Deck 21: Sweeteners

Question 1

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 calorie intake come from sugar.
D)A food whose label states "no sugar added" is sugar free.

Answer 1

A

Question 2

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

Answer 2

D

Question 3

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

Answer 3

B

Question 4

Which of the following statements is false about corn syrup?

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 higher-glucose syrup, which is sweeter and less viscous.
E)Larger sugars taste sweeter, while shorter ones contribute to viscosity.

Question 5

In baked goods, sugar

A)produces a finer texture.
B)generates the browning of crust.
C)promotes fermentation of yeast breads.
D)extends shelf life by virtue of its ability to retain moisture.
E)all of the above answers are correct

Question 6

The only animal source of sugar is

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

Question 7

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

Question 8

The sweetest of all the granulated sugars is

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

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.

Question 10

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 in sugar and prevent the sugar from precipitating into crystals after it is stored for long periods of time.

Question 11

Glucose is

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

Question 12

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 13

High-conversion corn syrups

A)are more viscous.
B)have greater sweetening power.
C)cannot promote fermentation.
D)cannot contribute to browning.

Question 14

_____ appears to be the closest equivalent to sucrose in solubility and functionality

A)Erythritol
B)Isomalt
C)Lactitol
D)Maltitol
E)Mannitol

Question 15

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

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

Question 16

Maple-flavored syrups are primarily

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

Question 17

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

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

Question 18

High-fructose corn syrup

A)is made by treating cornstarch with a glucose isomerase enzyme.
B)is approximately 75 percent fructose and 25 percent glucose.
C)costs more than sugar.
D)cannot be used where clarity and colorlessness are desired.

Question 19

Which of the following sugars is the least sweet?

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

Question 20

Invert sugar for food and food products is primarily used in

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

Question 21

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

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

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

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

Question 24

The only sugar of animal origin is lactose

Question 25

Which of the following statements is false about preventing crystallization when heating a sugar solution?

A)The sides of the pan can be kept cleared of any particles with a brush dipped in water.
B)The sides of the pan can be kept cleared of any particles by covering the pan and thus generating steam.
C)Sugars with a low solubility have a greater tendency to crystallize while sugars with high solubilities do not.
D)Invert sugar and corn syrup do not resist crystallization, which why they are not usually used in confectionary production.

Question 26

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 27

Fructose is a low-calorie sweetener

Question 28

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

A)the difference in calories.
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 29

_____ is _____ times sweeter than 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

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 31

_____, 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 32

It is possible to substitute honey for granular sugar in a recipe if you make reasonable modifications for the amounts of sugar

Question 33

The sugars vary with respect to sweetness based on their type and concentration

Question 34

The most widely used sweetener in food preparation is sugar

Question 35

_____ was discovered as a sweetener in 1879, is about 500 times sweeter than sucrose, provides no calories, and can be used in both baked and processed foods

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

Question 36

Despite the controversies over the safety of nonnutritive sweeteners, the high incidence rate of diabetes is a strong reason for them to remain in foods

Question 37

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 38

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

A)confectioner's sugar
B)granulated sugar
C)brown sugar (made by adding molasses to white sugar)
D)sanding sugar

Question 39

What is sometimes added to a soft drink to increase viscosity and add a creamy, fat-like consistency to the liquid?

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

Question 40

Hot foods and drinks usually taste sweeter than their cold counterparts

Question 41

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

Question 42

The solubility of sugar increases as the temperature increases

Question 43

Name the sugar alcohols What are they? How are they used in foods? Are there any limitations in using sugar alcohols?

Question 44

Adding sucrose to a solution decreases its boiling temperature

Question 45

Your friend is baking a pound cake and the recipe calls for 2 cups of sugar She has some old honey with crystals in it in the pantry and wants to substitute it for the sugar and calls you up on the phone to find out if the cake will still turn out to be delicious First of all, she wants to know how she can get rid of these hard crystals in the honey Tell her how to soften the honey Give your friend the possible measurement guidelines for the substitution Any tips for reducing the stickiness of the honey when measuring it in a measuring cup? Should oven temperatures be adjusted? Describe the flavor difference from the substitution in the final baked product

Question 46

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

Question 47

Definition choices:
a.an equal mixture of glucose and fructose, created by hydrolysis
b.an alternative sweetening agent providing zero to minimal calories
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 the turns into a smooth brown mixture
e.the precipitation of crystals from a solution into a solid, geometric network
invert sugar

Question 48

How do you determine the relative sweetness of sweeteners? Name eight sweeteners less sweet than sucrose and eight sweeteners sweeter than sucrose

Question 49

Definition choices:
a.an equal mixture of glucose and fructose, created by hydrolysis
b.an alternative sweetening agent providing zero to minimal calories
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 the turns into a smooth brown mixture
e.the precipitation of crystals from a solution into a solid, geometric network
caramelization

Question 50

What are the issues surrounding the use of nonnutritive sweeteners? Explain them with examples of why we should continue to use these sweeteners

Question 51

Definition choices:
a.an equal mixture of glucose and fructose, created by hydrolysis
b.an alternative sweetening agent providing zero to minimal calories
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 the turns into a smooth brown mixture
e.the precipitation of crystals from a solution into a solid, geometric network
syrups

Question 52

Definition choices:
a.an equal mixture of glucose and fructose, created by hydrolysis
b.an alternative sweetening agent providing zero to minimal calories
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 the turns into a smooth brown mixture
e.the precipitation of crystals from a solution into a solid, geometric network
crystallization

Question 53

The preservation of food by the use of high concentrations of sugars is possible because of the dehydration of the microorganisms' cell structure

Question 54

What is infused honey? Name some possible flavors Where can you use it? How do you make it?

Question 55

Name and describe the three instruments used to measure the amount of sugar solids in a sugar solution such as a syrup or liquid What is the name of the food industry's standard of identifying the sugar concentration in sugar solutions? What is a dextrose equivalent and how is it calculated? Why do we care about dextrose equivalents when working with sugars?

Question 56

You are getting all of your ingredients ready to make chocolate chip cookies You take the brown sugar out of the box and it is hard as a rock Why does brown sugar have a tendency to dry out and become hard? You don't have time to go to the grocery store Can you soften it after it has already become hard? If so, how? What can you do to prevent it from happening next time?

Question 57

What functions do sugars serve in foods? Give at least two examples of foods that represent each function

Question 58

Definition choices:
a.an equal mixture of glucose and fructose, created by hydrolysis
b.an alternative sweetening agent providing zero to minimal calories
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 the turns into a smooth brown mixture
e.the precipitation of crystals from a solution into a solid, geometric network
non-nutritive sweetener