Maple General Knowledge Test

What specific conditions must occur to cause sap to flow in sugar maple trees?

• Constant temperatures above 50°F

• Freezing nights and thawing days

• High humidity and rainfall

• Strong winds and low pressure

How does the Rule of 86 help syrup producers?

• It calculates syrup grade based on taste

• It determines the correct tap height

• It estimates gallons of sap needed based on sugar content

• It predicts the first sap run of the season

What causes “buddy” flavor in late-season maple syrup?

• Bacteria in tubing

• Tree metabolism as buds form

• Overheating sap in the evaporator

• Excessive use of vacuum

What is one main benefit of reverse osmosis (RO) in syrup production?

• Increases syrup shelf life

• Reduces energy and boiling time

• Adds flavor to the syrup

• Filters out all contaminants

According to USDA grading standards, what is the minimum density for maple syrup?

• 60° Brix

• 63° Brix

• 66° Brix

• 70° Brix

What practice helps prevent microbial contamination in syrup production?

• Using cold sap

• Daily stirring of syrup

• Sanitizing equipment regularly

• Filtering syrup with cheesecloth

How does vacuum tubing increase sap yield?

• By removing air pockets from the tree

• By preventing microbial growth

• By increasing the pressure difference in the tree

• By tapping deeper into the trunk

What is a key sanitation practice for tubing systems after the season ends?

• Leave sap in lines to prevent drying

• Flush with cold tap water

• Store in direct sunlight

• Clean and flush with hot water and sanitizers

What typically causes sour off-flavor in syrup?

• Fermentation by microorganisms

• Overuse of defoamer

• Sap collected during early season

• Too little boiling

Why is it important to use lead-free materials in maple syrup equipment?

• To avoid sap discoloration

• To meet USDA weight standards

• To comply with food safety regulations and prevent contamination

• To reduce energy use