Review: carbohydrates

When making the alfredo sauce, why does the recipe say it is necessary to heat the milk?

• Because that is what the recipe says to do
• to have a hot meal
• to melt the cheese
• so the starches will unfold and absorb more water

Tags

NGSS.MS-PS1-4

NGSS.MS-PS3-4

Why does the breading stick to the food when deep fried or baked?

• the gluten in the flour
• the sugar in the flour
• the starches in the flour
• all of the above

The functions of starches in baking include ___.

• texture
• leavening
• structure
• structure and texture

The cupcakes with too much sugar had a concave (sunken) appearance because ____.

• the sugar interfered with the structure of the flour
• too much water was aborbed
• they were still raw
• The sugar interfered with the structure of flour because it absorbed too much water.

A simple sugar's properties result from ____.

• The degree of crystallization.
• They type of plant that produced it.
• How atoms are arranged in its molecues
• It's ratio of amylose to amylopectin

Tags

NGSS.MS-PS1-1

Many of the functions of sugars result from their ability to ____.

• change shape
• turn brown
• attract water
• none of the above

Sugar can be used for ___.

• taste
• color
• preservation
• all of these

When choosing a sugar as a sweetener, food technologists must consider that ___.

• some sugars are sweeter than others
• temperature affects the sweetness of some sugars
• different people may perceive sweetness in different ways
• all of these are correct

Plants produce simple carbohydrates by the process of ____.

• hydrolysis
• photosynthesis
• glycolysis
• mitosis

Tags

NGSS.MS-LS1-6

The cookies made with sucralose had a different texture and appearance because ____.

• they were baked differently
• they had different amounts of butter
• sugar does more than make food sweet
• all of the above