(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.