CHAPTER 7: SUGAR COOKERY

Question 1

aka table sugar

Answer 1

sucrose

Question 1

general term for monosaccharides and disaccharides in crystalline form

Answer 1

sugar

Question 2

most common source of sugar

Answer 2

cane

Question 3

sweetest among all sugars

Answer 3

fructose

Question 4

yields one glucose and one fructose

Answer 4

sucrose

Question 5

yields one glucose and galactose

Answer 5

lactose

Question 6

yields 2 glucose units

Answer 6

maltose

Question 7

partially purified sugar

Answer 7

brown sugar

Question 8

sugar cane extract evaporated to brown syrupy concentrate

Answer 8

panutsa

Question 9

sugar that is obtained by hydrolyzing cornstarch

Answer 9

corn syrup

Question 10

unrefined sugar, separated from molasses

Answer 10

muscovado/kinugay/raw brown sugar

Question 11

liquor that remains after crystallization of sucrose

Answer 11

refiner’s syrup

Question 12

least sweet sugar

Answer 12

lactose

Question 13

formation of crystals from concentrated sugar solutions

Answer 13

crystallization

Question 14

_______ hastens crystallization

Answer 14

agitation

Question 15

ability to absorb moisture from air

Answer 15

hygroscopicity

Question 16

t/f: sugar raises boiling point and lowers freezing point of liquids

Answer 16

true

Question 17

made from sugar mixtures which have been allowed to form tiny crystals through addition of interfering substances which serve as nuclei or seeds

Answer 17

crystalline candies

Question 18

made from thick syrups that do not flow at room temperature,

Answer 18

non-crystalline candies

Question 19

corn hydrolysis

Answer 19

cerelose

Question 20

the chemical conversion of saccharose into glucose and fructose.

Answer 20

Sugar inversion

Question 21

produced when sugars are heated with a source of amino acids

Answer 21

maillard browning

Question 22

t/f: sugar raises boiling point and lowers freezing point of liquids

Answer 22

true

Question 23

t/f: sugar acts as a dehydrating agent and facilitates precipitation of pectin to form the gel network

Answer 23

true

Question 24

t/f: sugar delays gelatinization

Answer 24

true

Question 25

what kind of candy: fondant, fudge, cream candies, sugar flowers, divinity, marshmallows,

Answer 25

crystalline candies

Question 26

what kind of candy: taffy, caramel, hard candies

Answer 26

non-crystalline candies

Question 27

t/f: the hygroscopic property of the candy is the reason why it is sticky

Answer 27

true

Question 28

water soluble and stable in aqueous solution even during prolonged processing but do not undergo carbonyl amine browning or caramelization.

Answer 28

sugar alcohols

Question 29

sugar alcohols

Answer 29

xylitol, sorbitol, mannitol

Question 30

sugar alcohol that is a normal intermediate product of carbohydrates metabolism

Answer 30

xylitol

Question 31

sugar alcohol that is produced commercially by hydrogenating glucose.

Answer 31

sorbitol and mannitol but mannitol is not hygroscopic

Question 32

used as bulking agent in powdered foods

Answer 32

mannitol

Question 33

free of bitter or metallic aftertaste

Answer 33

aspartame

Question 34

what are the artificial sweeteners

Answer 34

acesulfame k, aspartame, cyclamate, saccharine