Directions: Read and analyze the following statements carefully. Write the word TRUE if the statement is correct and write the word FALSE if the statement is wrong. Write your answer in your answer sheet

__1. In general, a proportion of 1 cup of sugar per cup of juice may be used for fruit juices rich in pectin.
__2. Sweet fruits of low acidity require less sugar, sour fruits require more,
__3. The endpoint of jelly cooking ranges from 3 degrees - 5 degrees C above the boiling point of water.
__4. Fruits low in acid but rich in pectin are rare-ripe papaya and bananas.
__5. The proportion of sugar to add depends upon the acidity of the juice and the amount of pectin present
__6. You may increase the fruit juice's acidity by adding "calamansi", lemon juice, or commercial citric.
__7. Gel formation occurs only within a narrow range of pH value of food gel formation is 2.5-3.4, the optimum
pH condition is found near pH 3.0
__8. A cold plate test is a way of testing the pectin content of fruits.
__9. An alcohol test is not a way of testing the setting endpoint of jelly.
__10. The juice is an essential ingredient in processing fruits by sugar concentration.​