<p> Food Science Chapter 22 – Candy and Confectionery Study Guide</p><p>Name points earned 20 possible points</p><p>1. List three crystalline and three non-crystalline candies.</p><p>2. Explain the relationship between sugar concentration and the boiling point.</p><p>3. List and explain common components of candies and confectioneries.</p><p>4. List two ways to produce invert sugar.</p><p>Food Science – Chapter 22 SG page # 1 5. Explain carmelization in the candy-making process.</p><p>6. Name four-sugar based sweeteners developed from cornstarch.</p><p>7. Identify uses of high-fructose corn syrup.</p><p>8. Explain cocoa.</p><p>9. Explain the process of conching.</p><p>Food Science – Chapter 22 SG page # 2 10. Explain modern candy manufacturing processes.</p><p>11. List four sugar alcohols and four high-intensity sweeteners.</p><p>12. Explain the labeling information and requirements for candy. (2 pts)</p><p>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)</p><p>14. Make a list of chocolate products used in cooking. (2 pts)</p><p>Food Science – Chapter 22 SG page # 4</p>