Sugar Preservation Flashcards

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1
Q

crabapples, sour apples, lemons, partially ripened oranges, Kumquat, pomegranate, cranberries, partially ripened grapes, damson plums, sour cherries, melons, quinces

Pectin Rich or Pectin Poor?

A

Pectin Rich Fruits

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2
Q

peaches, blueberries, strawberries, peaches, pineapple, rhubarb, grapefruit, guavas

Pectin Rich or Pectin Poor?

A

Pectin Poor

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3
Q

currants, raspberries, crabapples and grapes

High Acid or Low Acid?

A

High Acid

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4
Q

pears, peaches, blueberries and sweet apples, sweet cherries, melons

A

High Acid or Low Acid?

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5
Q

Made from fresh or frozen fruit, sugar and sometimes spices/flavorings, SIMILAR TO JAM-MAKING but cooked over a long period at a lower temperature which results in a lower yield of preserve, but a delicious concentrated fruit flavor.

A

Fruit Paste

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6
Q

Made by soaking fresh fruit pieces in a SUGAR SYRUP, then heating the mixture until all the fruit’s original water content is replaced with sugar.

A

Candied Fruit

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7
Q

Preparations of fruits whose main preserving agent is sugar and sometimes acid, often stored in glass jars and used as a CONDIMENT/SPREAD; have WHOLE fruit or LARGE pieces of fruit.

A

Fruit Preserves

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8
Q

Made of WHOLE FRUIT (cut and crushed), heated with water and sugar until it reaches “jelling” or “setting” point, achieved through the action of natural or added pectin, then sealed in containers.

A

Jam

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9
Q

A fruit preserve made from the JUICE & PEEL OF CITRUS FRUITS boiled with sugar and water.

A

Marmalade

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10
Q

A sweet, clear, semisolid spread or preserve made from FRUIT JUICE & SUGAR boiled to a thick consistency.

A

Jelly

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11
Q

_________ and _________ are the most common vegetables that are often sugared to prepare relishes or sweet pickles.

A

ginger and carrot

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12
Q

popular fruits that are commonly preserved by sugaring method.

A

Apples, pears, plum, cherry, apricots, peaches

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13
Q

a herb that is widely used as a flavoring agent.

A

Angelica

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14
Q

Sugar in high concentrations acts as a preservative due to ___________.

A

Osmosis

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15
Q

_____________________ are basically fruit that undergone processing by the addition of sugar and later evaporated to draw out the water in the fruit

A

Sugar concentration/sugar preserves

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16
Q

High sugar preservation is applied to fruits which are cooked with sugar to attain a concentration of ________% or to saturated sucrose sugar

A

40-65

17
Q

Concentration of sugar in sugar preserved products

A

68% or more

18
Q

A natural component of fruits which forms a gel with the presence of sugar and acid.

A

Pectin

19
Q

Stable gels:

A

jam, jelly, marmalade

20
Q

Using sugar, Aw cannot be reduced below _____.
Level of Aw sufficient to inhibit mesophilic bacteria and yeasts.

A

0.845

21
Q

Smooth creamy spread using fruit juice and EGGS.

A

curd

22
Q

Smooth fruit puree, no butter added.

A

Fruit Butter

23
Q

Fruit is left whole.

A

Confit

24
Q

Chunky. Made w fruit/nuts. May have spices and liquor.

A

Conserve

25
Q

Crushed/chopped fruits or veggies. Has vinegar and spices.

A

chutney

26
Q

Pectin and acid DECREASE as the fruit ripens.

A

TRUE

27
Q

In high sugar preservation, fruit must contain proper amount of _________and________

A

pectin and acid

28
Q

frozen or canned fruits/juices can be used to make jellied products

A

TRUE

29
Q

thickening agent; provides gel formation

A

PECTIN

30
Q

High Sugar Preservation Ingredients

A

Fruit
Pectin
Acid
Sugar