Question 1

Any sugar except lactose can be fermented to carbon dioxide and alcohol by yeast organisms

Accepted Answer

A) True 
 B)False  True

Question 2

The Maillard reaction is a browning reaction involving sugars and complex carbohydrates

Accepted Answer

A) True 
 B)False  False

Question 3

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

Accepted Answer

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

Question 4

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

Question 5

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

Question 6

Name the sugar alcohols What are they? How are they used in foods? Are there any limitations in using sugar alcohols?

Accepted Answer

The answer of Name the sugar alcohols What are they?...

Question 7

The major sources of sweeteners in the United States include

Accepted Answer

A) sugar cane. 
B) sugar beets. 
C) maple trees and their sap. 
D) corn. 
E) all of the above. 
A) sugar cane. 
B) sugar beets. 
C) maple trees and their sap. 
D) corn. 
E) all of the above.

Question 8

The preservation of food by the use of high concentrations of sugars is possible because of the dehydration of the microorganisms' cell structure

Accepted Answer

A) True 
 B)False

Question 9

Definition choices:
-crystallization

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 10

_____, one of the most widely used sugar alcohols, has the added quality of acting as a humectant and is frequently used in marshmallows and shredded coconut to maintain moistness

Accepted Answer

A) Sorbitol 
B) Mannitol 
C) Xylitol 
D) Isomalt 
A) Sorbitol 
B) Mannitol 
C) Xylitol 
D) Isomalt

Question 11

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 12

Glucose is

Accepted Answer

A) also known as levulose. 
B) half as sweet as sucrose. 
C) half as sweet as maltose. 
D) equally as sweet as sucrose. 
A) also known as levulose. 
B) half as sweet as sucrose. 
C) half as sweet as maltose. 
D) equally as sweet as sucrose.

Question 13

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

Accepted Answer

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

Question 14

Definition choices:
-invert sugar

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 15

Which of the following is not a syrup?

Accepted Answer

A) honey 
B) molasses 
C) invert sugar 
D) all of the above answers are syrups 
E) none of the above answers is a syrup 
A) honey 
B) molasses 
C) invert sugar 
D) all of the above answers are syrups 
E) none of the above answers is a syrup

Question 16

Which of the following statements is false about corn syrup?

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 higher-glucose syrup, which is sweeter and less viscous. 
E) Larger sugars taste sweeter, while shorter ones contribute to viscosity. 
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 higher-glucose syrup, which is sweeter and less viscous. 
E) Larger sugars taste sweeter, while shorter ones contribute to viscosity.

Question 17

What are the issues surrounding the use of nonnutritive sweeteners? Explain them with examples of why we should continue to use these sweeteners

Accepted Answer

The use of nonnutritive sweeteners, also

Question 18

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

Accepted Answer

A) confectioner's sugar 
B) granulated sugar 
C) brown sugar (made by adding molasses to white sugar) 
D) sanding sugar 
A) confectioner's sugar 
B) granulated sugar 
C) brown sugar (made by adding molasses to white sugar) 
D) sanding sugar

Question 19

High-fructose corn syrup

Accepted Answer

A) is made by treating cornstarch with a glucose isomerase enzyme. 
B) is approximately 75 percent fructose and 25 percent glucose. 
C) costs more than sugar. 
D) cannot be used where clarity and colorlessness are desired. 
A) is made by treating cornstarch with a glucose isomerase enzyme. 
B) is approximately 75 percent fructose and 25 percent glucose. 
C) costs more than sugar. 
D) cannot be used where clarity and colorlessness are desired.

Question 20

Which statement is accurate?

Accepted Answer

A) One teaspoon of white granulated sugar is 99.9% pure carbohydrate. 
B) The main source of simple sugars in the U.S.diet is cakes and cookies. 
C) The WHO recommends that 25% or less of calorie intake come from sugar. 
D) A food whose label states "no sugar added" is sugar free. 
A) One teaspoon of white granulated sugar is 99.9% pure carbohydrate. 
B) The main source of simple sugars in the U.S.diet is cakes and cookies. 
C) The WHO recommends that 25% or less of calorie intake come from sugar. 
D) A food whose label states "no sugar added" is sugar free.

Exam 21: Sweeteners

Any sugar except lactose can be fermented to carbon dioxide and alcohol by yeast organisms

The Maillard reaction is a browning reaction involving sugars and complex carbohydrates

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

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 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?

Name the sugar alcohols What are they? How are they used in foods? Are there any limitations in using sugar alcohols?

The major sources of sweeteners in the United States include

The preservation of food by the use of high concentrations of sugars is possible because of the dehydration of the microorganisms' cell structure

Definition choices: -crystallization

_____, one of the most widely used sugar alcohols, has the added quality of acting as a humectant and is frequently used in marshmallows and shredded coconut to maintain moistness

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

Glucose is

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

Definition choices: -invert sugar

Which of the following is not a syrup?

Which of the following statements is false about corn syrup?

What are the issues surrounding the use of nonnutritive sweeteners? Explain them with examples of why we should continue to use these sweeteners

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

High-fructose corn syrup

Which statement is accurate?

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