QUIZ ON HIGH SUGAR PRESERVATION

In the preparation of jams and conserves, which method of canning is used?

• cold-pack

• hot-pack

• open kettle

• all of the above

What do you call the solution of sugar and water?

• brine

• saline

• solution

• syrup

What sugar concentrated product is prepared by cooking fruits with sugar until a thick consistency is attained?

• jam

• jelly

• marmalade

• preserve

In the preservation of foods by sugar concentration, which principle of food preservation is applied?

• heat treatment

• hermetic sealing

• osmosis

• all of the above

The jelly-forming substance that is found in some fruits is called:

• agar

• gelatin

• pectin

• tannin

Which constituents of jelly give rigidity to the jelly structure?

• acid

• pectin

• sugar

• both B and C

Which constituents of jelly that control the strength or rigidity of the jelly structure?

• acid

• pectin

• sugar

• both A and C

The best concentration of sugar-concentrated product is?

• 25-45%

• 40-55%

• 60-65%

• 70-75%

What do you call the concentrated product that is made up of two or more fruits with added nuts and raisins?

• candy

• conserve

• jam

• marmalade

The headspace of at least 1 cm in canned foods is allowed for the purpose of:

• air space

• expansion

• heat transfer

• vacuum