MULTIPLE CHOICE; sugar concentration
1. which of these fruits is rich in pectin but low in acid
a. banana b. bignay c. santol d. tamarind

2. which of this is not essential ingredient in processing fruit by sugar concentration
a. acid b. alcohol c. pectin. d. sugar

3. the juice of fruit high in pectin content has the following characteristics except;
a. it has transparent jelly like lump b. it is more viscous
c. it will form gel d. it is not very firm

4. if the fruit juice is rich in pectin how much sugar must be added
a. 1 cup per cup of juice b. 2/3 cup per cup of juice
c. 1/2 cup per cup of juice d. 1/4 cup per cup of juice

5. this test determines the end point of jelly by allowing last few drops of jelly to drop from spoon into a glass tap water. if the droplet reaches the bottom of the glass of water whole, the jelly is done. if it disintegrates, then the jelly needs further cooking
a. alcohol test b. cold water test c. sheeting test d. thermometer test

6. which of this is not a way of testing the setting end point of a jelly?
a. alcohol test b. cold water test c. sheeting test d. thermometer test

7. which of this is not a way of testing pectin content of fruits
a. alcohol test b. cold plate test c. cooking test d. viscosity test

8. what will you do if the fruit is deficient in acid?
a. add sugar b. boil the fruit c. cool the fruit d. mix with other juices high in acid

9. which of this fruit is rich in acid but low in pectin?
a. grapes b. orange c. papaya d. sweet apple

10. which of this fruit is both rich in acid and pectin content
a. berries b. grapess c. guava d. pineapple

help po salamat
non sense and predicted answer will be reported