Term
| Smaller crystals will form—and candies, confections, and fondants will be smoother and shinier—when a |
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Definition
| mixture of sugars is present. This is why a small amount of certain syrups, such as glucose or invert syrup, are often included in candy, confection, and fondant formulas. |
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Term
| An example of a highly hygroscopic sweetener is |
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Definition
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Term
| When a sugar is considered highly hygroscopic, it means that it |
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Definition
| b. grabs and holds water tightly, providing moistness to baked goods. |
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Term
| To maintain the proper working consistency and to maximize sheen, fondant should be heated no higher than |
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Definition
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Term
| Which of the following is a disaccharide? |
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Definition
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Term
| Regular granulated sugar is crystallized |
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Definition
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Term
| An icing made from powdered sugar will have a less clean, sweet flavor than one made from regular granulated sugar because powdered sugar |
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Definition
| contains added cornstarch. |
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Term
| Evaporated cane juice, also called first crystallization sugar, is most like |
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Definition
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Term
| Which of the following brown sugars is free-flowing? |
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Definition
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Term
| The four most important functions of sweeteners in baked products are to |
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Definition
| moisten, brown, sweeten, and tenderize |
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Term
| Which of the following is so similar to invert syrup in its sugar composition that it is considered a natural invert syrup? |
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Definition
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Term
| Refiners syrup is very much like, and is often used instead of, |
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Definition
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Term
| The most common honey throughout the world is |
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Definition
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Term
| Which grade of maple syrup will likely have the lowest price? |
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Definition
| Grade A dark amber (Canada No. 1 Medium) |
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Term
| Which malt syrup contains a small amount of enzymes, like amylase, from the malting process? |
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Definition
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Term
| Invert syrup is commercially manufactured by |
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Definition
| treating granulated sugar with acid and heat, or enzymes. |
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Term
| Invert syrup that has been totally inverted contains equal parts _______________ in water |
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Definition
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Term
| You use invert syrup in place of some of the granulated sugar in cake, adjusting the formula for the amount of liquid in the syrup. You would expect the cake with invert syrup to |
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Definition
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Term
| You use invert syrup in place of some of the granulated sugar in brownies, adjusting the formula for the amount of liquid in the syrup. You would expect the brownies made with invert syrup to |
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Definition
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Term
| Glucose corn syrups are manufactured by treating |
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Definition
| cornstarch with acid and heat, or enzymes. |
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Term
| Glucose corn syrup that is thin and sweet is most likely a |
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Definition
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Term
| A high conversion glucose corn syrup is |
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Definition
| high in sugars and low in higher saccharides. |
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Term
| Which glucose corn syrup is more likely to brown? |
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Definition
| One that is high in sugars and low in higher saccharides |
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Term
| Which glucose corn syrup is better at preventing sugar and ice crystallization? |
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Definition
| One that is low in sugars and high in higher saccharides. |
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Term
| Which glucose corn syrup is better at preventing sugar and ice crystallization? |
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Definition
| One that is low in sugars and high in higher saccharides. |
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Term
| Which glucose corn syrup is better at adding pliability and flexibility to pulled sugar? |
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Definition
| One that is low in sugars and high in higher saccharides. |
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Term
| The main reason to add invert, corn, or glucose syrup to cooked icings or fondants is to |
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Definition
| prevent the formation of large sugar crystals that cause grittiness and dullness. |
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Term
| Instead of adding invert, corn, or glucose syrups to cooked icings or fondants, a small amount of acid could be added because |
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Definition
| acid causes the inversion of sucrose to glucose and fructose, creating invert sugar during the cooking process. |
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Term
| An example of a polyol, one that is not very hygroscopic and therefore useful in pulled and spun sugar when it is hot and humid is |
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Definition
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