FCS-FS-6 Students will discuss why carbohydrates are important in food preparation and preservation.   ; a. Identify the functions of carbohydrates.   ; b. Summarize how carbohydrates are produced through the process of photosynthesis.   ; c. Define and identify the functions of simple and complex carbohydrates, define monosaccharides and disaccharides, and identify the role and function of sugars in food products.   ; d.
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Sugar is more soluble in a hotter solute
Sugar carmelizes at high pH levels
Starches absorb water as a solution is heated
None of the above
Value of fruits as a source of vitamin C
Problems associated with low-fiber diets
Importance of glucose to the body
All of the above
The type of plant that produces it
Its ratio of amylose to amylopectin
How atoms are arranged in its molecules
The degree of crystallization
The syrup's concentration is reflected in its temperature
Larger crystals produce a smoother candy
Agitation begins as the solution cools
Interfering agents are used to limit crystallization
Resists human digestive enzymes
Lends support to a plant's woody parts
Consists of parallel chains of glucose
All of the above
Reduces carbohydrates to glucose
Removes excess glucose from the blood
Aids in the digestion of fiber
Stimulates insulin production
Some sugars are sweeter than others
Temperature affects the sweetness of some sugars
Different people may percieve sweetness in different ways
All of the above
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