Hnf 12 - Sugar Concentration

Front 1

JELLY

Back 1

prepared by boiling fruit juice extract with or without water, sugar, and concentrating to a point where gelatinization takes place upon cooling

Front 2

MARMALADE

Back 2

a clear jelly in which are suspended slices of fruit or peel

Front 3

JAM

Back 3

prepared by boiling whole fruit pulp with sugar to a moderately thick consistency

Front 4

FRUIT PRESERVE

Back 4

fruits or combination of fruits cooked in syrup but retaining the shape or shapes of the fruits

Front 5

PASTE CANDIES

Back 5

prepared by boiling mashed fruit pulp with sugar to a homogenous semi-solid mass

Front 6

CANDIED FRUITS

Back 6

prepared by gradually concentrating fruits in syrup by repeated boiling until the fruit is heavily saturated with sugar, then, dried

Front 7

ACID

Back 7

inversely proportional to pectin content

Front 8

SYNERESIS / WEEPING

Back 8

if acid is above 3.5 (too much) because of dehydrating effect of pectin on acid, causing it to pick up some liquid or syrup (pectin hydrolysis)

Front 9

INVERT SUGAR

Back 9

During the process of boiling sucrose solutions in the presence of acid, hydrolysis occurs in which sugar is formed. Sucrose is converted to reducing sugars called "____".

Front 10

TEMPERATURE

TIME OF HEATING

PH VALUE

Back 10

The rate of inversion is influenced by ___,___,___

Front 11

PLUMPING

Back 11

soaking fruits at progressively increasing sugar concentration

Front 12

SLACK JAM

Back 12

Failure in jam and marmalade making due to overripe fruits, overcooking, insufficient acid, and too much stirring

Front 13

EXTRACT PECTIN

EXTRACT FLAVOR

OBTAIN MAXIMUM YIELD OF JUICE

Back 13

Reasons for boiling fruit (3)

Front 14

PECTIN HYDROLYSIS

ACID VOLATILIZATION

LESS FLAVOR AND COLOR

Back 14

Prolonged boiling can cause ___, ___, ___

Front 15

SYRUP PACK

Back 15

Type of packed fruit for freezing generally best for uncooked dessert use

Front 16

40%

Back 16

recommended syrup percentage for most fruits in syrup packs

Front 17

LIGHT SYRUP

Back 17

Syrup pack desirable for mild flavored fruits to prevent masking of flavors

Front 18

SWEETNESS OF FRUIT TO BE FROZEN

Back 18

proportion of sugar to water in a syrup pack depends on this

Front 19

HEAVY SYRUP

Back 19

syrup pack needed for very sour fruits

Front 20

1/2 to 2/3 cups

Back 20

# cups of syrup for each pint of packed fruitd

Front 21

SUGAR PACK

Back 21

Type of fruit pack for freezing; sprinkle sugar over fruit and mix gently until juice is drawn out and sugar is dissolved or layer and allow to stand for 15 mins

Front 22

SUGAR PACK

Back 22

Type of fruit pack for freezing best for fruits used for cooking purposes because of less liquid in product

Front 23

INVERT / REDUCE SUGARS

Back 23

type of sugars formed to prevent crystallization

Front 24

WATER ACTIVITY

Back 24

Inversely proportional with osmotic pressure

Front 25

GREATER

Back 25

_____ sugar concentration = greater osmotic pressure

Front 26

SUGAR

Back 26

The more pectin, the more ____ is needed for pectin precipitation and branching.

Front 27

LESS

Back 27

The greater the acidity of the fruit, the ___ sugar should be added so the mixture won't be a hard / tough candy.

Front 28

SUCROSE + ACID + HEAT

Back 28

3 components of sugar concentrates which prevent crystallization

Front 29

OSMOTIC DEHYDRATION

Back 29

Principle of food preservation with sugar

Front 30

OSMOSIS

Back 30

Movement of water from low to high concentration gradient

Front 31

PLASMOLYSIS

Back 31

Movement of water out of the cell which causes shrinkage

Front 32

DESSICATION

Back 32

Dryness of the cell

Front 33

SUGAR CONCENTRATES

Back 33

products from fruits and other parts of plants with added sugar after concentration by evaporation to a point where microbial spoilage cannot occur

Front 34

60-65 %

Back 34

percentage range of concentration of sugar concentrates

Front 35

PECTIN

Back 35

provides structure of jelly; found in fruits

Front 36

PROTOPECTIN

Back 36

ripe : pectin ; unripe : ______

Front 37

ACID

Back 37

provides rigidity of structure

Front 38

SUGAR

Back 38

controls the strength or rigidity of the jelly

Front 39

3.4 - 3.2

Back 39

optimum pH of a good jelly

Front 40

VISCOSITY TEST

Back 40

pectin content test; state of being thick, sticky, and semi-fluid in consistency

Front 41

GREATER

Back 41

The greater the amount of pectin, the ___ the viscosity

Front 42

JELMETER

Back 42

device used to test amount of pectin; high pectin if juice runs down slowly

Front 43

1 Tbsp fruit juice to 2 Tbsp denatured alcohol

Back 43

In alcohol test, mix __Tbsp of fruit juice to __Tbsp denatured alcohol

Front 44

BIG LUMP OF JELLY

Back 44

In alcohol test, if ____________ is formed upon addition of denatured alcohol, the mixture is high in pectin.

Front 45

TEMPERATURE TEST

Back 45

pectin content test; setting at 8.5-10.5°F above 212°F (220-225.5°F)

Front 46

COLD WATER TEST

Back 46

pectin content test; placing a small amount of jelly in cold water (it should set immediately)

Front 47

1tsp lemon/calamansi juice
1 T water
1/2 tsp sugar

Back 47

PH TEST STANDARD:
__ tsp lemon/calamansi juice
__ T water
__ tsp sugar

Front 48

REFRACTOMETER TEST

Back 48

End point determination test; cool jelly at 60°F, and test °Brix

Front 49

67.5%

Back 49

Total °Brix or soluble solids for end-point determination through refractometer test

Front 50

SHEETING OR FLAKE TEST

Back 50

End point determination test; mixture drops together forming sheets or flakes which break off in a clean, sharp manner

Front 51

COLD PLATE TEST

Back 51

End point determination test; surface sets or crinkles when pushed with finger

Front 52

TOO MUCH SUGAR

PROLONGED BOILING

CRYSTALLIZATION

Back 52

common causes of failure in jelly making (3)

Front 53

CRYSTALLIZATION

Back 53

failure in jam & marmalade making; caused by too much sugar, too long/slow cooking, or undissolved sugar on the side of the pot

Front 54

MOLD DEVELOPMENT

Back 54

failure in jam & marmalade making; caused by imperfect sealing, improper head space, or lack of sanitation

Front 55

HARD OR SHRUNKEN JELLY

Back 55

failure in jam & marmalade making; caused by overcooking or too much pectin

Front 56

1/2 INCH

Back 56

proper height of head space (inch)

Front 57

1 lb

Back 57

Guideline for pressure canning

Increase pressure by __ lb for every 2000 ft above sea level

Front 58

2000 ft. - 11 lb
2001-4000 ft. - 12 lb
4001-6000 ft. - 13 lb

Back 58

Pressure required to reach 240F (115C) for the ff. altitudes:
2000 ft. - _________
2001-4000 ft. - _________
4001-6000 ft. - _________

Front 59

12 lb

Back 59

Pressure required to reach 240F (115C) for

Front 60

Cold point

Back 60

Point in the can where heat may not be properly distributed

Front 61

middle of the can

Back 61

Location of cold point in canned solids

Front 62

midpoint, 1/3 from bottom of the can

Back 62

Location of cold point in canned liquids

Front 63

F-value concept

Back 63

talks about temperature and time to eliminate all cold points / for even heat distribution; part of HACCP system

Front 64

2x

Back 64

Cans with the same bottom area but different height require __x heating time of lowest can

Front 65

TRUE

Back 65

Flat cans heat faster than compact square cans even if volume are same. (True/False)

Front 66

THERMAL DEATH TIME (TDT)

Back 66

time to kill bacteria at a given temperature (250F or 121C

Front 67

THERMAL DEATH TIME (TDT)

Back 67

derived from Fahrenheit

Front 68

THERMAL DEATH TIME (TDT)

Back 68

always refers to amount of heat treatment received in the critical thermal point, cold point, where heating is slowest