Evaluation Cook Sugar Concentrates

What method of cooking sugar products which need fruit, fruit rind, and sugar?

• Cold Water Testing

• Jelly

• Marmalade

• Sheeting Test

A sugar-concentrated product made from chopped/slices of fruit and sugar.

• Jam

• Jelly

• Marmalde

• Pectin

A technique that checks the endpoint of sugar preserves that are dropped into sheets and not as droplets.

• Cold Water Test

• Sheeting Test

• Refractometer Test

• Thermometer Test

To do Pectin Test, the alcohol needed for testing is

• Rubbing Alcohol

• Isoprophyl Alcohol

• Ethyl Alcohol

• Denatured Alcohol

A fruit after pectin test with small, soft lumps means

• Weak Pectin content

• High Pectin content

• Low Pectin content

• Too much Pectin content

What level of pectin does a fruit have if the pectin test result has a large, firm lumps?

• Weak Pectin

• High Pectin

• Low Pectin

• Too Much Pectin

What consistency is needed to say that sugar-concentrated products are successful?

• Thin Consistency

• Soft Water Gel Consistency

• Unstable Gel Consistency

• Thick Consistency

What sugar-concentrated product that is made with fruit juice and sugar?

• Jam

• Jelly

• Marmalade

• Pectin

What can be added if the fruits have low pectin content?

• Lemon, Lime, Orange

• Mango

• Sugar

• Pectin

A preservative that triggers pectin content of the fruits.

• Acid

• Salt

• Pectin

• Sugar