Question 1

Fructose is a low-calorie sweetener

Accepted Answer

A) True 
 B)False

Question 2

In baked goods, sugar

Accepted Answer

A) produces a finer texture. 
B) generates the browning of crust. 
C) promotes fermentation of yeast breads. 
D) extends shelf life by virtue of its ability to retain moisture. 
E) all of the above answers are correct 
A) produces a finer texture. 
B) generates the browning of crust. 
C) promotes fermentation of yeast breads. 
D) extends shelf life by virtue of its ability to retain moisture. 
E) all of the above answers are correct

Question 3

It is possible to substitute honey for granular sugar in a recipe if you make reasonable modifications for the amounts of sugar

Accepted Answer

A) True 
 B)False

Question 4

Maple-flavored syrups are primarily

Accepted Answer

A) a blend of maple syrup and invert sugar. 
B) high-fructose corn syrup and maple syrup. 
C) corn syrup and invert sugar. 
D) a blend of corn syrup and cane sugar syrup. 
A) a blend of maple syrup and invert sugar. 
B) high-fructose corn syrup and maple syrup. 
C) corn syrup and invert sugar. 
D) a blend of corn syrup and cane sugar syrup.

Question 5

Hot foods and drinks usually taste sweeter than their cold counterparts

Accepted Answer

A) True 
 B)False

Question 6

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 7

Definition choices:
-syrups

Accepted Answer

A) an equal mixture of glucose and fructose, created by hydrolysis 
B) an alternative sweetening agent providing zero to minimal calories 
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 the 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 hydrolysis 
B) an alternative sweetening agent providing zero to minimal calories 
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 the turns into a smooth brown mixture 
E) the precipitation of crystals from a solution into a solid, geometric network

Question 8

_____ 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 9

The solubility of sugar increases as the temperature increases

Accepted Answer

A) True 
 B)False

Question 10

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

Accepted Answer

A) True 
 B)False

Question 11

The sugars vary with respect to sweetness based on their type and concentration

Accepted Answer

A) True 
 B)False

Question 12

The only sugar of animal origin is lactose

Accepted Answer

A) True 
 B)False

Question 13

High-conversion corn syrups

Accepted Answer

A) are more viscous. 
B) have greater sweetening power. 
C) cannot promote fermentation. 
D) cannot contribute to browning. 
A) are more viscous. 
B) have greater sweetening power. 
C) cannot promote fermentation. 
D) cannot contribute to browning.

Question 14

The most widely used sweetener in food preparation is sugar

Accepted Answer

A) True 
 B)False

Question 15

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

Accepted Answer

A) the difference in calories. 
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 calories. 
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 16

You are getting all of your ingredients ready to make chocolate chip cookies You take the brown sugar out of the box and it is hard as a rock Why does brown sugar have a tendency to dry out and become hard? You don't have time to go to the grocery store Can you soften it after it has already become hard? If so, how? What can you do to prevent it from happening next time?

Accepted Answer

The answer of You are getting all of your ingredients...

Question 17

What is sometimes added to a soft drink to increase viscosity and add a creamy, fat-like consistency to the liquid?

Accepted Answer

A) inulin 
B) invert sugar 
C) sucrose 
D) honey 
A) inulin 
B) invert sugar 
C) sucrose 
D) honey

Question 18

Definition choices:
-non-nutritive sweetener

Accepted Answer

A) an equal mixture of glucose and fructose, created by hydrolysis 
B) an alternative sweetening agent providing zero to minimal calories 
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 the 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 hydrolysis 
B) an alternative sweetening agent providing zero to minimal calories 
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 the turns into a smooth brown mixture 
E) the precipitation of crystals from a solution into a solid, geometric network

Question 19

Despite the controversies over the safety of nonnutritive sweeteners, the high incidence rate of diabetes is a strong reason for them to remain in foods

Accepted Answer

A) True 
 B)False

Question 20

What functions do sugars serve in foods? Give at least two examples of foods that represent each function

Accepted Answer

The answer of What functions do sugars serve in foods?...

Exam 21: Sweeteners

Fructose is a low-calorie sweetener

In baked goods, sugar

It is possible to substitute honey for granular sugar in a recipe if you make reasonable modifications for the amounts of sugar

Maple-flavored syrups are primarily

Hot foods and drinks usually taste sweeter than their cold counterparts

Which of the following sugars is the least sweet?

Definition choices: -syrups

_____ appears to be the closest equivalent to sucrose in solubility and functionality

The solubility of sugar increases as the temperature increases

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

The sugars vary with respect to sweetness based on their type and concentration

The only sugar of animal origin is lactose

High-conversion corn syrups

The most widely used sweetener in food preparation is sugar

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

What is sometimes added to a soft drink to increase viscosity and add a creamy, fat-like consistency to the liquid?

Definition choices: -non-nutritive sweetener

Despite the controversies over the safety of nonnutritive sweeteners, the high incidence rate of diabetes is a strong reason for them to remain in foods

What functions do sugars serve in foods? Give at least two examples of foods that represent each function

Food Selection

Food Evaluation

Chemistry of Food Composition

Food Safety

Food Preparation Basics

Meal Management

Meat

Poultry

Fish and Shellfish

Milk

Cheese

Eggs

Vegetables and Legumes

Fruits

Soups, Salads, and Gelatins

Cereal Grains and Pastas

Flours and Flour Mixtures

Starches and Sauces

Quick Breads

Yeast Breads

Fats and Oils

Cakes and Cookies

Pies and Pastries

Candy

Frozen Desserts

Beverages

Food Preservation

Government Food Regulations

Careers in Food and Nutrition

Filters