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and environment of individuals, families and communities.
What are edible fruit that re climacteric or nonclimacteric according to their respiratory patterns? What are some of the compounds available in fruit flavors.? My fruit leather is too tart. What can I do next time? Why does fruit leather crack when I try to roll it for storage? What causes some fruit leather to be grainy? What difference does the syrup make in canning fruit? My fruit turns dark, why? What are some names used for different types of fruits? What are some fruit flavor components? What is the season of selected fresh fruits and vegetables grown in the Northern Hemisphere Temperature Zone.? What happens during the ripening of fruits? Hillary was going to make a raw fruit salad and use chunks of apple, bananas, pears and peaches. How would the browning of the fruit be best inhibited. 
This parfait consists of many berries [strawberries, raspberries, blueberries]. What is the dominant pigment in these berries?
What would be the affect upon texture of adding sugar to the parfait or omitting the sugar? Explain in detail
What kind of oils do we find in pits, kernels, seeds and fruit flesh?Whiat sugar concentration causes the greatest diffusion of water into the fruit cell? How will applesauce made from pared apples, as compared with apples with skins on, differ? Why will fruit juice gel? What is the water movement between cooking medium and plant tissue in cooked fruit? What is a "home grown" way of doing ethylene ripening fruit? What is the most important contribution to quality of sugar added to a bowl of strawberries? During canning the shape and texture of fruits is important to the consumer Why would Oregon pears most likely lose their shape? Why does fruit float during cooking? How would overripe fruit differ from underripe fruit? In Florida, how are the clay industry and the citrus industry related? Would there be a possible similar type of relationship here in Oregon? As a fruit ripens and its texture changes from firm to soft, what is the likely main reaction and constituent involved in the change? List biochemical and/or physical changes that generally occur during ripening of fruits and/or vegetables What is a climacteric versus non climacteric fruit? Is it important? How do we use this information? Why would dumplings with blueberries turn off-blue? Pancakes? Why might they differ in their blue-green? Why do peaches brown after being sliced? Why do fruits and vegetable soften upon cooking? What are some acid fruits? Hillary was developing a cranberry juice. She was thinking about adding the following two enzymes: pectinmethylesterase and glucosidase. What would be the possible influence of adding
Fruit juice will gel when
a. pectin acid is present as the greatest percent of pectin substances One day the applies Hillary used for the candied apples were soft and squishy when ready to serve, the next day they were hard and gritty. Hillary found out that the pro- and anti-sugar forces were loose and fighting in the kitchen. On the day the apples were soft and squishy, which "group" was cooking the apples? Explain.
If a ripe (not overripe) apple is cooked in sugar solution
as opposed to water it will likely be which of the following
qualities. Why does fruit float during cooking? What is the likely reason for the result in the apple during cooking?
What will be the difference between fruits cooked in heavy sugar syrup, as compared to those cooked in water without sugar? Which sugar concentration provides a firmer fruit? Why? When did adding sugar casue fruit to become firm and shrink? When did adding sugar case fruit to become softer (water diffused in)? Generally, what are the sources of nutrients in fruits -- what best nown? What effect does pH have on the prevention of browning in cut fruit? What is the effect of blanching? What is the disadvantage of blanching? Explain why pineapple juice is effective in retarding browning and vinegar is not? What is the effect that sugar has on the flavor and texture of apple pieces cooked in water? thin syrup? heavy syrup? Explain the scientific principle for this effect on texture. Are apples the same as an eating apple, a cooking apple? What effect does soaking dried fruit prior to cooking have on the final product. What effect does pH have on the color of fruit juices? Are all fruit juices affected in the same way? What is the affect of apple variety upon applesauce? Why does dried fruit keep better than fresh fruit? How would one retail the whole berry shape in cranberry sauce? Why do peaches brown after being sliced? What are the organic compounds that include in their chemical structure an unsaturated ring with -OH groups on it; these compounds are easily oxidized, producing a brownish discoloration? As fruits ripen, why do they become less astringent? What will be the difference between fruits cooked in heavy sugar syrup, as compared to those cooked in water without sugar? Why do dried fruit keeps better than fresh fruit Why do some fresh fruits brown after being peeled or sliced? How will a ripe (not overripe) apple cooked in sugar solution as opposed to water differ What is the likely reason for the result in the apple during cooking Why do some fresh fruits brown after being peeled or sliced
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