Sugar Final UPDATED Exam Questions and CORRECT Answers
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Course
Sugar
Institution
Sugar
Sugar Final UPDATED Exam Questions
and CORRECT Answers
The two crystalline confections which are most similar are fondant and fudge - CORRECT
ANSWER- true
properly agitated fondant forms a short-texture, rather than a hard mass - CORRECT
ANSWER- true
all jellies are supersaturated solution...
classical nougat is produced by cooking two batches of sugar/sweeteners - CORRECT
ANSWER- true
the pectin of choice for confectionery is - CORRECT ANSWER- produced from the skins
and flesh of green apples
, what causes marshmallow to have a tough texture - CORRECT ANSWER- overcooked sugar
and insufficient aeration
nougat which is too cool - CORRECT ANSWER- cannot incorporate inclusions
what tools can be used in confectionary work - CORRECT ANSWER- metal bars, pizza
wheel, flexi-molds
the classic nougat technique resembles the technique for - CORRECT ANSWER- italian
meringue
which of the following is aerated with baking soda - CORRECT ANSWER- sponge candy
fat is often added to what to shorted its texture - CORRECT ANSWER- nougat
appropriate inclusions for aerated confections do not include - CORRECT ANSWER-
untoasted nuts
the only crystalline confection for which large crystals are desirable is - CORRECT
ANSWER- rock candy
fruit based gelling agent - CORRECT ANSWER- pectin
red algae - CORRECT ANSWER- agar
usually the majority sweetener in jellies - CORRECT ANSWER- sucrose
hydrolyzed collagen; animal based - CORRECT ANSWER- gelatin
usually the second most used sweetener in jellies - CORRECT ANSWER- glucose syrup
typically set with pectin - CORRECT ANSWER- pate de fruit
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