Sugar and Candy: Mastery Check - Free online Course on Food Preparation in the Home

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Lesson 15: Sugar and Candy

Mastery Check

Instructions:

Answer the following questions, then click Check Answers to see how you did on the assignment. You can save and/or print your answers after you check them.

From the word list below, find the word that fits the statement or definitions listed below.
1. sparingly
2. corn syrup
3. white
4. carbohydrates
5. fermentation aid
1. Sugar is 100 percent __________.
2. It is recommended that we eat __________ those foods that are high in sugar
3. __________ sugar is available in a range of quantities and in cubes and 1-teaspoon packets.
4. Because it doesn’t crystallize, __________ is especially good for pecan pie, fruit sauces and jams. Dark and light are usually interchangeable.
5. When an ingredient in yeast breads, sugar acts as a(n) __________.

From the word list below, find the word that fits the statement or definitions listed below.
1. texturizer
2. artificial sweeteners
3. brown
4. flavor enhancer
5. preservative
1. Since sugar can balance the acidity of some ingredients, it is often added to sauces, salad dressings, and ketchup as a(n) __________.
2. __________ sugar is made from mixing molasses with white sugar.
3. __________ are not recommended for baking and especially not for use in yeast products because they do not “feed” the yeast.
4. In cookies and cakes, sugar and other sweeteners act as a(n) __________.
5. Sweeteners keep jams and jellies from spoiling, acting as a(n) __________.

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