ACTIVITY 1: SUGAR AND SUGAR CONCENTRATION

Name: JAMIL HANAH R. MARTINEZ

Course & Year Section: BSE 3A

DIRECTION: Watch the process of cooking a candy from the link below. Construct 3
paragraphs with 3-5 sentences reflection about the video.

Sugar provides bulk to foods, which impacts the mouthfeel and texture. Sugars play a
major role in defining the bulk and texture of foods. Sugar affects multiple chemical reactions
that form the texture of baked goods, ice creams, candies, jams, preserves and jellies.
Candy is a convenient food item to have on hand. The nutritional value of candy is
confined to the fact it is a source of considerably big energy, but it does not provide the body.
Candy has some physical health benefits as well, like decrease your risk of stroke and heart
attack. Regularly eating this rich treat can decrease your risk of stroke and heart attack by thirty
nine percent.
Candy is made by dissolving sugar in water or milk to form a syrup, which is boiled until
it reaches the desired concentration or starts to caramelize. The type of candy depends on the
ingredients and how long the mixture is boiled. Candy comes in a wide variety of textures, from
soft and chewy to hard and brittle.
Write the lyrics of your jingle here:

Sugar and Sugar Concentration

You ready?

Sugar consists of sweet, crystalline, soluble organic

compounds that belongs to the important
food component collectively called carbohydrates
They are the simplest of the digestible carbohydrates
Sugar is chemically classified into two forms;
Monosaccharides and Disaccharides

Sugar is an important ingredient

in preparation of candy
The most obvious role of sugar
is being a sweetening agent
but it is universally
used to add to flavor to foods

Sugar is used as preserving agent

and main ingredients in products like icings,
candies, fruit preserves and jellies
As diabetic food, sugar is important because its readily
digested and absorbed for quick energy.

S. U. G. A. R. yeah sugar!!!