NAME: GEHRARD IVAN LEE B.

MAGPANTAY SCORE:_____________

YR & SEC: 2A-BTVTE-FSM ACTIVITY NO. ___3___ DATE: 03-014-2023

I. IDENTIFICATION

JAM 1. These are made of crushed fruit and are prepared by boiling the whole
fruit pulp with sugar to a moderately thick consistency.
Canned Fruits 2. These are products from fruits which are packaged either in tin cans or
in sterilized jars, and sealed airtight.
Food fruits 3. Fruits which contain more than 20% solid.
PRESERVES 4. Are whole small fruits or vegetables or pieces of large fruits or
vegetables cooked in thick syrup until clear and somewhat translucent.
Dried Fruits 5. There are many fruits which lend themselves to drying even without the
plumping process utilized in candied fruits.
Flavor fruits 6. Are those valued more their flavor minerals and vitamins contents. They
have less than 20% solid.
Carbonated Beverages 7. It is generally sweetened and acidified, then artificially
flavored before they are charged with carbon dioxide.
MARMALADE 8. A preserve made by boiling pulp and part of the rind or skin of fruits,
usually citrus fruit with sugar to the consistency of jam and jelly.
Frozen fruits 9. They are available even fruits are not in season. They must be kept
frozen until used.
Cooking Test 10. A type of test where a small portion of the juice boiled with sugar will
gel if it is rich in pectin.

I. TRUE OR FALSE.

FALSE 1. Orchard fruit is a climbing plant.

FALSE 2. Canned fruits are dehydrated and the moisture has been removed.
TRUE 3. Fruit price is not an identification of quality or nutritive value but is
determined by supply and demand.
TRUE 4. One way of making the shelf – life of a fruits become longer is by putting
it on the refrigerator because fruits does not last in room temperature only.
FALSE 5. Fermentation is largely forgotten art, but in past, many fruits were
preserved in a sweet vinegar solution.
TRUE 6. Gel meter test is an instrument similar to a graduated pipette, marked to
indicate the amount of sugar to be added to the juice.
TRUE 7. Fruit butter refers to a process where the whole fruit is forced through a
sieve or blended after the heating process.
FALSE 8. Glace fruits products are either plumped in syrup then dried or crushed
finely and made into “pastillas” or paste candy.
TRUE 9. The secret of preserve is the slow absorption of syrup by fruit or
vegetable.
TRUE 10. The three ways to determine the pectin content of fruits are cooking
test, alcohol test and gel meter test.
TRUE 11. Red fruits such as strawberries, may lose color when heated rapidly, so
slow heating is preferable.
TRUE 12. The amount of sugar needed depends on the sweetness of the fruit.
TRUE 13. fruits are usually preserved as high salt concentrates in the form of
jellies, jams, marmalades, preserved, candied fruits, paste, candies, fruit butter and juice
concentrates.
TRUE 14. Putting fruits in the freezer to maintain its flavor and nutrients.
TRUE 15. Because fruits deteriorate rapidly after they have ripened, avoid buying
large quantities at one time, unless you have provisions for preserving the surplus fruits.