Question 1

It is possible to successfully substitute honey for all of the granulated sugar in a recipe for a baked product if you make several other modifications.

Accepted Answer

A) True 
 B)False

Question 2

Which nonnutritive sweetener is sold under the trade name Splenda™?

Accepted Answer

A)  aspartame 
B)  acesulfame-K 
C)  sucralose 
D)  neotame 
A)  aspartame 
B)  acesulfame-K 
C)  sucralose 
D)  neotame

Question 3

Which percentage of fructose is present in honey?

Accepted Answer

A)  35 % 
B)  40 % 
C)  2 % 
D)  50% 
A)  35 % 
B)  40 % 
C)  2 % 
D)  50%

Question 4

Most "maple syrup" sold today is a blend of

Accepted Answer

A)  maple syrup and invert sugar. 
B)  HFCS and maple syrup. 
C)  corn syrup and invert sugar with maple flavoring. 
D)  maple syrup and corn syrup and/or cane sugar syrup. 
A)  maple syrup and invert sugar. 
B)  HFCS and maple syrup. 
C)  corn syrup and invert sugar with maple flavoring. 
D)  maple syrup and corn syrup and/or cane sugar syrup.

Question 5

What is the most widely used sugar alcohol that is frequently used as a humectant?

Accepted Answer

A)  sorbitol 
B)  mannitol 
C)  xylitol 
D)  isomalt 
A)  sorbitol 
B)  mannitol 
C)  xylitol 
D)  isomalt

Question 6

A friend tells you that "honey is healthier than sugar," and so he is going to start making all of his baked goods using honey instead of sugar. Explain how honey and sugar are more similar than they are different and give him three tips for substituting honey for sugar in his baked goods.

Accepted Answer

Honey and sugar are more similar than th

Question 7

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 relative sweetness of sweeteners is

Question 8

The most widely used sweeteners in food preparation are sugars.

Accepted Answer

A) True 
 B)False

Question 9

HFCS

Accepted Answer

A)  is made by treating cornstarch with a series of enzymes including glucose isomerase. 
B)  is approximately 75% fructose and 25% glucose. 
C)  costs more than sucrose. 
D)  cannot be used when clarity and colorlessness are desired. 
A)  is made by treating cornstarch with a series of enzymes including glucose isomerase. 
B)  is approximately 75% fructose and 25% glucose. 
C)  costs more than sucrose. 
D)  cannot be used when clarity and colorlessness are desired.

Question 10

As compared with lower-conversion syrups, high-conversion corn syrups

Accepted Answer

A)  are more viscous. 
B)  have greater sweetening power. 
C)  have less ability to promote fermentation. 
D)  contribute less to browning. 
A)  are more viscous. 
B)  have greater sweetening power. 
C)  have less ability to promote fermentation. 
D)  contribute less to browning.

Question 11

Fruit canned in heavy syrup is ___% sugar.

Accepted Answer

A)  29 
B)  18 
C)  33 
D)  7 
A)  29 
B)  18 
C)  33 
D)  7

Question 12

The acid or enzyme hydrolyzes sucrose into two equal portions of glucose and fructose. This process is called

Accepted Answer

A)  fermentation. 
B)  inversion. 
C)  caramelization. 
D)  crystallization. 
A)  fermentation. 
B)  inversion. 
C)  caramelization. 
D)  crystallization.

Question 13

Explain what populations may benefit from nonnutritive sweeteners and why. Give three examples of how nonnutritive sweeteners can be used in foods and cooking.

Accepted Answer

Nonnutritive sweeteners, also known as a

Question 14

The sweetness of foods is mostly determined by the type and concentration of sugars.

Accepted Answer

A) True 
 B)False

Question 15

The thick gumminess of molasses is due to

Accepted Answer

A)  hemicellulose and pectin. 
B)  waxes. 
C)  proteins. 
D)  dextran. 
E)  All of these are correct.
F) None of these are correct. 
A)  hemicellulose and pectin. 
B)  waxes. 
C)  proteins. 
D)  dextran. 
E)  All of these are correct.
F) None of these are correct.

Question 16

What sweetener is associated with Clostridium botulinum and is a risk to children under 1 year of age?

Accepted Answer

A)  agave nectar 
B)  invert sugar 
C)  molasses 
D)  honey 
E)  maple syrup 
A)  agave nectar 
B)  invert sugar 
C)  molasses 
D)  honey 
E)  maple syrup

Question 17

Which of the following sweeteners will result in the moistest cake?

Accepted Answer

A)  confectioner's sugar 
B)  granulated sugar 
C)  molasses 
D)  sanding sugar 
A)  confectioner's sugar 
B)  granulated sugar 
C)  molasses 
D)  sanding sugar

Question 18

Lactose is extracted from whey for commercial use in baked products, where it aids in browning.

Accepted Answer

A) True 
 B)False

Question 19

How many flowers does it take to produce enough nectar to make 1 pound of honey?

Accepted Answer

A)  2 million flowers 
B)  1 pound of flowers 
C)  100 flowers 
D)  7,500 flowers 
A)  2 million flowers 
B)  1 pound of flowers 
C)  100 flowers 
D)  7,500 flowers

Question 20

The degree to which a sugar dissolves in water varies from sugar to sugar. Which of the following answers ranks the sugars from most soluble to least soluble?

Accepted Answer

A)  dextrose, lactose, maltose, and sucrose 
B)  sucrose, glucose, maltose, and lactose 
C)  dextrose, sucrose, maltose, and lactose 
D)  glucose, lactose, sucrose, and maltose 
A)  dextrose, lactose, maltose, and sucrose 
B)  sucrose, glucose, maltose, and lactose 
C)  dextrose, sucrose, maltose, and lactose 
D)  glucose, lactose, sucrose, and maltose

Exam 21: Sweeteners

It is possible to successfully substitute honey for all of the granulated sugar in a recipe for a baked product if you make several other modifications.

Which nonnutritive sweetener is sold under the trade name Splenda™?

Which percentage of fructose is present in honey?

Most "maple syrup" sold today is a blend of

What is the most widely used sugar alcohol that is frequently used as a humectant?

A friend tells you that "honey is healthier than sugar," and so he is going to start making all of his baked goods using honey instead of sugar. Explain how honey and sugar are more similar than they are different and give him three tips for substituting honey for sugar in his baked goods.

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

The most widely used sweeteners in food preparation are sugars.

HFCS

As compared with lower-conversion syrups, high-conversion corn syrups

Fruit canned in heavy syrup is ___% sugar.

The acid or enzyme hydrolyzes sucrose into two equal portions of glucose and fructose. This process is called

Explain what populations may benefit from nonnutritive sweeteners and why. Give three examples of how nonnutritive sweeteners can be used in foods and cooking.

The sweetness of foods is mostly determined by the type and concentration of sugars.

The thick gumminess of molasses is due to

What sweetener is associated with Clostridium botulinum and is a risk to children under 1 year of age?

Which of the following sweeteners will result in the moistest cake?

Lactose is extracted from whey for commercial use in baked products, where it aids in browning.

How many flowers does it take to produce enough nectar to make 1 pound of honey?

The degree to which a sugar dissolves in water varies from sugar to sugar. Which of the following answers ranks the sugars from most soluble to least soluble?

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