Question 1

When a sugar solution is highly supersaturated, crystals will form?

Accepted Answer

A)  Very slowly 
B)  Very rapidly 
C)  On many nuclei 
D)  A. and B. 
E)  B. and C. 
A)  Very slowly 
B)  Very rapidly 
C)  On many nuclei 
D)  A. and B. 
E)  B. and C.

Question 2

Explain and differentiate between the processes of gelatinization, pasting, gelation, and retrogradation.

Accepted Answer

Gelatinization, pasting, gelation, and r

Question 3

Sucralose is a sugar substitute that is

Accepted Answer

A)  Suitable for cooking 
B)  Derived from sucrose 
C)  Suitable for baking 
D)  A and B 
E)  A, B, and C 
A)  Suitable for cooking 
B)  Derived from sucrose 
C)  Suitable for baking 
D)  A and B 
E)  A, B, and C

Question 4

The type of sugar with the least tendency to crystallize is?

Accepted Answer

A)  Sucrose 
B)  Glucose 
C)  Maltose 
D)  Fructose 
E)  Invert sugar 
A)  Sucrose 
B)  Glucose 
C)  Maltose 
D)  Fructose 
E)  Invert sugar

Question 5

What must be done to a saturated solution for it to become supersaturated?

Accepted Answer

A)  It must be cooled carefully 
B)  It must be stirred vigorously while hot 
C)  It must have more water added 
D)  It must have more sugar added 
E)  It must have cream of tartar added 
A)  It must be cooled carefully 
B)  It must be stirred vigorously while hot 
C)  It must have more water added 
D)  It must have more sugar added 
E)  It must have cream of tartar added

Question 6

A saturated sugar solution has?

Accepted Answer

A)  been heated and cooled 
B)  sugar stirred into 40ºC water 
C)  all the sugar that can dissolve in it 
D)  been stirred while hot 
E)  none of the above 
A)  been heated and cooled 
B)  sugar stirred into 40ºC water 
C)  all the sugar that can dissolve in it 
D)  been stirred while hot 
E)  none of the above

Question 7

It is important to dissolve sugar crystals in order to?

Accepted Answer

A)  Prevent crystals from seeding the mixture 
B)  Get a smooth, creamy product 
C)  Increase the proportion of interfering agents 
D)  1 and 2. 
E)  All of the above 
A)  Prevent crystals from seeding the mixture 
B)  Get a smooth, creamy product 
C)  Increase the proportion of interfering agents 
D)  1 and 2. 
E)  All of the above

Question 8

If the amount of water in a fondant recipe is increased, the final candy will be?

Accepted Answer

A)  Much softer 
B)  Much firmer 
C)  Similar to fondant that is made with the original recipe 
D)  A liquid 
E)  Coarse in texture. 
A)  Much softer 
B)  Much firmer 
C)  Similar to fondant that is made with the original recipe 
D)  A liquid 
E)  Coarse in texture.

Question 9

Describe the chemical components of starch and their physical organization.

Accepted Answer

Starch is a complex carbohydrate that is

Question 10

Tagatose has been approved for use as a sweetener because it is formed in sugar beets.

Accepted Answer

A) True 
 B)False

Question 11

If a crystalline candy is beaten while it is very hot, the candy will be?

Accepted Answer

A)  Firmer, 
B)  Too soft 
C)  Slightly grainy 
D)  Very smooth 
E)  Flaky. 
A)  Firmer, 
B)  Too soft 
C)  Slightly grainy 
D)  Very smooth 
E)  Flaky.

Question 12

Caramelization results from cooking to the soft-ball stage and yields a nice brown color and caramel flavor.

Accepted Answer

A) True 
 B)False

Question 13

Corn syrup is?

Accepted Answer

A)  Pure glucose 
B)  Maltose, glucose, and polymers of maltose 
C)  Glucose and sucrose 
D)  Cornstarch 
E)  None of these. 
A)  Pure glucose 
B)  Maltose, glucose, and polymers of maltose 
C)  Glucose and sucrose 
D)  Cornstarch 
E)  None of these.

Question 14

Formation of invert sugar is promoted by?

Accepted Answer

A)  Glucuronase 
B)  Invertase 
C)  Maltase 
D)  Galacturonase 
E)  None of these. 
A)  Glucuronase 
B)  Invertase 
C)  Maltase 
D)  Galacturonase 
E)  None of these.

Question 15

Unlike aspartame, acesulfame-K can be used successfully as a sugar replacement in baked products.

Accepted Answer

A) True 
 B)False

Question 16

In the preparation of peanut brittle, the color and flavor change are due to dextrinization.

Accepted Answer

A) True 
 B)False

Question 17

Cream of tartar produces inversion of sucrose.

Accepted Answer

A) True 
 B)False

Question 18

In making peanut brittle, the mixture is heated high enough so the sugar?

Accepted Answer

A)  Saturates 
B)  Supersaturates 
C)  Caramelizes 
D)  Melts 
E)  Foams 
A)  Saturates 
B)  Supersaturates 
C)  Caramelizes 
D)  Melts 
E)  Foams

Question 19

In comparison with amorphous candies, the moisture content of crystalline candies is?

Accepted Answer

A)  Lower, 
B)  Higher 
C)  The same as 
D)  Dependent on the presence of chocolate 
E)  Determined by the formula used. 
A)  Lower, 
B)  Higher 
C)  The same as 
D)  Dependent on the presence of chocolate 
E)  Determined by the formula used.

Question 20

Crystallization is more rapid/

Accepted Answer

A)  At higher cooking temperatures 
B)  In a saturated solution than a supersaturated one 
C)  In a less concentrated solution 
D)  In a mixture that is not beaten 
E)  When the mixture is highly supersaturated. 
A)  At higher cooking temperatures 
B)  In a saturated solution than a supersaturated one 
C)  In a less concentrated solution 
D)  In a mixture that is not beaten 
E)  When the mixture is highly supersaturated.

Exam 5: Monosaccharides, Disaccharides, and Sweeteners

When a sugar solution is highly supersaturated, crystals will form?

Explain and differentiate between the processes of gelatinization, pasting, gelation, and retrogradation.

Sucralose is a sugar substitute that is

The type of sugar with the least tendency to crystallize is?

What must be done to a saturated solution for it to become supersaturated?

A saturated sugar solution has?

It is important to dissolve sugar crystals in order to?

If the amount of water in a fondant recipe is increased, the final candy will be?

Describe the chemical components of starch and their physical organization.

Tagatose has been approved for use as a sweetener because it is formed in sugar beets.

If a crystalline candy is beaten while it is very hot, the candy will be?

Caramelization results from cooking to the soft-ball stage and yields a nice brown color and caramel flavor.

Corn syrup is?

Formation of invert sugar is promoted by?

Unlike aspartame, acesulfame-K can be used successfully as a sugar replacement in baked products.

In the preparation of peanut brittle, the color and flavor change are due to dextrinization.

Cream of tartar produces inversion of sucrose.

In making peanut brittle, the mixture is heated high enough so the sugar?

In comparison with amorphous candies, the moisture content of crystalline candies is?

Crystallization is more rapid/

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Fats and Oils in Food Products

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