For use,gelatin must be:
A) heated in a bain marie
B) dissolved in a cold liquid
C) softened in a cold liquid,then dissolved in a hot liquid
D) sifted into the dry ingredients
Correct Answer:
Verified
Q1: Sugar caramelizes at:
A)125°C
B)149°C
C)170°C
D)180°C
Q2: Flour milled from strong,hard wheat has a
Q4: A mixture of flavouring oils and water
Q5: When substituting sheet gelatin for granulated gelatin
Q6: The uncrystallized liquid byproduct of sugar production
Q7: What should you do to prevent lumping
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
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