Quiz: Sugar

Multiple Choice: Write the letter or the correct answer on the space provided. Use CAPITAL letters only.
1. The following are true about the factors that influence the growth of sucrose crystals except:
A. The endpoint of cooking of candy desired is determined by the ice-water test or by thermometer.
B. The more saturated the solution, the easier to crystallize.
C. Agitation or stirring hinders the formation of crystals.
2. Children under 1 year of age should not be fed honey because it may contain ___________.
A. C. botulinum spores B. E. coli C. Salmonella D. G. lamblia
3. Sugar acts as a food for the yeast in making yeast breads, this function is called:
A. Caramelization B. humectant C. peptizing agent D. fermentation
4. Example of crystalline candy:
A. fudge B. peanut brittle C. taffy D. lemon drops
5. This is the only sugar used by the central nervous system, red blood cells, and brain as fuel.
A. Dextrose B. Glucose C. Sucrose D. fructose

Identification
1. Carbohydrate molecules that cannot be broken down to simple carbohydrates by hydrolysis.
2. Hydrolysis of disaccharides will all yield a molecule of what sugar?
3. Also known as “milk sugar” because it is primarily found in dairy products.
4. A machine ground sugar used for frosting, candies, desserts. Also with added corn starch to prevent caking.
5. Raw brown sugar, the unrefined product that is separated from the molasses is also called ______
6. Is sucrose crystal that is one step short of the complete refining process.
7. Honey contains 40% fructose, 35% ________, 2 to 8% sucrose and 20% water.
8. Sugar manufactured commercially by dissolving sucrose in water, heating the solution, and adding either an
acid such as cream of tartar or an enzyme such as sucrase.
9. This property of sugar is inversely related to solubility.
10. This property is the ability of sugar to absorb moisture from the atmosphere.
11. This sugar is the basis for comparison for the degree of sweetness of sugars.
12. How many kilocalories will a person get if he consumed 5 grams of sugar?
13. It is a browning reaction involving sugar alone and elevated temperature.
14. The property of solute which raises boiling point and lowers the freezing point of liquids.
15. A synthetic sweetener dipeptide synthesized from amino acids phenylalanine and aspartic acid.

True or False: Write T if the statement is correct and F if the statement is wrong.
1. Galactose and Glucose forming Lactose is an example of condensation process.
2. Fructose crystallizes easily than glucose.
3. The use of "doctoring agents" increases the rate of crystallization like more soluble sugars, pectin, and fat and
protein molecules.
4. Solute lowers water activity.
5. Inversion explains the ability of sugars to absorb moisture from the air, that’s why they must be kept in a
moisture-vapor-proof container.
6. As alternative sweeteners, the most common are sorbitol and xylitol.
7. Synthetic sweeteners contain the same property as sugar with lower to no glycemic index that’s why it is also
best to use them in pastries to contribute volume, texture, “body” or viscosity, browning reactions, moistness
and tenderness.
8. Amorphous candies refer to crystalline candies.
9. Sucralose is a sucrose molecule with the hydroxyl group substituted with chlorine.
10. Sugar acts as a texture modifier through its dehydrating effect on spoilage microorganisms biding with water
resulting to a reduced water activity.
Answers:

1. C 1. Monosaccharides 1. F
2. A 2. Glucose 2. F
3. D 3. lactose 3. F
4. A 4. confectioner’s sugar 4. T
5. B 5. muscovado or kinugay 5. F
6. washed sugar 6. T
7. glucose 7. F
8. invert sugar 8. F
9. crystallization 9. T
10. hygroscopic ability 10. F
11. sucrose or table sugar
12. 20 kcal
13. Caramelization
14. Colligative property
15. aspartame