The fat content of cocoa varies from _____.
A) approximately 20 percent to nearly 50 percent
B) less than 10 percent to 22 percent
C) roughly 18 percent to more than 42 percent
D) no less than 15 percent to more than 38 percent
Correct Answer:
Verified
Q10: It takes _ of sap to produce
Q11: Dutch processed cocoa is _.
A)lighter in color
B)used
Q12: Conching is a flavor-development process.
Q13: The most common sweetener used in candies
Q14: The classic example of using invert sugar
Q15: The word candy refers to pure-sugar concoctions.
Q17: The most important sugar crops are date
Q18: Baked products made with HFCS will not
Q19: Cocoa is made by removing some of
Q20: _ is refined from sugar beets or
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