Chapter 22 Candy and Confectionery

Food Science Chapter 22 – Candy and Confectionery Study Guide

Name points earned 20 possible points

1. List three crystalline and three non-crystalline candies.

2. Explain the relationship between sugar concentration and the boiling point.

3. List and explain common components of candies and confectioneries.

4. List two ways to produce invert sugar.

Food Science – Chapter 22 SG page # 1 5. Explain carmelization in the candy-making process.

6. Name four-sugar based sweeteners developed from cornstarch.

7. Identify uses of high-fructose corn syrup.

8. Explain cocoa.

9. Explain the process of conching.

Food Science – Chapter 22 SG page # 2 10. Explain modern candy manufacturing processes.

11. List four sugar alcohols and four high-intensity sweeteners.

12. Explain the labeling information and requirements for candy. (2 pts)

Food Science – Chapter 22 SG page # 3 13. Develop a report on products using some of the sugar alcohols listed in Table 22- 3, page 411. (3 pts)

14. Make a list of chocolate products used in cooking. (2 pts)

Food Science – Chapter 22 SG page # 4