Test simple carbohydrates

The appearance of all three types of cupcakes were different because ____. (sugars just right lab)

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

The cupcakes with too little sugar were more dense and compact because ____. (sugars just right lab)

• there was less interference with the structure of the flour
• they had more flour
• they had more butter
• none of the above

The cupcakes with too much sugar had a concave appearance because ____. (sugars just right lab)

• 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

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

The cookies made with sucralose had a different texture and appearance because ____. (splenda vs sugar)

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

While making candy, butter acts as an ___.

• crystalizing agent
• thickener
• ripening agent
• interfering agent