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WorksheetsSugar Confectionery Quiz
Total questions: 10
Worksheet time: 5mins
Sugar confectionery primarily refers to products made from:
Fruits and vegetables
Sugar and its syrups
Fats and oils
Flour and starch
The main function of sugar in confectionery is to:
Provide color only
Increase protein content
Control crystallization and provide sweetness
Reduce shelf-life
Fondant is an example of a:
Non-crystalline candy
Crystalline candy
Aerated candy
Chewing gum
Toffee is classified as:
Crystalline candy
Non-crystalline candy
Aerated candy
Jelly candy
Marshmallows achieve their light texture mainly due to:
Fermentation
High fat content
Incorporation of air (aeration)
High moisture
Gums and jellies obtain their structure mainly from:
Gluten
Gelatin or pectin
Fat crystals
Flour starch
Fudge is prepared by:
Heating sugar syrup to very high temperatures and avoiding crystallization
Allowing controlled crystallization of concentrated sugar syrup
Adding large amounts of gelatin
Whipping egg foam
The snap and shine of chocolates are due to proper:
Beating
Aeration
Tempering
Whisking
A common problem in sugar confectionery caused by improper stirring is:
Browning
Sugar crystallization
Reduced sweetness
High moisture
Non-crystalline candies like caramel and toffee have high amounts of:
Acid
Interfering agents such as butter or corn syrup
Gluten
Gelatin
