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Anatomy > ND1100 EXAM 1 > Flashcards

ND1100 EXAM 1 Flashcards

1
Q

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

A

CRYTALIZATION

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2
Q

ABILITY TO ABSORB MOISTURE FROM AIR

A

HYGROSCOPICITY

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3
Q

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

A

MAILLARD BROWING

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4
Q

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

A

INVERSION/HYDROLYSIS

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5
Q

HEATED/HEAT TEMPT

A

INVERT SUGAR

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6
Q

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

A

CARAMELIZATION

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7
Q

NON CRYTALLINE PRODUCT

A

SUGAR MELT AT 186’C / 367’F

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8
Q

GLUCOSE HIGHLY FERMENTABLE BY YEAST BUT NOT LACTOSE

A

FERMENTATION

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9
Q

ABILITY TO INCORPORATE AIR WITHIN CRYSTAL WHEN BEATEN WITH PLASTIC FAT

A

CREAMING

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10
Q

RAISES BOILING POINTS AND LOWER FREEZING POINT OF LIQUID

A

EFFECT OF TEMPT

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11
Q

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

A

EFFECT OF MICROORGANISM

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12
Q

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

A

SWEETINING AGENT

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13
Q

USE IN CANDY MAKING IN CRYSTALINE AND NON CRYTAL

A

MAIN INGREDIENTS

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14
Q

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

A

VOLUME AND STUCTURE

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15
Q

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

A

LEAVING AGENT

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16
Q

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

A

PETTIZING AGENT

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17
Q

IN CURTARD/STARCHY SAUCE. SUGAR DELAYS GELATINIZATION.

A

TENDERIZING AFFECTS

18
Q

LIKE STORED FRUIT AND CAKE RESULT IN A MOISTER PRODUCT

A

INVERSION OF SUGAR

19
Q

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

A

UNDERSIRABLE EFFECTS

20
Q

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

A

CRYSTALLINE OR GRANULATED

21
Q

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

A

WASHED SUGAR

22
Q

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

A

LUMP SUGAR

23
Q

MADE BY PRESSING WET NOT UNDERGO REFINEMENT

A

BROWN SUGAR

24
Q

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

A

RAW BROWN SUGAR

25
Q

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

26
Q

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.

A

SUPPER FINE SUGAR

27
Q

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.

A

CANFECTIONERS SUGAR

28
Q

EXTREMELY SWEET MADE FROM XANE SUGAR.

A

CANE SYRUP

29
Q

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

A

MAPLE SYRUP

30
Q

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

A

CORN SYRUP

31
Q

TYPE OF CORN SYRUP

A

DARK CARN SYRUP
LIGHT CORN SYRUP
HIGH FRUCTOSE CORN SYRUP

32
Q

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

33
Q

WHAT ARE THE MARKET FORM OF MOLASSES

A

LIGHT/TABLE MOLASSES
BLACK-STRAP MOLASSES

34
Q

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

35
Q

MARKET FORMS OF HONEY

A

SECTION HONEY
STRAINED HONEY

36
Q

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.

A

REFINERS SYRUP

37
Q

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

A

CRYSTALIZATION CANDIES

38
Q

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

A

NON-CRYTALLINE CANDIES

39
Q

TYPES OF CHARACTERISTIC OF CANDIES

A

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

40
Q

DISACCHARIDES BE HYDROLYZED ENZYMES

A

ENZYME HYDROLYSIS

41
Q

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

42
Q

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

Anatomy (12 decks)

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