Pickle-Making Basics

Pickle-Making Essentials

• Mustard is considered an essential spice in pickle-making.
• Pepper is not an essential spice in pickle-making.

Machines Used in Pickle-Making

• Mixing machines are used in pickle-making.
• Fruit Harvesting machines are not used in pickle-making.

Chilli Introduction

• Chilli was introduced in India by the Portuguese.
• The UK, Mughal, and Dutch did not introduce chilli in India.

Salt in Boiling Water

• When salt is added to boiling water, it delays the process of boiling water.
• Salt does not speed up the process of boiling water or prevent it from boiling.

Jam Thickening

• Pectin is used to thicken jam.
• Ajinomoto, maida, and corn flour are not used to thicken jam.

Apple Jam Preparation

• Fresh apples should be used to make apple jam.
• Apples should not be tainted, kept for a long time, or be of any other condition.

Preservatives in Sauces

• Acetic acid is used to preserve love and tomato ketchup.
• Sugar and oil are not used to preserve love and tomato ketchup.

Colouring in Pickles

• Deggi Mirch and Red chilli powder are used to bring colour to pickles.
• Food colour is not used to bring colour to pickles.

Sodium Benzoate Preservative

• Benzoic acid acts as a preservative in sodium benzoate.
• Sodium, acid, and sulfur do not act as preservatives in sodium benzoate.

Bitter Gourd Properties

• Bitter gourd is a curing species.
• It is not used for making snacks or to remove bitterness.

Vinegar Basics

• Acetic acid is the basic ingredient of vinegar.
• Sugar, citric acid, and alcohol are not the basic ingredients of vinegar.

Salt Solution

• A salt solution is called Brine.
• Syrup, alcohol, and none of the above are not called Brine.

Preservatives in Murabba

• TSS in Preservatives is 72 degree bricks.
• 60 degree bricks, 25 degree bricks, and 70 degree bricks are not the TSS in Preservatives.

Filling Murabba Boxes

• 55 percent is filled in the murabba box.
• 40 percent, 45 percent, and 60 percent are not filled in the murabba box.

Crystallised Fruit Preparation

• Crystallised fruit is prepared by wrapping it in glucose.
• Salt, honey, and happy sugar are not used to prepare crystallised fruit.

Sodium Benzoate Uses

• Sodium benzoate is used for preservation.
• It is not used for colour or to keep it safe.

K.M.S. Insertion

• K.M.S. is inserted in pickles.
• Juice, marmalade, and other options are not where K.M.S. is inserted.

Acetic Acid Uses

• Acetic acid is used for making vinegar.
• It is also used for preservation, and both options are correct.

Citric Acid Properties

• Citric acid is sour.
• It is not sweet, salty, or none of the above.

Pickle Spices

• Spices of all spread are used for making pickles.
• Mix masala, same kind of spices, and none of the above are not used for making pickles.

Vegetable Preservation

• Vegetables were preserved in the olden days by frying in oil.
• Packing in cartons, keeping in the sun, and doing penance in the fire are not ways vegetables were preserved.

Masala Manufacturing Companies

• Ozone is the company that does not manufacture masala.
• M.D.H, Catch, and Everest are companies that manufacture masala.

Papad Industry

• Lijjat papad is the biggest name in the papad industry.
• Goldie Papad, Rajdhani Papad, and Shakti Bhog Papad are not the biggest names in the papad industry.

Fruit/Vegetable Preservation

• Seasonal fruits/vegetables are preserved for pickling by placing them in a Brine Solution.
• Chosen water, hot water, and cold water are not used to preserve fruits/vegetables for pickling.

Archaic Food Preservation Methods

• Sunshine is an archaic method of food preservation.
• Box packaging, canning, and all of the above are also archaic methods of food preservation.

Mustard Powder in Pickles

• Mustard powder is added to pickles to increase the taste.
• It is not added for colour, to sour, or for none of the above.

Fruit Varieties

• Peach is a Golden and Royal variety.
• Apple, pear, and pomegranate are not Golden and Royal varieties.

Mango Pickle Acidity

• The acidity in mango pickle is 2%.
• 1%, 0.5%, and 3% are not the acidity levels in mango pickle.

Oil Addition in Papad Flour

• Oil is added to papad flour during the mixing process.
• Setting, punching, and packing are not the stages when oil is added to papad flour.

Machine Requirements in Masala Production

• Grinding machines are required in the business of making masala powder.
• Filter, packaging, and all of the above are also required in the business of making masala powder.

Spice Grinding Room Cleaning

• The spice grinding room is cleaned by using sanitizer, water, and drying.
• Steam and all of the above are also used to clean the spice grinding room.

Worker Requirements in Production Area

• Workers in a production area require a mask, head cap, apron, and gloves.
• Gloves and apron, and head cap with mask are not the only requirements for workers in a production area.

Spice Grinding Machine Cleaning

• The spice grinding machine is cleaned through blowing, water, and steam.
• Drying and all of the above are also used to clean the spice grinding machine.

Jelly Production

• Jellies are made from fruit pulp.
• Fruit juice, the peel, and none of the above are not used to make jellies.

Almond Syrup Preservatives

• The amount of sodium benzoate in almond syrup is 40ppm.
• 20ppm, 30ppm, and 60ppm are not the amounts of sodium benzoate in almond syrup.

Fruit/Vegetable Browning Prevention

• The remedy to prevent browning in fruits and vegetables is by using sugar.
• By using sour, and none of the above are not remedies to prevent browning in fruits and vegetables.

Microorganism Growth

• Microorganisms grow more in water in air temperature.
• In the air, in water, and in heat are not the conditions where microorganisms grow more.

Fruit/Vegetable Water Content

• Fruits and vegetables contain 80% to 90% water.
• 60% to 70%, 70% to 80%, and 90% to 100% are not the water content ranges in fruits and vegetables.

FPO Meaning

• FPO stands for Food Processing Order.
• Food Product Order, Food Pro-Bro, and none of the above are not the meanings of FPO.

Chlorophyll Colour

• Chlorophyll is green in colour.
• Red, yellow, and blue are not the colours of chlorophyll.

Pea Element

• Peas contain protein.
• Iron, vitamin, and calcium are not the elements present in peas.

Synthetic Sharbat Juice Content

• Synthetic sharbat contains 0% juice.
• 10%, 12%, and 25% are not the juice content ranges in synthetic sharbat.

Vegetable Types in India

• There are 175 types of vegetables grown in India.
• 130, 106, and 165 are not the number of vegetable types grown in India.

Fruit Classification

• Fruits are divided into 3 categories according to climate.
• 2, 4, and 6 are not the number of categories fruits are divided into according to climate.

Salt Percentage

• Using 20% to 25% of salt does not spoil the substance.
• 10%, 15% to 20%, and 25% to 30% are not the salt percentages that do not spoil the substance.

Pickle Storage

• Pickles should be kept in a glass dish.
• Plastics, steel, and anyl are not the recommended containers for storing pickles.

Test your knowledge of essential spices, machines, and historical facts related to pickle-making. Learn about the introduction of chilli in India and the effects of salt in boiling water.