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Practical: squash, fruit beverages, sauce and ketchup sheet
10-mark answer frame

Classify fruit beverages and describe the preparation of a fruit squash.

How to lay out the answer. Follow the frame, then write it in your own words.

  1. 1 · Open in two lines. Fruit beverages are drinks made from fruit juice or pulp with sugar and acid. Squash is a concentrated beverage that is diluted before drinking.
  2. 2 · Classify beverages.
    • RTS: 10% juice, 10% TSS.
    • Nectar: 20% juice, 15% TSS.
    • Squash: 25% juice, 40-50% TSS; cordial (clear) about 30%; crush about 55%; syrup about 65%.
  3. 3 · Draw a classification table. [Table: beverage | juice % | TSS % | diluted or not]
  4. 4 · Squash: steps.
    • Extract juice or pulp.
    • Make syrup of sugar and citric acid; strain and cool.
    • Mix in the juice; add the preservative.
    • Fill sterilised bottles, seal, label, store cool.
  5. 5 · Calculation. For 1 kg at 45% TSS with 250 g pulp (15% TSS): sugar 412.5 g, citric acid 11.25 g, water 326.25 g.
  6. 6 · Choice of preservative. KMS for light-coloured juices; sodium benzoate for coloured ones, because SO2 bleaches anthocyanins; amount within the FSSAI limit.
  7. 7 · Nutrition link. Squash is mostly sugar; limit it for diabetic patients and prefer fresh, less sweet drinks.
  8. 8 · Close in one line. Correct juice content, TSS, acidity and preservative give a squash that keeps for months.

Scoring tip: Learn the juice and TSS figures as a table; they win marks in both short and long answers.