The most accurate method for measuring temperature in confectionery production is
A) use of the candy thermometer.
B) use of a crystal size controller.
C) the cold water test.
D) the hot water test.
E) use of a calibrated candy thermometer.
Correct Answer:
Verified
Q2: Which of the following statements about cooling
Q2: When candies are classified by their ingredients,
Q4: Despite the high production of confections in
Q7: Which of the following food items are
Q8: The final temperature of caramels begins at
A)
Q9: All of the following are important to
Q10: Approximately _ of the candy consumed in
Q13: A noncrystalline candy is one in which
A)
Q15: Which of the following candies are cooked
Q17: The basis for a creamy crystalline candy
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