ND1100 EXAM 1

Question 1

FORMATION OF CRYSTAL DROM CONCENTRATED SUGAR SULOTION; IMPORTANT IN CANDY MAKING; INVERSELY RELATED TO EASE OF SOLUBILITY.

Answer 1

CRYTALIZATION

Question 2

ABILITY TO ABSORB MOISTURE FROM AIR

Answer 2

HYGROSCOPICITY

Question 3

WHEN SUGAR ARE HEATED WITH SOURCE OF AMINO ACID LIKE MILK,FLOUR, PATILLAS

Answer 3

MAILLARD BROWING

Question 4

PRESENCE OF ACID, ENZYME INVERTASE OR ALKALIS GIVE EQUAL AMOUNT OF GLUCOSE

Answer 4

INVERSION/HYDROLYSIS

Question 5

HEATED/HEAT TEMPT

Answer 5

INVERT SUGAR

Question 6

BROWNING OF SUGAR HEATED ABOVE MELTING POINT AT 210`C/ 410’F CAUSING REMOVAL H2O FROM GLUCOSE AND FRUTOSE PRODUCING ___________

Answer 6

CARAMELIZATION

Question 7

NON CRYTALLINE PRODUCT

Answer 7

SUGAR MELT AT 186’C / 367’F

Question 8

GLUCOSE HIGHLY FERMENTABLE BY YEAST BUT NOT LACTOSE

Answer 8

FERMENTATION

Question 9

ABILITY TO INCORPORATE AIR WITHIN CRYSTAL WHEN BEATEN WITH PLASTIC FAT

Answer 9

CREAMING

Question 10

RAISES BOILING POINTS AND LOWER FREEZING POINT OF LIQUID

Answer 10

EFFECT OF TEMPT

Question 11

IN SMALL AMOUNT, FLAVOR THEIR GROWTH; IN HIGH CONCENTRATION, HAS PRESERVATIVE EFFECT.

Answer 11

EFFECT OF MICROORGANISM

Question 12

GEVING SWEET IN FOODS; REDUCES THE TARTHNESS/ACIDITY; TONES DOWN SALTINESS

Answer 12

SWEETINING AGENT

Question 13

USE IN CANDY MAKING IN CRYSTALINE AND NON CRYTAL

Answer 13

MAIN INGREDIENTS

Question 14

SUGAR ACTS AS DEHYDRATION AGENT/ PRECIPITATE OF PECTIN TO FORM THE GEL NETWORK.
ABILITY TO STABILIZE EGG WHITE FORMS.
SEVES AS SUBSTRATE FERMENTATION.

Answer 14

VOLUME AND STUCTURE

Question 15

ABILITY TO INCORPORATE AIR AS WHEN CREAMING WITH FAT PODUCING BETTER VOLUME.

Answer 15

LEAVING AGENT

Question 16

TOGETHER WITH FAT PREVENT GLUTEN PARTICLE FROM COALESCING TENDER, FINE GRAINE, TECTURED BAKED PRODUCT.

Answer 16

PETTIZING AGENT

Question 17

IN CURTARD/STARCHY SAUCE. SUGAR DELAYS GELATINIZATION.

Answer 17

TENDERIZING AFFECTS

Question 18

LIKE STORED FRUIT AND CAKE RESULT IN A MOISTER PRODUCT

Answer 18

INVERSION OF SUGAR

Question 19

DUE TO THE PROPERTIES OF SUGAR ARE; LOSE OF CRISPNESS, MELTING OF CANDY, SHRINKAGE, SPONTANEOUS CRYSTALIZATION OF SYRUP.

Answer 19

UNDERSIRABLE EFFECTS

Question 20

DERIVED FROM CANE OR BEET; ALSO CALLED REFINED; FINES AND WHITESNESS DEPENDS ON DEEGRE OF REFINEMENTS; EXAMPLE TABLE SUGAR

Answer 20

CRYSTALLINE OR GRANULATED

Question 21

SLIGHTLY BROWN BUT NOT AS BROWN AS BROWN SUGAR; ONE STEP SHORT OF THE COMPLETE REFINING PROCESS.

Answer 21

WASHED SUGAR

Question 22

MADE BY PRESSING WET SUGAR CRYSTALS INTO A LOOF AND THEN CUTTING INTO CUBES OR TABLETS.

Answer 22

LUMP SUGAR

Question 23

MADE BY PRESSING WET NOT UNDERGO REFINEMENT

Answer 23

BROWN SUGAR

Question 24

DARK COARSE AND STICKY UNREFINED CRYSTALS THAT IS SEPARETED DEOM MOLASSES; ALSO CALLED MUSCAVADO OR KINUGAY BY THE VISAYAN

Answer 24

RAW BROWN SUGAR

Question 25

PREPARE BY EVAPORATING SUGAR CANE ECTRACT TO A BROWN SYRUPY CONCENTRATE AND POURING THE RESULTING MIXTURE INTO SMALL HALVED COCONUT SHELLS.

Answer 25

PANUTSA

Question 26

SPECIALLY SCREENED, DINE-GRANED SUGAR; KNOWN AS CASTER SUGAR IN BRITAIN; PERFECT FOR MAKING MARINGUES AND SWEETINING COLD DRINKS FOR IT DESOLVES ALMOST INSTANT. THUS BETTER TO USE FOR CREAMER FAT.

Answer 26

SUPPER FINE SUGAR

Question 27

FINEST (EXTRA DINE) SMOOTHEST AND WHITISH FORM OF GROUND TABLE SUGAR TO WHICH CORNSTARCH HAS BEEN ADDED TO AVOID CAKING.USED IN FROSTING. CANDIES AND DESSERT SAUCES.

Answer 27

CANFECTIONERS SUGAR

Question 28

EXTREMELY SWEET MADE FROM XANE SUGAR.

Answer 28

CANE SYRUP

Question 29

REDISH BROWN RESULT BY CONTINUEING BOILD THE SAP OF MAPLE TREE UNTIL THE LIQUID HAS ALMOST ENTIRELY ECAPORATED.

Answer 29

MAPLE SYRUP

Question 30

thick sweet SYRUPT CREATED BY PROCESSING CORNSTARCH WITH ACIDS AND ENZYMES COMES IN LIGHT AND DARK FORM OBTAINED BY HYDROLYZING CORNSTARCH CONTAING 30 %DEXTRIN 32% MALTOSE AND 18% GLUCOSE; LESS SWEET

Answer 30

CORN SYRUP

Question 31

TYPE OF CORN SYRUP

Answer 31

DARK CARN SYRUP LIGHT CORN SYRUP HIGH FRUCTOSE CORN SYRUP

Question 32

RESIDUE REMAIN ADTER SUCROSE CRYSTAL, HAVE BEEN REMOVED FROM THE CONCENTRATED JUICEOF SUGAR CANE.

Answer 32

MOLASSES

Question 33

WHAT ARE THE MARKET FORM OF MOLASSES

Answer 33

LIGHT/TABLE MOLASSES BLACK-STRAP MOLASSES

Question 34

PRODUCED BY BEES FROM FLOWERS. 40% FRUCTUSE, 5% SUCROSE AND 20 % WATER.

Answer 34

HONEY

Question 35

MARKET FORMS OF HONEY

Answer 35

SECTION HONEY STRAINED HONEY

Question 36

REMAIN AFTER CRYSTALIZATION OF SUCROSE. 25% WATER AND HAS FLAVOR CHARACTERISTER OF BROWN SUGAR. LIGHT IN COLOR AND MILDER IN FLAVOR THAN CANE SYRUP OR MOLASSES.

Answer 36

REFINERS SYRUP

Question 37

MADE FROM SUGAR MIXTURE, FORM THROUH AGITATION (SMOOTH TEXTURE.

Answer 37

CRYSTALIZATION CANDIES

Question 38

A CANDY THAT MADE FROM THICK SYRUP (LIKE ACID,TARTAR)

Answer 38

NON-CRYTALLINE CANDIES

Question 39

TYPES OF CHARACTERISTIC OF CANDIES

Answer 39

SOFT-CHEWABLE HARD-SUCKED AERATED CANDIES- SPONGINESS AND FLUFFINESS(SYNTHETIC FOAM) JELLIES, GUM OR MARZIPAN- SOFT CANDIES (DISTICH)

Question 40

DISACCHARIDES BE HYDROLYZED ENZYMES

Answer 40

ENZYME HYDROLYSIS

Question 41

NATURALLY OCCURING DISSACHARIDE. 4 KEAL PER GRAM. LESS SWEET AND LOWER GLYCEMIC RESPONSE.

Answer 41

TREHALOSE

Question 42

ISOMER OF FRUCTOSE MANUFACTURED FROM LACTOSE. ALMOST AS SWEET AS SUGAR. 1.5 KEAL PER GRAM. LOWER GLYCEMIC RESPONSE

Answer 42

TAGATOSE