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

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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.

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Which of the following ingredients is added to a jelly?

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

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In the presence of _____ and _____ protopectin is unable to form a gel.

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

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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?

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Which of the following uses the fruit ingredient and not the fruit juice?

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This is a product made from citrus fruit, juice and peel and added with sugar.

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Which acid is pectin made from?

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The pectin of fruits vary in _____ and _____

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After obtaining from protopectin, pectin is further converted into _____ and _____

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Which of the following holds untrue with respect to jam making?

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Statement 1: Jam cannot be made using pulp of more than one fruit. Statement 2: Acid and Pectin content is more in over-ripe fruits than in under-ripe fruits.

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In flashing of jams, the temperature of concentrated jam _____ on flashing. Also, the vapor pressure of the concentrated jam _____

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Which of the following is NOT an important criteria for crystal formation?

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Sugar is to milk solids as _____ is to jelly.

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Which of the following is responsible for the formation of foam?

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Statement 1: Salt inhibits the heat resistance of bacteria. Statement 2: Phosphate ions are important in spore formation.

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