quinones).
Untitled Deck
Study
1
Question
What are the four grades for fresh fruit?
Answer
US Fancy, US No 1, US No 2, US No 3
2
Question
What are some ways to make fruit available all year?
Answer
Canning, Freezing, Drying
3
Question
What is the traditional way to extract juice from fruits and vegetables?
Answer
Use of presses
4
Question
What are the advantages and disadvantages of canned fruits?
Answer
Advantage: Fruits are canned in their own juice, No sugar added, Light syrup (10 to 14 density), Heavy syrup (18 to 22 density). Disadvantage: None
5
Question
What are the advantages and disadvantages of frozen fruits?
Answer
Advantage: None. Disadvantage: Signs of Refrozen Fruits (Juice stains, Heavy frost clinging to the outside, Flaccid, Less flavorful), Maintain temp of 0F or -18C
6
Question
What is the carbohydrate content of dried fruits compared to fresh fruits?
Answer
Fresh fruits are 80% water, while dried fruits contain below 30% water and as much as 70% carbohydrates.
7
Question
What is fruit leather made of?
Answer
A mixture of fruit juice concentrate that is cooked and dried.
8
Question
How can you rehydrate dried fruits?
Answer
By adding a cup of water or liquid and microwaving on medium-high heat for 2 minutes.
9
Question
What are some forms of fruit juices available?
Answer
Fresh or frozen with added sugar, Frozen concentrates, Powdered forms that often contain added sugar
10
Question
What is the process used to reduce haze and cloudiness in fruit juices?
Answer
Enzymes, such as cellulase and pectinase, are used to reduce haze and cloudiness.
11
Question
What is the process of inactivating enzymes in tomato juice to retain its viscous texture?
Answer
Heating the juice to 180°F or 82°C
12
Question
What is the process of removing air from fruit juices to improve shelf life?
Answer
Deaeration
13
Question
What is the process of heating fruit juices to high temperatures to destroy microorganisms?
Answer
Pasteurization
14
Question
How can enzymatic browning in fruits be inhibited?
Answer
Enzymatic browning can be inhibited by denaturing enzymes through cooking or blanching.
Untitled Deck
Study
1
Question
PREPARATION OF FRUITS
Answer
1. Heat the fruit 2. Add sugar and possibly pectin and acid 3. Pour the mixture into sterile containers 4. Seal containers properly
2
Question
FRUITS SPREADS
Answer
- Sugar acts as a preservative through osmosis - Acid provides both flavor and gel (pH 2-3) - pH 2.834 allows pectin to gel
3
Question
PREPARING FRUIT SPREADS
Answer
- If fruits are low in pectin, a commercial pectin is used - 1 cup of water is used for every pound of fruit - Too much water will dilute the pectin and prevent gelation - Undercooked fruit will not gel, should convert protopectin to pectin - Too much sugar creates a gummy product
4
Question
STORAGE OF FRUITS
Answer
- Many types of fruit are picked and shipped to market in an unripe state because transportation damages delicate fruits - Unripe fruit can be left at room temperature in a paper bag until ripe Storing Fresh Fruit: - Ripe fruit with a high water content is best if consumed within three days of purchase - Placing ripe fruit in plastic bags punctured with air holes and then in the refrigerator can increase storage time Storing Canned Fruit: - Canned fruits should be stored in a dry place with temperatures under 70°F (21°C) - Bulging, dented, leaking, or rusted cans should always be discarded
Untitled Deck
Study
1
Question
PREPARATION OF FRUITS: Inhibiting enzyme activity (enzymatic browning) can be accomplished by
Answer
Denaturing enzymes (cooking/blanching)
2
Question
PREPARATION OF FRUITS: Inhibiting enzyme activity (enzymatic browning) can be accomplished by
Answer
Reducing the pH (changing from the optimum condition for the activity of enzymes)
3
Question
PREPARATION OF FRUITS: Inhibiting enzyme activity (enzymatic browning) can be accomplished by
Answer
PPO activity is inhibited by the addition of Oranges, Lemon/limes, Cream of tartar, Citric acid, Acetic acid from vinegar
4
Question
PREPARATION OF FRUITS: Inhibiting enzyme activity (enzymatic browning) can be accomplished by
Answer
Lowering the storage temperature (refrigeration can slow enzymatic browning)
5
Question
PREPARATION OF FRUITS: Inhibiting enzyme activity (enzymatic browning) can be accomplished by
Answer
Blocking exposure to oxygen through the use of coatings or antioxidants (prevents oxygen from coming in contact with the fruit)
6
Question
PREPARATION OF FRUITS: Inhibiting enzyme activity (enzymatic browning) can be accomplished by
Answer
Removal of oxygen (vacuum packaging)
7
Question
PREPARATION OF FRUITS: Changes that can occur during heating are
Answer
Color of Fruits more brilliant during ripening
8
Question
PREPARATION OF FRUITS: Changes that can occur during heating are
Answer
pH heating may change the pH which affects the color
9
Question
PREPARATION OF FRUITS: Changes that can occur during heating are
Answer
METAL SALTS: Canned fruits or vegetables that contain acids react with tin linings (red/blue anthocyanins)
10
Question
PREPARATION OF FRUITS: Changes that can occur during heating are
Answer
ETHYLENE GAS: To facilitate ripening, fruits exposed to ethylene gas
11
Question
PREPARATION OF FRUITS: Changes that can occur during heating are
Answer
Texture: Heat softens/mushiness
12
Question
PREPARATION OF FRUITS: Changes that can occur during heating are
Answer
OSMOSIS: Raw fruits are semi-permeable, water can pass but not the solute
13
Question
PREPARATION OF FRUITS: Changes that can occur during heating are
Answer
OSMOSIS: Adding sugar before cooking in water replaces the lost sweetness and retains shape and firmness
14
Question
PREPARATION OF FRUITS: Changes that can occur during heating are
Answer
OSMOSIS: Adding Calcium salts and acids retains firmness of fruits
15
Question
PREPARATION OF FRUITS: Changes that can occur during heating are
Answer
FLAVOR: Sugar and acids contribute to sweetness and sourness
16
Question
PREPARATION OF FRUITS: Changes that can occur during heating are
Answer
FLAVOR: Aromatic compounds have a chemical configuration of a hexagon
17
Question
PREPARATION OF FRUITS: Changes that can occur during heating are
Answer
FLAVOR: Essential oil is an oily substance that is volatile and has 100 times the flavoring power of the material from which it originated
18
Question
PREPARATION OF FRUITS: ZEST
Answer
The peels of oranges, lemons, and limes serve as reservoirs for potent aromatic oils
19
Question
PREPARATION OF FRUITS: Dry Heat Preparation
Answer
Baking, Broiling, Frying/Sauting
20
Question
PREPARATION OF FRUITS: Moist Heat Preparation
Answer
Stewing, Poaching
21
Question
PREPARATION OF FRUITS: Preparing Dried Fruit
Answer
Dried fruit is usually soaked in water and then simmered in a covered pan
22
Question
PREPARATION OF FRUITS: Types of Fruit Spreads
Answer
Fruit preserves, Jams, Conserves, Jellies, Marmalades, Butters
23
Question
FRUIT SPREADS: Preserves
Answer
Whole fruit (Halves or chunks)
24
Question
FRUIT SPREADS: Jams
Answer
Ground or mashed whole cooked fruit
25
Question
FRUIT SPREADS: Conserves
Answer
Fruits with at least 1 citrus, Nuts, raisins
26
Question
FRUIT SPREADS: Jellies
Answer
Juice of cooked fruit (With sugar and pectin)
27
Question
FRUIT SPREADS: Marmalades
Answer
Juice of cooked fruit (With thin slices of fruit and rind)
28
Question
FRUIT SPREADS: Butters
Answer
Sieved long-cooked fruits (Thick and smooth, less sweet than jams and jellies)