Question 1

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 D

Question 2

Lactose cannot be fermented, so it is rarely used in preparation of yeast bread products or alcoholic beverages that depend on fermentation.

Accepted Answer

A) True 
 B)False  True

Question 3

A food or drink will usually taste sweeter when it is hot than when it is cold.

Accepted Answer

A) True 
 B)False  False

Question 4

What type of sugar is sweeter than sugar and resists crystallization?

Accepted Answer

A)  maple syrup 
B)  brown sugar 
C)  honey 
D)  invert sugar 
A)  maple syrup 
B)  brown sugar 
C)  honey 
D)  invert sugar

Question 5

If you want to substitute honey for sugar in baked products,

Accepted Answer

A)  it is ok to substitute at a 1:1 ratio. 
B)  no more than half the granulated sugar should be replaced with honey. 
C)  you should add 1 tablespoon of baking soda for every cup of honey. 
D)  use 2 parts honey for every 1 part sugar. 
A)  it is ok to substitute at a 1:1 ratio. 
B)  no more than half the granulated sugar should be replaced with honey. 
C)  you should add 1 tablespoon of baking soda for every cup of honey. 
D)  use 2 parts honey for every 1 part sugar.

Question 6

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

Brown sugar has a tendency to dry out an

Question 7

In food preparation, which sugar causes excessive stickiness in candies, overbrowning in baked products, and lower freezing temperatures in ice cream?

Accepted Answer

A)  dextrose 
B)  fructose 
C)  galactose 
D)  sucrose 
E)  maltose
F) lactose 
A)  dextrose 
B)  fructose 
C)  galactose 
D)  sucrose 
E)  maltose
F) lactose

Question 8

What is the only sweetener of animal origin, even though it is not very sweet?

Accepted Answer

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

Question 9

High concentrations of sugar act as a preservative by inhibiting the growth of microorganisms.

Accepted Answer

A) True 
 B)False

Question 10

Alitame, neohesperidine, thaumatin, and cyclamate are some of the nonnutritive sweeteners approved in other countries but not the United States.

Accepted Answer

A) True 
 B)False

Question 11

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 unit of measurement for identifying the sugar concentration in sugar solutions? What is a DE and how is it calculated? Why do we care about DEs when working with sugars?

Accepted Answer

The three instruments used to measure th

Question 12

In baked goods, sugars play all of the following roles except

Accepted Answer

A)  produce a finer texture. 
B)  generate the browning of crust. 
C)  promote fermentation of yeast breads. 
D)  promote moisture loss that reduces shelf life. 
A)  produce a finer texture. 
B)  generate the browning of crust. 
C)  promote fermentation of yeast breads. 
D)  promote moisture loss that reduces shelf life.

Question 13

Glucose is

Accepted Answer

A)  also known as dextrose. 
B)  more sweet than sucrose. 
C)  a disaccharide. 
D)  comes from animal fat. 
A)  also known as dextrose. 
B)  more sweet than sucrose. 
C)  a disaccharide. 
D)  comes from animal fat.

Question 14

All of the following polyols are examples of sugar alcohols approved for use in the United States except

Accepted Answer

A)  sorbitol. 
B)  mannitol. 
C)  xylitol. 
D)  stevia. 
A)  sorbitol. 
B)  mannitol. 
C)  xylitol. 
D)  stevia.

Question 15

Molasses is the thick, yellow to dark brown liquid made by repeatedly boiling the juice of sugar cane or beets during sucrose extraction.

Accepted Answer

A) True 
 B)False

Question 16

Which of the following sugars is used primarily as a flavoring and coloring agent in the manufacture of beer?

Accepted Answer

A)  glucose 
B)  fructose 
C)  galactose 
D)  sucrose 
E)  maltose
F) lactose 
A)  glucose 
B)  fructose 
C)  galactose 
D)  sucrose 
E)  maltose
F) lactose

Question 17

Invert sugar syrup is sweeter than sugar, and its ability to resist crystallization results in a smooth texture.

Accepted Answer

A) True 
 B)False

Question 18

Per level tablespoon, granulated white sugar delivers

Accepted Answer

A)  16 calories. 
B)  23 calories. 
C)  48 calories. 
D)  98 calories. 
A)  16 calories. 
B)  23 calories. 
C)  48 calories. 
D)  98 calories.

Question 19

Table sugar is a disaccharide that is extracted from plants and thoroughly processed.

Accepted Answer

A) True 
 B)False

Question 20

The glucose content of corn syrups is measured in units called dextrose equivalents (DEs).

Accepted Answer

A) True 
 B)False

Exam 21: Sweeteners

Which of the following sugars is the least sweet?

Lactose cannot be fermented, so it is rarely used in preparation of yeast bread products or alcoholic beverages that depend on fermentation.

A food or drink will usually taste sweeter when it is hot than when it is cold.

What type of sugar is sweeter than sugar and resists crystallization?

If you want to substitute honey for sugar in baked products,

In food preparation, which sugar causes excessive stickiness in candies, overbrowning in baked products, and lower freezing temperatures in ice cream?

What is the only sweetener of animal origin, even though it is not very sweet?

High concentrations of sugar act as a preservative by inhibiting the growth of microorganisms.

Alitame, neohesperidine, thaumatin, and cyclamate are some of the nonnutritive sweeteners approved in other countries but not the United States.

In baked goods, sugars play all of the following roles except

Glucose is

All of the following polyols are examples of sugar alcohols approved for use in the United States except

Molasses is the thick, yellow to dark brown liquid made by repeatedly boiling the juice of sugar cane or beets during sucrose extraction.

Which of the following sugars is used primarily as a flavoring and coloring agent in the manufacture of beer?

Invert sugar syrup is sweeter than sugar, and its ability to resist crystallization results in a smooth texture.

Per level tablespoon, granulated white sugar delivers

Table sugar is a disaccharide that is extracted from plants and thoroughly processed.

The glucose content of corn syrups is measured in units called dextrose equivalents (DEs).

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