Question 1

Although most sugar alcohols are primarily sold as ingredients to food manufacturers, _____ is/are available to professional chefs for use in their culinary kitchens.

Accepted Answer

A)  sorbitol 
B)  mannitol 
C)  xylitol 
D)  isomalt 
E)  maltitol, lactitol, and erythritol 
A)  sorbitol 
B)  mannitol 
C)  xylitol 
D)  isomalt 
E)  maltitol, lactitol, and erythritol D

Question 2

The primary adjustment in a recipe when honey is substituted is to _____.

Accepted Answer

A)  reduce the flour-to-fat ratio 
B)  reduce the amount of liquid 
C)  increase the amount of baking powder 
D)  change the type of liquid 
E)  alter the mixing method 
A)  reduce the flour-to-fat ratio 
B)  reduce the amount of liquid 
C)  increase the amount of baking powder 
D)  change the type of liquid 
E)  alter the mixing method B

Question 3

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 f. none of the above answers is correct 
A)  hemicellulose and pectin. 
B)  waxes. 
C)  proteins 
D)  dextran. 
E)  all of the above answers are correct f. none of the above answers is correct E

Question 4

The sugar alcohols are particularly useful in gums, lozenges, and breath mints because they are

Accepted Answer

A)  non-kcaloric. 
B)  mouth cooling, low in kcalories, and cariostatic. 
C)  not absorbed in the intestines. 
D)  absorbed in the large bowel only. 
A)  non-kcaloric. 
B)  mouth cooling, low in kcalories, and cariostatic. 
C)  not absorbed in the intestines. 
D)  absorbed in the large bowel only.

Question 5

The solubility of sugar increases as the temperature increases.

Accepted Answer

A) True 
 B)False

Question 6

Which of the following statements about corn syrup is false?

Accepted Answer

A)  Corn syrups contain 75 percent sugar and 25 percent water. 
B)  Corn syrup is made commercially by adding a weak acid solution to cornstarch, then boiling, filtering, and evaporating the mixture until the correct concentration is achieved. 
C)  Adding different enzymes to cornstarch can convert the starch into glucose, maltose, or dextrins. 
D)  Beta-amylase enzymes yield more maltose, while glucoamylase enzymes result in a higher-glucose syrup, which is sweeter and less viscous. 
E)  Manufacturers control corn syrup characteristics primarily by adjusting the amount of water in the syrup. 
A)  Corn syrups contain 75 percent sugar and 25 percent water. 
B)  Corn syrup is made commercially by adding a weak acid solution to cornstarch, then boiling, filtering, and evaporating the mixture until the correct concentration is achieved. 
C)  Adding different enzymes to cornstarch can convert the starch into glucose, maltose, or dextrins. 
D)  Beta-amylase enzymes yield more maltose, while glucoamylase enzymes result in a higher-glucose syrup, which is sweeter and less viscous. 
E)  Manufacturers control corn syrup characteristics primarily by adjusting the amount of water in the syrup.

Question 7

The basic building block of most carbohydrates is

Accepted Answer

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

Question 8

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.

Question 9

Adding sucrose to a solution decreases its boiling temperature.

Accepted Answer

A) True 
 B)False

Question 10

Matching
Definition choices:
-crystallization

Accepted Answer

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

Question 11

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

Accepted Answer

A) True 
 B)False

Question 12

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

Accepted Answer

A) True 
 B)False

Question 13

Matching
Definition choices:
-invert sugar

Accepted Answer

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

Question 14

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 15

The only sugar with an animal source is

Accepted Answer

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

Question 16

The herb stevia was recently granted GRAS status, while one of its extracted components, rebaudioside A, can only be sold as a dietary supplement.

Accepted Answer

A) True 
 B)False

Question 17

Most "maple syrup" sold today is

Accepted Answer

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

Question 18

Matching
Definition choices:
-caramelization

Accepted Answer

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

Question 19

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

Accepted Answer

A) True 
 B)False

Question 20

What is sometimes added to liquids to increase their viscosity and add a creamy, fat-like consistency?

Accepted Answer

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

Exam 21: Sweeteners

Although most sugar alcohols are primarily sold as ingredients to food manufacturers, _____ is/are available to professional chefs for use in their culinary kitchens.

The primary adjustment in a recipe when honey is substituted is to _____.

The thick gumminess of molasses is due to

The sugar alcohols are particularly useful in gums, lozenges, and breath mints because they are

The solubility of sugar increases as the temperature increases.

Which of the following statements about corn syrup is false?

The basic building block of most carbohydrates is

The sweetest of all the granulated sugars is

Adding sucrose to a solution decreases its boiling temperature.

Matching Definition choices: -crystallization

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

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

Matching Definition choices: -invert sugar

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

The only sugar with an animal source is

The herb stevia was recently granted GRAS status, while one of its extracted components, rebaudioside A, can only be sold as a dietary supplement.

Most "maple syrup" sold today is

Matching Definition choices: -caramelization

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

What is sometimes added to liquids to increase their viscosity and add a creamy, fat-like consistency?

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