Sugars

Question 1

The sweetness of the sugar depends on the chemical structure and _________.

Answer 1

temperature

Question 2

Simple sugars are carbohydrates: _____________ or ___________.

Answer 2

monosaccharides, disaccharides

Question 3

Fructose and glucose are monosaccharides or disaccharides?

Answer 3

monosaccharides

Question 4

fructose + glucose =

Answer 4

sucrose (disaccharide)

Question 5

__________ is the sweetest of sugars, followed by sucrose, then glucose.

Answer 5

Fructose

Question 6

Which sugar is the most soluble and least soluble?

Answer 6

fructose = most, lactose = least

Question 7

_____________ occurs when sugars are heated to high temps, resulting in a crisping browning of the product.

Answer 7

Caramelization

Question 8

Heating/torching of creme brulee is an example of what?

Answer 8

caramelization

Question 9

__________ reaction is a browning that occurs when sugar and AAs are combined primarily through heating.

Answer 9

Maillard

Question 10

T/F: The Maillard reaction involves enzymes.

Answer 10

F

Question 11

Oven-roasted meats will brown as they are cooked, which is an example of what?

Answer 11

Maillard reaction