Multiple Choice
The two main interfering agents used in confectionery production are
A) cornstarch and lecithin.
B) corn syrup and cream of tartar.
C) invert sugar and sodium aluminum sulfate.
D) pectin and gelatin.
Correct Answer:
Verified
Correct Answer:
Verified
Q51: Differentiate among crystalline, noncrystalline, and chocolate candies.
Q52: The most detrimental conditions for storing chocolates
Q53: Dutching consists of treating crushed cocoa beans
Q54: Which of the following is formed from
Q55: Controlling the degree of sugar concentration determines
Q57: Which of the following is a liquid
Q58: During conching the chocolate's characteristic flavor and
Q59: All of the following are common chocolate
Q60: Brittle candies may result when confectionery solutions
Q61: Which is the older and still viable