1. **What is the minimum total solid content required in jam as per the specifications?**
- A) 45%
- B) 55%
- C) 65%
- D) 68%
- **Correct Answer: D) 68%**
2. **Which of the following fruits is not commonly used for making jam?**
- A) Banana
- B) Carrot
- C) Mango
- D) Papaya
- **Correct Answer: B) Carrot**
3. **What is the FPO specification for the total soluble solids (TSS) in jam?**
- A) 65.5%
- B) 68.5%
- C) 70%
- D) 72%
- **Correct Answer: B) 68.5%**
4. **Jelly is characterized by its transparency and should contain what percentage of total solids?**
- A) 60%
- B) 65%
- C) 68%
- D) 70%
- **Correct Answer: B) 65%**
5. **Which type of acid is specifically mentioned in the context of jam preparation?**
- A) Hydrochloric acid
- B) Sulfuric acid
- C) Citric acid
- D) Acetic acid
- **Correct Answer: C) Citric acid**
6. **Pickle can be preserved using all of the following except:**
- A) Salt
- B) Oil
- C) Water
- D) Vinegar
- **Correct Answer: C) Water**
7. **What is the required acidity range for jam?**
- A) 0.3-0.4%
- B) 0.5-0.6%
- C) 0.7-0.8%
- D) 0.9-1%
- **Correct Answer: B) 0.5-0.6%**
8. **Murabba is primarily prepared using which of the following methods?**
- A) Fermentation
- B) Dry coating with sugar
- C) Deep frying
- D) Smoking
- **Correct Answer: B) Dry coating with sugar**
9. **What percentage of fruit or vegetable pieces does the FPO specification require in pickle?**
- A) 10%
- B) 20%
- C) 25%
- D) 30%
- **Correct Answer: C) 25%**
10. **Which of the following is not a step in the preparation of murabba?**
- A) Fermentation
- B) Addition of sugar and spices
- C) Cooking
- D) Peeling and grating or slicing
- **Correct Answer: A) Fermentation**
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