CSA CSA Sugar Chemistry & Cooking Stages 1

Question 1

What temperature range corresponds to the soft ball stage of sugar cooking?

Accepted Answer

234–240°F (112–116°C)

Answer

250–265°F (121–129°C)

Answer

270–290°F (132–143°C)

Answer

300–310°F (149–154°C)

Question 2

Which sugar cooking stage is used for making hard candies and lollipops?

Accepted Answer

Hard crack stage

Answer

Soft ball stage

Answer

Firm ball stage

Answer

Hard ball stage

Question 3

What is the chemical name for the sucrose commonly used in sugar artistry?

Accepted Answer

Sucrose

Answer

Glucose

Answer

Fructose

Answer

Maltose

Question 4

What happens to sucrose when it is heated beyond approximately 320°F (160°C) without water?

Accepted Answer

It caramelizes

Answer

It crystallizes

Answer

It hydrolyzes

Answer

It solidifies white

Question 5

Why is corn syrup or glucose syrup added to sugar syrups in sugar artistry?

Accepted Answer

To prevent crystallization (graining)

Answer

To add sweetness

Answer

To increase water content

Answer

To lower melting temperature

Question 6

At approximately what temperature does isomalt melt, making it suitable for sugar showpieces?

Accepted Answer

320°F (160°C)

Answer

212°F (100°C)

Answer

280°F (138°C)

Answer

375°F (190°C)