Sugar Cooking 1: Technique and Theory

In sugar cooking, inversion refers to

• Holding the sugar upside down

• Adding an acid

• preventing crystallization

• converting sucrose into dextrose and fructose

• Combining monosaccharides into disaccharides

Which of the following inverts sugar?

• Acids

• Glucose syrups

• Invert sugar

• All of the above

What is the main purpose of cooking sugar?

• Preventing crystallization

• Dissolving the sugar

• Removing water

• Heating it up

• Inversion

Which of the following is not a result of inversion of sugar?

• Crystal formation

• More hygroscopic sugar

• Softer sugar

• Preventing crystallization

• Increased maillard browning

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

• Promote rapid crystallization

• Make the finished product firmer

• Prevent moisture migration

• Prevent crystallization

• Remove water

Glucose Syrup inverts sugar

• True

• False

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

When you cook sugar you are controlling: (please click all that apply)

• The water content

• The sugar concentration

• The melting point

• How firm the product is

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.

Sugar should never be stirred once it comes to a boil

• True

• False