In a fondant, the interfering agent is usually?
A) Chocolate
B) Cream of tartar
C) Egg white
D) Egg yolk
E) Sugar
Correct Answer:
Verified
Q21: Solubility increases as temperature decreases.
Q22: The alternative sweetener with the bitter aftertaste
Q23: Unlike aspartame, acesulfame-K can be used successfully
Q24: Sucralose is marketed as Splenda, and acesulfame-K
Q25: Corn syrup is an interfering agent often
Q27: Crystallization is more rapid/
A) At higher cooking
Q28: The reason for letting a crystalline candy
Q29: Tagatose is a ketohexose that shows considerable
Q30: Cream of tartar produces inversion of sucrose.
Q31: Caramelization results from cooking to the soft-ball
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