fnes 101 final

  1. enzymatic browning in fruits can be slowed down or inhibited by
    • refridgeration
    • coating with a cream of tartar solution¬†
    • coating fruits with sugar or submerging in water
    • dipping fruit in ascorbic acid or sulfur solutions
  2. the process of drying fruit
    sweetens the fruits taste
  3. __ are usually less sweet than jellies and do not keep as well as other fruit spreads
    butters
  4. which compounds in conjunction with sugar, contributes to the gelling characteristics of fruit preserves
    pectin
  5. free zing fruit decreases the quality of the fruits
    texture
  6. which of the following statements about freezing is false?
    a temperatire of 32 degrees farenheit should be maintained at all times during storage and frozen fruit
  7. the process of pasteurizing juice
    inactivates enzymes and destroys microorganisms that can cause foodborne illness
  8. all of the following substances are found in fruits except
    cholesterol
  9. enzymatic browning in fruit is catalyzed by
    polyphenol oxidase
  10. __ content is reduced if fruit is exposed to air or bruising or cutting, or to alkali or copper through cooking or processing
    vitamin c
Author
marshelej_6
ID
344190
Card Set
fnes 101 final
Description
fnes 101 final
Updated