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Questions for Review

Appears in
top 1000How Baking Works
How Baking Works

By Paula Figoni

Published 2003

  • About
  1. Draw and label the skeletal structures of two monosaccharides and two disaccharides. Which of these represents the structure of regular granulated sugar?
  2. What are other names for glucose, the monosaccharide?
  3. How would you describe sugar crystals?
  4. Which is more likely to crystallize sooner: syrup containing only one type of sugar molecule, or syrup that is identical in every way except that it contains two or more types? Explain your answer.
  5. What does it mean to say that sugars are hygroscopic? Which of the common sugars is most hygroscopic?
  6. Provide an example of when using a highly hygroscopic sweetener is desirable; provide an example of when using a highly hygroscopic sweetener is undesirable.
  7. What is the main difference between extrafine, coarse, and superfine sugars? What is another name for each?
  8. How does dried cane syrup compare to regular granulated sugar in color, flavor, and crystal size?
  9. Coarse sugar is more expensive than regular granulated sugar. In fact, it can be three times the price of regular granulated sugar. Why use it?
  10. What is another name for powdered sugar? Why might powdered sugar have a different flavor and sweetness than regular granulated sugar?
  11. What is the difference between 6X and 10X powdered sugar? What is each best used for?
  12. Below what size particle, in microns, do sugar crystals feel smooth and not gritty? Which dry sugar has most particles below this level?
  13. What are the main reasons for using brown sugar in baked goods?
  14. About how much molasses is in regular light brown sugar? About how much is in regular dark brown sugar?
  15. What is the main difference between regular dark and light brown sugars? That is, what makes dark brown sugar darker than light brown?
  16. Which is the brown sugar equivalent of coarse sugar?
  17. Provide an example of an unrefined noncentrifugal sugar. How are noncentrifugal sugars made?
  18. Which of the following sugars are refined, which are unrefined, and which are semirefined: evaporated cane juice, light brown cane sugar, dark brown beet sugar, Demerara, Sucanat, jaggery.
  19. How would you define “syrup”?
  20. How can two syrups contain the same amount of water, but one be much thicker than the other?
  21. What is the makeup of full invert syrup? What is the makeup of medium invert?
  22. Draw the process for the commercial production of invert syrup.
  23. What are the advantages of invert syrup over sucrose in baked goods? In icings, confections, and fondants?
  24. What are the characteristics of premium-grade molasses? Why is it not necessarily the best molasses for baking?
  25. Draw the process for the commercial production of glucose corn syrups.
  26. What are the differences in makeup between a high-conversion glucose corn syrup and a low-conversion one?
  27. What is meant by the DE of glucose corn syrup?
  28. What are the properties of high-conversion glucose corn syrups; that is, what functions do they perform well? What are the properties of low-conversion glucose corn syrups?
  29. Which corn-derived syrup is most similar in composition to invert syrup?
  30. What sugar makes up doughnut sugar? Why is this better than powdered sugar for dusting doughnuts and plated desserts?
  31. What is the difference between glucose corn syrup with a DE of 42 and dried glucose syrup with the same DE?
  32. What is isomalt? Why is it sometimes used instead of sugar?
  33. Which polyol is closest to granulated sugar in taste and in other properties? How does it—and other polyols—compare to sugar in caloric content?
  34. What are the most common uses for crystalline fructose?
  35. What ingredient, besides sucralose, is added to Splenda? What is its function?
  36. Which high-intensity sweetener is natural?
  37. What are the eight main functions of sweeteners? Which one of these is the only function that high-intensity sweeteners typically provide?
  38. Why might granulated sugars assist in leavening while syrups do not?
  39. What are the two components in milk that allow it to undergo Maillard browning?
  40. Why might white chocolate darken and develop off flavors as it ages?
  41. Explain the proper procedures for handling and storing honey.

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