Fruit Preparation Chapter 13 Name: Completion 1. Fruits that are after they are picked will store for a longer period. 2. fruit is rarely used in the commercial kitchen. 3. fruit has a different color from fresh fruit. 4. Canned fruits should be stored in a cool, area. 5. have characteristics similar to plumbs and peaches. 6. are also known as alligator pears. 7. At least 50% of the cranberries grown in the U.S. each year are as sauce or jelly. 8. Blueberries are very and must be carefully inspected before purchasing. 9. cherries are commonly used in dessert preparations. 10. Sour cherries are almost always used in production. 11. are grown on thorny trees that have pale green leaves. 12. A ripe avocado has the consistency of firm. 13. are members of the gourd family. 14. Heavy grapefruits are the most desirable because the weight indicates a high content. 15. is the most popular muskmelon used in the commercial kitchen. 16. Peeling fresh is made easier by placing them in boiling water and adding a small amount of potassium. 17. seedless grape is the most popular raisin grape. 18. grapes are small, often tough skinned, very sweet and fairly acidic. 19. When storing lemon slices or wedges, place the fruit in a shallow container and cover it with a mixture of cider vinegar and. 20. are used primarily in preparation of preserves. 21. Canned pear halves are the most popular form used in commercial food service operations. 22. Valencia oranges have high content. 23. The orange is used most commonly in desserts and on fruit plates. 24. The two types of peaches are clingstone and. 25. is the most popular coarse skinned pear. 26. To restore freshness and increase the amount of juice in old lemons, soak in water. 27. The plum is the cousin of the cherry and. 28. is the most popular white cherry. 29. Although tomatoes are classified as a fruit, they are usually served as a(n). 30. pears and peaches are commonly used on fruit plates or tarts.
Multiple Choice 1. A fresh lemon keeps for as long as months. a. Two b. three c. six d. eight 2. Wine grapes are usually. a. Black b. white c. red d. all of the above 3. is the best apple for baking. a. Rome beauty b. Nothern spy c. Grimes Golden d. McIntosh 4. Apricots are classified somewhere between a plum and a and have characteristics similar to both. a. Pear b. pineapple c. nectarine d. peach 5. The most popular use of the avocado is in. a. Cocktails b. salads c. soups d. hors d oeuvres 6. To prevent bananas from discoloring after peeling, coat or dip them in lemon or juice. a. Lime b. pineapple c. apple d. orange 7. The quality of a fresh cranberry can be tested by its. a. Color b. firmness c. bounce d. none of the above 8. Cold temperatures cause bananas to. a. Ripen b. spoil c. turn black d. lose flavor 9. A(n) has a relatively high fat content, containing 10% to 20% oil. a. Avocado b. melon c. kiwi d. banana 10. To reduce the ripening time of an avocado, keep the fruit two to five days in a room. a. Cool b. dark c. warm d. bright 11. Apricots are available in many varieties, differing in. a. Hardness b. texture c. size d. all of the above 12. Applying prevents the flesh of an avocado from discoloring. a. Grapefruit juice b. lemon juice c. cold water d. warm water 13. Bananas ripened on the vine are. a. Weak in flavor b. rich in flavor c. rich in color d. hard 14. The quality of strawberries can only be determined by. a. Appearance b. color c. taste d. all of the above 15. Fresh fruit should be examined for bruises, and blemishes as well as. a. Size b. color c. firmness d. all of the above True Flase T F 1. For best results, use frozen fruit in fruit preparations T F 2. Fruits can be purchased fresh, frozen, canned or dried. T F 3. For best results, frozen fruit should be thawed in refrigerator between 34 an 38 F. T F 4. Rome beauty apples are best for baking because they are simihard.
T F 5. Dip apples in and out of cold water to make peeling quicker and easier. T F 6. Peeling is not required when an apricot is served fresh, canned or diced. T F 7. Apricots are best when they are picked under-ripe and ripen when shipping. T F 8. The flavor of an avocado is enhanced at temperatures below 40 F. T F 9. When only half an avocado is used, the seed should be left in the remaining half, wrapped, and stored in the refrigerator to extend its keeping qualities. T F 10. Bananas seldom ripen on the vine. T F 11. Use a wood or plastic knife to prevent discoloration when slicing bananas. T F 12. Blueberries grow on shrubs that are native to Asia. T F 13. Cranberries are most popular during the spring and summer. T F 14. Cranberries will keep for as long as eight months in the refrigerator. T F 15. Depending on the variety, the color of grapefruit pulp varies from light yellow to pink. T F 16. Grapefruit is high in calories and low in vitamin c. T F 17. Grapes are best when they ripen on the vine. T F 18. Limes contain one-third citric acid and more sugar than lemons. T F 19. The Persian melon has a much larger diameter than the cantaloupe. T F 20. Kiwi is commonly used as a garnish because of its bright red color. T F 21. The honeydew melon keeps for a very short time. T F 22. Less than 10% of the orange crop in the U.S. is processed into juice. T F 23. Clingstone peaches are preferred when serving fresh peaches. T F 24. Pears ripened in storage usually have a better flavor than those ripened on the tree. T F 25. Pineapples ripened on the vine produce the best quality. T F 26. The ripeness of the pineapple is determined by the feel and the smell of the fruit. T F 27. Appearance is the most important factor in determining the quality of strawberries. T F 28. Fruit is glazed for appearance only. T F 29. Marzipan is a type of candy with an almond flavor. T F 30. The red delicious apple is mildly sweet and juicy. T F 31. The Rome beauty apple is dark green. T F 32. The granny smith is excellent for cooking and salads. Matching 1. Grapefruit a. Skin color may range from green to a very deep, dark red 2. Pear b. Has characteristics similar to plums and peaches 3. Avocado c. Pear shaped tropical fruit containing a large hard seed 4. Banana d. Very seldom ripen on the vine 5. Lime e. Is classified as sweet or sour 6. Apricot f. Quality can be tested by bouncing 7. Orange g. Has a diameter of 4 to 6 8. Cranberry h. Used primarily to flavor drinks, food and confections 9. Apple i. Does not ripen after picking 10. Cherry j. The two best known varieties are the Bartlett and Kieffer
Activity I Using the fruits listed, select the appropriate garnish to use for the following preparations. 1. Fried fillet of sole 2. Ham steak Hawaiian 3. Roast pork 4. Roast turkey 5. Chilled assorted fruit cup 6. Broiled grapefruit 7. Chef salad in a bowl 8. Roast duck 9. Chicken salad 10. Roast leg of lamb a. Strawberry b. Cherry c. Avocado d. Pineapple e. Apple f. Orange g. Lemon h. Cranberry i. Tomato j. Minted pear Activity II Complete the following menu items by filling in the blank with one of the fruits listed. 1. Cream chicken and 2. crisp 3. rice 4. Foster 5. jubilee 6. Broiled 7. Key pie 8. shortcake 9. melba 10. muffins a. Lime b. Apple c. Cherry d. Grapefruit e. Blueberry f. Apricot g. Avocado h. Strawberry i. Banana j. Peach Math 1. If a 42 lb beef round is purchased and 14 lb are lost by trimming and boning what % is lost? 2. A case of 85 apples is purchased. Nine spoil. What % is lost? 3. A restaurant has 20 apples on hand. 15 are used for Waldorf salad. What % is used? 4. IF a restaurant takes in $3800 and $1400 is for expenses, what % is for expenses? 5. A 44 lb round is roasted, 11 lb are lost through shrinkage. What % is lost? 6. A restaurant takes in $5250 and the cost of food was $2200. What % is the food cost? 7. 80 oranges are purchased. 12 are thrown away due to spoilage. What % were spoiled? 8. A restaurant has 25 peaches. 18 are used for shortcake. What % were used? 9. A restaurant takes in $6500 and $1500 was profit. What % was profit? 10. A 24 lb turkey is roasted and 5 lb were lost through shrinkage. What % was lost?