Sugar is to milk solids as _____ is to jelly.

← Prev Question Next Question →

1 Answer

Related questions

+1 vote

1 answer

For the manufacturing process of standard pasteurized milk, lactose is added to whole milk and sugar to _____

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

Which of the following materials is present in majority and minority respectively in sweetened condensed milk?

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

The advantage of vacuum packing of peanut butter _____

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+2 votes

1 answer

Which of the following statements with respect to peanut butter manufacturing is true?

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

Which of the following is added in the making of peanut butter to prevent oil separation?

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

Which of the following activity refers to removal germs and other foreign bodies?

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

Which of the following is the advantage of batch roasters over others?

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+2 votes

1 answer

Roasted peanut kernels have lower oil content than raw kernels.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

What are the ill effects of improper cooling in the manufacturing of peanut butter?

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+2 votes

1 answer

Statement 1: Jams and jellies with concentrated sugars can be stored without hermetic sealing. Statement 2: A jam/ jelly contains 45 parts of fruit juice and 55 parts of sugar by weight.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

Statement 1: Gel formation is favorable in more acidic medium. Statement 2: Syneresis is used to describe jelly which have _____

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+2 votes

1 answer

For sweetened condensed milk, the product of milk and sugar is given a slight heat treatment and not sterilized.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+2 votes

1 answer

Which of the following is true about sugar in water soluble solids?

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

This is the insoluble precursor of pectin which when boiled in acid solution such as jelly making is hydrolysed to soluble pectin.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

Statement 1: The process of fermentation is – Sugar to acid to carbon dioxide and water. Statement 2: The fermenters that infect human and cause diseases are _____

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+2 votes

1 answer

Statement 1: Dry wines are the wines which contain little unfermented sugar. Statement 2: With the increase in the alcohol content, the growth of yeasts _____

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

Statement 1: Longer heating time is required to kill spores as the concentration of sugar increases. Statement 2: Sugar helps in the preservation of food whereas salt does not.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+2 votes

1 answer

Statement 1: Effects of radiation and heat are the same on milk; that is they both influence the rennet coagulation time. Statement 2: _____ balance is important in condensing and canning process.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

Statement 1: _____ packaging helps increase shelf-life of milk. Statement 2: Spoilage patterns for milk, eggs and meat is the same.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

Which of the following ingredients is added to a jelly?

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

With the _____ in temperature and _____ in ice percentage, the percentage of soluble solids _____

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

Statement 1: Multi-stage cross-current extraction – the solids contain some amount of solute after every extraction. Statement 2: Single-stage batch extractor – Used in labs and not on large scale as a solvent is continuously subjected to heat.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

Which of the following in a jelly/ jam is responsible for the formation of gel?

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+2 votes

1 answer

In sedimentation, l – clear liquid zone, t- thick suspension zone, s- solid zone. With concentration of solids as the y-axis and the time as the x-axis, which curve does the following represent?

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

Which of the following is a smooth, semi solid food prepared from moisture containing not less than 5 parts by weight of fruit ingredients to each 2 parts of sugar?

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

...