WorksheetsSugar Cooking 1: Technique and Theory
Total questions: 19
Worksheet time: 10mins
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
When making hard candy, why is the citric acid added after the sugar is on the marble, and not during cooking? Click all that apply
So it doesn't soften the sugar
It will evaporate if boiled with the sugar
It will cause crystallization if cooked with the sugar
To prevent excessive inversion
The water would dissolve the acid
Which is not part of toffee cooking technique?
Begin with a large pot
Stir until the mixture boils
Stop stirring once the mixture boils
Cook to approximately 150 C.
A saturated solution is likely to crystallize if mishandled
True
False
Why should sugar be cooked on high heat? Click all that apply
To invert more of the sugar
To prevent browning
To remove impurities
To remove water
To help prevent crystallization
What is the function of water in sugar cooking?
to dissolve the sugar
To prevent crystallization
To boil
To melt the sugar
What is the function of glucose syrup in sugar cooking
To prevent caramelization
To cause caramelization
To prevent crystallization
To cause crystallization
Which of the following confections must you stir as it cooks. Click all that apply
Toffee containing dairy products
sugar syrup containing glucose syrup
Sugar syrup without glucose syrup
Jelly containing pectin
Brittle containing nuts
Impurities in cooking sugar can act as nucleation sites, and cause crystallization
True
False
Which of the following will likely be the firmest?
caramels cooked to 115 C.
Jellies cooked to 106 C.
Fudge cooked to 120 C.
Toffee Cooked to 150 C.
