Which of the following is NOT a quality of well-prepared marzipan?
A) Holds its shape when molded
B) Not sticky
C) Strong almond flavor
D) Ivory in color
Correct Answer:
Verified
Q10: Chocolate should be evaluated based on its
Q11: Which of the following is NOT used
Q12: When melting chocolate
A) place it in a
Q13: When making molded chocolate candies, the _refers
Q14: When chocolate is properly tempered, it should
Q16: When wrapped tightly in plastic and refrigerated,
Q17: To remove chocolate candies from their molds
A)
Q18: Tempering _fat molecules in chocolate so that
Q19: After it is made, modeling chocolate should
Q20: Storing nougatine, meringues and other crisp cookies
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