its food processing

1. 3rd Summative Exam
in Food Processing
2nd Quarter Grade 10 –
January 4, 2023

2. ________1. crinkles
________2. to plunge for
a short time into a fluid

3. _____________3. point when sugar
concentration reaches 60%.
_____________4. raise
_____________5. round

4. _________6. A film covering on
the surface of the jelly.
_________7. to tremble, shake
or shiver.

5. _________ 8. The jelly will
set when the juice is
heated 8° to 10°
Fahrenheit higher than
the boiling point of water.

6. _________ 9. when
doing this test
remove the pan from
heat.

7. ______10. Large bubbles
that tend to jump out of
the pan are formed rather
than uniformly small
bubbles.

8. True or False
_____11. The color of jelly is
bright, thick and smooth
when spread.

9. True or False
_____12. Jam’s good quality
color is bright, thick and
smooth when spread.

10. True or False
_____13. A good marmalade
should be of syrupy
consistency and not jelly
like.

11. True or False
_____14. Good
preserves is sparkling
and glistening

12. True or False
_____15. Good
preserves is round, soft
soft and tender.

13. True or False
_____16. Sterilized jars
for 25 minutes in a
boiling water.

14. True or False
_____17. More sugar can
be added to juices rich in
pectin in making
marmalades

15. True or False
_____18. The sugar, juice and
peel of sliced or chopped
fruits are boiled to jellying
point in making preserves.

16. True or False
_____19. Remove the scum
in preserves by scooping
with a clean wooden stick.

17. True or False
_____20. In cooking
preserves, the fruits or
vegetables are covered
with the syrup at all times.

18. Give the correct answer.
21. How many cups of
sugar is needed in a 1
cup of juice in Jellies.

19. Give the correct answer.
21. How many cups of
sugar is needed in a 1
cup of juice in Jellies.

20. Give the correct answer.
22. How many cups of
sugar is needed in a 1
cup of juice in Jams.

21. Give the correct answer.
23. How many cups of
sugar is needed in a 1
cup of juice in
Marmalades.

22. Give the correct answer.
24. What consistency
of preserves has 3
cups water to 1 cup
sugar ?

23. Give the correct answer.
25. How much cup of water
is needed in Thick
consistency of preserves
using 1 cup of sugar.