Fruit #3

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Agree or Disagree: Dried fruits vary in moisture content. Therefore, to achieve the desired results, it is important to follow the recipe directions.

When cooking fruits in syrup, use a two-to-one ratio of water to sugar. Too much sugar will cause the fruit to ...

True or False: The desired texture of dried fruit in a finished food product may be soft and chewy or tender and plump. Cooking softens the fruit tissues.

Wash the fruit carefully under clean running water and dry it with a clean towel. You should never let fruit do this. Your fruit will lose water-soluble nutrients and flavor.

Some fruits, like rhubarb, are cooked to make them more palatable (fit to be eaten)and easier to digest. Otherfruits,likepears,arecookedtogivevarietytoamenu. Cooking allows overripe fruits that are past prime eating quality to be used. For example,

When microwaving fruit, the type of fruit, its size, and its ripeness will affect cooking time. Strawberries with higher moisture content and berries being smaller will cook (quicker or slower) ?

Before cooking or baking, some recipes will direct you to soak dried fruits in liquid. Soaking helps __ the moisture removed during the drying process.

For a smoother fruit sauce you can always run your cooked fruit through a