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WorksheetsFruit Preserves
Total questions: 13
Worksheet time: 8mins
To produce the jackfruit jam, a 150-pectin grade is used. Determine the amount of pectin required when there is 65kg of sugar available for gelation of jam.
46.7 kg
4.67 kg
0. 436 kg
0.497 kg
To produce the papaya jam, a 150-pectin grade is used. Determine the amount of pectin required when there is 55kg of sugar available for gelation of jam.
3.77 kg
0.37 kg
2.72
0.27
How much of the pectin that is required to be added to produce 1/2 kg of strawberry jam
given that:
Brix of fruit pulp: 7.5
Pectin grade: 150
4.57 kg
4.57 g
5.67 kg
5.67 g
Based on your knowledge as a food technologist, what is the differences between jams and marmalade according to Food Regulation 1985 (Regulation 246).
Pick the most accurate answer based on combinations below:
Jam use fruit pulp.
Marmalade contained small pieces of peel or rind
Jams can be made without the addition of pectin
Marmalade use clear fruit juices
As a food technologist working in a jam industry, you are instructed to produce a jam for diabetic patients. Which of the processing technique and products below that suits the criteria stated?
Pick the most accurate answer based on combinations below:
I. Use low methoxyl pectin as a substitute to high methoxyl pectin.
II. Use high methoxyl pectin as a substitute to low methoxyl pectin.
III. Use low methoxyl pectin with low amount of sugar
IV. Use high methoxyl pectin with low amount of sugar
Use low methoxyl pectin as a substitute to high methoxyl pectin.
Use high methoxyl pectin as a substitute to low methoxyl pectin.
Use low methoxyl pectin with low amount of sugar
Use high methoxyl pectin with low amount of sugar
As a food technologist working in R&D department of a jam industry, you found that the jam formulations that was made is a loose jam and the structure was not formed. What should you do to overcome this problem?
Pick the most accurate answer based on combinations below:
Use higher pectin grade such as 150 grade.
Reduce acidity of the jam formulations
Adjust the amount of sugar according to the pulp Brix
Prolong boiling process
What is the ideal pH for a jam mixture to get an optimal set pectin gel?
3.0-3.2
4.0-5.5
5.5-6.
4.5-5.5
Product made by boiling sufficient sugar and fruit pulp to a reasonably thick consistency that is firm enough to hold a fruit tissue is called?
Marmalade
Jelly
Jam
Kaya
A semi-solid clear product is prepared by boiling a strained clear fruit extract solution (free from pulp) along with pectin with the addition of sugar and acid.
Marmalade
Jelly
Jam
Kaya
These statements are true about pectin, except.
Exist naturally in plant and fruit
The pH for pectin to properly set is within alkaline pH
Can be extracted from apples, citrus peel or other fruits through the acid extraction method.
Has thickening properties when mixed with sugar.
How much sugar is required to produce jam with fruit pulp 7.5 degree Brix in order to produce 1 kg of 55:45 ratio pulp:sugar jam.
12.22 kg
1.22 kg
0.82 kg
8.2 kg
Choose the correct statement about pectin.
Pectin can be found naturally in animal and plant
Suitable for vegetarian
Can be purchased in liquid and powdered form
Soluble in cold water
Choose the best solution for mouldy jam.
Extra pectin
pH adjustment to 3.o
Sterilisation
Remove to crystalise
