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Title: Adequately beaten fudge is smooth and the gloss has just dulled; however, overbeaten fudge becomes ... Post by: codym806 on Mar 4, 2018 Adequately beaten fudge is smooth and the gloss has just dulled; however, overbeaten fudge becomes hard and loses its gloss, though this can be corrected with recooking.
Indicate whether the statement is true or false Q. 2 The rate at which candy cools is crucial in candy production because sugar molecules move slowly in a hot solution, but drastically speed up as the temperature drops. Indicate whether the statement is true or false Q. 3 Days with high humidity in the air are preferred by confectionary makers when preparing candy. Indicate whether the statement is true or false Q. 4 The cold-water test used in candy making measures the syrup's consistency. Indicate whether the statement is true or false Q. 5 To seed candy means to develop all the sugar crystals needed for the final product. Indicate whether the statement is true or false Q. 6 A candy thermometer should be calibrated each month when in regular use. Indicate whether the statement is true or false Q. 7 The concentration of a sugar solution is reflected in its boiling point. Indicate whether the statement is true or false Q. 8 Which of the following may occur in chocolate during storage under conditions of high humidity? a. fat bloom b. sugar bloom c. weeping d. all of the above answers are correct Title: Adequately beaten fudge is smooth and the gloss has just dulled; however, overbeaten fudge becomes ... Post by: anita on Mar 4, 2018 Content hidden
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