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68 Cards in this Set
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JELLY |
prepared by boiling fruit juice extract with or without water, sugar, and concentrating to a point where gelatinization takes place upon cooling |
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MARMALADE |
a clear jelly in which are suspended slices of fruit or peel |
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JAM |
prepared by boiling whole fruit pulp with sugar to a moderately thick consistency |
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FRUIT PRESERVE |
fruits or combination of fruits cooked in syrup but retaining the shape or shapes of the fruits |
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PASTE CANDIES |
prepared by boiling mashed fruit pulp with sugar to a homogenous semi-solid mass |
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CANDIED FRUITS |
prepared by gradually concentrating fruits in syrup by repeated boiling until the fruit is heavily saturated with sugar, then, dried |
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ACID |
inversely proportional to pectin content |
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SYNERESIS / WEEPING |
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) |
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INVERT SUGAR |
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 "____". |
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TEMPERATURE TIME OF HEATING PH VALUE |
The rate of inversion is influenced by ___,___,___ |
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PLUMPING |
soaking fruits at progressively increasing sugar concentration |
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SLACK JAM |
Failure in jam and marmalade making due to overripe fruits, overcooking, insufficient acid, and too much stirring |
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EXTRACT PECTIN EXTRACT FLAVOR OBTAIN MAXIMUM YIELD OF JUICE |
Reasons for boiling fruit (3) |
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PECTIN HYDROLYSIS ACID VOLATILIZATION LESS FLAVOR AND COLOR |
Prolonged boiling can cause ___, ___, ___ |
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SYRUP PACK |
Type of packed fruit for freezing generally best for uncooked dessert use |
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40% |
recommended syrup percentage for most fruits in syrup packs |
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LIGHT SYRUP |
Syrup pack desirable for mild flavored fruits to prevent masking of flavors |
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SWEETNESS OF FRUIT TO BE FROZEN |
proportion of sugar to water in a syrup pack depends on this |
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HEAVY SYRUP |
syrup pack needed for very sour fruits |
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1/2 to 2/3 cups |
# cups of syrup for each pint of packed fruitd |
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SUGAR PACK |
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 |
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SUGAR PACK |
Type of fruit pack for freezing best for fruits used for cooking purposes because of less liquid in product |
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INVERT / REDUCE SUGARS |
type of sugars formed to prevent crystallization |
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WATER ACTIVITY |
Inversely proportional with osmotic pressure |
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GREATER |
_____ sugar concentration = greater osmotic pressure |
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SUGAR |
The more pectin, the more ____ is needed for pectin precipitation and branching. |
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LESS |
The greater the acidity of the fruit, the ___ sugar should be added so the mixture won't be a hard / tough candy. |
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SUCROSE + ACID + HEAT |
3 components of sugar concentrates which prevent crystallization |
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OSMOTIC DEHYDRATION |
Principle of food preservation with sugar |
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OSMOSIS |
Movement of water from low to high concentration gradient |
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PLASMOLYSIS |
Movement of water out of the cell which causes shrinkage |
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DESSICATION |
Dryness of the cell |
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SUGAR CONCENTRATES |
products from fruits and other parts of plants with added sugar after concentration by evaporation to a point where microbial spoilage cannot occur |
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60-65 % |
percentage range of concentration of sugar concentrates |
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PECTIN |
provides structure of jelly; found in fruits |
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PROTOPECTIN |
ripe : pectin ; unripe : ______ |
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ACID |
provides rigidity of structure |
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SUGAR |
controls the strength or rigidity of the jelly |
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3.4 - 3.2 |
optimum pH of a good jelly |
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VISCOSITY TEST |
pectin content test; state of being thick, sticky, and semi-fluid in consistency |
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GREATER |
The greater the amount of pectin, the ___ the viscosity |
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JELMETER |
device used to test amount of pectin; high pectin if juice runs down slowly |
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1 Tbsp fruit juice to 2 Tbsp denatured alcohol |
In alcohol test, mix __Tbsp of fruit juice to __Tbsp denatured alcohol |
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BIG LUMP OF JELLY |
In alcohol test, if ____________ is formed upon addition of denatured alcohol, the mixture is high in pectin. |
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TEMPERATURE TEST |
pectin content test; setting at 8.5-10.5°F above 212°F (220-225.5°F) |
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COLD WATER TEST |
pectin content test; placing a small amount of jelly in cold water (it should set immediately) |
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1tsp lemon/calamansi juice |
PH TEST STANDARD: |
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REFRACTOMETER TEST |
End point determination test; cool jelly at 60°F, and test °Brix |
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67.5% |
Total °Brix or soluble solids for end-point determination through refractometer test |
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SHEETING OR FLAKE TEST |
End point determination test; mixture drops together forming sheets or flakes which break off in a clean, sharp manner |
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COLD PLATE TEST |
End point determination test; surface sets or crinkles when pushed with finger |
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TOO MUCH SUGAR PROLONGED BOILING CRYSTALLIZATION |
common causes of failure in jelly making (3) |
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CRYSTALLIZATION |
failure in jam & marmalade making; caused by too much sugar, too long/slow cooking, or undissolved sugar on the side of the pot |
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MOLD DEVELOPMENT |
failure in jam & marmalade making; caused by imperfect sealing, improper head space, or lack of sanitation |
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HARD OR SHRUNKEN JELLY |
failure in jam & marmalade making; caused by overcooking or too much pectin |
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1/2 INCH |
proper height of head space (inch) |
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1 lb |
Guideline for pressure canning |
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2000 ft. - 11 lb |
Pressure required to reach 240F (115C) for the ff. altitudes: |
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12 lb |
Pressure required to reach 240F (115C) for |
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Cold point |
Point in the can where heat may not be properly distributed |
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middle of the can |
Location of cold point in canned solids |
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midpoint, 1/3 from bottom of the can
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Location of cold point in canned liquids |
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F-value concept |
talks about temperature and time to eliminate all cold points / for even heat distribution; part of HACCP system |
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2x |
Cans with the same bottom area but different height require __x heating time of lowest can |
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TRUE |
Flat cans heat faster than compact square cans even if volume are same. (True/False) |
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THERMAL DEATH TIME (TDT) |
time to kill bacteria at a given temperature (250F or 121C |
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THERMAL DEATH TIME (TDT) |
derived from Fahrenheit |
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THERMAL DEATH TIME (TDT) |
always refers to amount of heat treatment received in the critical thermal point, cold point, where heating is slowest |