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Fruit #3
Test Description: GTGW
Instructions: Answer all questions to get your test result.
1) 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.
A
soak in water
B
be juggled with
C
touch the ground
D
be eaten half way
2) Banana's and peaches darken when exposed to air. This is called ...
A
enzymatic browning
B
palatable
C
pliable
D
good ole fashion fun
3) 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,
A
apples to applesauce
B
bananas to banana muffins or bread
C
1 and 2
D
neither 1 and 2
4) Overcooked fruits lose their colors, nutrients, natural flavors, shapes and become _____
A
replant-able
B
hard
C
mushy
D
fresh again
5) Baked, broiled, fried, or microwaved are ways to __ fruit.
A
plate
B
garnish
C
store
D
cook
6) The intended use of the fruit will determine the cooking method. Fruits cooked in sugar syrup will retain their shape. Those cooked in water will or will not ?
A
n/a
B
will
C
n/a
D
will not
7) When cooking fruits in syrup, use a two-to-one ratio of water to sugar. Too much sugar will cause the fruit to ...
A
be just right
B
fall apart
C
harden
D
become mushy
8) Use a ____ temperature and cook the fruit just until it is tender and translucent. Serve cooked fruit warm or chilled.
A
low
B
medium-high
C
high
D
medium
9) When cooking fruit in water you should use how much water?
A
n/a
B
not at all
C
a little
D
a lot
10) For a smoother fruit sauce you can always run your cooked fruit through a
A
sieve
B
i dont know
C
food mill and sieve
D
food mill
11) True or False: Apples, pears, and bananas are among the fruits that can be baked. Baked fruits should be tender, but they should keep their shape.
A
n/a
B
True
C
False
D
n/a
12) Bananas, grapefruit halves, and pineapple slices often are broiled. Sprinkle these fruits with brown sugar or drizzle them with honey before broiling. Fruits broil __ , so watch them carefully to prevent over cooking.
A
n/a
B
slowly
C
quickly
D
n/a
13) Some fruits can be fried in a small amount of fat in a skillet. This is called ...
A
stir-fry
B
sauteeing
C
steaming
D
deep-fry
14) Apple slices dipped into a batter, deep-fried, and sprinkled with powder sugar are called
A
gooooood
B
apple on a stick
C
french apples
D
fritters
15) 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) ?
A
quicker
B
n/a
C
slower
D
n/a
16) Ripe fruit requires (less or more) cooking time than firmer, underripe fruit.
A
n/a
B
n/a
C
more
D
less
17) True or False: Dried fruits are a more concentrated source of calories than fresh fruits.
A
n/a
B
false
C
true
D
n/a
18) Before cooking or baking, some recipes will direct you to soak dried fruits in liquid. Soaking helps __ the moisture removed during the drying process.
A
add sugar to
B
all of the above
C
restore
D
take away more of
19) 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.
A
true
B
false
C
n/a
D
n/a
20) Agree or Disagree: Dried fruits vary in moisture content. Therefore, to achieve the desired results, it is important to follow the recipe directions.
A
agree
B
n/a
C
n/a
D
disagree
*select an answer for all questions
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