Which of the following would not help prevent crystallization in cooked syrup?
A) adding a teaspoon of sugar crystals
B) adding corn syrup or cream of tartar
C) washing down the sides of the saucepan with a brush dipped in water
D) covering the pan when the syrup first comes to a boil and allowing it to boil for several minutes

Question

Quizplus · Accepted Answer

Adding a teaspoon of sugar crystals to cooked syrup would not prevent crystallization; it would actually encourage it by providing "seeds" for crystals to grow around. The other options (B, C, D) are methods used to prevent or reduce crystallization.

Which of the Following Would Not Help Prevent Crystallization in Cooked