1. . The composition of fresh fruits and vegetables may not be influenced by:
(A) Climate conditions
(B) Cultural practices
(C) Harvesting technique
(D) Varieties and maturity
2. . Most fruits and vegetables are composed of 70–90% of:
(A) Fat
(B) Carbohydrates
(C) Protein
(D) Water
3. . Sugar syrup or brine solution is used for preservation of:
(A) Sterilization
(B) Scalding
(C) Pasteurization
(D) Canning
4. . Water-soluble nutrients such as:
(A) Vitamin A
(B) Vitamin D
(C) Vitamin C
(D) Vitamin E
5. . Fat-soluble nutrients such as:
(A) Vitamin B complex
(B) Vitamin E
(C) Vitamin C
(D) Vitamin H
6. . Which one is a complex carbohydrate:
(A) Glucose
(B) Sucrose
(C) Starch
(D) Maltose
7. . Which one shows the browning reactions:
(A) Cut potatoes
(B) Pineapple
(C) Mangoes
(D) Dates