Which of the following may act as an interferent when cooking sugar?
A) cream of tartar
B) salt
C) baking soda
D) icing sugar
Correct Answer:
Verified
Q11: Flour oxidizes during:
A)whitening
B)bleaching
C)chlorination
D)curing
Q12: What can you substitute for emulsified ening
Q13: Moisture content in flour cannot exceed:
A)5%
B)10%
C)15%
D)20%
Q14: A blend of hard and soft flour
Q15: What are glutenin and gliadin that form
Q17: What is the name for flour derived
Q18: What is the minimum cocoa-butter content of
Q19: Which mixing method would be best for
Q20: When using vanilla bean to flavour a
Q21: To temper dark chocolate,melt it to:
A)43-46°C,cool to
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