FN43 - 3.02 Carbohydrates

How do sugars differ from starches?

• The number of hydroxyl groups

• The bonding site

• Different molecular structures

• The number of saccharide units

Which is an example of a complex starch that thickens salad dressings?

• Amylopectin

• Cellulose

• Carrageenan Gum

• Pectin

Which classification of starch is also known as fiber in the diet?

• Amylopectins

• Cellulose

• Gums

• Pectin

Which starch will result in an opaque sauce or gravy?

• Arrowroot

• Corn Starch

• Potato Starch

• Wheat

Which fudge ingredient causes an interruption in crystal formation?

• corn syrup

• salt

• sugar

• water

During chilling, if a gel thickens, what is the result?

• Caramelization

• Crystallization

• Retrogradation

• Viscosity

Which function of starch causes batter to cling to onion rings during frying?

• Binding Agent

• Flavor Enhancer

• Texturizing Agent

• Thickening Agent

Which is an example of a complex starch that is found mainly in fruits?

• Alginate

• Cellulose

• Gums

• Pectins

Which is an example of a disaccharide and is used in baking and pastry for sweetening a product?

• Fructose

• Lactose

• Maltose

• Sucrose

What method is most likely to cause a sugar solution to become super-saturated?

• Adding an interfering agent

• Boiling a high concentration of sugar in water

• Increasing the liquid content

• Substituting high fructose corn syrup for sugar