Q. Statement 1: The retention of ______ is improved at approximately 48 °C and in either nitrogen or air.
Statement 2: In _____ food items sulphite content is greatly retarded.

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Q. Statement 1: Chemical reactions _____ during dehydration and storage of dehydrated material.
Statement 2: The low cost of dried meat, fish and eggs is because _____

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Q. Statement 1: Jams and jellies with concentrated sugars can be stored without hermetic sealing.
Statement 2: A jam/ jelly contains 45 parts of fruit juice and 55 parts of sugar by weight.

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Q. Which of the following ingredients is added to a jelly?

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Q. Which of the following uses the fruit ingredient and not the fruit juice?

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Q. Which of the following is a smooth, semi solid food prepared from moisture containing not less than 5 parts by weight of fruit ingredients to each 2 parts of sugar?

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Q. This is a product made from citrus fruit, juice and peel and added with sugar.

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Q. Which of the following in a jelly/ jam is responsible for the formation of gel?

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Q. This is the insoluble precursor of pectin which when boiled in acid solution such as jelly making is hydrolysed to soluble pectin.

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Q. Statement 1: Pectin is the soluble part whereas protopectin is the insoluble part.
Statement 2: _____is the binding agent between growing cells.

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Q. In the presence of _____ and _____ protopectin is unable to form a gel.

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Q. After obtaining from protopectin, pectin is further converted into _____ and _____

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Q. Which acid is pectin made from?

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Q. The pectin of fruits vary in _____ and _____

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Q. Which of the following statements are true?

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Q. Statement 1: Gel formation is favorable in more acidic medium.
Statement 2: Syneresis is used to describe jelly which have _____

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Q. When sucrose is converted into _____ it is called _____

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Q. Which of the following statements about sucrose is true?

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Q. Why is powdered pectin mixed ten times with its volume in dry sugar, mixed thoroughly and added to the juice?

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Q. Statement 1: Prolonged boiling causes hydrolysis of pectin and volatilization of acid.
Statement 2: Prolonged boiling causes loss of color and flavor.

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