Question 1

Increasing the amount of cream of tartar in a fondant recipe will result in a softer candy if the same final temperature is used.

Accepted Answer

A) True 
 B)False  True

Question 2

Explain the two ways in which fructose and lactose differ.

Accepted Answer

[Fructose is the sweetest natural sugar, whereas lactose is the least sweet. Fructose is the most soluble, whereas lactose is the least soluble.]

Question 3

Explain how toast browns from a non-enzymatic browning point of view.

Accepted Answer

[Toast browns due to carbonyl-amine browning. Carbonyl-amine browning is the reaction of the protein and sugar in the bread. It is a non-enzymatic form of browning.]

Question 4

An example of an amorphous candy is

Accepted Answer

A)  Divinity 
B)  Fondant 
C)  Fudge 
D)  Penuche 
E)  Toffee 
A)  Divinity 
B)  Fondant 
C)  Fudge 
D)  Penuche 
E)  Toffee

Question 5

Candy that is heated rapidly will be

Accepted Answer

A)  Amorphous 
B)  Crystalline 
C)  Firmer than one heated slowly 
D)  Full of nuclei 
E)  Dark in color. 
A)  Amorphous 
B)  Crystalline 
C)  Firmer than one heated slowly 
D)  Full of nuclei 
E)  Dark in color.

Question 6

In a fondant, the interfering agent is usually?

Accepted Answer

A)  Chocolate 
B)  Cream of tartar 
C)  Egg white 
D)  Egg yolk 
E)  Sugar 
A)  Chocolate 
B)  Cream of tartar 
C)  Egg white 
D)  Egg yolk 
E)  Sugar

Question 7

The browning reaction that occurs gradually when sweetened condensed milk is heated is?

Accepted Answer

A)  The Maillard reaction 
B)  An outstanding example of dextrinization 
C)  Caused by enzymes 
D)  Caused by coagulation of protein 
E)  None of the above. 
A)  The Maillard reaction 
B)  An outstanding example of dextrinization 
C)  Caused by enzymes 
D)  Caused by coagulation of protein 
E)  None of the above.

Question 8

Corn syrup is an interfering agent often used in candies because it ?

Accepted Answer

A)  converts to acid 
B)  forms invert sugar 
C)  is made of glucose 
D)  is made of lactose 
E)  is made of fructose. 
A)  converts to acid 
B)  forms invert sugar 
C)  is made of glucose 
D)  is made of lactose 
E)  is made of fructose.

Question 9

Sucralose is marketed as Splenda, and acesulfame-K is marketed as
Sunett.

Accepted Answer

A) True 
 B)False

Question 10

Discuss the rationale for selecting various types of rice.

Accepted Answer

The rationale for selecting various type

Question 11

Tagatose is a ketohexose that shows considerable promise as a sugar alternative despite its tendency to produce some flatulence.

Accepted Answer

A) True 
 B)False

Question 12

Supersaturated sugar solutions are extremely stable and are likely to form only small crystals

Accepted Answer

A) True 
 B)False

Question 13

Solubility increases as temperature decreases.

Accepted Answer

A) True 
 B)False

Question 14

An example of a crystalline candy is?

Accepted Answer

A)  Divinity 
B)  Fondant 
C)  Fudge 
D)  Penuche 
E)  All of the above. 
A)  Divinity 
B)  Fondant 
C)  Fudge 
D)  Penuche 
E)  All of the above.

Question 15

Explain chemically the process of making peanut brittle, including the making of an amorphous candy, caramelization, and what happens when the baking soda is added.

Accepted Answer

[Peanut brittle is an amorphous candy, l

Question 16

The role of corn syrup in divinity is that of a crystal inhibitor.

Accepted Answer

A) True 
 B)False

Question 17

Inversion is increased when?

Accepted Answer

A)  Cooking time is short 
B)  Invertase is added prior to cooking 
C)  Cooking time is long 
D)  A. and B. 
E)  B. and C. 
A)  Cooking time is short 
B)  Invertase is added prior to cooking 
C)  Cooking time is long 
D)  A. and B. 
E)  B. and C.

Question 18

Before making candy, it is important to always check the boiling point of water on your thermometer.

Accepted Answer

A) True 
 B)False

Question 19

To aid in small sugar crystal formation you should?

Accepted Answer

A)  cool carefully 
B)  stir rapidly 
C)  use interfering agents 
D)  remove crystals from sides of pan 
E)  all of the above 
A)  cool carefully 
B)  stir rapidly 
C)  use interfering agents 
D)  remove crystals from sides of pan 
E)  all of the above

Question 20

The breakdown of sucrose into glucose and fructose is an example of caramelization.

Accepted Answer

A) True 
 B)False

Exam 5: Monosaccharides, Disaccharides, and Sweeteners

Increasing the amount of cream of tartar in a fondant recipe will result in a softer candy if the same final temperature is used.

Explain the two ways in which fructose and lactose differ.

Explain how toast browns from a non-enzymatic browning point of view.

An example of an amorphous candy is

Candy that is heated rapidly will be

In a fondant, the interfering agent is usually?

The browning reaction that occurs gradually when sweetened condensed milk is heated is?

Corn syrup is an interfering agent often used in candies because it ?

Sucralose is marketed as Splenda, and acesulfame-K is marketed as Sunett.

Discuss the rationale for selecting various types of rice.

Tagatose is a ketohexose that shows considerable promise as a sugar alternative despite its tendency to produce some flatulence.

Supersaturated sugar solutions are extremely stable and are likely to form only small crystals

Solubility increases as temperature decreases.

An example of a crystalline candy is?

Explain chemically the process of making peanut brittle, including the making of an amorphous candy, caramelization, and what happens when the baking soda is added.

The role of corn syrup in divinity is that of a crystal inhibitor.

Inversion is increased when?

Before making candy, it is important to always check the boiling point of water on your thermometer.

To aid in small sugar crystal formation you should?

The breakdown of sucrose into glucose and fructose is an example of caramelization.

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Water

Physical Aspects of Food Preparation

Overview of Carbohydrates

Starch

Vegetables and Fruit

Overview of Fats and Oils

Fats and Oils in Food Products

Overview of Proteins

Milk and Milk Products

Meat, Fish, and Poultry

Eggs

Dimensions of Baking

Baking Applications

Food Safety: Concerns and Controls

Food Preservation

Food Additives

The Research Process

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