_____ and corn syrup are the foundational ingredients of almost all candies.
A) Glucose
B) Sucrose
C) Lactose
D) Maltose
Correct Answer:
Verified
Q13: A noncrystalline candy is one in which
A)
Q14: What types of sugars along with corn
Q15: Which of the following candies are cooked
Q16: Fat bloom can be distinguished from sugary
Q17: The basis for a creamy crystalline candy
Q19: Candies are classified by
A) cooking temperature and
Q20: All of the following are important to
Q21: Which of the following characteristics is a
Q22: How does bloom negatively affect chocolate?
A) discolors
Q23: All of the following are common chocolate
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