The ideal temperature when working with tempered chocolate is between
A) 56ºF and 60ºF.
B) 68ºF and 72ºF.
C) 86ºF and 90ºF.
D) 113ºF and 120ºF.
Correct Answer:
Verified
Q2: Which of the following is a type
Q3: A couverture chocolate that has excess air
Q4: Pastillage is prized for its smooth texture,
Q7: Sugar bloom can be corrected by tempering
Q12: When melting chocolate
A) place it in a
Q13: Fat bloom occurs when
A) chocolate is stored
Q15: MATCHING
a) high-grade chocolate with high fluidity and
Q16: When wrapped tightly in plastic and refrigerated,
Q17: To remove chocolate candies from their molds
A)
Q19: After it is made, modeling chocolate should
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