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Worksheets

Sugar

Total questions: 25

Worksheet time: 14mins

Name
Class
Date
1.
Which of the following is NOT a sugar?
a)
Fructose
b)
Glucose
c)
Carbohydrate
d)
Sucrose
2.
Which country did sugar originate from?
a)
Africa
b)
America
c)
Australia
d)
India
3.
What unit of weight is used for sugar on nutritional labels? 
a)
Pound
b)
Kilogram
c)
Ounce
d)
Gram
4.

Which country is the world's largest cultivator of Sugarcane

a)

India

b)

China

c)

Brazil

d)

Antarctica

5.

Which of the following is NOT a monosaccharide?

a)

starch

b)

fructose

c)

glucose

d)

galactose

6.

Lactose is composed of

a)

glucose + fructose

b)

glucose + glucose

c)

glucose + sucrose

d)

glucose + galactose

7.

What makes up the disaccharide sucrose?

a)

glucose + glucose

b)

glucose + fructose

c)

glucose + galactose

d)

glucose + maltose

8.

Which of the following elements are found in carbohydrates? Check all that apply.

a)

Carbon

b)

Nitrogen

c)

Hydrogen

d)

Phosphorus

e)

Oxygen

9.

How are sugars formed in nature?

a)

Photosynthesis

b)

Cellular respiration

c)

Hydrolysis

d)

Dehydration

10.

Which is the most common monosaccharide?

a)

Fructose

b)

Glucose

c)

Galactose

d)

Sucrose

11.

Which reaction is needed to break down complex sugars?

a)

Hydration

b)

Dehydration

c)

Dehydrogenation

d)

Hydrolysis

12.

Which carbohydrate is known as table sugar?

a)

Lactose

b)

Maltose

c)

Glucose

d)

Sucrose

13.

Which carbohydrate is made up of two glucose molecules?

a)

Lactose

b)

Maltose

c)

Sucrose

d)

Galactose

14.

Which carbohydrate is found in dairy products and helps with the absorption of calcium and magnesium?

a)

Galactose

b)

Sucrose

c)

Lactose

d)

Maltose

15.

Which carbohydrate do we store in our liver and serves as an energy reserve?

a)

Starch

b)

Glycogen

c)

Glucose

d)

Cellulose

16.
The 3 categories of carbohydrates are:
a)
Monosaccharide, disaccharide, polysaccharide
b)
glucose, fructose, galatose
c)
starch, cellulose, chitin
d)
There are no categories of carbohydrates
17.
What type of carbohydrate is this?
a)
polysaccharide
b)
disaccharide
c)
monosaccharide
d)
it isn't a carbohydrate
18.
When food is cooked at a high temperature, it often darkens creating pleasing smells and flavor.  This is a result of the natural sugars browning in the food.  What is this process called?
a)
pigmentation
b)
carmelization
c)
coagulation
d)
evaporation
19.

Which one is NOT an interfering agent?

a)

sugar

b)

fat

c)

salt

d)

acid

20.

Other factors for crystal formation include:

a)

humidity

b)

cooling

c)

flavor

d)

ripening

e)

agitation

21.

A substance that prevents or slows crystal growth is a

a)

temperature change

b)

crystal spur

c)

interfering agent

d)

negative effect

22.

As the temperature increases the concentration of sugar

a)

decreases

b)

increases

c)

stays the same

23.

Which of the following are considered sources of sugar? Check all that apply.

a)

Sugar Beets

b)

Sugarcane

c)

Corn Syrup

d)

Sorghum

24.

Which function of sugar are you dependent on in order to have candy to eat?

a)

Preservative

b)

Tenderizer

c)

Crystallizing Agent

d)

Interfering Agent

25.

Which of the following can be consequences to eating too much sugar? Check all that apply.

a)

Diabetes

b)

Weight Gain

c)

Tooth Decay

d)

Appendicitis