Chapter 8 Food Science

Enzymes that hydrolyze sugar are identified by the suffix _____. A. -ase B. -ose C. -oh D. -ol

A. -ase

The Dietary Guidelines for Americans recommend that people reduce the percentage of total calories consumed from added sugars to no more than _______% A. 6.5 B. 10.5 C. 20 D. 30

A. 6.5

Which saccharide has a five-member ring as the base of its structure? A. Fructose B. Glucose C. Maltose D. Galactose

A. Fructose

Which of the following is an example of a monosaccharide? A. Glucose B. Lactose C. Maltose D. Sucrose

A. Glucose

The beige color of sweetened condensed milk is a result of ________. A. caramelization B. evaporation C. hydrolysis D. photosynthesis

A. caramelization

Galactose

Animals

Which of the following can cause the hydrolysis of sugar? A. Agitation B. Addition of an acid C. Refrigeration D. All of the above

B. Addition of an acid

Through photosynthesis, plants ________. A. convert strach to sugar B. Convert radiant energy to chemical energy C. Turn water into fructose D. All of the above

B. Convert radiant energy to chemical energy

Which candy uses ripening to develop a smooth texture? A. Caramels B. Fondant C. Rock candy D. Suckers

B. Fondant

Which is not an element found in carbohydrates? A. Carbon B. Hydrogen C. Nitrogen D. Oxygen

B. Nitrogen

The body's inability to move glucose from the bloodstream is called ________. A. caries B. diabetes mellitus C. insulin D. serotonin

B. diabetes mellitus

Glycogen is ________. A. stored in the kidneys B. the body's store of reserve glucose C. unavailable to the body during exercise D. All of the above

B. the body's store of reserve glucose

Sugars with only five carbon atoms are called ________. A. invert sugars B. mannitols C. riboses D. None of the above

C. Riboses

To keep sugar crystals in candy small, you could do any of following except___. A. add corn syrup B. beat vigorously after cooling C. cool rapidly D. add egg whites or butter

C. cool rapidly

Excess calories from sugar are stored in the body as ________. A. sugar B. starch C. fat D. protein

C. fat

Substances that affect sugar crystal growth are called _______. A. enzymes B. inverted sugars C. interfering agents D. fermenting agents

C. interfering agents

A solution that holds more solute at a given temperature than normal is ________. A. a solid B. saturated C. supersaturated D. not possible

C. supersaturated

Which of the following will help prevent dental caries? A. Sipping diet cola throughout the dy B. Reducing the amount of sugar consumed in a day C. Snacking on crackers and pretzels at school D. Chewing sugarless gum after eating for at least 10 minutes

D. Chewing sugarless gum after eating for at least 10 minutes

Hydroxyl groups are ________. A. a part of organic alcohols B. found in all carbohydrates C. a hydrogen atom and an oxygen atom bonded together D. all of the above

D. all of the above

Lactose is a monosaccharide found in dairy products

False- disaccharide

The confectioner's sugar in a box marked 4X is finer than that in a box marked 10X

False- less fine

Compared with people in other countries, people in the U.S. have one of the highest carbohydrate intakes.

False- lowest

Molasses is made from sorghum.

False- sugar cane

Glucose

Grapes

Fructose

Honey

Maltose

Malted grains

Lactose

Milk

List four functions of sugar in food preparation and give an example of a food prepared with each.

Sweeteners, preventatives, tenderizers, crystalizing agent, caramelizing agents, fermenting agents

Sucrose

Table sugar

Explain the importance of monitoring temperature in candy production.

The ratio of sugar to water along with the toes of ingredients used to determine the type of candy. The ratio of sugar to water is directly related to the temperature of the mixture. By monitoring the temperature of a sugar mixture, you can stop the cooking at the exact sugar-water ratio needed.

Corn syrup is produced by hydrolyzing cornstarch.

True

Sorbitol and mannitol are sweet alcohols.

True

Sugar will dissolve in water because of its large number of hydroxyl groups.

True

Vinegar can be used as an interfering agent.

True

Name five sources of sugar in the diet.

honey, jams, jellies, brown sugar, molasses, maple syrup, candies, soft drinks, and sweetened beverages