FOOD GROUPS > SUGAR > Flashcards

SUGAR Flashcards

(24 cards)

Study These Flashcards
1
Q

Where does Sugar come from?

A
  • Sugar BEET
  • Sugar CANE
    In UK sugar beet is imported
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

How do we MAKE Sugar?

A

It’s EXTRACTED/ REFINED/ CRYSTALLISED

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Nutritional value of Sugar:

A
  • Lots of energy
  • 11g sugar = 394kcals
  • Too much = increased risk of TOOTH DECAY
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What is PARTIALLY REFINED Sugar?

A
  • Larger crystals
  • Provide crunch
  • DEMERARA
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What is UNREFINED Sugar?

A
  • SOFT BROWN
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What is GOLDEN SYRUP?

A
  • Made from

sugar liquors that are produced during REFINING stage

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What is TREACLE?

A
  • Strongly flavoured
  • Thick
  • Made from MOLASSES
  • V dark
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What are SUGAR CUBES?

A
  • Lumps of crystals glued together
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What is ICING Sugar?

A
  • Butter
  • Royal
  • Fondant
  • Very fine & powdery
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What is GRANULATED Sugar?

A
  • Not so fine

- used in HOT DRINKS

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What is CASTER Sugar?

A
  • REFINED

- Fine crystal structure

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What is COATING?

A
  • Covering cakes in fondant icing

- Rolling baked goods in sugar

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What is MOISTURE RETENTION?

A
  • Sugar attracts water
  • Improves shelf life
  • Maintains texture
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

How does Sugar COLOUR foods?

A

It has a browning effect when cooked

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What is GELLING?

A

PECTIN + SUGAR + ACID = gel/ jam

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What is AERATION?

Study These Flashcards
A

FAT + SUGAR beaten together forms AIR = sponges texture

- Caster sugar’s fine structure gives cake a lighter texture

17
Q

How does Sugar STABILISE food?

Study These Flashcards
A
  • Sugar stabilises EGG WHITE without changing it’s structure
  • Lowers FREEZING TEMP of foods which prevents ICE CRYSTALS forming on cream
18
Q

What are the ADVANTAGES of SUGAR SUBSTITUTES?

Study These Flashcards
A
  • Good for those who want to reduce energy intake/ weight loss
  • They allow diabetics to enjoy sugar without affecting their blood glucose levels as they have no nutritional value
19
Q

What are the 2 main types of SUGAR SUBSTITUTES?

Study These Flashcards
A
  • INTENSE SWEETENERS = Much sweeter than sucrose & are used in small quantities
  • BULK SWEETENERS = Similar sweetness to sucrose so used in similar quantities
20
Q

In what form are SUGAR SUBSTITUTES available in?

Study These Flashcards
A
  • Tablet
  • Powder
  • Liquid
21
Q

INTENSE SWEETENERS=

22
Q

What is SORBITOL?

Study These Flashcards
A
  • BULK SWEETENER
  • Found naturally in fruits (apples/ berries/ pears/ plums)
  • Half as sweet as sucrose
23
Q

What is ASPARTAME?

Study These Flashcards
A
  • BULK SWEETENER
  • Chewing gum
  • Artificial
  • Available under different names (CANDEREL)
24
Q

What is SUCRALOSE?

Study These Flashcards
A
  • New BULK SWEETENER

- Used in SPLENDA

FOOD GROUPS
flashcards
Decks in class (12)
# Cards
Brainscape helps you reach your goals faster, through stronger study habits.
© 2026 Bold Learning Solutions. Terms and Conditions