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The food industry, uses SUCROSE, common sugar, to produce processed foods because….. Choose the best TRUE/CORRECT answer.

What are some examples of HEALTHY fat replacers we utilized during the lab class to make muffins?  Select ALL the HEALTHY CORRECT options. HINT: there are 2 correct answers.

When testing for the presence of reducing simple carbohydrates (mono and disaccharides) we observed how…… Select the FALSE/INCORRECT answer.

What predictions can you make about raising times of breads containig sugar? Choose the best CORRECT answer.

In order to create a graph we must …… Choose the best CORRECT answer/s.

Collect the yogurts we made last week. What can you observe about the yogurt sample textures? Choose the FALSE/INCORRECT answer.

Analyze the yogurt samples from last week. Which yogurt sample tasted better?

During this past nutrition labs I learned that……. Choose the FALSE answer. 

Besides carbohydrates and fats, we also need to ingest proteins. Which statement/s about flours and gluten are incorrect?. Chose the INCORRECT /FALSE answer.  

Gluten free flours will provide baked goods that rise well, while flours rich in gluten will provide baked foods that rise less. The more gluten, the less elastic the dough will be, consequently less CO2 will be trapped that can make the baked good rise.