Chapter 28 Fruits Worksheet Answers Form
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People also ask
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What helps fruits keep their structure during cooking?
The sugar helps the fruit retain its shape. While you can go without adding sugar the result may be a much softer piece of fruit. -
What are the two types of fruits?
Broadly there are two categories of fruits: fleshy fruits and dry fruits. Fleshy fruits include berries, aggregate fruits, and multiple fruits; dry fruits include legumes, cereal grains, capsulate fruits, and nuts. -
Which is the best way to prepare fruit to retain nutrients?
Keeping fruits and vegetables cool helps to preserve the vitamins. Potatoes, onions, bananas and tomatoes do not need to be kept cool in order to save their vitamins. Frozen fruits and vegetables tend to have the best nutrients because of the cold temperature and lack of air exposure. -
What changes in fruit during cooking?
Exposure to light, air and naturally occurring enzymes can also reduce the nutrients in the fruit. Boiling fruits may result in the loss of many vital vitamins.As much as one-half to one-third of vitamins A and C, thiamine and riboflavin are lost in cooking. -
How can you prevent fruits from becoming overcooked and mushy while being cooked?
Sugar Helps Fruit Maintain its Shape During Cooking Apart from the ripeness of the fruit you plan to cook, think about adding sugar. Sugar can keep cooked fruits from getting soft and mushy by slowing down the conversion of those insoluble pectic substances into water-soluble pectin. -
What are the 4 types of fruit?
Types of Fruits: Simple Fruit: Aggregate Fruits : Multiple Fruits: Accessory Fruit: -
Which of the following helps fruit retain its structure?
In the fruits of plants, pectin helps keep the walls of adjacent cells joined together. Immature fruits contain the precursor substance protopectin, which is converted to pectin and becomes more water-soluble as ripening proceeds. At this stage the pectin helps ripening fruits to remain firm and retain their shape. -
What are the characteristics of fruits?
Quality factors for fruits include the following— maturity, firmness, the uniformity of size and shape, the absence of defects, skin and flesh color. Many of the same quality factors are described for vegetables, with the addition of texture-related attributes such as turgidity, toughness, and tenderness.
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