Multiple Choice
The change in the surface of chocolate that has been exposed to too high a temperature during storage or marketing is called:
A) Bloom
B) Frosting
C) Flaking
D) Layering
E) none of these
Correct Answer:
Verified
Correct Answer:
Verified
Related Questions
Q23: Diet margarines have approximately half the fat
Q24: The following type of fat has the
Q25: Using a minimum of water in making
Q26: The level of trans fatty acids in
Q27: During oil processing, undesirable compounds such as
Q29: The method used for obtaining highest quality
Q30: The process used to remove fatty acids
Q31: Fats free of trans fatty acids are
Q32: What component would be lost if olive
Q33: Hydrogenation can produce some:<br>A) cis fatty acid<br>B)