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How Baking Works Chapter 16 - Fruit and Fruit Products
Food Science - Science Olympiad
15
Other
Not Applicable
02/24/2013

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Cards

Term
True or False: fresh fruit is always the best choice in a quality bakeshop because it will have the best flavor over any other form of fruit.
Definition
False
Term
Frozen sugared strawberries are typically 4+1’s, meaning that they contain
Definition
four parts strawberries to one part sugar.
Term
IQF fruit
Definition
is the most convenient form of frozen fruit to purchase.
Term
Frozen fruit purees
Definition
might contain some added sugar but consist mostly of fruit.
Term
Sulfites and sulfur dioxide are sometimes added to canned and dried fruits to
Definition
cprevent the fruit from browning.
Term
Sulfites and sulfur dioxide are most likely to be added to
Definition
Dried apricots.
Term
True or False: since sugar is considered a tenderizer in baked goods, it is best not to poach fruit in sugar, since the fruit will soften and tenderize too much.
Definition
False
Term
Golden raisins
Definition
have sulfur dioxide or sulfites added to them before they are dried.
Term
Dried plums are
Definition
the same as dried prunes.
Term
True or False: Granny smith apples are not appropriate for baked apples and strudels because they are too sweet and too soft.
Definition
False
Term
Two products that might benefit from the use of dried, rather than fresh, fruits are
Definition
scones and cookies.
Term
If dried fruits, such as raisins and currants, are not conditioned in liquid before use, they might
Definition
dry out the finished product.
Term
CA storage is a common method for
Definition
storing fruits, like apples, under controlled conditions in warehouse rooms, so they remain fresh for a long time, often up to six months.
Term
The browning of cut fresh fruits and vegetables is caused by
Definition
an enzyme called phenolase, naturally present in some fruits.
Term
Which of the following fruits could be injured by storage at refrigerator temperatures?
Definition
mangoes
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