Question 1

Why is high-fructose corn syrup used predominately in soft drinks?

Accepted Answer

[High-fructose corn syrup (HFCS) is made

Question 2

Cream of tartar is used in making fondant to:

Accepted Answer

A)  Promote crystallization 
B)  Promote inversion 
C)  Raise the boiling point 
D)  A. and B. 
E)  A. and C. 
A)  Promote crystallization 
B)  Promote inversion 
C)  Raise the boiling point 
D)  A. and B. 
E)  A. and C.

Question 3

The alternative sweetener with the bitter aftertaste is?

Accepted Answer

A)  Aspartame 
B)  Cyclamate 
C)  Saccharin 
D)  Sucralose 
E)  Thaumatin 
A)  Aspartame 
B)  Cyclamate 
C)  Saccharin 
D)  Sucralose 
E)  Thaumatin

Question 4

Identify the various starches and their potential choice as an ingredient in various food products.

Accepted Answer

Various starches commonly used as ingred

Question 5

Compounds that may form during caramelization of sugar include:

Accepted Answer

A)  Starch 
B)  Glycogen 
C)  Maltose 
D)  Aldehydes and acids 
E)  A. and D. 
A)  Starch 
B)  Glycogen 
C)  Maltose 
D)  Aldehydes and acids 
E)  A. and D.

Question 6

The reason for letting a crystalline candy solution cool to 40°C before beating is to reduce the amount of energy required for beating.

Accepted Answer

A) True 
 B)False

Question 7

The cooling crystalline candy mixture becomes

Accepted Answer

A)  Easier to beat 
B)  Increasingly supersaturated 
C)  Less viscous than the hot mixture 
D)  More stable to crystallization 
E)  Opaque instead of translucent. 
A)  Easier to beat 
B)  Increasingly supersaturated 
C)  Less viscous than the hot mixture 
D)  More stable to crystallization 
E)  Opaque instead of translucent.

Question 8

If you substituted aspartame for sugar in making a shortened cake, what are two major problems that would happen?

Accepted Answer

[1. Aspartame is not heat stab

Question 9

At least some of the browning in caramels is due to:

Accepted Answer

A)  Brown sugar 
B)  Acid hydrolysis 
C)  Enzyme hydrolysis 
D)  Reaction between milk proteins and sugar 
E)  None of these. 
A)  Brown sugar 
B)  Acid hydrolysis 
C)  Enzyme hydrolysis 
D)  Reaction between milk proteins and sugar 
E)  None of these.

Question 10

In candy making, what does the addition of cream of tartar cause? Why is this important in making smooth, creamy crystalline candy?

Accepted Answer

[Cream of tartar causes hydrolysis or in

Question 11

What is invert sugar?

Accepted Answer

A)  An ingredient used in making commercial candies 
B)  A disaccharide made from maltose 
C)  Pure glucose made by heating sucrose 
D)  Fructose and glucose in equal amounts 
E)  Sucrose and glucose in equal amounts. 
A)  An ingredient used in making commercial candies 
B)  A disaccharide made from maltose 
C)  Pure glucose made by heating sucrose 
D)  Fructose and glucose in equal amounts 
E)  Sucrose and glucose in equal amounts.

Why is high-fructose corn syrup used predominately in soft drinks?

Cream of tartar is used in making fondant to:

The alternative sweetener with the bitter aftertaste is?

Identify the various starches and their potential choice as an ingredient in various food products.

Compounds that may form during caramelization of sugar include:

The reason for letting a crystalline candy solution cool to 40°C before beating is to reduce the amount of energy required for beating.

The cooling crystalline candy mixture becomes

If you substituted aspartame for sugar in making a shortened cake, what are two major problems that would happen?

At least some of the browning in caramels is due to:

In candy making, what does the addition of cream of tartar cause? Why is this important in making smooth, creamy crystalline candy?

What is invert sugar?

Todays Food Scene

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

Sensory Evaluation

Objective Evaluation

Filters

Exam 5: Monosaccharides, Disaccharides, and Sweeteners

Why is high-fructose corn syrup used predominately in soft drinks?

Cream of tartar is used in making fondant to:

The alternative sweetener with the bitter aftertaste is?

Identify the various starches and their potential choice as an ingredient in various food products.

Compounds that may form during caramelization of sugar include:

The reason for letting a crystalline candy solution cool to 40°C before beating is to reduce the amount of energy required for beating.

The cooling crystalline candy mixture becomes

If you substituted aspartame for sugar in making a shortened cake, what are two major problems that would happen?

At least some of the browning in caramels is due to:

In candy making, what does the addition of cream of tartar cause? Why is this important in making smooth, creamy crystalline candy?

What is invert sugar?

Todays Food Scene

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

Sensory Evaluation

Objective Evaluation

Filters