Question 1
Which chemical preservative is recommended for preserving light-colored fruit juices such as apple, guava, and mango, but avoided in dark-colored juices like jamun and pomegranate?
Correct Answer:
Potassium Metabisulphite (KMS)
Question 2
According to FSSAI standards and UPMSP curriculum, what is the minimum percentage of Total Soluble Solids (°Brix) required in fruit Jam?
Correct Answer:
65%
Question 3
Which preservative is chosen for dark-colored juices because it does not bleach natural anthocyanin fruit pigments?
Correct Answer:
Sodium Benzoate
Question 4
What active antimicrobial gas is liberated when Potassium Metabisulphite dissolves in fruit juice containing organic acids?
Correct Answer:
Sulfur Dioxide (SO2)
Question 5
Which thermal processing technique heats fruit juice to temperatures below 100°C to destroy heat-sensitive pathogenic bacteria without sterilizing the product?
Correct Answer:
Pasteurization
Question 1
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About this Exam

Prepare with the UPMSP Class 12 Food & Fruit Preservation - Code 202 Practice Questions - Uttar Pradesh UPMSP Intermediate (Class 12) Food and Fruit Preservation - Vocational Code 202 Exam practice quiz. This question bank includes 100 questions covering fruit, jelly, standard, drying, and juice. Use it to review important concepts, identify knowledge gaps, and build confidence for the related exam, course, or assessment.

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UPMSP Class 12 Food & Fruit Preservation - Code 202 Practice Questions - Uttar Pradesh UPMSP Intermediate (Class 12) Food and Fruit Preservation - Vocational Code 202 Exam

This practice set contains 100 questions from the matching question bank and focuses on fruit, jelly, standard, drying, and juice. Work through each question carefully, review the provided solutions, and revisit topics that need more study before your next attempt.

This is an independent study resource intended for practice and review; it is not an official examination or an endorsement by any organization named in the title.

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