The uncrystallized liquid byproduct of sugar production is known as:
A) molasses
B) raw sugar
C) syrup
D) sucrose
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
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
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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