Sugar Cooking 1: Technique and Theory

Front

In sugar cooking, inversion refers to

Back

converting sucrose into dextrose and fructose

Front

Which of the following inverts sugar? Acids, Glucose syrups, Invert sugar, All of the above

Back

Acids

Front

What is the main purpose of cooking sugar?

Back

Removing water

Front

Which of the following is not a result of inversion of sugar? More hygroscopic sugar, Softer sugar, Preventing crystallization, Increased maillard browning

Back

Crystal formation

Front

In sugar cooking, the function of a "Doctor" is to

Back

Prevent crystallization

Front

Glucose Syrup inverts sugar

Back

False

Front

Super saturated solutions can be made by: Allowing sugar to sit in water for a long time at room temp., Boiling syrup, Stirring vigorously, inducing crystallization

Back

Boiling syrup

Front

Which of the following is likely to cause crystallization of sugar: Starting with less than 20% water, Stirring until the sugar boils, Washing down the sides of the pan, Cooking over 150 C.

Back

Starting with less than 20% water

Front

Sugar should never be stirred once it comes to a boil

Back

False

Front

Which is not part of toffee cooking technique? Options: Begin with a large pot, Stir until the mixture boils, Stop stirring once the mixture boils, Cook to approximately 150 C.

Back

Stop stirring once the mixture boils