Biology Forums - Study Force

The tan color of caramels is the result of
 a. caramelization.
  b. the Maillard reaction.
  c. the evaporation of milk fats.
  d. the high concentration of sucrose.

Q. 2

The two main interfering agents used in confectionery production are
 a. cornstarch and lecithin.
  b. corn syrup and cream of tartar.
  c. invert sugar and sodium aluminum sulfate.
  d. pectin and gelatin.

Q. 3

What candy product is used as an icing to glaze and decorate pastries?
 a. amorphous candy
  b. candy coating
  c. fondant
  d. toffee

Q. 4

Interfering agents may inhibit crystallization through all of the following methods except
 a. decreasing water activity.
  b. inhibiting nuclei formation.
  c. physically coating the crystals.
  d. crystallizing themselves.

Q. 5

In confections, lactose
 a. inhibits bloom defect.
  b. provides lecithin and monoglycerides, which aid in emulsification.
  c. provides a reducing sugar moiety that can participate in Maillard browning.
  d. produces desirable or undesirable flavor compounds through oxidation and/or hydrolysis.

Q. 6

Which of the following characteristics is a function of milk proteins in confections?
 a. aids in emulsification and miscibility of various ingredients
  b. contributes to flavor and color development
  c. improves nutritional profile
  d. with heat, can yield a fibrous network that gives rigidity, shape, texture, and chewability
  e. all of the above answers are correct
  f. none of the above answers is correct

Q. 7

Which of the following characteristics is a function of milk fat in confections?
 a. gives rich flavor, texture, and mouthfeel
  b. absorbs moisture due to water-binding capacity
  c. imparts chewiness and graininess
  d. assists in whipping and foam formation
  e. all of the above answers are correct
  f. none of the above answers is correct

Q. 8

Which of the following food items are not commonly enrobed?
 a. doughnuts
  b. strawberries
  c. nuts
  d. raisins
  e. none of the above answers is correct; all of these foods are commonly enrobed

Q. 9

Which of the following statements about cooling sugar crystals is false?
 a. Smoother candies result if crystals are kept small.
  b. Small crystals are less likely to aggregate in a hot solution where molecules are rapidly moving.
  c. Starting off with fewer seed crystals is desirable.
  d. A greater number of starting points results in smaller crystals.

Q. 10

Candy contributes primarily _____ and possibly _____ to the diet, depending on the type of candy.
 a. fat; protein
  b. carbohydrate; fat
  c. carbohydrate; protein
  d. sugar alcohol; protein

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