Q 01/05

Which fruit spread is made from juice and sugar, giving a clear, firm result without pulp?

A) Jam

B) Jelly

C) Marmalade

D) Conserve

Answer · why

B) Jelly

Jelly is made like jam but with the pulp filtered out after the first cooking, which is why a good one is clear and sparkling.

Q 02/05

What plant cell-wall substance is the gelling agent that sets jams and jellies?

A) Cellulose

B) Pectin

C) Fructose

D) Glucose

Answer · why

B) Pectin

It was first isolated and described by Henri Braconnot in 1825, and orange and lemon rind is about 30% of it by weight.

Q 03/05

'Marmalade' is believed to come from a Portuguese word for a preserve of which fruit?

A) Fig

B) Grape

C) Quince

D) Apricot

Answer · why

C) Quince

The Portuguese 'marmelada' traces back through Latin to a Greek word built from 'honey' and 'round fruit', and 'marmelo' became the Galician-Portugues...

Q 04/05

Which type of fruit spread often combines several fruits, sometimes with added nuts or dried fruit?

A) Jam

B) Jelly

C) Conserve

D) Fruit Butter

Answer · why

C) Conserve

A conserve is also the name for a whole-fruit jam, which is cooked only briefly so the pieces stay intact and the set is often softer.

Q 05/05

Which spread, also called lekvar, is made by cooking apples or plums down to a paste?

A) Strawberry jam

B) Fruit butter

C) Orange marmalade

D) Lemon curd

Answer · why

B) Fruit butter

The cooked pulp is forced through a sieve or blended, and it is generally made from larger crops such as apples, plums, peaches or grapes.