FRUIT

JEOPARDY

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Final Jeopardy Question

Cooking Fruit

Classification DefinitionsMystery

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100 100 100 100

200 200 200 200

300 300 300 300

400 400 400 400

500 500 500 500

100 Point Question100 Point Question

True/ False:

You should use firm fruits when cooking with moist heat.

True

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200 Point Question200 Point Question

When cooking fruits in moist heat, what can you do to keep their

shape?

Add sugar

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300 Point Question300 Point Question

True/ False:

Fruits may change color when cooked.

True

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400 Point Question400 Point Question

Fruits that are cut up, dipped in batter and fried are known as________.

Fritters

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500 Point Question500 Point Question

When microwaving whole fruits, what can you do to prevent the fruit from

exploding?

Pierce w/ Fork

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100 Point Question100 Point Question

True/ False:

Oranges, lemons and cherries are all drupes.

False

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200 Point Question200 Point Question

Apples, quinces and pears are what type of fruit?

Pomes

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300 Point Question300 Point Question

Cherries are what type of fruit?

Drupes

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400 Point Question400 Point Question

True/ False:

Cantaloupes would fall under the citrus fruit category.

False

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500 Point Question500 Point Question

Bananas are what type of fruit?

Tropical

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100 Point Question100 Point Question

These small fruits are juicy and have a thin skin.

Berries

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200 Point Question200 Point Question

These have a thin membrane separating the inner flash segments.

Citrus

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300 Point Question300 Point Question

These have a single hard seed covered by a soft inner flesh and tender edible skin.

Drupes

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400 Point Question400 Point Question

These fruits have a thick rind or outer skin, are juicy and have many seeds.

Melons

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500 Point Question500 Point Question

These have a thick, firm flesh with tender, edible skin and a central seed

containing core.

Pomes

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100 Point Question100 Point Question

Where would you store under-ripe fruits?

At room temperature

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200 Point Question200 Point Question

True/ False:

It is a good idea to wash fruit before storing it in the fridge.

False

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300 Point Question300 Point Question

When fruit enzymes chemically react with oxygen it called _________.

Enzymatic Browning

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400 Point Question400 Point Question

Name 3 things to look for when selecting fresh fruit.

Condition, denseness, color, aroma, size and shape

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500 Point Question500 Point Question

Name 3 nutrients in fruits (from the chapter).

Fiber, Vit. C, potassium, phytochemical, carotene, folic acid, magnesium and iron

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Describe two (of the 4) changes that occur to fruit when it is cooked (as

specified in the book).

Color changes, Nutrients can be lost (if heat sensitive), Flavor may become less mellow, texture/shape will soften