Practical Processing of Fruits and Vegetables
Mastering Fruit and Vegetable Processing Quiz
Test your knowledge on the practical processing of fruits and vegetables with our comprehensive quiz! From the science of sugar breakdown in candy making to the specifics of TSS in jam production, this quiz covers a wide range of important topics.
Key Topics Include:
- Sugar Chemistry
- Pickling Basics
- Jam and Jelly Production
- Fermentation Techniques
- Food Preservation Standards
When cane sugar is heated to make candy, it breaks down into?
Fructose and Ribose
Dextrose and fructose
Glucose and dextrose
Ribose and Glucose
The acidity of pickle must not be
Not less than 1.2%
Not less than 1.4 %
More than 1.2 %
More than 1.4 %
The TSS of jam at the end point should be
60%
62%
65-68%
69%
The indicator is used for estimation of titrable acidity
Phenolphthalein
Methyl Red
Methyl Bule
DPPH
Excess of acid and insufficient pectin leads to
Syneresis or weeping of jelly
Cloudy or foggy jellies
Crystallization
Failure of set
As per FPO Specification the TSS and Fruit Percent in Marmalade is
TSS 75% & 25% juice
TSS 80%& 20% juice
TSS 50% &30% juice
TSS 65% & 45% juice
Sauer Kraut is prepared from?
Cabbage.
Pea.
Peanut
Cucumber.
Citric acid is mostly used to avoid
Sticky and gummy jam
Crystallization
Surface graining
Shrinkage
Excess of acid and insufficient pectin leads to
Syneresis or weeping of jelly
Cloudy or foggy jellies
Crystallization
Failure of set
The refractometer work on the principle of
Specific gravity
Sugar content
Light refraction
Density
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