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BASIC FOODS > CHAPTER 7: SUGAR COOKERY > Flashcards

CHAPTER 7: SUGAR COOKERY Flashcards

1
Q

aka table sugar

A

sucrose

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1
Q

general term for monosaccharides and disaccharides in crystalline form

A

sugar

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2
Q

most common source of sugar

A

cane

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3
Q

sweetest among all sugars

A

fructose

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4
Q

yields one glucose and one fructose

A

sucrose

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5
Q

yields one glucose and galactose

A

lactose

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6
Q

yields 2 glucose units

A

maltose

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7
Q

partially purified sugar

A

brown sugar

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8
Q

sugar cane extract evaporated to brown syrupy concentrate

A

panutsa

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9
Q

sugar that is obtained by hydrolyzing cornstarch

A

corn syrup

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10
Q

unrefined sugar, separated from molasses

A

muscovado/kinugay/raw brown sugar

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11
Q

liquor that remains after crystallization of sucrose

A

refiner’s syrup

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12
Q

least sweet sugar

A

lactose

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13
Q

formation of crystals from concentrated sugar solutions

A

crystallization

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14
Q

_______ hastens crystallization

A

agitation

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15
Q

ability to absorb moisture from air

A

hygroscopicity

16
Q

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

A

true

17
Q

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

A

crystalline candies

18
Q

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

A

non-crystalline candies

19
Q

corn hydrolysis

A

cerelose

20
Q

the chemical conversion of saccharose into glucose and fructose.

A

Sugar inversion

21
Q

produced when sugars are heated with a source of amino acids

A

maillard browning

22
Q

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

A

true

23
Q

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

A

true

24
Q

t/f: sugar delays gelatinization

A

true

25
Q

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

A

crystalline candies

26
Q

what kind of candy: taffy, caramel, hard candies

A

non-crystalline candies

27
Q

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

A

true

28
Q

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

A

sugar alcohols

29
Q

sugar alcohols

A

xylitol, sorbitol, mannitol

30
Q

sugar alcohol that is a normal intermediate product of carbohydrates metabolism

A

xylitol

31
Q

sugar alcohol that is produced commercially by hydrogenating glucose.

A

sorbitol and mannitol but mannitol is not hygroscopic

32
Q

used as bulking agent in powdered foods

A

mannitol

33
Q

free of bitter or metallic aftertaste

A

aspartame

34
Q

what are the artificial sweeteners

A

acesulfame k, aspartame, cyclamate, saccharine

BASIC FOODS (16 decks)

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