Certificate In Jam And Jelly Processing Technologies

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Certificate In Jam And Jelly Processing Technologies

Online 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

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1. How much percentage of citric acid should be in jam?

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2. What are the total soluble solids of fruit jelly?

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3. Which fruit is suitable for jelly?

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4. What are the total soluble solids of fruit jam?

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5. What is juice with sparkling water called?

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6. What are the total soluble solids of fruit syrup?

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7. Why does citric acid add to jam?

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8. Which of the following is the reason for tough jelly defect?

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9. Pineapple stops jelly setting.

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10. Which of the following is not recommended for the preparation of syrups?

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11. 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.

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12. Which of the following is added during boiling of jam to avoid foam scum?

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13. How much percentage of fruit pulp should be in jelly?

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14. Adding more pectin results in harder jam.

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15. What is the ratio of sugar to fruit when making jam?

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16. At what temperature does Jam set?

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17. What clarifying agents are used in fruit juices?

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18. How long does it take for jelly to set after processing?

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19. Which of the following causes results in clouding of jellies?

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20. How much percentage of fruit pulp should be in jam?

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21. Which of the following is the reason for sugar crystallization in jellies?

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22. How to test the pectin content in jellies?

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23. What is purpose of pulping?

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24. How long does it take for jam to set after processing?

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25. What is the pH of jelly?

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26. Which of the test is not used for testing the acids in jellies?

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27. What is the amount of chlorine is used in washing the fruits?

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28. How much percentage of citric acid should be in jelly?

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29. 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.

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30. What happens if jelly is overcooked?

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