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Exam (elaborations)

Sugar Final UPDATED Exam Questions and CORRECT Answers

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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...

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  • August 16, 2024
  • 8
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers
  • Sugar
  • Sugar
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MGRADES
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 solutions bound into a stable gel - CORRECT ANSWER- true


gelatin used for confectionery is commonly hydrated in 8 parts water to 1 part gelatin -
CORRECT ANSWER- false


whipping is by far the most common method for aerating confections - CORRECT
ANSWER- true


like marshmallow, nougat is aerated by air - CORRECT ANSWER- true


sucrose is generally the only sweetener used in aerated confections - CORRECT ANSWER-
false


an acid is used in pectin jellies - CORRECT ANSWER- true


gelatin gummies contain citric acid - CORRECT ANSWER- true


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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