On Food and Cooking - Study Guide Sugars, Chocolate, and Confectionery Summary & Analysis

Harold McGee
This Study Guide consists of approximately 28 pages of chapter summaries, quotes, character analysis, themes, and more - everything you need to sharpen your knowledge of On Food and Cooking.
This section contains 574 words
(approx. 2 pages at 400 words per page)
Buy the On Food and Cooking Study Guide

Sugar is a versatile ingredient due its ability to lend sweetness to almost any dish in a variety of ways. Honey was the precursor to sugar and fruit the precursor to honey. All sugars contain three atoms, those of carbon, hydrogen and oxygen. Glucose and fructose are simple sugars, or monosaccharide, while table sugar is a disaccharide made up of a glucose molecule and sucrose molecule combined. Sugars tend to hold moisture when dissolved in water, so provide moisture in baked goods, keep frozen desserts semi-soft, help hold together granola and other goods and help preserve fruits. Glucose, or dextrose, is a simple sugar and is the most common. It is found in honey and corn syrup, but is often blended with other sugars because it is less sweet and less dissolvable in water. Fructose is found in fruits...

(read more from the Sugars, Chocolate, and Confectionery Summary)

This section contains 574 words
(approx. 2 pages at 400 words per page)
Buy the On Food and Cooking Study Guide
Copyrights
BookRags
On Food and Cooking from BookRags. (c)2014 BookRags, Inc. All rights reserved.