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Food Prep and Nutrition > Sugars > Flashcards

Sugars Flashcards

1
Q

What are the two plants sugar can be extracted from?

A

Sugar beet or sugar cane

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2
Q

How is sugar extracted from sugar beet/cane?

A

Crushed
Sprayed
Impurities removed
Liquid removed

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3
Q

Name three types of white sugar

A

Granulated
Caster
Icing

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4
Q

Name three types of brown sugar

A

Soft brown
Demerara
Muscovado

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5
Q

Name three types of syrup

A

Molasses
Golden syrup
Black treacle
Maple syrup

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6
Q

Name the sugar produced by bees

A

Honey

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7
Q

What is the glycaemic index (GI)?

A

How quickly foods are absorbed by the body

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8
Q

What are some of the benefits to honey?

A

Lower GI
Antioxidant
Antibacterial
Antifungal

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9
Q

How can honey be used?

A

As a spread on bread
Combined with lemon to make a medicinal drink
As a coating on breakfast cereals
As a sweet ingredients in recipes

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10
Q

What are artificial sweeteners?

A

Synthetically produced food additives which have a sweet flavour without the calories of sugar

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11
Q

Name a range of artificial sweeteners

A 
Acesulfame
Aspartame
Saccharin
Sucralose
Sorbitol
Stevia
Tagatose
Xyliotol
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12
Q

What are monosaccharides?

A

Single molecules of sugar

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13
Q

Name a range of monosaccharides

A

Glucose
Fructose
Galactose

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14
Q

What foods in glucose found in?

A

Fruits and vegetables

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15
Q

What foods is fructose found in?

A

Fruits, vegetables and honey

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16
Q

What foods is galactose found in?

A

Milk

It’s part of lactose

17
Q

What are disaccharides?

A

Two linked sugar molecules

18
Q

Give two examples of disaccharides

A

Sucrose

Lactose

19
Q

What two sugars make up sucrose?

A

Glucose and fructose

20
Q

What two sugars make up lactose?

A

Glucose and galactose

21
Q

What macronutrients are sugars part of?

A

Carbohydrates

22
Q

What makes a food a high sugar food?

A

Having more than 22.5g per 100g

23
Q

What makes a food a low sugar food?

A

Having less than 5g per 100g

24
Q

What are the functions of sugar in cooking?

A 
Adding sweetness
Adding texture
Adding colour
As a raising agent
For preservation
Fermentation
Coagulation
Foaming
Enzymic browning
25
Q

What is caramelisation?

A

When sugar is heated it becomes a liquid and turns brown

This occurs at 154oC

26
Q

How does sugar help with aeration?

A

When creamed with a fat as part of the creaming method, sugar helps to trap air

27
Q

How does sugar affect coagulation?

A

Increased the temperature at which eggs and gluten coagulate

28
Q

How does a sugar help when making a foam?

A

It helps to stabilise the foam e.g. when making meringues

29
Q

How does sugar affect enzymic browning?

A

Prevents enzymic browning from happening

Food Prep and Nutrition (17 decks)

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