Starch and Sugar Products quiz

More questions about Starch and Sugar Products

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1. 1 Easy

   What culinary term describes the browning of sugar heated to high temperatures?

   Answer: Caramelization

   Why: Unlike the Maillard reaction that browns meat and toast, true caramelization involves sugar alone without any amino acids.

2. 2 Medium

   What kind of environment does the original marshmallow plant grow in?

   Answer: Salt marshes

   Why: Althaea officinalis tolerates salt and flooding in coastal marshes, and its root sap was the original sweet before gelatin replaced it.

3. 3 Hard

   At approximately what temperature does table sugar begin to caramelize?

   Answer: 160°C

   Why: At 160 C sucrose starts splitting into glucose and fructose, which brown first, so the pan yellows long before dry sugar melts near 186 C.

4. 4 Easy

   Which of these sweeteners is typically much sweeter than table sugar?

   Answer: Fructose

   Why: Named in 1857 from Latin fructus, 'fruit', fructose is the sweetest of all naturally occurring carbohydrates.

5. 5 Medium

   Tapioca pearls are made from the starch of which root?

   Answer: Cassava

   Why: Pearl tapioca is shaped by pushing moist starch through sieves; arrowroot starch is unrelated, coming from the Maranta plant.

6. 6 Hard

   How much sweeter is licorice root compound than table sugar?

   Answer: 50 times

   Why: Glycyrrhizin tastes sweet more slowly than sugar but lingers in the mouth longer.