Adequately beaten fudge is smooth and the gloss has just dulled; however, overbeaten fudge becomes hard and loses its gloss, though this can be corrected with recooking.
Correct Answer:
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Q24: In confections, lactose
A) inhibits bloom defect.
B) provides
Q41: Brittle candies have cream of tartar added
Q43: Matching
Definition choices:
-simple syrup
A)candies formed from sugar solutions
Q44: During conching the chocolate's characteristic flavor and
Q46: Tabliering of chocolate is done over direct
Q48: The smoothness of caramels is due to
Q49: Matching
Definition choices:
-noncrystalline candy
A)candies formed from sugar solutions
Q50: Tempering chocolate makes it more resistant to
Q57: The rate at which candy cools is
Q58: The most detrimental conditions for storing chocolates
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