Deck 5: Monosaccharides, Disaccharides, and Sweeteners

Question 1

It is important to dissolve sugar crystals in order to?

A) Prevent crystals from seeding the mixture
B) Get a smooth, creamy product
C) Increase the proportion of interfering agents
D) 1 and 2.
E) All of the above

Answer 1

D

Question 2

Corn syrup is?

A) Pure glucose
B) Maltose, glucose, and polymers of maltose
C) Glucose and sucrose
D) Cornstarch
E) None of these.

Answer 2

B

Question 3

What is invert sugar?

A) An ingredient used in making commercial candies
B) A disaccharide made from maltose
C) Pure glucose made by heating sucrose
D) Fructose and glucose in equal amounts
E) Sucrose and glucose in equal amounts.

Answer 3

D

Question 4

In comparison with amorphous candies, the moisture content of crystalline candies is?

A) Lower,
B) Higher
C) The same as
D) Dependent on the presence of chocolate
E) Determined by the formula used.

Question 5

Formation of invert sugar is promoted by?

A) Glucuronase
B) Invertase
C) Maltase
D) Galacturonase
E) None of these.

Question 6

To aid in small sugar crystal formation you should?

A) cool carefully
B) stir rapidly
C) use interfering agents
D) remove crystals from sides of pan
E) all of the above

Question 7

Cream of tartar is used in making fondant to:

A) Promote crystallization
B) Promote inversion
C) Raise the boiling point
D) A. and B.
E) A. and C.

Question 8

The type of sugar with the least tendency to crystallize is?

A) Sucrose
B) Glucose
C) Maltose
D) Fructose
E) Invert sugar

Question 9

What must be done to a saturated solution for it to become supersaturated?

A) It must be cooled carefully
B) It must be stirred vigorously while hot
C) It must have more water added
D) It must have more sugar added
E) It must have cream of tartar added

Question 10

At least some of the browning in caramels is due to:

A) Brown sugar
B) Acid hydrolysis
C) Enzyme hydrolysis
D) Reaction between milk proteins and sugar
E) None of these.

Question 11

If a crystalline candy is beaten while it is very hot, the candy will be?

A) Firmer,
B) Too soft
C) Slightly grainy
D) Very smooth
E) Flaky.

Question 12

If the amount of water in a fondant recipe is increased, the final candy will be?

A) Much softer
B) Much firmer
C) Similar to fondant that is made with the original recipe
D) A liquid
E) Coarse in texture.

Question 13

In making peanut brittle, the mixture is heated high enough so the sugar?

A) Saturates
B) Supersaturates
C) Caramelizes
D) Melts
E) Foams

Question 14

Candy that is heated rapidly will be

A) Amorphous
B) Crystalline
C) Firmer than one heated slowly
D) Full of nuclei
E) Dark in color.

Question 15

A saturated sugar solution has?

A) been heated and cooled
B) sugar stirred into 40ºC water
C) all the sugar that can dissolve in it
D) been stirred while hot
E) none of the above

Question 16

Compounds that may form during caramelization of sugar include:

A) Starch
B) Glycogen
C) Maltose
D) Aldehydes and acids
E) A. and D.

Question 17

Inversion is increased when?

A) Cooking time is short
B) Invertase is added prior to cooking
C) Cooking time is long
D) A. and B.
E) B. and C.

Question 18

When a sugar solution is highly supersaturated, crystals will form?
a. Very slowly
b. Very rapidly
c. On many nuclei
d. A. and B.
e. B. and C.

Question 19

An example of a crystalline candy is?

A) Divinity
B) Fondant
C) Fudge
D) Penuche
E) All of the above.

Question 20

The browning reaction that occurs gradually when sweetened condensed milk is heated is?

A) The Maillard reaction
B) An outstanding example of dextrinization
C) Caused by enzymes
D) Caused by coagulation of protein
E) None of the above.

Question 21

Solubility increases as temperature decreases.

Question 22

The alternative sweetener with the bitter aftertaste is?

A) Aspartame
B) Cyclamate
C) Saccharin
D) Sucralose
E) Thaumatin

Question 23

Unlike aspartame, acesulfame-K can be used successfully as a sugar replacement in baked products.

Question 24

Sucralose is marketed as Splenda, and acesulfame-K is marketed as
Sunett.

Question 25

Corn syrup is an interfering agent often used in candies because it ?

A) converts to acid
B) forms invert sugar
C) is made of glucose
D) is made of lactose
E) is made of fructose.

Question 26

In a fondant, the interfering agent is usually?

A) Chocolate
B) Cream of tartar
C) Egg white
D) Egg yolk
E) Sugar

Question 27

Crystallization is more rapid/

A) At higher cooking temperatures
B) In a saturated solution than a supersaturated one
C) In a less concentrated solution
D) In a mixture that is not beaten
E) When the mixture is highly supersaturated.

Question 28

The reason for letting a crystalline candy solution cool to 40°C before beating is to reduce the amount of energy required for beating.

Question 29

Tagatose is a ketohexose that shows considerable promise as a sugar alternative despite its tendency to produce some flatulence.

Question 30

Cream of tartar produces inversion of sucrose.

Question 31

Caramelization results from cooking to the soft-ball stage and yields a nice brown color and caramel flavor.

Question 32

The role of corn syrup in divinity is that of a crystal inhibitor.

Question 33

Sucralose is a sugar substitute that is

A) Suitable for cooking
B) Derived from sucrose
C) Suitable for baking
D) A and B
E) A, B, and C

Question 34

An example of an amorphous candy is

A) Divinity
B) Fondant
C) Fudge
D) Penuche
E) Toffee

Question 35

The cooling crystalline candy mixture becomes

A) Easier to beat
B) Increasingly supersaturated
C) Less viscous than the hot mixture
D) More stable to crystallization
E) Opaque instead of translucent.

Question 36

Supersaturated sugar solutions are extremely stable and are likely to form only small crystals

Question 37

The breakdown of sucrose into glucose and fructose is an example of caramelization.

Question 38

Increasing the amount of cream of tartar in a fondant recipe will result in a softer candy if the same final temperature is used.

Question 39

In the preparation of peanut brittle, the color and flavor change are due to dextrinization.

Question 40

Before making candy, it is important to always check the boiling point of water on your thermometer.

Question 41

Explain and differentiate between the processes of gelatinization, pasting, gelation, and retrogradation.

Question 42

Explain the two ways in which fructose and lactose differ.

Question 43

Discuss the rationale for selecting various types of rice.

Question 44

Explain how toast browns from a non-enzymatic browning point of view.

Question 45

Tagatose has been approved for use as a sweetener because it is formed in sugar beets.

Question 46

Describe the chemical components of starch and their physical organization.

Question 47

In candy making, what does the addition of cream of tartar cause? Why is this important in making smooth, creamy crystalline candy?

Question 48

Why is high-fructose corn syrup used predominately in soft drinks?

Question 49

If you substituted aspartame for sugar in making a shortened cake, what are two major problems that would happen?

Question 50

Identify the various starches and their potential choice as an ingredient in various food products.

Question 51

Explain chemically the process of making peanut brittle, including the making of an amorphous candy, caramelization, and what happens when the baking soda is added.