EXERCISES, LESSON 5
Follow each set of instructions. After you have completed all the exercises, turn to
"Solutions to Exercises" at the end of the exercises and check your answers. For each
incorrect answer, reread the material referenced after the answer.
INSTRUCTIONS. In exercises 1 through 5, match each microbial spoilage condition of
fresh fruits and vegetables in Column A with the cause of that condition listed in Column
B. Each cause in Column B may be used only once.
COLUMN A
COLUMN B
1. ____ Black rot in apples.
a.
Penicillium.
2. ____ Soft rot in citrus fruits.
b.
Pichia.
3. ____ Pink rot in celery.
c.
Aspergillus.
4. ____ Fermentation of fruits.
d.
Streptococcus.
5. ____ Black mold rot in onions
e.
Alternaria.
f.
Rhizopus.
g.
Sclerotinia.
INSTRUCTIONS. The following exercises are to be answered by marking the lettered
response that best answers the question or best completes the incomplete statement or
by writing the answer in the space provided.
6.
Improper physical handling of fresh fruits and vegetables can result in injuries
caused by:
a. _________________________________________________
b. _________________________________________________
c.
_________________________________________________
d. _________________________________________________
e. _________________________________________________
MD0723
5-12
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