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CHAPTER 20: Fruits (T/F)
Terms in this set (11)
Malic and citric acid contribute to flavor of many fruits.
Fruit juice is the most prevalent form in which Americans consume fruit.
Ethylene gas is used by processors to ripen fruit but it is NOT found naturally in fruit.
As fruit ripens, both the acidity and sugar levels increase.
False (sugar levels increase, acidity decreases)
Russeting, the speckles on the skin of some oranges, has NO effect on the eating quality.
Unripe avocados should be refrigerated immediately after purchase.
Grapes are picked ripe and do NOT ripen in storage.
Berries mold rapidly, and therefore should be washed before storage for later use.
False (washed berries mold rapidly during storage)
Cantaloupe that has not been washed before cutting has been associated with outbreaks of salmonellosis.
Fruit juices that have not been pasteurized or treated with another method to reduce potential pathogens must have a warning label for consumers.
The moisture level in dried fruits is reduced to less than 30 percent.
True (15-18% water content)
This set is often in folders with...
CHAPTER 16: Other Baked Goods (T/F)
Lab 6: Dairy Products
CHAPTER 17: Pies & Pastries (T/F)
Lab 7: Eggs
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