NFS 227 Exam 2
1) Sugar Cane: Fibrous, grows in hot climates, down south (Requires a lot of H20)
2) Sugar Beets: Grown in cold climates
-White sugar has the molasses removed
-Raw Sugar: The sugar that is extracted from sugar cane juice (not beets) without any
further refining. As a result, it contains natural contaminants such as soil, insect parts,
yeasts, mold, waxes and lint. FDA is banned to sell to public
-Turbinado Sugar: A coarse, crunchy, amber-colored raw sugar that has been centrifuged
and purified with stem. Sometimes labeled “raw sugar,” although it is not truly raw.
Demerara sugar is the English version of turbindado sugar that differs in its larger crystal
-White Sugar: Made by further refining raw sugar by repeatedly washing and filtering
until the rinse liquid is a clear, colorless syrup. The syrup is then boiled until it
crystallizes. Crystals are separated by size into “fine” or table sugar, and “superfine” or
“ultrafine,” which are used by the food industry for cake baking, dry mixes, candy
coatings and mixed drinks.
-Powdered Sugar: Made by pulverizing white granulated sugar. (Confectioners) It’s
frequently combined with an anti-caking substance such as cornstarch, silica gel, or
tricalcium phosphate to keep the powder soft and pourable.
-Invert Sugar: A powdered sugar of the finest grain that is used to prepare glossy icings
and frostings without any trace of grain or grittiness.
-Fruit Sugar: Very finely granulated sucrose. Its uniform crystal size allows it to remain
evenly disbursed in a mix. Used in dry mixes, such as gelatins, puddings, and drink bases.
-Baker’s Special: Even more finely granulated than fruit sugar. Used by the baking
industry in cookies, cakes, and doughnuts.
-Sanding Sugar: Large-granule sugar often used to decorate the tops of baked goods b/c it
doesn’t melt during baking and it sparkles.
-Liquid Sugar: A solution containing a highly purified sugar that is used in canned foods,
beverages, confections, baked goods, frozen foods, and ice cream.
-Brown Sugar: Made by adding molasses syrup to white sugar. The amount and type of
molasses determine the grade, with higher-grade brown sugars having a darker color and