(1) To what are the flavors and odors of fruits chiefly due?
(2) What food substances are found in only very small amounts in fruits?
(3) Mention the kinds of carbohydrate to which the food value of fruits
is chiefly due.
(4) What parts of fruits make up the cellulose they contain?
(5) Discuss the value of minerals in fruits.
(6) Of what value in cookery are fruits containing large quantities of
acid?
(7) What qualities of fruits are affected as they ripen?
(8) Discuss the digestibility of fruits.
(9) What are the effects of cooking on fruit?
(10) What sanitary precautions concerning fruits should be observed?
(11) (_a_) How do weather conditions affect the quality of berries?
(_b_) What is the most important use of berries in cookery?
(12) Name some varieties of apples that can be purchased in your
locality that are best for: (_a_) cookery; (_b_) eating.
(13) How can peach juice be utilized to advantage?
(14) Mention the citrus fruits.
(15) Describe a method of preparing grapefruit for the table.
(16) Describe the preparation of oranges for salads and desserts.
(17) Describe the appearance of bananas in the best condition for
serving.
(18) (_a_) Give a test for the ripeness of pineapples. (_b_) Describe
the most convenient method of preparing pineapples.
(19) Discuss the use of fruit cocktails.
(20) Describe the general preparation of dried fruits that are to be
stewed.
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