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