All of the following are common chocolate tempering methods except the
A) tabliering method.
B) seeding method.
C) hot-water method.
D) cold-water method.
E) All of these are common methods of tempering.
Correct Answer:
Verified
Q18: _ and corn syrup are the foundational
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
Q24: In confections, lactose
A) inhibits bloom defect.
B) provides
Q25: Candy can be aerated by all of
Q26: Which of the following is very similar
Q27: Confectioners can use tempered chocolate as a
Q28: Regarding candy storage, which of the following
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