Exercises Lesson

Follow each set of instructions. After you have completed all the exercises, turn to "Solutions to Exercises" at the end of the exercises and check your answers. For each incorrect answer, reread the material referenced after the answer.

INSTRUCTIONS. In exercises 1 through 5, match each microbial spoilage condition of fresh fruits and vegetables in Column A with the cause of that condition listed in Column B. Each cause in Column B may be used only once.

COLUMN A

COLUMN B

1.

__ Black rot in apples.

a.

Penicillium.

2.

Soft rot in citrus fruits.

b.

Pichia.

3.

Pink rot in celery.

c.

Aspergillus.

4.

Fermentation of fruits.

d.

Streptococcus.

5.

__ Black mold rot in onions

e.

Alternaria.

f.

Rhizopus.

g.

Sclerotinia.

INSTRUCTIONS. The following exercises are to be answered by marking the lettered response that best answers the question or best completes the incomplete statement or by writing the answer in the space provided.

6. Improper physical handling of fresh fruits and vegetables can result in injuries caused by:

7. Freeze injury (exposure of the product to a temperature below freezing) results in the formation of__and_

injury.

8. The signs of chill injury in fresh fruit and vegetables are: a. _

INSTRUCTIONS. In exercises 9 through 14, match the vegetable in Column A with its susceptibility to freeze injury in Column B. Each susceptibility in Column B may be used more than once.

COLUMN A

COLUMN B

9.

Turnip.

a.

High.

1 0.

Radish.

b.

Moderate.

11.

Broccoli.

1 2.

Lettuce.

c.

Fairly resistant

1 3.

Asparagus.

14.

Celery.

INSTRUCTIONS. In exercises 15 through 20, match the vegetable or melon in Column A with its susceptibility to chill injury in Column B. Each susceptibility in Column B may be used more than once.

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