Podcast
Questions and Answers
Foods with high concentration of sugar have a reduced ______ of the food, making it difficult for microorganisms to grow.
Foods with high concentration of sugar have a reduced ______ of the food, making it difficult for microorganisms to grow.
Aw
Sugar in high concentrations acts as a ______ due to osmosis, preventing microbial growth.
Sugar in high concentrations acts as a ______ due to osmosis, preventing microbial growth.
preservative
The minimum concentration of sugar in sugar preserved products must be at least ______ percent to prevent microorganisms from growing.
The minimum concentration of sugar in sugar preserved products must be at least ______ percent to prevent microorganisms from growing.
68
Pectin, a natural component of fruits, forms a ______ only in the presence of sugar and acid.
Pectin, a natural component of fruits, forms a ______ only in the presence of sugar and acid.
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The use of sugar in preservation cannot reduce the water activity below ______, which is sufficient to inhibit mesophilic bacteria and yeast.
The use of sugar in preservation cannot reduce the water activity below ______, which is sufficient to inhibit mesophilic bacteria and yeast.
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Foods low in acid are usually combined with some ______ fruit to ensure proper preservation.
Foods low in acid are usually combined with some ______ fruit to ensure proper preservation.
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Besides contributing flavor to the product, the ______ aids in the preservation.
Besides contributing flavor to the product, the ______ aids in the preservation.
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Ginger and ______ are the most common vegetables that are often sugared to prepare relishes or Sweet pickles.
Ginger and ______ are the most common vegetables that are often sugared to prepare relishes or Sweet pickles.
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The peels of ______ fruits like lemon are often candied to form relishes.
The peels of ______ fruits like lemon are often candied to form relishes.
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Jelly refers to a product made of whole fruit cut into pieces and crushed, then heated with ______ and sugar.
Jelly refers to a product made of whole fruit cut into pieces and crushed, then heated with ______ and sugar.
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Fruit Preserves are preparations of fruits whose main preserving agent is ______ and sometimes acid.
Fruit Preserves are preparations of fruits whose main preserving agent is ______ and sometimes acid.
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Fruit Paste is made from fresh or frozen fruit, ______ and sometimes spices/flavorings.
Fruit Paste is made from fresh or frozen fruit, ______ and sometimes spices/flavorings.
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Fruits such as currants, raspberries, and crabapples are classified as ______ acid fruits.
Fruits such as currants, raspberries, and crabapples are classified as ______ acid fruits.
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Peaches and pears are generally low in both ______ and pectin.
Peaches and pears are generally low in both ______ and pectin.
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Fruits like strawberries and apricots contain sufficient ______, but are low in pectin.
Fruits like strawberries and apricots contain sufficient ______, but are low in pectin.
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Crabapples, sour apples, and sour cherries are preferred fruits for making ______.
Crabapples, sour apples, and sour cherries are preferred fruits for making ______.
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Sugar aids in ______ formation, develops flavor, and acts as a preservative.
Sugar aids in ______ formation, develops flavor, and acts as a preservative.
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Commercially canned or frozen fruits may contain insufficient amounts of ______ to produce gel.
Commercially canned or frozen fruits may contain insufficient amounts of ______ to produce gel.
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Fruits such as apples, pears, ______ and cherries are commonly preserved by sugaring method.
Fruits such as apples, pears, ______ and cherries are commonly preserved by sugaring method.
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Marmalade is a fruit preserve made from the juice and peel of ______ fruits boiled with sugar and water.
Marmalade is a fruit preserve made from the juice and peel of ______ fruits boiled with sugar and water.
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Fruit must contain the proper amount of ______ and acid to produce good jelly or jam.
Fruit must contain the proper amount of ______ and acid to produce good jelly or jam.
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Pectin rich fruits include ______, sour apples, and lemons.
Pectin rich fruits include ______, sour apples, and lemons.
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Pectin poor fruits include ______, blueberries, and strawberries.
Pectin poor fruits include ______, blueberries, and strawberries.
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Low pectin in fruits can be compensated for by adding some ______ apple.
Low pectin in fruits can be compensated for by adding some ______ apple.
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