Jellies

Which of the following binding agents are thermoreversible?

• Pectin

• Gelatin

• Agar

• Protein

A gel from which of the following binding agents melts at below your body temperature

• Agar

• Starch

• Pectin

• Gelatin

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

• High sugar content and high acid

• High sugar content and low acid

• Low sugar content and high acid

• Low sugar content and low acid

Protease enzymes will prevent which of these binding agents from setting?

• Pectin

• Gelatin

• Agar

• Starch

• All of the above

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

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

Agar bears the closet resemblance to

• Disaccharides

• Starch

• Proteins

• Gelatine

• Pectin

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

• True

• False

Bloom strength is a specification that is used for

• Starch

• Pectin

• Agar

• Gelatin

• All of the above

"Blooming" with regard to gelatin could also be called

• Retrograding

• Gelatinizing

• Hydrating

• Denaturing

• Hydrolyzing