Final Fruit Desserts Exam Prep Chapter 21

Chapter 21

Fruit Desserts

TEST QUESTIONS

Multiple Choice

1. Fruit desserts have become popular because __________________.

a. of their fresh, stimulating flavors

b. customers perceive them to be healthful

c. they often contain less fat and fewer calories than richer pastries and cakes

d. all of the above

2. In the production of jams and jellies, the ingredient added to make them jell is____________.

a. low methoxyl pectin

b. high methoxyl pectin

c. high acid pectin

d. citric acid

3. Which of the following apples would be least useful as a cooking apple?

a. Golden Delicious

b. Red Delicious

c. Granny Smith

d. They are all equally useful as cooking apples.

4. Pared apples are dipped in a solution of _____ to prevent them from turning brown.

a. lemon juice

b. ascorbic acid

c. simple syrup

d. either a or b

5. Which of the following statements is true?

a. Bananas will discolor if they are refrigerated.

b. Kiwi fruit changes color as it ripens.

c. A cantaloupe with its stem attached was picked when it was ripe.

d. Limes are always green, and lemons are always yellow.

6. Which of the following statements is false?

a. Rhubarb leaves are poisonous.

b. Only tree-ripened apricots have sufficient flavor.

c. Raw quinces are never eaten.

d. Cactus pears have thorns on their skins.

e. Pears are better for cooking when they are slightly overripe.

7. _____ should always be refrigerated in their original container until they are used.

a. Grapes

b. Berries

c. Cherries

d. All of the above

8. Which of the following berries keeps better than the other three?

a. Blackcurrants

b. Cranberries

c. Raspberries

d. Strawberries

9. _____ have edible seeds.

a. Kumquats

b. Lychees

c. Persimmons

d. Passion fruit

e. Both a and d

10. The preparation of _____ can be made easier if they are first placed in a 350°F/175°C oven for 10 to 15 minutes.

a. persimmons

b. prickly pears

c. coconuts

d. lychees

11. Which of the following is 100% edible, including skin and seeds?

a. Mango

b. Persimmon

c. Kumquat

d. Quince

12. Which of the following fruits might you prepare by rolling it on the countertop under your hand, piercing a hole in it, and squeezing out the juice?

a. Quince

b. Pomegranate

c. Kumquat

d. Persimmon

13. Which of the following fruits are used mainly for their juice?

a. Persimmons

b. Pomegranates

c. Passion fruit

d. Both b and c

14. Which of the following fruits has a brownish-purple skin that becomes wrinkled when ripe?

a. Cactus pear

b. Quince

c. Passion fruit

d. Persimmon

15. Seville oranges are often chosen to make marmalade because their flesh is so _____.

a. tart

b. sweet

c. firm

d. tender

16. You would want to avoid a watermelon that has a ________________.

a. yellow underside

b. white heart

c. velvety surface

d. either a or c

17. Which of the following could be served as a dessert?

a. A piece of fresh fruit

b. Fresh fruit served with cream or a sauce

c. A simple fruit salad

d. A fruit compote

e. All of the above

18. A dessert produced by pouring boiling syrup over a mixture of fruit and then allowing the fruit to marinate in the cooling syrup is known as a _________________.

a. compote

b. fruit salad

c. betty

d. either a or b

19. A compote is defined as cooked fruit served in __________________________.

a. its cooking liquid

b. a flavored liqueur

c. an elegant bowl or dish

d. between two main courses

20. Compotes can be____________________________________.

a. served as desserts

b. used as condiments, sauces, and ingredients in other preparations

c. made from vegetables as well as fruits

d. both a and b

21. Which of the following fruit desserts is paired correctly with its nonfruit component?

a. Cobbler: pastry crust

b. Crisp: rich cake crumbs

c. Betty: brown sugar streusel topping

d. All of the above

22. Which of the following statements would likely be found in the procedure for preparing pears poached in wine?

a. Prepare a syrup of sugar and water.

b. Caramelize the pears after paring.

c. Peel the pears and leave them whole.

d. Cook the pears at a rolling boil until they are tender.

23. If you were making a fruit salad with apples, oranges, red plums, and passion fruit, you would cut all the fruit except the _____ into bite-size pieces.

a. apples

b. oranges

c. red plums

d. passion fruit

24. It would be acceptable to substitute biscuit dough for pie pastry if you were making a fruit _____.

a. charlotte

b. betty

c. crisp

d. cobbler

25. The apples in apple charlotte are surrounded by _____.

a. pie pastry

b. baumkuchen

c. slices of white bread

d. sliced almonds

26. Which of the following consists of fruit purée bound with pectin?

a. Fruit compote

b. Fruit jellies (pâte de fruit)

c. Fruit gratin

d. Fruit betty

27. To prepare Caramelized Pear Charlotte, you would have to produce a _____.

a. mousse

b. syrup

c. glacage

d. all of the above

28. Apple crisps are used _____.

a. as appetizers

b. to flavor compotes

c. to garnish fruit desserts

d. all of the above

29. Most fruits are __________ when immature.

a. soft

b. green

c. inedible

d. high in sugar

30. Which of the following fruits is harvested fully ripe and does not ripen further after picking?

a. Peaches

b. Papayas

c. Kiwis

d. Strawberries