The most widely used sweeteners in food preparation are sugars. Indicate whether the statement is ...

The most widely used sweeteners in food preparation are sugars.
  Indicate whether the statement is true or false

Q. 2

Which of the following foods is an example of the positive use of fermentation?
 a. fruit juice
  b. jam and jellies
  c. wine
  d. fruit sauces
  e. caramel sauce

Q. 3

What is sometimes added to liquids to increase their viscosity and add a creamy, fat-like consistency?
 a. inulin
  b. invert sugar
  c. sucrose
  d. honey

Q. 4

Which of the following sweeteners will result in the moistest cake?
 a. confectioner's sugar
  b. granulated sugar
  c. molasses
  d. sanding sugar

Q. 5

Which of the following statements about sugar crystallization is false?
 a. Sugar crystallization on the outside of brownies forms a sweet, crunchy coating during baking.
  b. The formation of just one crystal in a sugar solution can trigger the precipitation of many others in a domino effect.
  c. Sugar crystals may form on nicks or cracks in the surface of a pan used to heat a sugar solution.
  d. Invert sugar is routinely used in confectionary production because it promotes crystallization.

Q. 6

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

Q. 7

_____ is _____ times as sweet as sucrose and stable at high temperatures, making it suitable for use in baked products.
 a. Aspartame; 180
  b. Acesulfame-K; 130
  c. Sucralose; 600
  d. Neotame; 8,000