Pre-Lab Quiz Questions

Question 1

What are the functions of surcrose in the fudge recipe?

Answer 1

-Sweetness, thickens, crystalline structure

Question 2

What are the functions of the 2% milk in the fudge recipe?

Answer 2

Provides liquid to dissolve and disperse other ingredients, provides interfering substances that help control sucrose crystallization

Question 3

What are the functions of the cocoa in the fudge recipe?

Answer 3

Flavor, color, interfering substance

Question 4

What are the functions of the corn syrup in the fudge recipe?

Answer 4

Sweetness, interfering substance, liquid to dissolve/ disperse other ingredients

Question 5

What are the functions of the butter in this recipe?

Answer 5

Interfering substance, helps to soften the final product texture by lubricating the crystals, contributes flavor

Question 6

What are the function of the vanilla?

Answer 6

Interfering substance, flavor

Question 7

What are the functions of the salt in this recipe

Answer 7

Flavor/taste, interfering substance

Question 8

What are the functions of step 1 in the fudge recipe? (Combine sugar, cocoa, milk, butter, salt, and corn syrup in a small saucepan. Cook and stir over medium-high heat to boiling.)

Answer 8

Mixes ingredients together, dissolves the sugar

Question 9

What are the functions of step 2 in the fudge recipe? (Place a thermometer in the syrup and cook and stir over medium-low heat, unovered, to 110 C.)

Answer 9

Water boils off, concentrating the sugar to about 85%.

Question 10

Why is the vanilla added in step 3 (immediately after removing the cooked mixture from the heat.)?

Answer 10

The vanillla flavor is very volatile and would have evaporated if it had been added sooner

Question 11

What is the function of step 7 (Leave the fudge in the pan undisturbed until it reached 44 C)?

Answer 11

Cooling undisturbed to 44 C allows the fudge to become supersaturated. Supersaturation produces more nuclei when stirring starts in step 8 than one would get without supersaturation

Question 12

What are the function of step 8 in the fudge recipe? (Step 8: Beat with a wooden spoon until soft and creamy)

Answer 12

Continual beating helps prevent sugar molecules from depositing onto already formed crystals, beating initiates crystallization - producing many small sugar crystals

Question 13

Sucrose is

Answer 13

The main sugar in the lab fudge recipe, the sugar responisble for crystal formation in fudge, what you add to a recipe that calls for sugar

Question 14

Whcih of the following properties of sugar is useful for the process of making a crystalline candy such as fudge?

Answer 14

Increases the boiling point of water

Question 15

At which of the following temperatures is sucrose most soluble in water?

Answer 15

20 C

Question 16

What is fondant?

Answer 16

A crystalline candy made with sugar, water, and an interfering substance

Question 17

What are the heat transfer mechanisms?

Answer 17

Conduction, radiation, and convection