Food Engineering Multiple Choice Questions on “Principles of Food Concentrates-1”.
1. 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.
a) True, False
b) True, True
c) False, False
d) False, True
Answer: b
Clarification: 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.
2. Which of the following ingredients is added to a jelly?
a) Pectin
b) Acid
c) Sugar
d) All of the mentioned
Answer: d
Clarification: All of the mentioned ingredients are added to a jelly.
3. Which of the following uses the fruit ingredient and not the fruit juice?
a) Jam
b) Jelly
c) Jam & Jelly
d) Neither of the mentioned
Answer: a
Clarification: Jam uses the fruit ingredient and not the fruit juice.
4. 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?
a) Jam
b) Jelly
c) Fruit Butter
d) Marmalade
Answer: c
Clarification: 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.
5. This is a product made from citrus fruit, juice and peel and added with sugar.
a) Jam
b) Jelly
c) Fruit Butter
d) Marmalade
Answer: d
Clarification: Marmalade’s made from citrus fruit, juice and peel and added with sugar.
6. Which of the following in a jelly/ jam is responsible for the formation of gel?
a) Pectin
b) Acid
c) Water
d) Sugar
Answer: a
Clarification: Pectin in a jelly/ jam is responsible for the formation of a gel.
7. This is the insoluble precursor of pectin which when boiled in acid solution such as jelly making is hydrolysed to soluble pectin.
a) Pectin
b) Protopectin
c) Methyl alcohol
d) Pectic acid
Answer: b
Clarification: Protopectin is the insoluble precursor of pectin which when boiled in acid solution such as jelly making is hydrolysed to soluble pectin.
8. Statement 1: Pectin is the soluble part whereas protopectin is the insoluble part.
Statement 2: _____is the binding agent between growing cells.
a) True, pectin
b) True, protopectin
c) False, methyl alcohol
d) False, pectic acid
Answer: b
Clarification: Pectin is the soluble part whereas protopectin is the insoluble part. Protopectin is the binding agent between growing cells.
9. In the presence of _____ and _____ protopectin is unable to form a gel.
a) Methyl alcohol, pectic acid
b) Pectic acid, sugar
c) Sugar, acid
d) Acid, methyl alcohol
Answer: c
Clarification: In the presence of sugar and acid, protopectin is unable to form a gel.
10. After obtaining from protopectin, pectin is further converted into _____ and _____
a) Methyl alcohol, pectic acid
b) Pectic acid, sugar
c) Sugar, acid
d) Acid, methyl alcohol