Candies are classified by
A) cooking temperature and method of spinning sugar.
B) ingredients and/or cooking temperature.
C) ingredients and/or preparation method.
D) preparation method and/or storage requirements.
E) sugar concentration and/or ingredients.
Correct Answer:
Verified
Q14: What types of sugars along with corn
Q15: Which of the following candies are cooked
Q16: Fat bloom can be distinguished from sugary
Q17: The basis for a creamy crystalline candy
Q18: _ and corn syrup are the foundational
Q20: All of the following are important to
Q21: Which of the following characteristics is a
Q22: How does bloom negatively affect chocolate?
A) discolors
Q23: All of the following are common chocolate
Q24: In confections, lactose
A) inhibits bloom defect.
B) provides
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