Food Processing TLE Quarter 3

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Questions and Answers

What is the process of sugar concentration called?

Osmosis

Which of these is NOT a type of simple sugar? (Select one)

Sucrose (correct)

Galactose

Fructose

Glucose

The combination of sugar with a gelling agent, like pectin, creates a jelly texture in jams.

True (A)

The brown color of many cooked foods is a result of the ______ reaction.

Maillard Signup and view all the answers

Foods stored in the freezer stay fresh longer because the microorganisms do not grow as quickly. What is the temperature below which this happens?

0°C Signup and view all the answers

What equipment seals polyethylene or polypropylene films?

Hand Sealer Signup and view all the answers

What is the purpose of the refractometer?

to determine the total dissolved solids in liquids. Signup and view all the answers

What is the defining characteristic of a marmalade?

Jelly-like consistency Signup and view all the answers

What are the two types of sugar?

Brown sugar (B), White sugar (D) Signup and view all the answers

What is the term for a film covering on the surface of a jelly?

Scum Signup and view all the answers

Match the following equipment/utensils to their correct category.

Refrigerator = Equipment Freezer = Equipment Hand Sealer = Tool Colander Bowl = Utensil Knife = Tool Steamer = Utensil Measuring Spoon = Tool Cooking Board = Utensil Mixing Bowl = Utensil Measuring Cups = Tool Measuring Glass = Tool Masher = Tool Stove = Equipment Centrifuge = Equipment Food Slicer = Tool Peeler = Tool Tongs = Tool Sterilized Bottles = Utensil Spatula = Tool Jack Lifts = Tool Kitchen Spoon = Tool Kitchen Fork = Tool Strainer = Tool Utility Tray = Utensil Signup and view all the answers

Why is sugar concentration important in food processing?

To inhibit the growth of microorganisms and to improve shelf life. Signup and view all the answers

What is the difference between jam and jelly?

Jam is made with fruit pulp and jelly is made with fruit juice. Signup and view all the answers

How is marmalade different from preserves?

Marmalade contains fruit peels or slices and preserves contain whole fruits or vegetables in thick syrup. Signup and view all the answers

Why is cooking test important in determining the pectin content of fruits?

It determines the ability of the fruit juice to set into a gel when heated with sugar. Signup and view all the answers

What are the two indications of pectin content in the gel meter test?

The thickness and speed of the juice flowing down the tube. Signup and view all the answers

When making jelly, why is it important to use slightly under-ripe and ripe fruits?

They have a high pectin and acid content, which are essential for a firm and flavorful jelly. Signup and view all the answers

What is the difference between a refrigerator and a freezer?

A refrigerator is used to store food to stay fresh and a freezer is intended for freezing food to last longer. Signup and view all the answers

What are the three common types of syrup used in preserves?

thin, medium, thick (A) Signup and view all the answers

Why is it crucial to calculate incurred expenses when starting a food processing business?

To determine the selling price of the product and ensure profitability. Signup and view all the answers

What is the term for the cost of producing one serving or unit of a product?

Unit Cost Signup and view all the answers

What does a 40% markup mean in terms of a food product?

The selling price is 40% higher than the cost of production. Signup and view all the answers

Study Notes

K to 12 Basic Education Program Learning Materials

This document is part of the Department of Education's K to 12 Basic Education Program
The topic is Food Processing in Technology and Livelihood Education (TLE)
It corresponds to Quarter 3, signifying a specific learning period
The material covers various aspects of food processing involving sugar concentration

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Description

This material is designed for the K to 12 Basic Education Program, focusing specifically on Food Processing within the Technology and Livelihood Education curriculum. It covers essential concepts related to sugar concentration and various food processing techniques relevant for Quarter 3 learning objectives.