Multiple Choice
Matching
Definition choices:
-interfering agent
A) candies formed from sugar solutions handled so as to yield many fine, small crystals
B) substance added to the sugar solution to prevent the formation of large crystals
C) a coating resembling chocolate that is not subject to bloom
D) a basic mixture of boiled sugar and water
E) candies formed from sugar solutions that did not crystallize
Correct Answer:
Verified
Correct Answer:
Verified
Q24: Candies are classified by<br>A) cooking temperature and
Q31: The rate at which candy cools is
Q32: All of the following are important to
Q34: White chocolate has a minimum of ten
Q35: Which of the following characteristics is a
Q36: The final temperature of caramels begins at<br>A)
Q39: Adequately beaten fudge is smooth and the
Q41: Matching<br>Definition choices:<br>-nontempered coating<br>A)candies formed from sugar solutions
Q56: The two main interfering agents used in
Q66: A candy thermometer should be calibrated each