Deck 21: Sweeteners

Question 1

Most "maple syrup" sold today is

A) a blend of maple syrup and invert sugar.
B) a blend of high-fructose corn syrup and maple syrup.
C) a blend of corn syrup and invert sugar with maple flavoring.
D) a blend of maple syrup and corn syrup and/or cane sugar syrup.

Answer 1

D

Question 2

The only sugar with an animal source is

A) sucrose.
B) maltose.
C) fructose.
D) lactose.
E) levulose.

Answer 2

D

Question 3

Which statement is accurate?

A) One teaspoon of white granulated sugar is 99.9% pure carbohydrate.
B) The main source of simple sugars in the U.S. diet is cakes and cookies.
C) The WHO recommends that 25% or less of kcalorie intake come from sugars.
D) A food whose label states "no sugar added" is sugar free.

Answer 3

A

Question 4

In baked goods, sugars

A) produce a finer texture.
B) generate the browning of crust.
C) promote fermentation of yeast breads.
D) extend shelf life by virtue of its ability to retain moisture.
E) all of the above answers are correctf. none of the above answers is correct

Question 5

Which of the following sugars is used primarily as a flavoring and coloring agent in the manufacture of beer?

A) glucose
B) fructose
C) galactose
D) sucrose
E) maltos f. lactose

Question 6

The primary adjustment in a recipe when honey is substituted is to _____.

A) reduce the flour-to-fat ratio
B) reduce the amount of liquid
C) increase the amount of baking powder
D) change the type of liquid
E) alter the mixing method

Question 7

In food preparation, which sugar causes excessive stickiness in candies, overbrowning in baked products, and lower freezing temperatures in ice cream?

A) dextrose
B) fructose
C) galactose
D) sucrose
E) maltose f. lactose

Question 8

The basic building block of most carbohydrates is

A) galactose.
B) fructose.
C) sucrose.
D) maltose.
E) glucose. f. lactose.

Question 9

The major sources of sweeteners in the United States include

A) sugar cane.
B) sugar beets.
C) maple trees and their sap.
D) corn.
E) all of the above f. a and b only

Question 10

As compared with lower-conversion syrups, high-conversion corn syrups

A) are more viscous.
B) have greater sweetening power.
C) have less ability to promote fermentation.
D) contribute less to browning.

Question 11

Which of the following is not a syrup?

A) honey
B) molasses
C) invert sugar
D) all of the above answers are syrups
E) none of the above answers is a syrup

Question 12

Glucose is

A) also known as levulose.
B) less sweet than sucrose.
C) half as sweet as maltose.
D) equally as sweet as sucrose.

Question 13

The thick gumminess of molasses is due to

A) hemicellulose and pectin.
B) waxes.
C) proteins
D) dextran.
E) all of the above answers are correct f. none of the above answers is correct

Question 14

The sweetest of all the granulated sugars is

A) glucose.
B) galactose.
C) sucrose.
D) fructose.
E) maltose.

Question 15

After honey is extracted from the comb, it is heated to 140 degrees F for 30 minutes to

A) destroy most microorganisms.
B) increase viscosity and flavor intensity.
C) increase the pH.
D) prevent cloudiness or precipitation of the sugars into crystals after it is stored for long periods of time.

Question 16

Which of the following statements about corn syrup is false?

A) Corn syrups contain 75 percent sugar and 25 percent water.
B) Corn syrup is made commercially by adding a weak acid solution to cornstarch, then boiling, filtering, and evaporating the mixture until the correct concentration is achieved.
C) Adding different enzymes to cornstarch can convert the starch into glucose, maltose, or dextrins.
D) Beta-amylase enzymes yield more maltose, while glucoamylase enzymes result in a higher-glucose syrup, which is sweeter and less viscous.
E) Manufacturers control corn syrup characteristics primarily by adjusting the amount of water in the syrup.

Question 17

High-fructose corn syrup is _____ percent fructose.

A) 25 to 41
B) 42 to 55
C) 56 to 65
D) 66 to 85
E) 86 to 100

Question 18

The baking industry relies on crystalline _____ to enhance crust color, texture, and crumb, and to temper the sweetness of sucrose.

A) glucose
B) fructose
C) maltose
D) sugar alcohol

Question 19

High-fructose corn syrup

A) is made by treating cornstarch with a series of enzymes including glucose isomerase.
B) is approximately 75 percent fructose and 25 percent glucose.
C) costs more than sucrose.
D) cannot be used when clarity and colorlessness are desired.

Question 20

Which of the following sugars is the least sweet?

A) sucrose
B) glucose
C) fructose
D) lactose
E) maltose

Question 21

Fructose is a low-kcalorie sweetener.

Question 22

The first individuals to collect the sap of the maple trees and make a sweetener out of it were the Williamsburg colonists.

Question 23

The sugar alcohols are particularly useful in gums, lozenges, and breath mints because they are

A) non-kcaloric.
B) mouth cooling, low in kcalories, and cariostatic.
C) not absorbed in the intestines.
D) absorbed in the large bowel only.

Question 24

_____, one of the most widely used sugar alcohols, has the added quality of acting as a humectant and is frequently used in marshmallows and shredded coconut to maintain moistness.

A) Sorbitol
B) Mannitol
C) Xylitol
D) Isomalt

Question 25

Although most sugar alcohols are primarily sold as ingredients to food manufacturers, _____ is/are available to professional chefs for use in their culinary kitchens.

A) sorbitol
B) mannitol
C) xylitol
D) isomalt
E) maltitol, lactitol, and erythritol

Question 26

The food industry frequently uses invert sugar in the production of

A) ice cream.
B) commercial cake mixes.
C) confections.
D) carbonated beverages.
E) juices.

Question 27

Table sugar is a disaccharide that is extracted from plants and thoroughly processed.

Question 28

Which among the following appears to be the closest equivalent to sucrose in solubility and functionality?

A) erythritol
B) isomalt
C) lactitol
D) maltitol
E) mannitol

Question 29

_____ is _____ times as sweet as sucrose and stable at high temperatures, making it suitable for use in baked products.

A) Aspartame; 180
B) Acesulfame-K; 130
C) Sucralose; 600
D) Neotame; 8,000

Question 30

There are many problems associated with the substitution of nonnutritive sweeteners for sugar but the most problematic is

A) the difference in kcalories.
B) the difference in absorptive qualities.
C) the lack of hygroscopicity of the sugar alcohols.
D) that the nonnutritive sweeteners do not provide the same functional properties that sugars do.

Question 31

It is possible to successfully substitute honey for all of the granulated sugar in a recipe for a baked product if you make several other modifications.

Question 32

Which of the following sweeteners will result in the moistest cake?

A) confectioner's sugar
B) granulated sugar
C) molasses
D) sanding sugar

Question 33

The most widely used sweeteners in food preparation are sugars.

Question 34

The herb stevia was recently granted GRAS status, while one of its extracted components, rebaudioside A, can only be sold as a dietary supplement.

Question 35

_____ was discovered as a sweetener in 1879, is 200-700 times as sweet as sucrose, provides no kcalories, and can be used in both baked and processed foods.

A) Acesulfame-K
B) Aspartame
C) Neotame
D) Saccharin
E) Sucralose

Question 36

Which of the following foods is an example of the positive use of fermentation?

A) fruit juice
B) jam and jellies
C) wine
D) fruit sauces
E) caramel sauce

Question 37

Commercial bread bakers favor using lactose in the preparation of yeast products.

Question 38

The degree to which a sugar dissolves in water varies from sugar to sugar.Which of the following answers ranks the sugars from most soluble to least soluble?

A) dextrose, lactose, maltose, and sucrose
B) sucrose, glucose, maltose, and lactose
C) dextrose, sucrose, maltose, and lactose
D) glucose, lactose, sucrose, and maltose

Question 39

What is sometimes added to liquids to increase their viscosity and add a creamy, fat-like consistency?

A) inulin
B) invert sugar
C) sucrose
D) honey

Question 40

Which of the following statements about sugar crystallization is false?

A) Sugar crystallization on the outside of brownies forms a sweet, crunchy coating during baking.
B) The formation of just one crystal in a sugar solution can trigger the precipitation of many others in a domino effect.
C) Sugar crystals may form on nicks or cracks in the surface of a pan used to heat a sugar solution.
D) Invert sugar is routinely used in confectionary production because it promotes crystallization.

Question 41

Adding sucrose to a solution decreases its boiling temperature.

Question 42

Matching
Definition choices:
a.an equal mixture of glucose and fructose created by hydrolyzing sucrose
b.an alternative sweetening agent providing zero to minimal kcalories
c.sugary solutions that vary widely in viscosity, carbohydrate concentration, flavor, and price
d.a process in which dry sugar, or sugar solution with most of its water evaporated, is heated until it melts and then turns into a smooth, brown mixture
e.the precipitation of crystals from a solution into a solid, geometric network
syrups

Question 43

Matching
Definition choices:
a.an equal mixture of glucose and fructose created by hydrolyzing sucrose
b.an alternative sweetening agent providing zero to minimal kcalories
c.sugary solutions that vary widely in viscosity, carbohydrate concentration, flavor, and price
d.a process in which dry sugar, or sugar solution with most of its water evaporated, is heated until it melts and then turns into a smooth, brown mixture
e.the precipitation of crystals from a solution into a solid, geometric network
crystallization

Question 44

A food or drink will usually taste sweeter when it is hot than when it is cold.

Question 45

The solubility of sugar increases as the temperature increases.

Question 46

Matching
Definition choices:
a.an equal mixture of glucose and fructose created by hydrolyzing sucrose
b.an alternative sweetening agent providing zero to minimal kcalories
c.sugary solutions that vary widely in viscosity, carbohydrate concentration, flavor, and price
d.a process in which dry sugar, or sugar solution with most of its water evaporated, is heated until it melts and then turns into a smooth, brown mixture
e.the precipitation of crystals from a solution into a solid, geometric network
caramelization

Question 47

Any sugar except lactose can be fermented to carbon dioxide and alcohol by yeast organisms.

Question 48

Matching
Definition choices:
a.an equal mixture of glucose and fructose created by hydrolyzing sucrose
b.an alternative sweetening agent providing zero to minimal kcalories
c.sugary solutions that vary widely in viscosity, carbohydrate concentration, flavor, and price
d.a process in which dry sugar, or sugar solution with most of its water evaporated, is heated until it melts and then turns into a smooth, brown mixture
e.the precipitation of crystals from a solution into a solid, geometric network
invert sugar

Question 49

The preservation of food by the use of high concentrations of sugars is possible because of the dehydration of the microorganisms that might otherwise cause spoilage.

Question 50

The sweetness of foods is mostly determined by the type and concentration of sugars.

Question 51

The Maillard reaction is a browning reaction involving sugars and complex carbohydrates.

Question 52

Despite the controversies over the safety of nonnutritive sweeteners, they are popular with people who have diabetes or are trying to lose weight.

Question 53

Matching
Definition choices:
a.an equal mixture of glucose and fructose created by hydrolyzing sucrose
b.an alternative sweetening agent providing zero to minimal kcalories
c.sugary solutions that vary widely in viscosity, carbohydrate concentration, flavor, and price
d.a process in which dry sugar, or sugar solution with most of its water evaporated, is heated until it melts and then turns into a smooth, brown mixture
e.the precipitation of crystals from a solution into a solid, geometric network
nonnutritive sweetener