Podcast
Questions and Answers
What is the recommended range for the concentration of soluble solids in the fruit and sugar mixture when preparing the jam?
What is the recommended range for the concentration of soluble solids in the fruit and sugar mixture when preparing the jam?
- 50% to 60%
- 60% to 70%
- 68.5% (correct)
- 70% to 80%
At what temperature should the jam be cooled after reaching the end point?
At what temperature should the jam be cooled after reaching the end point?
- 250°F
- 200°F (correct)
- 100°F
- 150°F
Why is it important to occasionally stir the mass during the preparation of jam?
Why is it important to occasionally stir the mass during the preparation of jam?
- To speed up the cooling process
- To increase the sweetness
- To prevent scum formation (correct)
- To add flavor
What is the purpose of adding citric acid during the preparation of jam?
What is the purpose of adding citric acid during the preparation of jam?
Why is it recommended to store the jam in a cool dry place after sealing it in glass bottles?
Why is it recommended to store the jam in a cool dry place after sealing it in glass bottles?
What is the main principle in preparing apple jam?
What is the main principle in preparing apple jam?
What makes apple jam have a thicker consistency compared to applesauce?
What makes apple jam have a thicker consistency compared to applesauce?
What is the role of pectin in apple jam?
What is the role of pectin in apple jam?
Which ingredient is NOT required in the preparation of apple jam according to the text?
Which ingredient is NOT required in the preparation of apple jam according to the text?
What makes apple jam a good spread on various foods?
What makes apple jam a good spread on various foods?
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