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
Q45: Adequately beaten fudge is smooth and the
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
Q51: Cocoa is a chocolate product that is
Q57: The rate at which candy cools is
Q58: The most detrimental conditions for storing chocolates
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