Storing nougatine, meringues and other crisp cookies with a(n)____________ such as silica gel helps prevent these products from becoming sticky, even under humid conditions.
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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
Q15: Which of the following is NOT a
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
Q21: To prevent it from sticking, pastillage is
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