Jellies

Front

A gel from which of the following binding agents melts at below your body temperature: Agar, Starch, Pectin, Gelatin?

Back

Gelatin

Front

What two conditions does pectin require in order to form a gel?

Back

High sugar content and high acid

Front

Protease enzymes will prevent which of these binding agents from setting? Pectin, Gelatin, Agar, Starch, All of the above

Back

Gelatin

Front

To use tropical fruit with gelatin, which of the following is true? You cannot use tropical fruit with gelatin, Handle it as you would any puree, Boil the puree prior to use, Add protease enzymes, Boil the gelatin prior to use

Back

Boil the puree prior to use

Front

Which of the following may prevent agar from setting?
Boiling with an acidic ingredient, Cooking with the sugar, Protease enzymes, Adding tropical fruit after cooking, All of the above

Back

Boiling with an acidic ingredient

Front

Agar bears the closet resemblance to

Back

Starch

Front

True or False: When adding acid to a pectin jelly, it should be added at the end of cooking?

Back

True

Front

Bloom strength is a specification that is used for: Starch, Pectin, Agar, Gelatin, All of the above

Back

Gelatin

Front

"Blooming" with regard to gelatin could also be called

Back

Hydrating

Front

When making pectin jellies, acid should be added

Back

At the end of cooking