To temper dark chocolate,melt it to:
A) 43-46°C,cool to 25-26°C,and warm to 29-30°C
B) 49°C stirring constantly,and cool to 46°C
C) 46-49°C,cool to 26-28°C,and warm to 30-32°C D 46°C and hold the temperature constant while using
Correct Answer:
Verified
Q16: Which of the following may act as
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
Q22: Which of the following nuts is actually
Q23: Baked goods will become stale because of:
A)temperature
B)moisture
Q24: Composite flours cannot be used in the
Q25: A strong network of gluten proteins is
Q27: All-purpose flour contains bran and germ.
Unlock this Answer For Free Now!
View this answer and more for free by performing one of the following actions
Scan the QR code to install the App and get 2 free unlocks
Unlock quizzes for free by uploading documents