Question 1

Which of the following sugars is the least sweet?

Accepted Answer

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

Question 2

The food industry frequently uses invert sugar in the production of

Accepted Answer

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

Question 3

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

Accepted Answer

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

Question 4

_____, 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.

Accepted Answer

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

Question 5

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

Accepted Answer

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. 
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 6

Which of the following is not a syrup?

Accepted Answer

A)  honey 
B)  molasses 
C)  invert sugar 
D)  all of the above answers are syrups 
E)  none of the above answers is 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 7

High-fructose corn syrup

Accepted Answer

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. 
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 8

In baked goods, sugars

Accepted Answer

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 correct
F) none of the above answers is correct 
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 correct
F) none of the above answers is correct

Question 9

Which of the following statements about sugar crystallization is false?

Accepted Answer

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. 
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 10

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.

Accepted Answer

A) True 
 B)False

Question 11

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

Accepted Answer

A) True 
 B)False

Question 12

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

Accepted Answer

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

Question 13

The major sources of sweeteners in the United States include

Accepted Answer

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

Exam 21: Sweeteners

Which of the following sugars is the least sweet?

The food industry frequently uses invert sugar in the production of

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

_____, 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.

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

Which of the following is not a syrup?

High-fructose corn syrup

In baked goods, sugars

Which of the following statements about sugar crystallization is false?

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.

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

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

The major sources of sweeteners in the United States include

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