National Occupational Competency Testing Institute (NOCTI) Culinary Practice Exam

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Which sweetening agent is derived from the juice of sugar cane?

10 X sugar
Brown sugar
Molasses
Fructose

The correct answer is: Molasses

The correct answer is molasses because it is a byproduct of the sugar extraction process from sugar cane. When sugar cane is processed, the juice is extracted and then boiled to crystallize the sugar. After the sugar crystals are removed, the thick syrup that remains is molasses. It has a rich flavor and is often used in baking and cooking for its unique taste and moisture content. Brown sugar is created by mixing white sugar with molasses, but it is not derived directly from the juice of sugar cane. Likewise, 10 X sugar refers to powdered sugar, which is also primarily made from granulated sugar and does not come directly from the cane juice itself. Fructose is a simple sugar found in many plants and fruits but is not related to the juice of sugar cane specifically. Thus, molasses stands out as the sweetening agent directly linked to the processing of sugar cane juice.