Question 1

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

Accepted Answer

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

Question 2

Matching
Definition choices:
-nonnutritive sweetener

Accepted Answer

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 
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

Question 3

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

Accepted Answer

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

Question 4

Glucose is

Accepted Answer

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

Question 5

Which statement is accurate?

Accepted Answer

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. 
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.

Question 6

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

Accepted Answer

A) True 
 B)False

Question 7

_____ 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.

Accepted Answer

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

Question 8

The most widely used sweeteners in food preparation are sugars.

Accepted Answer

A) True 
 B)False

Question 9

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.

Accepted Answer

A) True 
 B)False

Question 10

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

Accepted Answer

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

Question 11

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

Accepted Answer

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. 
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 12

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

Accepted Answer

A) True 
 B)False

Question 13

Matching
Definition choices:
-syrups

Accepted Answer

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 
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

Question 14

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

Accepted Answer

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

Question 15

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

Accepted Answer

A) True 
 B)False

Question 16

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

Accepted Answer

A) True 
 B)False

Question 17

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?

Accepted Answer

A)  dextrose, lactose, maltose, and sucrose 
B)  sucrose, glucose, maltose, and lactose 
C)  dextrose, sucrose, maltose, and lactose 
D)  glucose, lactose, sucrose, and maltose 
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 18

Fructose is a low-kcalorie sweetener.

Accepted Answer

A) True 
 B)False

Question 19

High-fructose corn syrup is _____ percent fructose.

Accepted Answer

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

Question 20

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

Accepted Answer

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

Exam 21: Sweeteners

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

Matching Definition choices: -nonnutritive sweetener

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

Glucose is

Which statement is accurate?

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

_____ 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.

The most widely used sweeteners in food preparation are sugars.

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.

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

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

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

Matching Definition choices: -syrups

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

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

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

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?

Fructose is a low-kcalorie sweetener.

High-fructose corn syrup is _____ percent fructose.

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

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