Nutrition Chapter 21

Glucose is a. also know as dextrose. b. more sweet than sucrose. c. a disaccharide. d. comes from animal fat.

ANSWER: A - also know as dextrose.

HFCS a. is made by treating cornstarch with a series of enzymes including glucose isomerase. b. is approximately 75% fructose and 25% glucose. c. costs more than sucrose. d. cannot be used when clarity and colorlessness are desired.

ANSWER: A - is made by treating cornstarch with a series of enzymes including glucose isomerase.

Fruit canned in heavy syrup is ___% sugar. a. 29 b. 18 c. 33 d. 7

ANSWER: B - 18

Which percentage of fructose is present in honey? a. 35% b. 40% c. 2% d. 50%

ANSWER: B - 40%

In food preparation, which sugar causes excessive stickiness in candies, overbrowning in baked products, and lower freezing temperatures in ice cream? a. dextrose b. fructose c. galactose d. sucrose e. maltose f. lactose

ANSWER: B - fructose

The acid or enzyme hydrolyzes sucrose into two equal portions of glucose and fructose.This process is called a. fermentation. b. inversion. c. caramelization. d. crystallization.

ANSWER: B - inversion

If you want to substitute honey for sugar in baked products, a. it is ok to substitute at a 1:1 ratio. b. no more than half the granulated sugar should be replaced with honey. c. you should add 1 tablespoon of baking soda for every cup of honey. d. use 2 parts honey for every 1 part sugar.

ANSWER: B - no more than half the granulated sugar should be replaced with honey.

The degree to which a sugar dissolves in water varies from sugar to sugar. Which of the following answers ranks the sugars from most soluble to least soluble? a. dextrose, lactose, maltose, and sucrose b. sucrose, glucose, maltose, and lactose c. dextrose, sucrose, maltose, and lactose d. glucose, lactose, sucrose, and maltose

ANSWER: B - sucrose, glucose, maltose, and lactose

Per level tablespoon, granulated white sugar delivers a. 16 calories. b. 23 calories. c. 48 calories. d. 98 calories.

ANSWER: C - 48 calories.

Which nonnutritive sweetener is sold under the trade name Splenda™? a. aspartame b. acesulfame-K c. sucralose d. neotame

ANSWER: C - sucralose

Which of the following is made up of glucose and fructose? a. maltose b. lactose c. sucrose d. fructose

ANSWER: C - sucrose

How many pounds of maple sugar are produced from 1 gallon of maple syrup? a. 6 pounds b. 5 pounds c. 4 pounds d. 8 pounds

ANSWER: D - 8 pounds

_____ was discovered as a sweetener in 1879, is 200 to 700 times as sweet as sucrose, provides no kcalories, and can be used in both baked and processed foods. a. Acesulfame-K b. Aspartame c. Neotame d. Saccharin e. Sucralose

ANSWER: D - Saccharin

Most of the sweeteners added to foods are extracted from all of the following except a. sugar cane. b. sugar beets. c. maple trees. d. bees.

ANSWER: D - bees.

The sweetest of all the granulated sugars is a. glucose. b. galactose. c. sucrose. d. fructose. e. maltose.

ANSWER: D - fructose.

What sweetener is associated with Clostridium botulinum and is a risk to children under 1 year of age? a. agave nectar b. invert sugar c. molasses d. honey e. maple syrup

ANSWER: D - honey

What type of sugar is sweeter than sugar and resists crystallization? a. maple syrup b. brown sugar c. honey d. invert sugar

ANSWER: D - invert sugar

What is the only sweetener of animal origin, even though it is not very sweet? a. sucrose b. maltose c. fructose d. lactose e. levulose

ANSWER: D - lactose

Which of the following sugars is the least sweet? a. sucrose b. glucose c. fructose d. lactose e. maltose

ANSWER: D - lactose

Most "maple syrup" sold today is a blend of a. maple syrup and invert sugar. b. HFCS and maple syrup. c. corn syrup and invert sugar with maple flavoring. d. maple syrup and corn syrup and/or cane sugar syrup.

ANSWER: D - maple syrup and cron syrup and/or cane sugar syrup.

In baked goods, sugars play all of the following roles except a. produce a finer texture. b. generate the browning of crust. c. promote fermentation of yeast breads. d. promote moisture loss that reduces shelf life.

ANSWER: D - promote moisture loss that reduces shelf life.

All of the following polyols are examples of sugar alcohols approved for use in the United States except a. sorbitol. b. mannitol. c. xylitol. d. stevia.

ANSWER: D - stevia

The major sources of sweeteners in the United States include a. sugar cane. b. sugar beets. c. maple trees and their sap. d. corn. e. All of these are correct. f. a and b only.

ANSWER: E - All of these are correct.

Which of the following sugars is used primarily as a flavoring and coloring agent in the manufacture of beer? a. glucose b. fructose c. galactose d. sucrose e. maltose f. lactose

ANSWER: E - maltose

A food or drink will usually taste sweeter when it is hot than when it is cold. a. True b. False

ANSWER: False

Adding sucrose to a solution decreases its boiling temperature. a. True b. False

ANSWER: False

Despite the controversies over the safety of nonnutritive sweeteners, they are popular with people who have diabetes or are trying to lose weight. a. True b. False

ANSWER: True

High concentrations of sugar act as a preservative by inhibiting the growth of microorganisms. a. True b. False

ANSWER: True

Invert sugar syrup is sweeter than sugar, and its ability to resist crystallization results in a smooth texture. a. True b. False

ANSWER: True

Lactose cannot be fermented, so it is rarely used in preparation of yeast bread products or alcoholic beverages that depend on fermentation. a. True b. False

ANSWER: True

Lactose is extracted from whey for commercial use in baked products, where it aids in browning. a. True b. False

ANSWER: True

Molasses is the thick, yellow to dark brown liquid made by repeatedly boiling the juice of sugar cane or beets during sucrose extraction. a. True b. False

ANSWER: True

Table sugar is a disaccharide that is extracted from plants and thoroughly processed. a. True b. False

ANSWER: True

The glucose content of corn syrups is measured in units called dextrose equivalents (DEs). a. True b. False

ANSWER: True

The most widely used sweeteners in food preparation are sugars. a. True b. False

ANSWER: True

The sweetness of foods is mostly determined by the type and concentration of sugars. a. True b. False

ANSWER: True