Question 1

High-fructose corn syrup is _____ percent fructose

Accepted Answer

A) 25 to 41 
B) 42 to 55 
C) 56 to 65 
D) 66 to 85 
E) 86 to 100 
A) 25 to 41 
B) 42 to 55 
C) 56 to 65 
D) 66 to 85 
E) 86 to 100

Question 2

The only animal source of sugar is

Accepted Answer

A) sucrose. 
B) maltose. 
C) fructose. 
D) lactose. 
E) levulose. 
A) sucrose. 
B) maltose. 
C) fructose. 
D) lactose. 
E) levulose.

Question 3

How do you determine the relative sweetness of sweeteners? Name eight sweeteners less sweet than sucrose and eight sweeteners sweeter than sucrose

Accepted Answer

The answer of How do you determine the relative sweetness...

Question 4

The baking industry relies on _____ to enhance crust color, texture, and crumb, and to temper the sweetness of sucrose

Accepted Answer

A) glucose 
B) fructose 
C) maltose 
D) sugar alcohol 
A) glucose 
B) fructose 
C) maltose 
D) sugar alcohol

Question 5

_____ is _____ times sweeter than 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 6

Definition choices:
-caramelization

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 7

Your friend is baking a pound cake and the recipe calls for 2 cups of sugar She has some old honey with crystals in it in the pantry and wants to substitute it for the sugar and calls you up on the phone to find out if the cake will still turn out to be delicious First of all, she wants to know how she can get rid of these hard crystals in the honey Tell her how to soften the honey Give your friend the possible measurement guidelines for the substitution Any tips for reducing the stickiness of the honey when measuring it in a measuring cup? Should oven temperatures be adjusted? Describe the flavor difference from the substitution in the final baked product

Accepted Answer

The answer of Your friend is baking a pound cake...

Question 8

Which of the following statements is false about preventing crystallization when heating a sugar solution?

Accepted Answer

A) The sides of the pan can be kept cleared of any particles with a brush dipped in water. 
B) The sides of the pan can be kept cleared of any particles by covering the pan and thus generating steam. 
C) Sugars with a low solubility have a greater tendency to crystallize while sugars with high solubilities do not. 
D) Invert sugar and corn syrup do not resist crystallization, which why they are not usually used in confectionary production. 
A) The sides of the pan can be kept cleared of any particles with a brush dipped in water. 
B) The sides of the pan can be kept cleared of any particles by covering the pan and thus generating steam. 
C) Sugars with a low solubility have a greater tendency to crystallize while sugars with high solubilities do not. 
D) Invert sugar and corn syrup do not resist crystallization, which why they are not usually used in confectionary production.

Question 9

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 in sugar and prevent the sugar from precipitating 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 in sugar and prevent the sugar from precipitating into crystals after it is stored for long periods of time.

Question 10

Invert sugar for food and food products is primarily used in

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 11

Which of the following foods is an example of the positive use of fermentation?

Accepted Answer

A) fruit juice 
B) jam and jellies 
C) wine 
D) fruit sauces 
E) caramel sauce 
A) fruit juice 
B) jam and jellies 
C) wine 
D) fruit sauces 
E) caramel sauce

Question 12

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 13

The thick gumminess of molasses is due to

Accepted Answer

A) hemicellulose and pectin. 
B) waxes. 
C) proteins 
D) dextran. 
E) all of the above answers are correct 
A) hemicellulose and pectin. 
B) waxes. 
C) proteins 
D) dextran. 
E) all of the above answers are correct

Question 14

Adding sucrose to a solution decreases its boiling temperature

Accepted Answer

A) True 
 B)False

Question 15

_____ was discovered as a sweetener in 1879, is about 500 times sweeter than sucrose, provides no calories, and can be used in both baked and processed foods

Accepted Answer

A) Acesulfame-K 
B) Aspartame 
C) Neotame 
D) Saccharin 
E) Sucralose 
A) Acesulfame-K 
B) Aspartame 
C) Neotame 
D) Saccharin 
E) Sucralose

Question 16

What is infused honey? Name some possible flavors Where can you use it? How do you make it?

Accepted Answer

Infused honey is honey that has been fla

Question 17

Name and describe the three instruments used to measure the amount of sugar solids in a sugar solution such as a syrup or liquid What is the name of the food industry's standard of identifying the sugar concentration in sugar solutions? What is a dextrose equivalent and how is it calculated? Why do we care about dextrose equivalents when working with sugars?

Accepted Answer

The three instruments used to measure th

Question 18

The sweetest of all the granulated sugars is

Accepted Answer

A) glucose. 
B) galactose. 
C) sucrose. 
D) fructose. 
E) maltose. 
A) glucose. 
B) galactose. 
C) sucrose. 
D) fructose. 
E) maltose.

Exam 21: Sweeteners

High-fructose corn syrup is _____ percent fructose

The only animal source of sugar is

How do you determine the relative sweetness of sweeteners? Name eight sweeteners less sweet than sucrose and eight sweeteners sweeter than sucrose

The baking industry relies on _____ to enhance crust color, texture, and crumb, and to temper the sweetness of sucrose

_____ is _____ times sweeter than sucrose and stable at high temperatures, making it suitable for use in baked products

Definition choices: -caramelization

Which of the following statements is false about preventing crystallization when heating a sugar solution?

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

Invert sugar for food and food products is primarily used in

Which of the following foods is an example of the positive use of fermentation?

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

The thick gumminess of molasses is due to

Adding sucrose to a solution decreases its boiling temperature

_____ was discovered as a sweetener in 1879, is about 500 times sweeter than sucrose, provides no calories, and can be used in both baked and processed foods

What is infused honey? Name some possible flavors Where can you use it? How do you make it?

The sweetest of all the granulated sugars is

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

_ is _ times sweeter than sucrose and stable at high temperatures, making it suitable for use in baked products