The final temperature of caramels begins at
A) 220 degrees F.
B) 234 degrees F.
C) 270 degrees F.
D) 338 degrees F.
E) 370 degrees F.
Correct Answer:
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Q2: When candies are classified by their ingredients,
Q3: The most accurate method for measuring temperature
Q4: Despite the high production of confections in
Q7: Which of the following food items are
Q9: All of the following are important to
Q10: Approximately _ of the candy consumed in
Q12: Nobody really knows how candies first got
Q13: A noncrystalline candy is one in which
A)
Q13: _ is a hard caramel.
A) Toffee
B) Taffy
C)
Q15: Which of the following candies are cooked
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