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48 crystallization of food

NAMA  : 
KELAS  : 
crystallization of food
10 Pertanyaan TANGGAL : 

1. Other factors for crystal formation include: (choose 2)

A humidity B cooling

C flavor D agitation

2. As the solution cooks, it becomes ____________ because more sucrose remains than can be in
the water.

A supersaturated solution B saturated solution

C sugar solution

3. As the sugar syrup cooks, the sugar to water ratio changes because the amount of water
decreases due to evaporation

A true B false

4. Noncrystalline candies require controlled growth of sugar crystals

A true B false

5. This is the stage of crystallization, except:

A nucleation B crystal growth

C supersaturated D caramelization

6. When a solution is supersaturated it is destabilized.

A True B False

7. As the temperature increases the concentration of sugar.....

A decreases B increases

C stays the same

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19/12/22 17.48 crystallization of food

8. Slow cooling results in _______________ crystals

A smaller B larger

C zero D many

9. Rapid cooling results in smaller crystals

A True B False

10. Example of desirable crystallization in product

A ice cream B honey

C sugar syrup D chocolate

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19/12/22 17.48 crystallization of food

Kunci jawaban

1.b, d 2.a 3.a 4.b

5.d 6.a 7.b 8.b

9.a 10.a

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