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.
Correct Answer:
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Q1: Molded chocolates are made in _or _molds.
Q2: Which of the following is a type
Q6: When working with nougatine, all work surfaces,
Q7: Sugar bloom can be corrected by tempering
Q8: _is the process of stirring vats of
Q11: Which of the following is NOT used
Q14: When chocolate is properly tempered, it should
Q19: After it is made, modeling chocolate should
Q21: To prevent it from sticking, pastillage is
Q25: Semisweet chocolate can be substituted in any
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