What should you do to prevent lumping when caramelizing sugar?
A) add an interferent
B) stir it constantly
C) use a bain marie
D) all of the above
Correct Answer:
Verified
Q2: Flour milled from strong,hard wheat has a
Q3: For use,gelatin must be:
A)heated in a bain
Q4: A mixture of flavouring oils and water
Q5: When substituting sheet gelatin for granulated gelatin
Q6: The uncrystallized liquid byproduct of sugar production
Q8: The process of beating fat and sugar
Q9: Which of the following is a hygroscopic
Q10: Dutch-processed cocoa powder is:
A)darker and milder than
Q11: Flour oxidizes during:
A)whitening
B)bleaching
C)chlorination
D)curing
Q12: What can you substitute for emulsified ening
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