All of the following are important to producing a crystalline candy with the desired small crystals except
A) controlling the proportions of ingredients.
B) controlling the temperature.
C) pouring or shaping the mix correctly.
D) stirring the mix correctly.
Correct Answer:
Verified
Q2: When candies are classified by their ingredients,
Q3: Candy contributes primarily _ and possibly _
Q4: Despite the high production of confections in
Q7: Which of the following food items are
Q8: The final temperature of caramels begins at
A)
Q10: Approximately _ of the candy consumed in
Q12: Nobody really knows how candies first got
Q13: A noncrystalline candy is one in which
A)
Q13: _ is a hard caramel.
A) Toffee
B) Taffy
C)
Q15: Which of the following candies are cooked
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