Fruits

4. _____________ skins, cores, seeds, stones, and stems when preparing a fruit.
5. to keep fruit fresh, coat it with this acid.
6. fruits that have a central pit enclosing a single seed
7. A chemical process that occurs when the oxygen in the air comes in contact with the flesh of cut fruit
9. soft, dull in color, bruises, shriveled appearance, moist berries, mold, dry stems, spongy texture, mushiness
12. A sauce made from a puree of vegetables or fruits that can be served hot or cold
15. firm, crisp, bright color, plump, heavy weight
18. based on size, color, shape, texture, and defects
19. berries, cherries, grapes, melons, peaches, nectarines, plums, pears
20. fruits should be stored in separate ______________ so it doesn't absorb the flavors of other foods and to avoid spoiling quickly

1. a gas emitted by fruits that causes it to ripen
2. a natural form of sugar that comes from fruit
3. apples, oranges, grapefruits, lemons, limes, tangerines
8. summer, winter, and tropical
10. Cause the cells to break down more quickly, making the fruit soft
11. figs, dates, kiwis, mangos, bananas, papayas, pomegranates, guava, star fruit, passion fruit
13. A cooking technique in which food is cooked in simmering liquid
14. wait to do this until you're ready to use the fruit
16. a browning process
17. an organ that develops from the ovary of a flowering plant and contains one or more seeds