Sugar Preservation

Question 1

crabapples, sour apples, lemons, partially ripened oranges, Kumquat, pomegranate, cranberries, partially ripened grapes, damson plums, sour cherries, melons, quinces

Pectin Rich or Pectin Poor?

Answer 1

Pectin Rich Fruits

Question 2

peaches, blueberries, strawberries, peaches, pineapple, rhubarb, grapefruit, guavas

Pectin Rich or Pectin Poor?

Answer 2

Pectin Poor

Question 3

currants, raspberries, crabapples and grapes

High Acid or Low Acid?

Answer 3

High Acid

Question 4

pears, peaches, blueberries and sweet apples, sweet cherries, melons

Answer 4

High Acid or Low Acid?

Question 5

Made from fresh or frozen fruit, sugar and sometimes spices/flavorings, SIMILAR TO JAM-MAKING but cooked over a long period at a lower temperature which results in a lower yield of preserve, but a delicious concentrated fruit flavor.

Answer 5

Fruit Paste

Question 6

Made by soaking fresh fruit pieces in a SUGAR SYRUP, then heating the mixture until all the fruit’s original water content is replaced with sugar.

Answer 6

Candied Fruit

Question 7

Preparations of fruits whose main preserving agent is sugar and sometimes acid, often stored in glass jars and used as a CONDIMENT/SPREAD; have WHOLE fruit or LARGE pieces of fruit.

Answer 7

Fruit Preserves

Question 8

Made of WHOLE FRUIT (cut and crushed), heated with water and sugar until it reaches “jelling” or “setting” point, achieved through the action of natural or added pectin, then sealed in containers.

Answer 8

Jam

Question 9

A fruit preserve made from the JUICE & PEEL OF CITRUS FRUITS boiled with sugar and water.

Answer 9

Marmalade

Question 10

A sweet, clear, semisolid spread or preserve made from FRUIT JUICE & SUGAR boiled to a thick consistency.

Answer 10

Jelly

Question 11

_________ and _________ are the most common vegetables that are often sugared to prepare relishes or sweet pickles.

Answer 11

ginger and carrot

Question 12

popular fruits that are commonly preserved by sugaring method.

Answer 12

Apples, pears, plum, cherry, apricots, peaches

Question 13

a herb that is widely used as a flavoring agent.

Answer 13

Angelica

Question 14

Sugar in high concentrations acts as a preservative due to ___________.

Answer 14

Osmosis

Question 15

_____________________ are basically fruit that undergone processing by the addition of sugar and later evaporated to draw out the water in the fruit

Answer 15

Sugar concentration/sugar preserves

Question 16

High sugar preservation is applied to fruits which are cooked with sugar to attain a concentration of ________% or to saturated sucrose sugar

Answer 16

40-65

Question 17

Concentration of sugar in sugar preserved products

Answer 17

68% or more

Question 18

A natural component of fruits which forms a gel with the presence of sugar and acid.

Answer 18

Pectin

Question 19

Stable gels:

Answer 19

jam, jelly, marmalade

Question 20

Using sugar, Aw cannot be reduced below _____.
Level of Aw sufficient to inhibit mesophilic bacteria and yeasts.

Answer 20

0.845

Question 21

Smooth creamy spread using fruit juice and EGGS.

Answer 21

curd

Question 22

Smooth fruit puree, no butter added.

Answer 22

Fruit Butter

Question 23

Fruit is left whole.

Answer 23

Confit

Question 24

Chunky. Made w fruit/nuts. May have spices and liquor.

Answer 24

Conserve

Question 25

Crushed/chopped fruits or veggies. Has vinegar and spices.

Answer 25

chutney

Question 26

Pectin and acid DECREASE as the fruit ripens.

Answer 26

TRUE

Question 27

In high sugar preservation, fruit must contain proper amount of _________and________

Answer 27

pectin and acid

Question 28

frozen or canned fruits/juices can be used to make jellied products

Answer 28

TRUE

Question 29

thickening agent; provides gel formation

Answer 29

PECTIN

Question 30

High Sugar Preservation Ingredients

Answer 30

Fruit
Pectin
Acid
Sugar