Question 1

The only sugar of animal origin is lactose

Accepted Answer

A) True 
 B)False

Question 2

High-conversion corn syrups

Accepted Answer

A)  are more viscous.
B)  have greater sweetening power.
C)  cannot promote fermentation.
D)  cannot contribute to browning.E) All of the above
F) None of the above

Question 3

There are many problems associated with the substitution of nonnutritive sweeteners for sugar but the most problematic is

Accepted Answer

A)  the difference in calories.
B)  the difference in absorptive qualities.
C)  the lack of hygroscopicity of the sugar alcohols.
D)  that the nonnutritive sweeteners do not provide the same functional properties that sugars do.E) All of the above
F) C) and D)

Question 4

The solubility of sugar increases as the temperature increases

Accepted Answer

A) True 
 B)False

Question 5

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

The answer of You are getting all of your ingredients...

Question 6

The sugars vary with respect to sweetness based on their type and concentration

Accepted Answer

A) True 
 B)False

Question 7

Definition choices:
-syrups

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 networkF) A) and B)
G) A) and C)

Question 8

Maple-flavored syrups are primarily

Accepted Answer

A)  a blend of maple syrup and invert sugar.
B)  high-fructose corn syrup and maple syrup.
C)  corn syrup and invert sugar.
D)  a blend of corn syrup and cane sugar syrup.E) B) and C)
F) A) and C)

Question 9

The most widely used sweetener in food preparation is sugar

Accepted Answer

A) True 
 B)False

Question 10

In baked goods, sugar

Accepted Answer

A)  produces a finer texture.
B)  generates the browning of crust.
C)  promotes fermentation of yeast breads.
D)  extends shelf life by virtue of its ability to retain moisture.
E)  all of the above answers are correctF) C) and D)
G) A) and D)

Question 11

It is possible to substitute honey for granular sugar in a recipe if you make reasonable modifications for the amounts of sugar

Accepted Answer

A) True 
 B)False

Question 12

Definition choices:
-non-nutritive sweetener

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 networkF) C) and D)
G) A) and E)

Question 13

Despite the controversies over the safety of nonnutritive sweeteners, the high incidence rate of diabetes is a strong reason for them to remain in foods

Accepted Answer

A) True 
 B)False

Question 14

Which of the following sugars is the least sweet?

Accepted Answer

A)  sucrose
B)  glucose
C)  fructose
D)  lactose
E)  maltoseF) D) and E)
G) B) and E)

Question 15

Fructose is a low-calorie sweetener

Accepted Answer

A) True 
 B)False

Question 16

What is sometimes added to a soft drink to increase viscosity and add a creamy, fat-like consistency to the liquid?

Accepted Answer

A)  inulin
B)  invert sugar
C)  sucrose
D)  honeyE) C) and D)
F) B) and C)

Question 17

What functions do sugars serve in foods? Give at least two examples of foods that represent each function

Accepted Answer

The answer of What functions do sugars serve in foods?...

Question 18

_____ appears to be the closest equivalent to sucrose in solubility and functionality

Accepted Answer

A)  Erythritol
B)  Isomalt
C)  Lactitol
D)  Maltitol
E)  MannitolF) C) and D)
G) All of the above

Question 19

Commercial bread bakers favor using lactose in the preparation of yeast products

Accepted Answer

A) True 
 B)False

Question 20

Hot foods and drinks usually taste sweeter than their cold counterparts

Accepted Answer

A) True 
 B)False

Exam 21: Sweeteners

There are many problems associated with the substitution of nonnutritive sweeteners for sugar but the most problematic is

Correct Answer
verified

Despite the controversies over the safety of nonnutritive sweeteners, the high incidence rate of diabetes is a strong reason for them to remain in foods

Correct Answer
verified

What is sometimes added to a soft drink to increase viscosity and add a creamy, fat-like consistency to the liquid?

Correct Answer
verified

The sugars vary with respect to sweetness based on their type and concentration

Correct Answer
verified

What functions do sugars serve in foods? Give at least two examples of foods that represent each function

Correct Answer
verified

The most widely used sweetener in food preparation is sugar

Correct Answer
verified

Definition choices: -syrups

Correct Answer
verified

It is possible to substitute honey for granular sugar in a recipe if you make reasonable modifications for the amounts of sugar

Correct Answer
verified

The only sugar of animal origin is lactose

Correct Answer
verified

In baked goods, sugar

Correct Answer
verified

_____ appears to be the closest equivalent to sucrose in solubility and functionality

Correct Answer
verified

High-conversion corn syrups

Correct Answer
verified

Hot foods and drinks usually taste sweeter than their cold counterparts

Correct Answer
verified

Which of the following sugars is the least sweet?

Correct Answer
verified

Commercial bread bakers favor using lactose in the preparation of yeast products

Correct Answer
verified

Fructose is a low-calorie sweetener

Correct Answer
verified

Maple-flavored syrups are primarily

Correct Answer
verified

Definition choices: -non-nutritive sweetener

Correct Answer
verified

The solubility of sugar increases as the temperature increases

Correct Answer
verified

Correct Answer
verified

Exam 21: Sweeteners

There are many problems associated with the substitution of nonnutritive sweeteners for sugar but the most problematic is

Correct AnswerverifiedShow Answer

Despite the controversies over the safety of nonnutritive sweeteners, the high incidence rate of diabetes is a strong reason for them to remain in foods

Correct AnswerverifiedShow Answer

What is sometimes added to a soft drink to increase viscosity and add a creamy, fat-like consistency to the liquid?

Correct AnswerverifiedShow Answer

The sugars vary with respect to sweetness based on their type and concentration

Correct AnswerverifiedShow Answer

What functions do sugars serve in foods? Give at least two examples of foods that represent each function

Correct AnswerverifiedShow Answer

The most widely used sweetener in food preparation is sugar

Correct AnswerverifiedShow Answer

Definition choices: -syrups

Correct AnswerverifiedShow Answer

It is possible to substitute honey for granular sugar in a recipe if you make reasonable modifications for the amounts of sugar

Correct AnswerverifiedShow Answer

The only sugar of animal origin is lactose

Correct AnswerverifiedShow Answer

In baked goods, sugar

Correct AnswerverifiedShow Answer

_____ appears to be the closest equivalent to sucrose in solubility and functionality

Correct AnswerverifiedShow Answer

High-conversion corn syrups

Correct AnswerverifiedShow Answer

Hot foods and drinks usually taste sweeter than their cold counterparts

Correct AnswerverifiedShow Answer

Which of the following sugars is the least sweet?

Correct AnswerverifiedShow Answer

Commercial bread bakers favor using lactose in the preparation of yeast products

Correct AnswerverifiedShow Answer

Fructose is a low-calorie sweetener

Correct AnswerverifiedShow Answer

Maple-flavored syrups are primarily

Correct AnswerverifiedShow Answer

Definition choices: -non-nutritive sweetener

Correct AnswerverifiedShow Answer

The solubility of sugar increases as the temperature increases

Correct AnswerverifiedShow Answer

Correct AnswerverifiedShow Answer

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