Food Science: Science Exam with
Accurate Answers
Despite the high production of confections in the United States, people from ______ actually
consume the most candy - ✔✔Europe
_____ and corn syrup are the foundational ingredients of almost all candies - ✔✔Sugar
What determines the type of candy produced? - ✔✔-The type of concentration of ingredients
-The temp to which the mixture is heated
- The degree to which it is cooled
-By stirring or manipulation
Nobody really knows how candies first got their start; however, evidence points to the _______
- ✔✔Arabs
Candies are classified by _____________________ - ✔✔Ingredients and preparation method
Approximately __ of the candy consumed in American is in the form of Chocolate. - ✔✔1/2
When candies are classified by their ingredients, they are placed into one of two categories
based on whether they ____________ - ✔✔are in syrup phase or fat phase
_____ is a hard caramel - ✔✔Toffee
, A noncrystalline candy is one in which ______________ - ✔✔Candy formed from sugar that
didn't crystallize
The basis for a crystalline candy is the formation of _____ - ✔✔Crystals
List important to producing a crystalline candy with the desired small crystals - ✔✔-controlling
the form and content of sugar
-controlling the temperature
-stirring correctly
The most accurate method for measuring temperature in confectionery production is
_________ - ✔✔Boiling point
Commercial candy thermometers have a temperature range of ________ - ✔✔60-360 degrees
Which candies are cooked to the firm ball stage of doneness? - ✔✔caramels and nougats
How is the doneness test determining the "hard crack" stage for candy syrup temperatures
described? - ✔✔Syrups separate into threads that are hard and brittle, but do not stick to
fingers
The final temperature of caramels begins at ____ - ✔✔338 degrees
Candy contributes primarily ____ and possibly ____ to the diet depending on the type of candy
- ✔✔Carbohydrates, fat
Options for reducing calories in confectioneries the use of - ✔✔- poly dextrose
- sorbitol
Accurate Answers
Despite the high production of confections in the United States, people from ______ actually
consume the most candy - ✔✔Europe
_____ and corn syrup are the foundational ingredients of almost all candies - ✔✔Sugar
What determines the type of candy produced? - ✔✔-The type of concentration of ingredients
-The temp to which the mixture is heated
- The degree to which it is cooled
-By stirring or manipulation
Nobody really knows how candies first got their start; however, evidence points to the _______
- ✔✔Arabs
Candies are classified by _____________________ - ✔✔Ingredients and preparation method
Approximately __ of the candy consumed in American is in the form of Chocolate. - ✔✔1/2
When candies are classified by their ingredients, they are placed into one of two categories
based on whether they ____________ - ✔✔are in syrup phase or fat phase
_____ is a hard caramel - ✔✔Toffee
, A noncrystalline candy is one in which ______________ - ✔✔Candy formed from sugar that
didn't crystallize
The basis for a crystalline candy is the formation of _____ - ✔✔Crystals
List important to producing a crystalline candy with the desired small crystals - ✔✔-controlling
the form and content of sugar
-controlling the temperature
-stirring correctly
The most accurate method for measuring temperature in confectionery production is
_________ - ✔✔Boiling point
Commercial candy thermometers have a temperature range of ________ - ✔✔60-360 degrees
Which candies are cooked to the firm ball stage of doneness? - ✔✔caramels and nougats
How is the doneness test determining the "hard crack" stage for candy syrup temperatures
described? - ✔✔Syrups separate into threads that are hard and brittle, but do not stick to
fingers
The final temperature of caramels begins at ____ - ✔✔338 degrees
Candy contributes primarily ____ and possibly ____ to the diet depending on the type of candy
- ✔✔Carbohydrates, fat
Options for reducing calories in confectioneries the use of - ✔✔- poly dextrose
- sorbitol
