QUESTIONS
What is the purpose of covering the gelatine while soaking and cooling?
Why is it necessary to dissolve the gelatine completely?
What would be the effect of adding cold fruit juice to the hot gelatine mixture? What must be the temperature of water to dissolve gelatine? From this explain why the gelatine should be dissolved before the fruit juice is added.
What is the purpose of straining gelatine mixtures?
Through what should gelatine mixtures be strained?
Of what material should jelly molds be made? Why?
How are jellies removed from the molds without breaking or marring the jellies? Explain.
When fruit is to be added to jelly, what is the purpose of allowing the jelly to cool and almost stiffen before adding the fruit?