Chapter 8 Fruits

2. Fruits that ripen in the winter and include apples and citrus fruits, such as oranges, grapefruits, lemons, limes, and tangerines.
6. Also referred to as PPO; an enzyme found in certain fruits that causes those fruits to turn brown more quickly.
9. Fruits that have a central pit enclosing a single seed.
10. In regard to meat, quality grade measures the flavor characteristics of meat. Quality grades for beef, lamb, and veal can include Prime, Choice, Select, Standard, Commercial, Utility, Cutter, Cull, or Canner. The USDA only inspects pork for wholesomeness and grades it only for yield.
13. Fruits that are cooked in simmering liquid.

1. A natural form of sugar responsible for the sweetness of fruit.
3. A gas emitted by certain fruits that causes them to ripen.
4. A dessert of dried or fresh fruit simmered in a syrup of sugar and flavorings. They are served warm or chilled and topped with whipped cream, cinnamon, or vanilla sugar.
5. Substances with a high pH, such as baking soda, which cause the cells in fruit to break down more quickly, making the fruit soft.
7. A chemical process that occurs when the oxygen in the air comes in contact with the flesh of cut fruit, which causes the fruit to turn brown.
8. Fruits that grow in tropical climatic conditions and cannot tolerate frost, including dates, kiwis, mangoes, bananas, papayas, pomegranates, guava, star fruit, and passion fruit.
11. Substances with a low pH, such as lemon juice, which help fruit to retain its structure.
12. Fruits that ripen in the summer and include berries, cherries, grapes, melons, peaches, nectarines, plums, and pears.