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. What is juice with sparkling water called? A. Spritzer B. Squash C. Nectar D. Beverage 3 / 303. What are the total soluble solids of fruit jelly? A. 75% B. 55% C. 65% D. 45% 4 / 304. What are the total soluble solids of fruit jam? A. 68% B. 78% C. 58% D. 48% 5 / 305. 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 6 / 306. 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 7 / 307. How much percentage of fruit pulp should be in jelly? A. 25% B. 30% C. 15% D. 45% 8 / 308. Which of the following is added during boiling of jam to avoid foam scum? A. Sugar B. Salt C. Butter D. Water 9 / 309. What is the amount of chlorine is used in washing the fruits? A. 100ppm B. 200ppm C. 300pm D. 400ppm 10 / 3010. 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 11 / 3011. 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% 12 / 3012. Which of the following is not recommended for the preparation of syrups? A. Invert sugar B. Fructose C. Sucrose D. Sulphur based sugar 13 / 3013. 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 14 / 3014. 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% 15 / 3015. 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 16 / 3016. 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 17 / 3017. How much percentage of fruit pulp should be in jam? A. 25% B. 30% C. 15% D. 45% 18 / 3018. 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 19 / 3019. Adding more pectin results in harder jam. A. True B. False 20 / 3020. What clarifying agents are used in fruit juices? A. Calcium carbonate B. Sulphur dioxide C. Pectin D. Gelatine 21 / 3021. What are the total soluble solids of fruit syrup? A. 65% B. 75% C. 55% D. 45% 22 / 3022. What happens if jelly is overcooked? A. Causes cloudy appearance B. Causes non-enzymatic reaction C. Causes opaque structure D. Causes overly firm 23 / 3023. Pineapple stops jelly setting. A. True B. False 24 / 3024. What is the ratio of sugar to fruit when making jam? A. 1:1 B. 1:2 C. 2:1 D. 2:3 25 / 3025. 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 26 / 3026. 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 27 / 3027. What is purpose of pulping? A. To remove seed B. To remove core C. To remove seed and core apart D. To remove dust 28 / 3028. 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 29 / 3029. What is the pH of jelly? A. 3.1-3.2 B. 2-3 C. 2.4-2.5 D. 3.3-3.4 30 / 3030. How to test the pectin content in jellies? A. Jelmeter test B. Freezer test C. Refrigeration test D. Litmus test Exit
