Fruits

Question 1

garish

Answer 1

A decoration added to a dish to make it altractive.

Question 2

pith

Answer 2

The white, spongy inner part of citrus fruits.

Question 3

blanching

Answer 3

Briefly cooking an item in boiling water.

Question 4

acidulation

Answer 4

The process of adding acid to an item.

Question 5

plumping

Answer 5

To reconstitute or return some of the liquid removed from the fruit in the drying process.

Question 6

oxidation

Answer 6

The browning of certain fruits once they are cut and exposed to the air.

Question 7

zest

Answer 7

The colorful, outermost part of the skin of citrus fruits.

Question 8

suprême

Answer 8

An Individual segment of any citrus fruit without skin, pith, seeds, or membrane.

Question 9

tare weight

Answer 9

The weight of the packaging alone

Question 10

Pineapples

Answer 10

Peeling and coring

Question 11

Apples and pears

Answer 11

Coring

Question 12

Berries

Answer 12

Washing

Question 13

Citcrus fruit

Answer 13

Zesting

Question 14

Apples, pears, bananas, avacodas

Answer 14

Acidualiting

Question 15

Peaches and nectarines

Answer 15

Remove skin by blanching

Question 16

melons, pineapples, citrus fruits, and Kiwis

Answer 16

Removing skin with knife

Question 17

Melons

Answer 17

Peeling and seeding

Question 18

apples, pears, mangoes, and papayas

Answer 18

Removing with peeler

Question 19

peaches, nectarines, and plums

Answer 19

Pitting

Question 20

cherries

Answer 20

Pitting

Question 21

The tool used to truake Parisiennes is sometimes called a.

Answer 21

Melo baller, press well into it, do it close to minimize waste

Question 22

2. Citous slices can be made more interesting by cutting channels.

Answer 22

Perpendicular, white pith and colorful zest combo

Question 23

Citras slices can be tumed into twists by nutting the slice from center to the outer edge and bending the halves in the.

Answer 23

Opposite

Question 24

4 Grip a paring knife on the blade at a point that is ahout the lergth of the

Answer 24

Radius of a piece of fruit

Question 25

Hold the knife at a 45°angle to an imaginary line around the

Answer 25

Middle, knife reach center

Question 26

Hold the knife at

Answer 26

Opposing 45 degree angle, fruit crown cuts overlap slightly

Question 27

Fruit fans

Answer 27

Flat fruit, slightly attached, same slices for each cut

Question 28

Same grade as frozen or canned

Answer 28

U.S grade B

Question 29

Volume enmeasuring heed or abont 2200, cubic inches

Answer 29

Bushel

Question 30

Total ewight of the product and container

Answer 30

Gross wieght

Question 31

Large bulk packed case

Answer 31

lug

Question 32

case

Answer 32

A box or conlainer of varying size. May be made of cardboard, wood, plastic, or loam.

Question 33

peck

Answer 33

Earnivalent to one-fourth bushel.

Question 34

Same grade as Fancy for canned or frozen Fruit

Answer 34

US Grade A

Question 35

count

Answer 35

rustiber of pieces of uniform-sized oroduce in case or container

Question 36

Net weight

Answer 36

Weight of product alone

Question 37

flat

Answer 37

A shallow single-layered case used for delicate products such as berries and figs.

Question 38

crate

Answer 38

A wooden case.

Question 39

US Grade C

Answer 39

Same grade as Standard for canned or frozen fruits.

Question 40

grading

Answer 40

Evaluating a food against a uniform set of quality standards.

Question 41

USDA

Answer 41

The federal agency that imposes standards for the quality and

Question 42

hybrid

Answer 42

The offspring of two different plant varieties.

Question 43

individually quick frozen

Answer 43

Fruit or fruit pieces that are flash frozen before packing to retain their original shape.

Question 44

Oranges named for the navel-like protrusion near their stem are

Answer 44

Navel

Question 45

The most important variety of orange is.

Answer 45

Valencia

Question 46

Citrus fruits named for the deep red color of their flesh are

Answer 46

Blood oranges

Question 47

Grapefruit fall into one of two categories based on

Answer 47

Color of flesh

Question 48

The most popular variety of apple in the United States is

Answer 48

Red delicious

Question 49

Not an all purpose apple

Answer 49

Cortland

Question 50

Norther Spy, Spartan, and Granny Smith are.

Answer 50

Cooking apples

Question 51

Asian

Answer 51

are sweet, firm, crisp, and fragrant round shaped pears.

Question 52

Cherries are classified into two main categories:

Answer 52

sweet and sour

Question 53

(Montmorency)

Answer 53

cherries are noted for bright red skin and juicy fruit.

Question 54

The classification of peaches is based on_

Answer 54

Color

Question 55

A nectarine is a

Answer 55

(cross of a peach and a plum).

Question 56

Berries are some of the

Answer 56

Expensive things in kictens

Question 57

Tiny red seedless grapes that form in long clusters are

Answer 57

Corinth grapes

Question 58

The three melons commonly used in the commercial kitchen are

Answer 58

Honeydew, watermelon, cantaloupe

Question 59

Plantain

Answer 59

banana is the most common variety eaten in

Question 60

Calimyra, Mission, and Kadota are the most popular variety of

Answer 60

Figs

Question 61

A small reddish-skinned fruit that has a white inner flesh with sweet, juicy, subtle flavor; China

Answer 61

Lychee

Question 62

An oval fruit that looks like a five point star when sliced is

Answer 62

_(carambola)

Question 63

20. A small thumb sized eitrus fruit with almost no juice is

Answer 63

Kumquat

Question 64

citrus fruit generally has greater juice content.

Answer 64

Heavier

Question 65

oranges are easier to peel and best for eating out of hand.

Answer 65

(Humpy)-skinned

Question 66

-skinned oranges are hard to peel and reserved for juicing-

Answer 66

(Smooth)

Question 67

Green spots on grapefruit skin

Answer 67

Sign that fruit unripe

Question 68

When buying lemons look for

Answer 68

Fine texture skin and heavy weight

Question 69

In lemons,

Answer 69

Deep yellow color is sign for maturity, less acid

Question 70

Sect apples that feel

Answer 70

Right for cooking

Question 71

For cooking, baking, and applesauce choose

Answer 71

Firm and tart

Question 72

For eating choose.

Answer 72

Sweet,soft fleshed apples

Question 73

Ripe pears should

Answer 73

Yield slightly to push

Question 74

Many chefs prefer to buy pears

Answer 74

Not ripe

Question 75

32. When choosing apricots, choose fruit that is

Answer 75

Yellow and slightly soft

Question 76

Quality peaches

Answer 76

Should have aromas

Question 77

34. The deep red on orange color of nectarines

Answer 77

Is not a sign of ripeness

Question 78

Plums should have good color for their variety and

Answer 78

Yield slightly to pressure

Question 79

Berries should be

Answer 79

Soft and bright

Question 80

37. Juice stains at the bottom of the berry container are a sign that the berries are

Answer 80

Deteriorating

Question 81

Select cranberries with bright red color and a

Answer 81

Springy texture

Question 82

Loose bunches of grapes with

Answer 82

Pliable stems

Question 83

Ripeness in cantaloupe not determined by aroma

Answer 83

Yeah

Question 84

Ripe papaya have skin

Answer 84

Half yellow

Question 85

Pineapple ripeness

Answer 85

Taste it

Question 86

Persimmons

Answer 86

Are soft when ripe

Question 87

Fagrence is

Answer 87

A sign of ripeness