Deck 23: Candy and Confectionery

Question 1

Butter,milk,starch,egg white,gelatin,fats,pectins,gums,cocoa,and corn syrup are commonly used as crystal _____.

A)interfering agents
B)hydrolyzing ingredients
C)facilitating additives
D)hardening proxies

Answer 1

A

Question 2

Sugars and sugary foods provide a valuable and inexpensive source of energy.

Answer 2

True

Question 3

A good example of caramelization is in the making of peanut brittle.

Answer 3

True

Question 4

Sugar alcohols contain _____ kcal of energy per gram.

A)4
B)6
C)8
D)9

Question 5

Candy is an exception to the law requiring packaged foods to bear a label that lists ingredients in order of predominance.

Question 6

HFCS is manufactured from _____.

A)sugar cane
B)molasses
C)cornstarch
D)honey

Question 7

All chocolate manufacturers must meet standards as set forth in FDA rules and regulations.

Question 8

Candies based on a crystalline sugar include _____.

A)gummy candies
B)chewy candies
C)brittles
D)fondant

Question 9

Candy is a food.

Question 10

It takes _____ of sap to produce 1 gallon of maple syrup.

A)approximately 10 gallons
B)more than 40 gallons
C)roughly 25 gallons
D)up to 30 gallons

Question 11

Dutch processed cocoa is _____.

A)lighter in color
B)used only in commercial manufacturing
C)treated with a mild alkali treatment
D)an outdated method that produces substandard cocoa

Question 12

Conching is a flavor-development process.

Question 13

The most common sweetener used in candies and chocolates is _____.

A)sucrose
B)brown sugar
C)honey
D)maple syrup

Question 14

The classic example of using invert sugar in foods is _____.

A)peanut brittle
B)candy bars with nuts
C)rock candy
D)chocolate-covered cherries

Question 15

The word candy refers to pure-sugar concoctions.

Question 16

The fat content of cocoa varies from _____.

A)approximately 20 percent to nearly 50 percent
B)less than 10 percent to 22 percent
C)roughly 18 percent to more than 42 percent
D)no less than 15 percent to more than 38 percent

Question 17

The most important sugar crops are date palm,sorghum,and the sugar maple.

Question 18

Baked products made with HFCS will not be as soft as those made with sucrose.

Question 19

Cocoa is made by removing some of the cocoa butter.

Question 20

_____ is refined from sugar beets or cane sugar.

A)Powdered sugar
B)Confectionary sugar
C)Molasses
D)Sorghum