Matching
Definition choices:
-simple syrup
A) candies formed from sugar solutions handled so as to yield many fine, small crystals
B) substance added to the sugar solution to prevent the formation of large crystals
C) a coating resembling chocolate that is not subject to bloom
D) a basic mixture of boiled sugar and water
E) candies formed from sugar solutions that did not crystallize
Correct Answer:
Verified
Q24: In confections, lactose
A) inhibits bloom defect.
B) provides
Q38: Which of the following processes is not
Q39: _ is often used in confections because
Q41: Brittle candies have cream of tartar added
Q44: During conching the chocolate's characteristic flavor and
Q45: Adequately beaten fudge is smooth and the
Q46: Tabliering of chocolate is done over direct
Q48: The smoothness of caramels is due to
Q57: The rate at which candy cools is
Q58: The most detrimental conditions for storing chocolates
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