1. Explain the value of fruit in the diet.
2. Why is cooked fruit sometimes better than raw?
3. Inquire the price of fresh fruit in the market, and compute the cost of a 100-Calorie portion of two of the most common and cheapest.
4. The same with one or two of the dried fruits.
5. What are the important points in the preparation of fresh fruit for the table?
6. What changes are effected in baking an apple?
7. What are the principles of the preservation of food?
8. What is meant by a preservative?
9. What is meant by sterilization?
10. What is mold? Decay? Fermentation?