Lab report sugars just right

Using honey as a sweetener would allowed the maillard reaction (browning of the surface) to occur because it contains fats.

• True
• False

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

• the sugar interfered with the structure of the flour
• too much water was absorbed
• they were still raw
• lack of leavening

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

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

A simple sugar's properties result from ___.

• its ratio of amylose to amylopectin
• how atoms are arranged in its molecules
• the type of plant that produced it
• the degree of cyrstallization

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

The appearance of the types of cupcakes was different because ____.

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

For this recipe, what would be the "just right" amount of sugar? Remember texture and appearance are important.

• 27 g (2 TBSP)

• 54 g (4 TBSP)

• 75 g (3 TBSP)

• 108 g (8 TBSP)