FN 102 Principles of Food Preparation - Module 3
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Questions and Answers

What should be avoided while cooling the thermometer?

  • Stirring the thermometer
  • Shaking the thermometer
  • Moving the thermometer
  • All of the above (correct)

    • What occurs during the beating/crystallization process when agitation takes place?

  • Formation of larger crystal aggregates
  • Opaqueness and changes in color (correct)
  • Reduction of air incorporation
  • Increased rate of light transmission

    • What is a common cause of a gritty texture in a crystalline mixture?

  • Omission of interfering substances (correct)
  • Adding too much food coloring
  • Incorporating too much air
  • Slow cooling of the mixture

    • What can lead to premature crystallization in a recipe?

    <p>Rapid boiling</p> Signup and view all the answers

    When should beating be performed to prevent crystallization issues?

    <p>After prolonged cooling</p> Signup and view all the answers

    What is the primary role of sugar in food preparation?

    <p>To enhance flavor and sweetness</p> Signup and view all the answers

    Which of the following options describes a classification of sugar?

    <p>Milk sugar</p> Signup and view all the answers

    Which of the following is NOT a source of sugar?

    <p>Carrots</p> Signup and view all the answers

    What is the most common form of sugar used in cooking and baking?

    <p>Granulated sugar</p> Signup and view all the answers

    Which of the following statements about sugar is false?

    <p>All sugars have the same sweetness level.</p> Signup and view all the answers

    What is the primary characteristic of crystalline candies?

    <p>They are highly structured with many fine crystals.</p> Signup and view all the answers

    Which ingredient is most commonly used as an interfering agent in crystalline candy preparation?

    <p>Cream of tartar</p> Signup and view all the answers

    At what temperature range does crystallization of highly structured candies occur?

    <p>110-116 ⁰C</p> Signup and view all the answers

    What type of sugar solutions are used to produce amorphous candies?

    <p>High sugar concentration without crystallization</p> Signup and view all the answers

    Which of the following is NOT a characteristic of crystalline candies?

    <p>They are formed with low sugar concentration.</p> Signup and view all the answers

    What is the first step in candy-making?

    <p>Creating a syrup solution</p> Signup and view all the answers

    Which of the following is a common interfering agent in syrup solution?

    <p>Tartaric acid</p> Signup and view all the answers

    What is the concentration ratio of sugar to water in a saturated solution?

    <p>1 lb sugar per 1 cup water</p> Signup and view all the answers

    Which step follows the concentration of the syrup solution?

    <p>Cooling/Supersaturation</p> Signup and view all the answers

    What is the purpose of using fats, such as coconut milk, in candy-making?

    <p>To delay the formation of sucrose crystals</p> Signup and view all the answers

    Which ingredient is NOT considered an interfering agent?

    <p>Pure sugar</p> Signup and view all the answers

    What happens during the 'Cooling/Supersaturation' step?

    <p>The solution is cooled to prepare for crystallization</p> Signup and view all the answers

    What should be done before boiling the sugar solution?

    <p>Completely dissolve the sugar</p> Signup and view all the answers

    Which of the following compounds is classified as a monosaccharide?

    <p>Glucose</p> Signup and view all the answers

    What is the general formula for carbohydrates as mentioned?

    <p>Cm(H2O)n</p> Signup and view all the answers

    Which of the following is an example of an oligosaccharide?

    <p>Raffinose</p> Signup and view all the answers

    What is the main function of carbohydrates mentioned in the content?

    <p>Function as natural sweeteners</p> Signup and view all the answers

    Which compound is formed from two monosaccharide units?

    <p>Maltose</p> Signup and view all the answers

    Which of the following best describes polysaccharides?

    <p>Composed of more than 10 sugar units</p> Signup and view all the answers

    What is the Greek origin of the word 'saccharide'?

    <p>Sugar</p> Signup and view all the answers

    Which of the following carbohydrates is commonly known as glycogen?

    <p>A storage form of glucose in animals</p> Signup and view all the answers

    Study Notes

    Definition of Sugar

    • Organic compounds harvested from living organisms, primarily composed of carbon.
    • Known as carbohydrates or saccharides, deriving from the Greek word σάκχαρον (sákkharon) meaning sugar.
    • Chemical formula: H2O (water) + C (carbon) = Cm(H2O)n.
    • Simple sugars are categorized as mono- or di-saccharides, serving mainly as nutritive and sweetening agents.

    Classification of Carbohydrates

    • Monosaccharides: Single sugar units, e.g., glucose, galactose, fructose.
    • Disaccharides: Composed of two sugar units, e.g., sucrose, lactose, maltose.
    • Oligosaccharides: Contain 3 to 10 sugar units, e.g., fructooligosaccharides (FOS), stachyose.
    • Polysaccharides: Composed of more than 10 sugar units, e.g., starch, glycogen, cellulose.

    Types of Monosaccharides

    • Fructose: Known for use in sweets like caramels and nougats.
    • Glucose: Utilized in hard candies and gummies.
    • Galactose: Found in various foods and contributing to sweetness.

    Sugar Crystallization

    • Crystalline Sugars: Formed from solutions with many fine crystals; hold shape and offer a velvety smooth texture.
    • Amorphous Sugars: Solutions that do not crystallize, lacking specific form, often resulting in chewy textures.

    Interfering Agents in Sugar Formation

    • Crystalline: Less interference, typically includes small amounts of corn syrup or tartaric acid.
    • Amorphous: More interference affects crystallization; includes acidifying agents, milk, gelatin, and starch.

    Temperature and Concentration Ranges

    • Crystalline Formation Range: Low temperatures (110-116 ⁰C) and approximately 80% sugar concentration.
    • Amorphous Formation Range: High temperatures (118-170 ⁰C) and 80-95% sugar concentration.

    Example Candies

    • Crystalline: Fondant and fudge.
    • Amorphous: Taffy, caramel, and butterscotch.

    Candy-Making Process

    • Key Steps:
      • Create a syrup solution.
      • Concentrate the solution through boiling.
      • Cool the solution to achieve supersaturation.
      • Beat to induce crystallization.

    Syrup Solution Preparation

    • Standard ratio: 1 lb sugar per 1 cup water for saturated solutions.
    • Interference can be added from ingredients like lactose and acid (e.g. calamansi, vinegar) to control crystal formation.

    Important Techniques and Tips

    • Dissolve sugar completely before boiling; avoid agitation while cooling to prevent premature crystallization.
    • During beating, constant disruption of crystal aggregation incorporates air, resulting in an opaque texture.
    • Flavoring and coloring can be incorporated during the kneading process.

    Common Issues with Sugar Textures

    • Gritty texture may result from insufficient interfering agents or improper crystal formation procedures.
    • Rapid boiling can lead to inadequate time for sugar inversion, affecting final product texture.

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    Description

    This quiz focuses on the key concepts covered in Module 3 of the FN 102 course, which delves into the principles of food preparation fundamental to food science and nutrition. It is designed for students in the College of Home Economics at the University of the Philippines Diliman as part of their 1st semester curriculum.

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