Certificate In Jam And Jelly Processing Technologies /30 0 Your Examination is Complete ! Certificate In Jam And Jelly Processing TechnologiesOnline Examination Detail: Duration- 60 minutes. Number of Questions- 30. (Multiple Choice Questions). Maximum Marks- 100, Passing Marks- 40%. There is no negative marking. Candidate Details NameEmailPhone Number 1 / 301. Which of the following causes results in clouding of jellies? A. By imperfect straining B. By adding excess citric acid C. Over cooking D. By adding excess butter 2 / 302. How much percentage of fruit pulp should be in jam? A. 25% B. 30% C. 15% D. 45% 3 / 303. How long does it take for jam to set after processing? A. 30-60 minutes B. 20-24 hours C. 24-48 hours D. 48- 72 hours 4 / 304. What is juice with sparkling water called? A. Spritzer B. Squash C. Nectar D. Beverage 5 / 305. Pineapple stops jelly setting. A. True B. False 6 / 306. What are the total soluble solids of fruit syrup? A. 65% B. 75% C. 55% D. 45% 7 / 307. What clarifying agents are used in fruit juices? A. Calcium carbonate B. Sulphur dioxide C. Pectin D. Gelatine 8 / 308. What are the total soluble solids of fruit jam? A. 68% B. 78% C. 58% D. 48% 9 / 309. Why does citric acid add to jam? A. Lowers the pH of the jam mixture B. Increases the pH of the jam mixture C. Maintains the pH of the jam mixture D. Maintains the flavour of the jam mixture 10 / 3010. How much percentage of citric acid should be in jelly? A. 0.5-0.75% B. 1-2% C. 0.01-0.05% D. 4-5% 11 / 3011. Which of the following is the reason for tough jelly defect? A. Too little sugar B. Too high acid C. No acid D. No pectin 12 / 3012. What is the ratio of sugar to fruit when making jam? A. 1:1 B. 1:2 C. 2:1 D. 2:3 13 / 3013. Which fruit is suitable for jelly? A. Fruits having low pectin content B. Fruits having high pectin content C. Fruits having low acidic content D. Fruits having low protein content 14 / 3014. How long does it take for jelly to set after processing? A. 30-60 minutes B. 1-2 hours C. 3-4 hours D. 8-10 hour 15 / 3015. What is purpose of pulping? A. To remove seed B. To remove core C. To remove seed and core apart D. To remove dust 16 / 3016. How much percentage of fruit pulp should be in jelly? A. 25% B. 30% C. 15% D. 45% 17 / 3017. Which of the following is not recommended for the preparation of syrups? A. Invert sugar B. Fructose C. Sucrose D. Sulphur based sugar 18 / 3018. What happens if jelly is overcooked? A. Causes cloudy appearance B. Causes non-enzymatic reaction C. Causes opaque structure D. Causes overly firm 19 / 3019. How much percentage of citric acid should be in jam? A. 0.5-0.6% B. 1-2% C. 0.01-0.05% D. 4-5% 20 / 3020. Which of the test is not used for testing the acids in jellies? A. Freezer test B. Temperature test C. Alcohol test D. Spoon test 21 / 3021. Adding more pectin results in harder jam. A. True B. False 22 / 3022. Are these statements about the jam true?Statement 1: The finished jam should have 30-50% invert sugar / glucose to avoid crystallization.Statement 2: For pectin jam, pH of 3.3 gives a good set. A. True, False B. True, True C. False, True D. False, False 23 / 3023. At what temperature does Jam set? A. 104-105.5°C B. 114-115.5°C C. 154-155.5°C D. 1034-145.5°C 24 / 3024. What are the total soluble solids of fruit jelly? A. 75% B. 55% C. 65% D. 45% 25 / 3025. What is the pH of jelly? A. 3.1-3.2 B. 2-3 C. 2.4-2.5 D. 3.3-3.4 26 / 3026. Which of the following is added during boiling of jam to avoid foam scum? A. Sugar B. Salt C. Butter D. Water 27 / 3027. What is the amount of chlorine is used in washing the fruits? A. 100ppm B. 200ppm C. 300pm D. 400ppm 28 / 3028. Which of the following is the reason for sugar crystallization in jellies? A. Too little acid B. Too high acid C. No acid D. No pectin 29 / 3029. How to test the pectin content in jellies? A. Jelmeter test B. Freezer test C. Refrigeration test D. Litmus test 30 / 3030. Are these statements about the jelly true?Statement 1: Jellies cooked at too high a temperature can destroy the pectin.Statement 2: If pectin is destroyed, it loses its binding capacity to gel. A. True, False B. True, True C. False, True D. False, False Exit
