In Food Preparation, Which Sugar Causes Excessive Stickiness in Candies

question 7

Multiple Choice

In food preparation, which sugar causes excessive stickiness in candies, overbrowning in baked products, and lower freezing temperatures in ice cream?

• A) dextrose
• B) fructose
• C) galactose
• D) sucrose
• E) maltose
• F) lactose

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Definitions:

Cortisol Production

The process by which the adrenal glands secrete cortisol, a steroid hormone involved in the body's stress response.

Cognitive Functioning

The mental processes that include the ability to learn, reason, remember information, solve problems, make decisions, and concentrate.

Choke Under Pressure

The phenomenon where an individual fails to perform to their usual standards because of nervousness or anxiety in high-pressure situations.

General Adaptation Syndrome

A three-stage response (alarm, resistance, exhaustion) that the body has to stress.