Fruit Preservation

Question No. 1 Marks +1 -0 Time

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What is the primary principle behind using sodium benzoate for fruit preservation?

A. To check the growth of bacteria & fungi
B. To prevent the entry of microbes
C. To check the growth of yeast
D. To inhibit enzymatic spoiling

Question No. 2 Marks +1 -0 Time

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At what temperature are vegetables typically processed during canning to ensure safety?

A. 100 °C
B. 85-90 °C
C. 115-121 °C
D. 0-5 °C

Question No. 3 Marks +1 -0 Time

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What is the correct temperature range for pasteurizing fruit and vegetable juices?

A. Above 100 °C
B. 15 °C
C. 0-5 °C
D. 85-90 °C for 30 minutes

Question No. 4 Marks +1 -0 Time

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Which preservation method involves storing produce in liquid nitrogen at -196 °C?

A. Freezing
B. Cryopreservation
C. Cooler storage
D. Refrigeration

Question No. 5 Marks +1 -0 Time

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What is the principle of preservation used in making jams with a high sugar concentration?

A. Fermentation
B. Drying
C. Osmosis
D. Asepsis

Question No. 6 Marks +1 -0 Time

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Which chemical preservative is suitable for colorless fruit juices like apple or grape?

A. Sodium benzoate
B. Ascorbic acid
C. KMS (Potassium Meta bi Sulphite)
D. Benzoic acid

Question No. 7 Marks +1 -0 Time

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What is the active agent responsible for preservation when using Sodium Benzoate?

A. Sodium
B. Benzoic acid
C. Sulphur dioxide
D. Potassium

Question No. 8 Marks +1 -0 Time

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The art of training plants into different ornamental shapes like animals or birds is known as:

A. Hedges
B. Bonsai
C. Topiary
D. Edge

Question No. 9 Marks +1 -0 Time

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What is a key difference between jam and jelly?

A. Jam is transparent, while jelly is opaque.
B. Jam requires a specific pectin content for setting, while it's not essential for jelly.
C. Jelly is made from whole fruit, while jam uses fruit juice.
D. Jelly has a higher sugar content (68.5%) than jam (65%).

Question No. 10 Marks +1 -0 Time

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What is the Total Soluble Solids (TSS) percentage required for a product to be classified as jam?

A. 65%
B. 40%
C. 70%
D. 68.5%

Question No. 11 Marks +1 -0 Time

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Which of the following is an example of a fermented beverage mentioned in the text?

A. Grape wine
B. Cordial
C. Squash
D. Sarbat

Question No. 12 Marks +1 -0 Time

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Blanching, as done in cauliflower, is a method to check which type of spoilage?

A. Growth of yeast
B. Oxidation
C. Enzymatic spoiling
D. Microbial entry

Question No. 13 Marks +1 -0 Time

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What is the recommended concentration of salt for preservation in pickles?

A. 0.05%
B. 15%
C. 0.07%
D. 1-5%

Question No. 14 Marks +1 -0 Time

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Which of the following describes a cordial?

A. A beverage containing 25% fruit juice
B. Strained juice with moderate pulp and sugar
C. Clear sweetest juice of fruit pulp
D. Clear sugar syrup with artificial flavor

Question No. 15 Marks +1 -0 Time

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What distinguishes a squash from a sarbat?

A. Squash is made with artificial flavors, while sarbat uses real fruit.
B. Squash contains fruit juice (e.g., 25%), while sarbat is typically artificially flavored sugar syrup.
C. Squash has a higher TSS (70%) than sarbat (40%).
D. There is no difference; the terms are interchangeable.

Question No. 16 Marks +1 -0 Time

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Why would sodium benzoate be an unsuitable preservative for lemon juice?

A. It is not effective against bacteria.
B. It is specifically used for colored and non-acid fruits.
C. It works best at high temperatures.
D. It would discolor the lemon juice.

Question No. 17 Marks +1 -0 Time

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Based on the principles provided, what is the fundamental difference between pasteurization and sterilization?

A. Pasteurization uses chemicals, while sterilization uses heat.
B. Sterilization kills all microbes, including beneficial ones, while pasteurization only targets harmful ones.
C. Pasteurization is for fruits, and sterilization is for vegetables.
D. Sterilization is done at a lower temperature than pasteurization.

Question No. 18 Marks +1 -0 Time

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What is the end-point temperature for making jelly?

A. 219-221 °F
B. 100 °C
C. 115-121 °C
D. 221-222 °F / 105.5°C

Question No. 19 Marks +1 -0 Time

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Which characteristic is essential for a plant to be used in topiary?

A. It must be a low-growing perennial.
B. It must be a shrub suitable for fencing.
C. It must be evergreen.
D. It must be a miniature tree.

Question No. 20 Marks +1 -0 Time

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If you are making a preserve from Aonla, where the fruit pieces need to become tender and transparent, what is this product called?

A. Jam
B. Jelly
C. Murrabba
D. Candy

Question No. 21 Marks +1 -0 Time

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What is the primary function of adding Ascorbic acid (Vitamin C) in fruit preservation?

A. To act as a preservative against yeast
B. To add flavor
C. To check oxidation
D. To increase sweetness

Question No. 22 Marks +1 -0 Time

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Which of the following is defined as growing miniature trees and shrubs by extreme dwarfing?

A. Topiary
B. Hedges
C. Bonsai
D. Edge

Question No. 23 Marks +1 -0 Time

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According to the text, what is the required acid percentage for making good quality jelly?

A. 0.5-0.6%
B. 1.0%
C. 15%
D. 0.07%

Question No. 24 Marks +1 -0 Time

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What is the key difference between a 'preserve' and a 'candy' as described in the text?

A. Preserves use whole fruits while candies use fruit pulp.
B. A candy is a fruit covered with sugar and dried, while a preserve is fruit cooked in sugar syrup.
C. Preserves have a higher sugar content than candies.
D. Candies are always hard, while preserves are soft.

Question No. 25 Marks +1 -0 Time

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What is the principle of 'Asepsis' in fruit preservation?

A. Heating to a high temperature
B. Removing moisture by applying heat
C. Preventing the entry of microbes
D. Adding chemical preservatives

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