TRUE OR FALSE

____1. Choose fruits with uniform size and color to obtain uniformity in produce.

____2. Matured fruits have fully reached the degree of ripeness necessary to give full flavor and aroma in
making sugar concentrates.

____3. Fruits and vegetables are perishable.

____4. Bruise is a flaw of fruits and vegetables due to rough handling

____5. Maturity is quality of something that affects the sense of smell and taste.

____6. Flavor is the state of being fully ripe, aged, or grown.

____7. When selecting raw materials, consider its variety, freshness, size, and maturity.

____8. Sugar concentrates quality depends on the right choice of fruits and veagetables

____9. Overripe fruits disintegrate while cooking.

____10. Choose fruits that are just firm and not too soft.

____11. Both fruits and vegetables with high pectin content produce good jellies, jams, and marmalades.

____12. Fresh fruits and vegetables have bright color.

____13. Having bruises and decayed spots are desirable characteristics of fresh fruits and vegetables.

____14. Fresh and quality fruits and vegetables have pleasant aroma.

____15. Under ripe fruits have high acid content and deficient in sugar content.​