Principles of Food Concentrates-1

Question 1
Marks : +2 | -2
Pass Ratio : 100%
Statement 1: Pectin is the soluble part whereas protopectin is the insoluble part.
True, pectin
True, protopectin
False, methyl alcohol
False, pectic acid
Explanation:
Pectin is the soluble part whereas protopectin is the insoluble part. Protopectin is the binding agent between growing cells.
Question 2
Marks : +2 | -2
Pass Ratio : 100%
After obtaining from protopectin, pectin is further converted into _____ and _____
Methyl alcohol, pectic acid
Pectic acid, sugar
Sugar, acid
Acid, methyl alcohol
Explanation:
In the presence of methyl alcohol and insoluble pectic acid, protopectin is unable to form a gel.
Question 3
Marks : +2 | -2
Pass Ratio : 100%
This is a product made from citrus fruit, juice and peel and added with sugar.
Jam
Jelly
Fruit Butter
Marmalade
Explanation:
Marmalade’s made from citrus fruit, juice and peel and added with sugar.
Question 4
Marks : +2 | -2
Pass Ratio : 100%
Which of the following ingredients is added to a jelly?
Pectin
Acid
Sugar
All of the mentioned
Explanation:
All of the mentioned ingredients are added to a jelly.
Question 5
Marks : +2 | -2
Pass Ratio : 100%
Which of the following in a jelly/ jam is responsible for the formation of gel?
Pectin
Acid
Water
Sugar
Explanation:
Pectin in a jelly/ jam is responsible for the formation of a gel.
Question 6
Marks : +2 | -2
Pass Ratio : 100%
This is the insoluble precursor of pectin which when boiled in acid solution such as jelly making is hydrolysed to soluble pectin.
Pectin
Protopectin
Methyl alcohol
Pectic acid
Explanation:
Protopectin is the insoluble precursor of pectin which when boiled in acid solution such as jelly making is hydrolysed to soluble pectin.
Question 7
Marks : +2 | -2
Pass Ratio : 100%
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?
Jam
Jelly
Fruit Butter
Marmalade
Explanation:
Fruit Butter 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.
Question 8
Marks : +2 | -2
Pass Ratio : 100%
In the presence of _____ and _____ protopectin is unable to form a gel.
Methyl alcohol, pectic acid
Pectic acid, sugar
Sugar, acid
Acid, methyl alcohol
Explanation:
In the presence of sugar and acid, protopectin is unable to form a gel.
Question 9
Marks : +2 | -2
Pass Ratio : 100%
Which of the following uses the fruit ingredient and not the fruit juice?
Jam
Jelly
Jam & Jelly
Neither of the mentioned
Explanation:
Jam uses the fruit ingredient and not the fruit juice.
Question 10
Marks : +2 | -2
Pass Ratio : 100%
Statement 1: Jams and jellies with concentrated sugars can be stored without hermetic sealing.
True, False
True, True
False, False
False, True
Explanation:
Jams and jellies with concentrated sugars can be stored without hermetic sealing. A jelly contains 45 parts of fruit juice and 55 parts of sugar by weight.