5. Which of the following is one of the steps in preparing preserves?
a. extracting the juice
b. combining peel and juice
c. preparing syrup
d. testing the pectin content
6. What substance makes jelly firm and rigid in structure?
a. Acid
b. pectin
c. sugar
d. fruit
7. What instrument is used to measure the pectin content of fruits?
a. Graduated pipette
b. jelmeter
c. thermometer
d. refractometer
8. How is alcohol test used to determine the pectin content of fruits?
a. Boil juice with denatured alcohol
b. Drop juice in denatured alcohol
c. Mix juice with denatured alcohol d. Let juice and alcohol run down the jelmeter tube
9. To test the fruit's acidity, compare the fruit juice with the standard acid solution? a. Mix 1 tablespoon calamansi juice to 6 tablespoons water
b. Mix 1 tablespoon calamansi juice to 7 tablespoons water
c. Mix 1 tablespoon calamansi juice to 8 tablespoons water
d. Mix 1 tablespoon calamansi juice to 10 tablespoons water​