Isomalt
A) is a brand of invert sugar that will not crystallize.
B) is more difficult to work with than granulated sugar.
C) requires constant brushing of the sides of the pot.
D) is less tolerant than granular sugar.
Correct Answer:
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Q3: The dough for pâte morte is made
Q4: Which of the following is a characteristic
Q5: An extremely durable glue for decorative work
Q6: The ratio for sugar glue is 8
Q7: As the sugar glue cooks
A) water added
Q9: A deeply colored coffee extract paste is
A)
Q10: Brush the coffee extract paste onto items
Q11: Pâte morte, or "dead dough," is a
Q12: A generous amount of yeast gives a
Q13: Pâte morte can only be used for
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