1. FRUIT
JEOPARDY
20 Squares
Start

2. Final Jeopardy Question
Cooking Fruit
Classification
Definitions
Mystery ?
100
200
300
400
500
Click and highlight the Category, then type in your own topic.
Final Jeopardy Question

3. You should use firm fruits when cooking with moist heat.
True
True/ False:
You should use firm fruits when cooking with moist heat.
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100 Point Question

4. 200 Point Question Add sugar
When cooking fruits in moist heat, what can you do to keep their shape?
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200 Point Question

5. Fruits may change color when cooked.
True
True/ False:
Fruits may change color when cooked.
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300 Point Question

6. 400 Point Question Fritters
Fruits that are cut up, dipped in batter and fried are known as________.
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400 Point Question

7. 500 Point Question Pierce w/ Fork
When microwaving whole fruits, what can you do to prevent the fruit from exploding?
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500 Point Question

8. Oranges, lemons and cherries are all drupes.
False
True/ False:
Oranges, lemons and cherries are all drupes.
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100 Point Question

9. Apples, quinces and pears are what type of fruit?
Pomes
Apples, quinces and pears are what type of fruit?
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200 Point Question

10. Cherries are what type of fruit?
Drupes
Cherries are what type of fruit?
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300 Point Question

11. Cantaloupes would fall under the citrus fruit category.
False
True/ False:
Cantaloupes would fall under the citrus fruit category.
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400 Point Question

12. Bananas are what type of fruit?
Tropical
Bananas are what type of fruit?
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500 Point Question

13. These small fruits are juicy and have a thin skin.
Berries
These small fruits are juicy and have a thin skin.
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100 Point Question

14. These have a thin membrane separating the inner flash segments.
Citrus
These have a thin membrane separating the inner flash segments.
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200 Point Question

15. Drupes
These have a single hard seed covered by a soft inner flesh and tender edible skin.
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300 Point Question

16. Melons
These fruits have a thick rind or outer skin, are juicy and have many seeds.
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400 Point Question

17. Pomes
These have a thick, firm flesh with tender, edible skin and a central seed containing core.
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500 Point Question

18. Where would you store under-ripe fruits?
At room temperature
Where would you store under-ripe fruits?
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100 Point Question

19. It is a good idea to wash fruit before storing it in the fridge.
False
True/ False:
It is a good idea to wash fruit before storing it in the fridge.
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200 Point Question

20. When fruit enzymes chemically react with oxygen it called _________.
Enzymatic Browning
When fruit enzymes chemically react with oxygen it called _________.
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300 Point Question

21. Name 3 things to look for when selecting fresh fruit.
Condition, denseness, color, aroma, size and shape
Name 3 things to look for when selecting fresh fruit.
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400 Point Question

22. Name 3 nutrients in fruits (from the chapter).
Fiber, Vit. C, potassium, phytochemical, carotene, folic acid, magnesium and iron
Name 3 nutrients in fruits (from the chapter).
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500 Point Question

23. Final Jeopardy Question
Describe two (of the 4) changes that occur to fruit when it is cooked (as specified in the book).
Color changes, Nutrients can be lost (if heat sensitive), Flavor may become less mellow, texture/shape will soften