1. Besides pectin, what is the other thickening agent you should look out for? *


A. Acid

B. Denatured alcohol

C. Sugar

D. Yeast

2. Which among the following prevents pectin to form? *



A. Gel networks

B. Lumps

C. Sugar

D. None of the above



3. What else does the answer to question 2 do to pectin? *



A. Helping it set

B. Changing the fruit’s taste

C. Changing the fruit’s appearance

D. Preventing small lumps from forming

4. In making an acid mixture, what is the first step you should do? *



A. Fry the fruits

B. Peel the fruits

C. Boil the fruits in water

D. Season the fruits with sugar

5. What consistency should you achieve after doing the first step? *


A. Runny

B. Solid

C. Thick

D. Thin

6. It prevents a pectin to form a gel network and helping it set. *



A. Acid

B. Sugar

C. Water

D. Oil

7. The ideal pH level of fruit for jelly making. *



A. 2.4

B. 3.2

C. 3.9

D. 4.0

8. Which fruit is rich in citric acid? *



A. Melon

B. Banana

C. Lemon

D. Strawberry

9. Add citric acid from other fruits if pectin is low. *



A. Maybe

B. False

C. Undefine

D. True

10. ______ fruit juice in water until it thickens. *



A. Fry

B. Steam

C. Grill

D. Boil

11. What works as a preservative aside from salt? *


A. Denatured alcohol

B. Pepper

C. Sugar

D. Yeast

12. What will happen if sugar dehydrates microorganisms? *



A. The mixture will be dried.

B. There will be microbial death.

C. There will be changes in taste.

D. There will be changes in appearance.

13. What does sugar trigger? *


A. Acid

B. Pectin

C. Sugar concentration

D. Taste

14. What toughens/hardens the network of gel that the pectin forms? *


A. Acid

B. Pectin itself

C. Sugar

D. None of the above

15. Pectin can be naturally found in fruits. Which among the following can sugar and acid be found? *



A. Other fruits

B. Commercial sources

C. Man-made mixtures

D. Vegetables