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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Q. In vacuum concentration or normal concentration, the soluble solid content is determined by _____

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Q. Which of the following is true about jellies?

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Q. Which of the following points out the difference between other fruit products and jellies?

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Q. Which of the following statements is true with respect to cherries?

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Q. Which of the following is not true about leaching of cherries?

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Q. For sweetened condensed milk, the product of milk and sugar is given a slight heat treatment and not sterilized.

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Q. Which of the following materials is present in majority and minority respectively in sweetened condensed milk?

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Q. Sugar is to milk solids as _____ is to jelly.

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Q. For the manufacturing process of standard pasteurized milk, lactose is added to whole milk and sugar to _____

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Q. Which of the following is added in the making of peanut butter to prevent oil separation?

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Q. Which of the following is the advantage of batch roasters over others?

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Q. Roasted peanut kernels have lower oil content than raw kernels.

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Q. Which of the following activity refers to removal germs and other foreign bodies?

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Q. Which of the following statements with respect to peanut butter manufacturing is true?

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Q. What are the ill effects of improper cooling in the manufacturing of peanut butter?

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Q. The advantage of vacuum packing of peanut butter _____

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